Move over sickly sweet buttercream icing, this is my favourite way to frost a chocolate cake and if you real chocolate lover then it’s likely to be yours too. Think of the intense chocolatey-chocolateness of dark chocolate with the fluffy lightness of chocolate mousse. Yup.
Whipped chocolate ganache frosting is simply ordinary ganache that’s cooled and whipped. The result is a delicious cake topping that’s studier than plain whipped cream, with a gorgeous aerated texture and a flavour that it is undeniably chocolatey, instead of cloyingly sweet brown stuff that I find lots of cake frostings to be.
I use bittersweet chocolate and instant espresso powder in this recipe as it balances sweet cakes nicely and tastes a little more decadent. If you’re making a cake for children however then feel free to leave out the coffee powder and you could use semisweet or milk chocolate if you wanted a milkier, less sharp flavour.
This recipe is enough to cover a a 8″ double layered cake.
Whipped Chocolate Ganache Frosting
Course: Cakes & Tarts, Sweets & BakingDifficulty: Easy4
servings30
minutes40
minutesA delicious cake topping that’s studier than plain whipped cream, with a gorgeous aerated texture and a flavour that it is undeniably chocolatey.
Ingredients
225 g high quality bittersweet chocolate
225 g heavy whipping cream
1 tsp instant espresso powder (optional
1 tsp vanilla extract
1 tsp fine salt
Directions
- Combine the chocolate, cocoa powder, espresso powder, vanilla and salt in a medium heatproof bowl.
- In a small saucepan, bring the cream to a simmer over a low heat. Pour over the chocolate mixture and then cover with a plate for 5 minutes. Whisk until smooth and allow to cool fully before popping in the fridge with clingfilm on top.
- Once the ganache has cooled, beat with an electric mixer until the consistency of fluffy whipped cream.
- Use immediately or cover, chill and bring to room temperature before using.
