Chocolate Ganache Buttercream — Arise Cake Creations (2024)

This recipe combines simple American Buttercream, which is a combination of butter and icing sugar, but coupled together with rich, velvety ganache = Creamy, dreamy, delicious and super special buttercream that is not sweet.

If you do not want to go through the hassle of making Swiss Meringue Buttercream, although it is super delicious, or not so keen on the idea of using raw egg whites, however my Easy Faux Swiss Meringue Buttercream, made with pasteurised liquid egg whites, takes that issue away. This buttercream is the solution for you. I love using it as a quick go to option. I don’t like American Buttercream on its own, since I find it overly sweet and over the years, so have my customers.

However, a truly magical thing happens when you combine American Buttercream and chocolate ganache together. They were made for each other!

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Ganache

For more detailed information about ganache click here.

It is the Chocolate Ganache that pulls this buttercream together with its chocolate truffle taste, that melts in your mouth. Ganache can be used in a number of ways.

It can be used as a glaze, for chocolate drips and drizzles, to fill and layer cakes and under fondant. It great for using on sculptured cakes, since it helps to hold the structure of the cake. Ganache can be made from white, milk or dark chocolate and flavours can be easily added to it. White chocolate also has the added bonus of being able to colour it. I will bring you the recipe for white chocolate ganache soon. Whipping chocolate ganache, elevates the texture which becomes like pillowy clouds in your mouth. Whipped ganache is great for layering cakes, and patisserie style desserts.

The great thing that I have also discovered about Chocolate Ganache Buttercream - it is super stable in hot weather and does not melt quickly, this is down to the chocolate in the ganache. You will notice in this recipe I also add corn syrup to the whipping cream to further help with keeping the ganache stabilised.

Making ganache is super simple. Only requiring two ingredients (the corn syrup is an optional extra, you could leave it out if you wish to do so).

Use Good Quality Chocolate

Using good quality chocolate is essential to making ganache. Chocolate that is at least 50% cocoa butter or higher up to 70% is good. Using chocolate with a lower percentage will result in ganache that is too sweet, or chocolate with too high a percentage of fat.

The hardest part about this recipe is being patient enough to wait until the ganache has cooled down, before pouring it over the American buttercream. Not waiting for the ganache to cool down, will result in a soupy mess if you pour ganache that is hot or too warm over a butter based buttercream. If you have a thermometer, I recommend allowing the ganache to cool to 24C (75F).

Quick Fix if Ganache is Hot or Too Warm When Poured Over Buttercream

If you do end up pouring hot ganache or ganache that is too warm, you can save it by placing it in the fridge for a few minutes for it to cool down. Make sure you keep an eye on it and check it so it does not go to hard, you only want it to cool down.

Once the ganache is poured over the buttercream. The only thing left to do is whisk away. You can control the level of how intense you want your Ganache Buttercream to be. If you want it to be dense and dark, stop whipping as soon as the ganache is incorporated. For a lighter texture and colour, keeping whipping for a few more minutes. The appearance and consistency - this is down to your own personal preference, so experiment and see which one you like the best

Try this Ganache Buttercream in my Perfect Chocolate Cake!