Skip to main content
Epicurious
Cookbooks

Chocolate Ganache

Recipe information

  • Yield

    Makes enough for one 9-inch layer cake

Ingredients

5 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream

Preparation

  1. Place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan over medium-high heat. Pour the boiling cream over the chocolate. Cover with plastic wrap for several minutes. Remove the wrap, and stir until the chocolate is completely smooth and melted. Set the ganache in a cool place; let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes. to cool. In a medium bowl, sift together the flour, salt, and baking powder; set aside.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceChocolateSnackVegetarianNut FreeGluten FreeCookbooks
Read More
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Steak With Dashi Greens for One
Dashi gives a phenomenal boost to all kinds of dishes that crave umami.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Banana Pudding Cake
Brown-butter banana cake with banana cream and crunchy vanilla wafers for good measure.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.
Stone Fruit and Salami Panzanella
Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.
Homemade Bagels
Crusty, chewy, and actually easy. No lye or barley syrup needed.