Dive Right In to Joshua John Russell's Chocolate Ganache


The secret to a creamy, dreamy, gooey chocolate cake? An A+ chocolate ganache filling. This recipe from Man About Cake's Joshua John Russell will take your chocolate game right where it needs to go.

Chocolate Ganache Filling

Yield: Makes about 4 cups, enough to fill and ice an 8-inch cake


  • 18 ounces (510 g) dark chocolate, chips or chopped (real chocolate, not coating chocolate)
  • 2¼ cups (530 ml) heavy cream


1. Place the chocolate in a clean, dry, heatproof bowl.

2. In a saucepan, warm the cream over medium heat until just boiling. Keep an eye on the cream; it will start to bubble a little when it's ready. Don't let it boil over, which can happen fast!

3. Pour the hot cream over the chocolate and let stand for 2 minutes.

4. Using a whisk or hand blender, mix the cream and chocolate until smooth.

5. The ganache is ready to be poured at this point. If you want a spreadable ganache, cover and let stand until completely cool (usually overnight).

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Dive Right In to Joshua John Russell's Chocolate Ganache