How To Make Chocolate Ganache With Cocoa Powder (3 Ways)

Chocolate ganache adds a rich, indulgent touch to almost anything—like the drips on my amazing triple chocolate layer drip cake!

Traditional ganache is made with chopped chocolate and warm cream, but did you know that you can make a luscious chocolate ganache using cocoa powder instead? This method is not only budget-friendly, but also uses pantry staples you likely already have on hand.

In this post, I'll show you how to make chocolate ganache with cocoa powder and transform it into three different consistencies:

• a thin ganache for pouring and drizzling
• a thick ganache for piping or spreading
• a whipped ganache for a light, airy texture

Each one is versatile and perfect for cakes, cupcakes, tarts, or even as a dip.

Why You’ll Love This Recipe

• Perfect for Beginners: This easy-to-follow recipe comes together quickly.
• Pantry Staples: No fancy or hard-to-find ingredients required!
• Money-saving: Cocoa powder is more affordable than chocolate bars.
• Rich & Delicious: Simple ingredients make an incredibly indulgent ganache.
• No Special Equipment Needed: A saucepan, whisk, and bowl are all you need.
• Endless Possibilities: Use this ganache for cakes, cookies, fruit, and more.

Delicious Ways to Use Chocolate Ganache

• Pour warm ganache over cakes, cupcakes, brownies, or even ice cream and frozen desserts for a decadent touch.
• Use it as a rich and luscious filling for cakes, pies, and tarts.
• Glaze cakes, donuts, or brownies.
• Dip fruit, pretzels, or marshmallows for a sweet treat.

What You Need to Make This Ganache Recipe

Ingredients

• Heavy Whipping Cream: It's the secret to a smooth and creamy ganache.
• Powdered Sugar: I prefer powdered sugar (also known as confectioner's sugar) over granulated sugar because it dissolves easily and creates a smoother texture. This helps ensure the ganache is silky smooth and free of graininess.
• Cocoa Powder: You'll need unsweetened cocoa powder. I love Dutch-process cocoa because it has a deeper, richer flavor.
• Butter: I use unsalted butter.

See the recipe card at the end of the post for quantities.

How to Make Ganache with Cocoa Powder (3 Ways)

Step-by-step Instructions

First, prepare the ganache mixture.

1. Sift together the powdered sugar and cocoa powder.

2. Combine the butter, heavy cream, powdered sugar, and cocoa powder in a saucepan.

3. Whisk continuously over medium heat until everything is melted. Bring to a gentle simmer, then remove from heat.

4. Transfer the ganache to a clean bowl and let it cool slightly before using.

At this point, you can transform the ganache into one of three different textures!

Step 1 - For Drizzling or Pouring

Let the warm ganache cool for a few minutes, then drizzle over cakes, cupcakes, cookies, or ice cream.

Tip: This thin ganache is perfect for creating elegant chocolate drips on a layer cake or for glazing desserts with a smooth, glossy finish.

Step 2 - For Piping or Spreading

Refrigerate the ganache for about an hour until it thickens. Stir it every 20-25 minutes to prevent a crust from forming. Once thickened, it's perfect for piping onto cupcakes or spreading as a cake filling.

Tip: A thick ganache works beautifully for layering between cake tiers, too!

Step 3 - For Whipped Ganache (Light & Fluffy)

Once the ganache has thickened, use a hand mixer and whip it on medium-high speed for 2-3 minutes until it becomes fluffy and lighter in color. Use immediately to frost cakes or cupcakes.

Tip: Whipped ganache pairs wonderfully with fresh fruit.

Storage Tips & Freezing Instructions

• Refrigerate: Store leftover ganache in an airtight container for up to 5 days.
• Freeze: Ganache freezes well for up to 3 months. For best results, thaw overnight in the refrigerator. Once thawed, stir the ganache thoroughly to ensure an even consistency. You might need to gently rewarm it in a double boiler (or in short bursts in the microwave) if it's too thick.

Variations 

• Flavored Ganache: Add extracts like vanilla, peppermint, or almond for unique flavors.
• Salted Ganache: Sprinkle the surface of the ganache with sea salt for a sweet-and-salty combo.