I’ve wanted to make chocolate ganache frosting for several years now. Our wedding cake was topped with chocolate ganache instead of frosting and I’ve always wanted to figure out how to properly use it to top cakes. I’ve used ganache for drizzle or glaze, but never as a frosting by itself. This is a rich, chocolaty frosting that holds up well against warm weather. It is a wonderful frosting to pair with any cupcake base. My preference is chocolate cake, but there are a couple other cakes this frosting pairs well with. I have a couple of cake ideas that will be posted later this week for you.
The trick to using this as frosting is to completely cool the ganache before you use it to frost a cake or cupcakes. I found that cooling it overnight in the fridge worked best. This make certain the ganache was completely set so that you will then have no problems for frosting.
Once you’ve transferred the cooled ganache to the bowl of a stand mixer you want to beat the ganache on high until it begins to resemble frosting. It will become very light and fluffy, pretty much the perfect consistency for frosting. When the frosting is ready it will be considerably lighter than when you started. It will also have just about doubled in size. Once this has happened simply transfer the frosting to a piping bag and frost cupcakes as usual. The frosting will set once it is on the cake so you don’t need to worry too much about storing it in the fridge. If you need it to set quickly you can fridge it for a half hour.