This chocolate ganache frosting is made of cocoa powder, milk, sugar, cornstarch, butter and egg yolk. It’s a rich, velvety and delicious frosting and filling for cakes, cupcakes, donuts and pastries.
How to make Chocolate Ganache with Cocoa Powder
Measure and add all the dry ingredients in a saucepan; cocoa powder, granulated sugar, and cornstarch. Mix all the ingredients with a whisk, then add the milk. Keep whisking on low heat until well incorporated, then add butter to melt. Add coffee granules to intensify the chocolate flavour, if desired.
Note: Make sure on low heat, add the egg yolk and whisk vigorously until blended, then keep whisking normally.
After a few minutes, it will start to thicken. Add vanilla if desired. Remove from heat and transfer to a bowl with a fine-mesh strainer. Strain for a smooth lump-free chocolate ganache.
Use immediately to dip donuts or pastries, like eclairs or dipping sauce for churros.
Refrigerate for an hour to thicken into a spreadable consistency for your cakes or cupcakes. It’s the perfect frosting for chocolate cake and chocolate cupcakes.
Try this delicious chocolate ganache recipe in my Black Forest Cake.
Storing
Store in the fridge for up to 2 weeks in a sealed container. Freeze for up to 3 months in a sealed container. After that, the quality of the ganache will gradually decline.
Chocolate Ganache with Cocoa Powder
Watch How to Make It
Ingredients
- 1 ½ cup whole milk or evaporated milk
- ⅔ cup cocoa powder
- ⅔ cup granulated sugar
- ¼ cup cornflour
- ¼ cup butter salted or unsalted add a pinch of salt
- 1 egg yolk
Optional add-ins
- 1 tsp Coffee granules
- 1 tsp Vanilla
Instructions
- Measure and add all the dry ingredients in a saucepan - cocoa powder, granulated sugar, and corn starch.
- Mix all the ingredients with a whisk, then add the milk.
- Keep whisking on low heat until well incorporated, then add butter to melt. Add coffee granules to intensity the chocolate flavour, if desired
- Make sure on low heat, add the egg yolk and whisk until blended.
- After a few minutes, it will start to thicken. Add vanilla if desired. Remove from heat and transfer to a bowl with a fine-mesh strainer. Strain for a smooth lump-free chocolate ganache.
- Use immediately to dip donuts or pastries, like eclairs or dipping sauce for churros.
- Refrigerate for an hour to thicken into a spreadable consistency for your cakes or cupcakes.
