Perfect Chocolate Ganache


Finally a tutorial for my Chocolate Ganache because of massive request!

Here we go! 🙂

Let’s start with what you need:

400g               dark chocolate or milk chocolate (I usually use dark chocolate)
200ml – 250ml   whipping cream
1                     large microwave safe bowl
1                     spoon
1                     wire whisk
some              wrapping film to cover the bowl


  1. Break the dark chocolate into small peaces and place it in the bowl.
  2. Pour the liquid whipping cream over the chocolate.
  3. Put it into the microwave on highest or at least 750W(not more!) for 1 minute.
    It should look like that when you get it out. Not much change in visual but when you start to stir it a little bit – about 30seconds – you will notice the little melt on the chocolate and the warmth of the whipping cream!
  4. Put the bowl in the microwave again on highest or at least 750W(not more!) for 1 minute again. (2nd time – I recommend to count the 4 four steps so you wouldn’t forget one step! 😉 )
    Now it should look like that. This time you’ll notice the melting of the chocolate and the whipping cream turned from white to some kind of beige. 🙂 Ganache4
    Second stir begins!
    Stir for 1 minute this time till the mixture start to look like a hot chocolate you get at cafès. Be patient it will take some time but this step is very important! Stir it till you have only a few peaces of solid chocolate left. This will take about 1 minute.
    It should look like that or even a bit darker and more like the final ganache:
    (both is good!)
  5. Put the bowl in the microwave again on highest or at least 750W(not more!) for 1 minute for the 3rd time.
    Now it’s even more melted and darker when you remove it from the microwave.
    The third stir begins!
    Stir with the spoon and try to get rid of all small, solid peaces of chocolate left in the bowl. Again be patient it will take it’s time and is very important! Stir till it will look like the final ganache and like that:
    Maybe you notice some little bubble-like bits on the picture, those are tiny bits of chocolate which will melt away in the next heating phase.
  6. Put the bowl in the microwave again on highest or at least 750W(not more!) for 1 minute for the 4th and last time.
    Now it’s almost done! Only one stirring and a final step to go! 🙂
    The fourth and final stir begins!
    Stir with the spoon for about 30 seconds. You’ll notice that the little bits are completely melted in the chocolate sauce and that the ganache is smooth and doesn’t have any bubble-like bits left.
    Now it should look like this:
    The bubbles you might notice on the picture are really some air bubbles this time. To get rid of the air bubbles switch to the wire whisk after 30 seconds and gently stir with it till all air bubbles are gone and the ganache looks like this:
    Tada! Almost done! 🙂
  7. Now take the wrapping film and cover the bowl.
    BUT not as you see it in the picture below!
    Take a sheet big enough that it will cover the surface of the ganache directly. It’s important to cover the ganache directly and the side of the bowl completely without any air pockets. Because air makes a skin on the surface of the ganache and if you stir that skin into the ganache on the next day you get tiny, hard bits again so the cover with the film is very important!
    It should stick to the ganache like on this picture:
    For the right consistency of the ganache you have to store it – at least – for 6 hours in a cool place but not in the fridge, better you let it sit on your counter over night! After this resting time the ganache is finally finished and has the right consistency to spread it out on a cake, pipe it on cupcakes or into macarones. This ganache is perfect for cakes before applying fondant. It holds it’s shape and create a smooth and very plain surface when you let the cake chill in the fridge for about 30 minutes (it depends on the size of the cake)….and the best is… it tastes amazing, smooth, soft, not too sweet but full of chocolate! Like a chocolate dream! :)You can also do a white chocolate ganache which is perfect for colouring because you can’t colour chocolate only!
    For the white chocolate ganache you need other proportions of chocolate and whipping cream!
    You need: 600g white chocolate
    200ml whipping cream
    The procedure is the same as it is with the dark chocolate ganache but be a bit more careful with the heat! As I said the white chocolate ganache is perfect for colouring! I used it for my volcano cakes’ lava therefore I coloured a bit orange and a bit red or you can also colour it blue if you need water on a cake and so on and so on!


Done! 😉 There you go Perfect Chocolate Ganache!





Mascarpone Frosting

What you need:bananaCC

  • 150g butter
  • 220g Icing Sugar sifted
  • 500g fat reduced/normal mascarpone
  • 60g banana/ raspberries/ strawberries/ coconut flakes/ instant coffee(dissolved in water,cooled down, approx. 3tbsp)/ 1tbsp Vanilla extract or fruits you like



  1. Blend soft, almost melted butter and sugar in a mixing bowl with your stand mixer on high speed till it’s light and fluffy.
  2. Add mascarpone and mix it on middle speed till it’s completely blend but not to liquid but light and fluffy.
  3. Then add the banana or raspberries (if you want you can sift out the seeds then the cream gets smoother) or you add 3 tablespoons of cold coffee or 1 tablespoon of vanilla extract(or more if you like the taste of vanilla 😉 )
  4. Mix it one last time for a second or two on high speed and then put it in the fridge so it can take the flavour in and get stiff to use it as a frosting for a cake or for piping on cupcakes.

Done!😉 There you go Mascarpone Frosting!


Perfect Chocolate sponge cake

(originally found at but modified by me)

 What you need:

  • 50g cocoa powder
  • 6-7 tbsp boiling water
  • 3 Eggs
  • 4 tbsp milk
  • 175g  Flour
  • 1 tsp Baking Powder
  • 100g softend butter
  • 220g Icing Sugar

Preparation method:

  1. preheat the oven to 180°C
  2. Put the cocoa powder and boiling water into a large bowl and mix well to make a paste with a spatula.
  3.  Add the remaining ingredients and beat again until combined. This can be done with a handheld electric mixer, but take care not to over whisk.
  4. Grease and flour your baking pans and put the cooling strips around it.
    I usually use two tins of the same size as the cakes would stay soft/juicy and would rise more than if you bake the whole dough at once.
  5. Divide the cake mixture between the prepared tins. Bake for about 20-30 minutes, or until well risen and shrinking away from the sides of the tin.
    Use fork to see if it’s done after the time, if not do the test after 5-10 more minutes!
  6. You can add some grounded hazelnuts to the dough, about 100g, if you want a chocolate-nut cake!

You can also use this dough for muffins and cupcakes!
If you have some leftovers from cutting the cake don’t throw it away, keep them and use it as a base together with the creamcheese frosting for cake bits or cakepops!
You can also deep-freeze it and use it later!
If all this wouldn’t go for you then eat it is a good option! 😉 

This is the chocolate cake I use for all my cakes till now. 🙂


Creamcheese Cream/Icing

What you need:

  • 200g Icing Sugar
  • 100g soft Butter
  • 250g-300g Creamcheese without flavour
  • you can add flavours like Vanilla, Orange, Lime ect.
  • you can dye it with every colour you want


  1.  Stir Butter and Icing Sugar until almost white and fluffy
  2. add Creamcheese and stir till it’s a cream (don’t stir it too much because it would get too runny!)
  3. add flavour of your choice
  4. add colour of your choice


Done! 😉 There you go Creamcheese Icing!


Simple White Cake

What you need:

  • 5                     Eggs
  • 300g               Icing Sugar
  • 1 Pack(8g)       Vanilla Sugar
  • 125ml              Edible Oil
  • 400g                Flour
  • 1/2 Pack (8g)   Baking Powder
  • 125ml              Water


  1. preheat the oven to 180°C
  2. Mix Water, Eggs (whole egg), Sugar, Vanilla Sugar in a bowel
  3. Take another bowl and mix Flour and Baking Powder
  4. finally stir all together and put the oil into the dough. Now you have the final dough. You can put food colour in it to dye it or just leaf it white.
  5. Grease and flour your baking pan and put the cooling strips around it and pour the dough into the pan. I usually use two tins of the same size as the cakes would stay soft/juicy and would rise more than if you bake the whole dough at once. (…and you’ll get 4 layers out of them!)
  6. put it into the oven for approx. 30 – 40min.
    if you just use one half of the dough then leaf it just 20min in the oven.
    Use fork to see if it’s done after the time, if not do the test after 5-10 more minutes!

Done! 😉 There you go Simple White Cake!