This easy chocolate ganache is smooth, glossy, and full of rich chocolate flavor. Made on the stovetop, it comes together quickly and works beautifully as a frosting, glaze, or filling. I've used this frosting on my chocolate layer cake.
This ganache is different than most recipes. It's made with cocoa powder and brown sugar! Call this a ganache or a rich chocolate frosting. Either way, it's delicious!
A different kind of ganache
Traditional ganache is made by pouring warm cream over bits of chocolate and then stirring it until smooth. It's simple and rich, but it can vary depending on the quality of the chocolate. This version takes a different approach, both in ingredients and method.
This recipe is inspired by Bon Appétit Magazine (February 2011). It's made with cocoa powder and brown sugar instead of solid chocolate, which creates a deeper, more complex flavor and a slightly softer texture. The brown sugar adds a hit of molasses and brings out the richness.
Another difference is the addition of butter, which helps create a smooth, spreadable consistency and adds a subtle silkiness you don’t always get from traditional ganache. It also helps stabilize the texture as the ganache cools, making it ideal for frosting cakes or layering in desserts.
Since it’s made on the stovetop, this ganache is fast and foolproof. You don’t need to worry about chopping chocolate or using a double boiler. Once finished, the ganache is cooled in the refrigerator. This is a perfect frosting to use on any chocolate cake.
Ganache ingredients
- Butter - Use regular salted butter.
- Cocoa Powder - Adds rich chocolate flavor.
- Brown Sugar - Adds a deep, rich flavor.
- Heavy Cream - Makes the frosting rich and silky.
- Vanilla - Helps balance the chocolate flavor and adds flavor.
Making the ganache
- Melt butter in a saucepan over medium-low heat.
- Stir in brown sugar, cocoa powder, and salt
- When the mixture begins to develop small bubbles, slowly whisk in the cream.
- Stir until the mixture develops small bubbles again.
- Remove from heat and stir in vanilla. The mixture will be very thin and runny.
- Pour into a small bowl and place in the refrigerator. Stir every 30 minutes until the mixture has thickened, about 1 ½ - 2 hours.
- Use when the ganache is spreadable, or cover and keep refrigerated for 3-4 days. If the mixture is too thick to spread, leave at room temperature for 30 minutes. Stir before using.
Recipe tips
- When the ganache is finished, it will be very thin and runny. It will begin to thicken while it cools.
- Stir the cooling ganache about every 30 minutes until the desired texture is achieved.
- If the mixture becomes too thick, place it at room temperature for 30 minutes.
Frequently asked questions
When covered and refrigerated, this ganache will keep for 3-4 days.
Yes, you can make this ganache for 3-4 days. Store in the refrigerator. Set the ganache at room temperature for at least 30 minutes before using, and stir before using.
Extra frosting
If you end up with leftover frosting, don't throw it out! Cover and refrigerate, and use it on anything that pairs with chocolate.
- Spread between graham crackers and create a cookie sandwich.
- Pipe onto cut strawberries.
- Spread on a crepe or tortilla.
- Frost a cupcake.
- Add to a banana sundae or scoop of ice cream
Check out more delicious frostings!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious dessert recipes!
Chocolate Ganache with Cocoa Powder
Equipment
- Whisk
Ingredients
- 1 cup butter
- 1 ½ cups brown sugar
- 1 cup cocoa powder
- 1 ¼ cups heavy cream
- ¼ teaspoon salt
- 2 teaspoons vanilla
Instructions
- Melt butter in a saucepan over medium-low heat.1 cup butter
- Stir in brown sugar, cocoa powder, and salt.1 ½ cups brown sugar, 1 cup cocoa powder, ¼ teaspoon salt
- When the mixture begins to develop small bubbles, slowly whisk in the cream.1 ¼ cups heavy cream
- Stir until the mixture develops small bubbles again. Remove from heat and stir in vanilla. The mixture will be very thin and runny.2 teaspoons vanilla
- Pour into a small bowl and place in the refrigerator. Stir every 30 minutes until the mixture has thickened, about 1 ½ - 2 hours.
- Use when the ganache is spreadable, or cover and keep refrigerated for 3-4 days. If the mixture is too thick to spread, leave at room temperature for 30 minutes. Stir before using.
Notes
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- When the ganache is finished, it will be very thin and runny. It will begin to thicken while it cools.
-
- Stir the cooling ganache about every 30 minutes until the desired texture is achieved.
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- If the mixture becomes too thick, place it at room temperature for 30 minutes.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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