Dark Chocolate Ganache | youcanbakethis.com
Dark Chocolate Ganache | youcanbakethis.com | Photography: MavrenLee Photography

OK, you will love this ganache and you will always want some in the fridge just in case… It’s quick and easy, glossy, rich and perfectly sweet. Use this for drizzling over cakes and puddings or ice cream, layering in layer cakes and just plain eating off the spoon like I do.. Oh, if you do happen to get some into the fridge before it’s all gone, it gets pretty firm. So just heat it gently (about half power) in the microwave for a few seconds at at time until it’s the consistency and temperature that you want.

This ganache has that perfect consistency, so you can pour it over a cake and it will run half way down and stop there, giving that gorgeous “I stopped here deliberately” effect. I love to heat it up and pour it over brownies or ice cream for that hot fudge sundae taste. So many uses, so little ganache (not that that’s the case EVER in my house!).

I used this ganache on one of my favourite chocolate cake recipes – Guinness Dark Chocolate Cake. Chocolatey, moist and rich. It’s just divine.

Dark Chocolate Ganache | youcanbakethis.com
Dark Chocolate Ganache | youcanbakethis.com | Photography: MavrenLee Photography

Baking Tip:

Listen… I’ve been burned (pardon the pun!) sooo many times when it comes to melting chocolate, where the mixture splits because moisture gets into it. Really. Annoying. Especially because it took me about 50 goes (not so slight an exaggeration) to finally work out what was going wrong. Grrr. After trying everything, asking everyone, I figured out that the wooden spoon that I was using must have retained some moisture (as wood tends to do – dur) and so I switched to using a metal spoon. Hasn’t happened since! Happy. Days.

So, my tip is do not ever let water come in contact with the chocolate mixture. I know – that’s old news you say. We get told that in every single recipe where melting chocolate is involved you say. But never has someone told me that a wooden spoon might be the source of my woes! True story…

So, I always use a metal spoon to stir chocolate when I’m melting it. Lesson learned (albeit the hard way). Mad emoji

Dark Chocolate Ganache

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Credit: www.youcanbakethis.com


– 150g / 5.3oz Dark Chocolate
– 45g / 1.6oz unsalted butter
– 1 tablespoon Golden Syrup
– 1 tablespoon caster or superfine sugar
– 1/2 cup cream
Place all ingredients into a bowl and place over a saucepan of simmering water. Do not let the bowl touch the water.

Stir constantly until all ingredients are well combined, smooth and glossy.

Use on cakes, puddings, ice cream, brownies… pretty much everything!


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