Ganache for Filling & Frosting

A rich filling made principally from chocolate and cream, ganache goes well with every cake layer. Dark chocolate with 50-65% cocoa solids works best for ganache, but chocolate with a higher cocoa solid content can make the ganache too bitter in contrast with a sweet cake layer. Ganache should be used as soon as it’s thick enough to spread or it can be whipped to lighten it. Recipes that call for it as a filling specify which way to use it.