How to Make Chocolate GANACHE TUTORIAL

Learn how to make chocolate ganache and how to use it for different purposes depending on its condition.

This tutorial is part of what I am calling my Back to Basics series of tutorials. I will be showing you how to make chocolate Ganache and how to use the ganache for different purposes based on its condition.

Don’t forget to like and subscribe to my YouTube channel at Yeners Cake Tips.

Link to Recipe:


  • Hello,

    I have a question regarding Ganache!
    Can I use whipped white ganache as a final coat for a cake? Will it be solid enough if I’m placing minor weight on top of the cake (I’m placing more chocolate on the top)? And finally what is the ratio for white ganche?

    Thank you so much for all the amazing tutorials and for sharing your incredible talent with us!

    I look forward to hearing back from you!

    Thank you,

  • Hello,
    May I ask if the butter you are using for your ganache, unsalted or salted butter?
    Many Thanks, And a blessed Holiday
    Ms Debra

  • I am new to this site. I would like to make my hobby my business. I watched a lot of video tutorials on YouTube and found you, but I’m extremely happy that it happened. Thanks for every word you say and every detail you show. I had many vague moments, questions … but now, thanks to you, I have the answers. I have already applied some of the things I learned from you. Everything turns out perfectly. Thanks again and be blessed.

  • You simply give meaning to the word ‘teacher’. Your tutorials are so well explained that cake decorating novices like me can follow. I watched the back to basics chocolate ganache tutorial and it’s different from all recipes I’ve ever tried, unfortunately, my ganache always melt under the fondant. Normal temperature in my country is usually around 28 degrees celcius. What I want to know is if your recipe is heat stable. I really want to try the car cake but the buttercream does not give sharp lines. Thank you for your time.

    • Hi Barbara, I worked with this recipe after I arrived in Gold Coast Australia since 1992 and produced several thousands of wedding and other celebration cakes and never have that problem that ganache melt under the fondant. Having said that, it does not mean that the ganache what I do is heat proves. If there is such ganache, I do not think it is nice to eat but increasing the chocolate amount it will help. I recommend you to look at the fondant you use and investigate that is the right one to your need. Another few things that cause this kind of problem is timing and temperature control. Please watch my few videos from my YouTube Channel YenersCake Tips about this matters. You can pick them easily by looking at the titles.

  • I am fascinated with EVERY Yener’s tutorial
    and thrilled and grateful to learn the essential
    principles through the “Back to Basics” tutorial.
    I have made chocolate ganache several times
    and only knew I could pour over a cake, use it
    to dip or let it cool and then whip to fill and/or
    cover a cake. To watch and learn the basics as
    taught here gives me confidence to try new
    types of recipes and improve old ones. I never
    knew incorporating butter into ganache was
    an option but I now believe it is an absolute
    necessity. I am ever so grateful for the time
    and care you freely give especially to a novice
    like myself.

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