Silky Cocoa Ganache Cake Frosting
A luscious, mirror-finish frosting made with simple pantry staples that delivers a rich chocolate flavour without a single square of chocolate. Stirred slowly over gentle heat, it turns glossy, smooth, and irresistibly creamy — the perfect finish for layer cakes, bundt cakes, or brownies.
🛒 Ingredients
1 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- ¾ cup heavy cream or full-fat table cream (200 ml)
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon neutral vegetable oil (sunflower or canola)
- 2 large egg yolks, lightly whisked
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Directions
- 1
Combine all ingredients in a medium heavy-bottomed saucepan and whisk together off the heat until the cocoa powder is fully dissolved and the mixture is uniform.
- 2
Place over low heat and stir continuously with a silicone spatula, scraping the bottom and sides of the pan in slow, even strokes to prevent scorching.
- 3
Cook for 8–10 minutes, maintaining a gentle simmer, until the mixture thickens noticeably and begins to pull away from the sides of the pan.
- 4
Remove from heat immediately and keep stirring for another 2–3 minutes off the burner — this is the secret to the glossy, ganache-like finish.
- 5
Pour over your cake while still warm for a smooth drip effect, or allow to cool to room temperature for a spreadable, fudgy consistency.
💡 Chef's Tip
For an extra depth of flavour, use Dutch-processed cocoa powder. If the frosting thickens too much before you finish decorating, set the pan briefly over a bowl of hot water and stir to loosen.
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