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Milk Chocolate Ganache Frosting

Scott Phillips

Yield: Yields 5 cups, enough to frost one 8-inch triple-layer cake

A blend of bittersweet and milk chocolates makes a frosting that’s light and luscious but not cloyingly sweet. Pair it with Chocolate Three-Layer Cake, Very Vanilla Cake, or your own favorite layer cake.


  • 8 oz. good-quality bittersweet chocolate (60% to 72%), finely chopped
  • 8 oz. good-quality milk chocolate, finely chopped
  • 1-1/2 cups heavy cream
  • 2 Tbs. light corn syrup
  • 12 oz. (3/4 cup) unsalted butter, cool but not cold, cut into 1/2-inch cubes


  • Place both chocolates in the bowl of a stand mixer, but don’t attach the bowl to the mixer.
  • In a small saucepan, bring the cream and corn syrup to a boil, and then immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Using a whisk and starting in the center of the bowl, whisk the chocolate, working your way out to the edges, until smooth. Set aside to cool to room temperature.
  • Attach the bowl to the mixer and beat on medium speed with the paddle attachment, gradually adding the butter until thoroughly incorporated; this will take 10 to 15 minutes. The frosting should be completely smooth and have a silky look. If the frosting ever gets too soft to work with, chill it in the refrigerator, giving it a quick whisk by hand, if necessary, before using.


Rate or Review


  • User avater
    good8447 | 05/23/2016

    flavor and texture of the cake are excellent, however, preparation of the cake pans is inadequate. I typically line the bottom of cake pans with parchment paper. In this instance, I elected to just follow instructions. My mistake, the bottoms of the layer stayed in the pans. My suggestion is that you should do what you know you should, not what the instructions say. The cake may be worth a second attempt for me (with parchment paper).

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