This fudgy chocolate ganache, perfect for cake layers or cupcake centers, uses only two ingredients: chocolate chips and heavy cream. Rich, glossy, and delightfully fudgy, it’s a favorite at Amycakes Bakery.
🎥 The quick step-by-step VIDEO
🎥 Enjoy the video above — on some mobile devices you may need to tap play twice. You can also find all bakery recipe videos and tips on the creator’s social channels listed below.
A Chocolate Cake Filling or Drizzle
This simple ganache is incredibly versatile: use it as a thick cake filling, a smooth cupcake center, or a glossy drizzle. You only need a bowl, a whisk, and a microwave. Heat the heavy cream and pour it over semi-sweet chocolate chips, then whisk until smooth — the process takes under ten minutes.
For a cake filling, chill the ganache until it firms up to a dense, spreadable fudge-like texture. That thickness lets you spread it to the edge of cake layers without first piping a buttercream dam. For cupcake centers or drizzles, reheat the ganache briefly until pourable and transfer to a squeeze bottle for precise filling and decorating.
Pair this ganache with chocolate cupcakes or a light vanilla-almond cake for contrast. It’s also used in the Triple Chocolate Ganache Bakery-Style Cake and works beautifully for drip-cake designs.
If you enjoy this recipe, try other simple toppings like white chocolate ganache or a caramel drizzle for variety. Store leftover ganache in the refrigerator and gently rewarm it in short bursts to return it to a spreadable or pourable state.
Thanks for reading. ❤️
📖 Recipe & Step-by-Step Instructions
Easy Fudgy Chocolate Ganache
A 1x batch will fill a 6″ three-layer cake or about 18 cupcakes (with extra for drizzling). A 2x batch will fill an 8″ three-layer cake or about 36 cupcakes.
For best accuracy, weigh ingredients in grams with a kitchen scale.
Watch the quick recipe video
Pin Recipe
Equipment
Ingredients
Chocolate Ganache
- ½ cup Heavy Cream
- 172 grams (1 cup) Semi-Sweet Chocolate Chips (I use Nestle)
Instructions
Make Ganache Filling
-
Combine heavy cream and semi-sweet chocolate chips in a medium microwave-safe bowl. Microwave in 30-second increments, stirring between each heating. Two to three short heats are usually enough; whisking helps the chocolate melt evenly without overcooking.
-
Whisk until the chocolate is fully melted and the ganache is shiny and smooth.
-
For cupcake fillings or drizzles, fill a squeeze bottle with the warm ganache. Core cupcakes and pipe the ganache into the center.
-
For cake filling, chill the ganache in the refrigerator, stirring occasionally, until it reaches a thick, fudgy spreadable consistency. Return it to room temperature briefly if it becomes too firm before spreading.
-
Store any unused ganache refrigerated. Rewarm gently in short bursts to loosen before use.
Calories are estimated using a nutrition calculator.
Print Recipe