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Ganache Frosting

  • Yield: Enough ganache for one 4-layer 9-inch cake


  • 12 ounces semisweet chocolate, chopped
  • 4 ounces unsweetened chocolate, chopped
  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon Grand Marnier or other liqueur of choice


  • Place chopped chocolates in a large heatproof bowl and set aside.
  • In a small saucepan, combine cream, sugar, and Grand Marnier, and bring just to a boil. Immediately pour cream over chopped chocolates and allow to sit, undisturbed, for 5 minutes, then whisk until smooth and thoroughly melted.
  • Set aside to cool to room temperature, whisking or stirring occasionally to facilitate even cooling. Use to frost Triple-Chocolate Cake as instructed.