Drip cakes have been such popular cake trend this past year! While I usually make colorful drip cakes using a white chocolate ganache colored with gel food coloring, I always have a soft spot in my heart for classic chocolate ganache.
Drips are just the perfect way to dress up a cake! It’s such a elegant, yet playful way to really spruce things up! I’ve made so many drip cakes lately, I’ve started thinking that cakes look kind of naked without them!
I also almost always have leftover ganache in my fridge. I always save the leftovers, since they can easily be reheated in the moicrowave and used on another cake.
The beauty of this recipe is its simplicity. You only need two ingredients, it’s so easy!!! You also can use your favorite chocolate, whether it’s dark, semi-sweet, or milk chocolate 🙂 It takes less than 5 minutes to make.
In fact, this chocolate ganache drip recipe so easy, I’ve made it during a facebook live-stream before!!
I prefer to use a bottle, since it makes the process so much easier, but I actually prefer the way drips look when they’re added to a cake using the spoon method.
Two factors are critical to getting a perfect drizzle! The first is that your cake is properly chilled. Once frosted, you should allow it sit it your fridge for at least 20 minutes, or in your freezer for 10 minutes, so that the frosting is cold and firm to the touch.
The second important aspect of a drip cake is the temperature of the ganache!! It should be slightly warmer than room temperature, but not so hot that it melts your buttercream as you drizzle it!
If your ganache is too warm, it will be thinner than you want, and will run straight down the cake and pool at the bottom of your cake board!!
If it’s not warm enough, you will end up with short, little stubby drips, that aren’t elegant or long enough!
The best way to ensure your ganache is the right temperature is do a test drip. You can’t tell, but the first drip on my cake above was a test drip. Once I knew i had my ganache at the right temperature, I continued adding my drips.
MAKING A TEST DRIP IS SUCH A CRUCIAL STEP!!! Make one drip on the side of your cake, and let it flow. Allow it to sit for a couple minutes.
See what it looks like, if it’s the length and look you’re after. If not, adjust as needed. Either pop the ganache into the fridge for a couple minutes to allow it to cool off a bit more, or pop the bottle (or bowl) in the microwave and heat for 5-10 seconds.
Then test out one more drip, just to be safe! While these extra steps may lengthen the process, it’s worth it to make sure your drips are perfect.
You can see the full tutorial with all my tips and tricks on how to make a chocolate drip cake below:
The other thing to keep in mind is that drips don’t have to be the same pattern always! There are so many other options out there!!
You could do any upside down drip cake, a double drip cake, or even a partial drip!! So don’t be afraid to get creative, or try a new design!!
Chocolate Ganache Drip Recipe
The beauty of this recipe is its simplicity. You only need two ingredients, it’s so easy!!! You also can use your favorite chocolate, whether it’s dark, semi-sweet, or milk chocolate. It takes less than 5 minutes to make.
- 1/3 cup heavy cream 77 grams.
- 1/2 cup chocolate chips 88 grams
Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat and pour into a heat-proof bowl.
Gently pour chocolate chips into the heavy cream, making sure they are covered with cream. Allow mixture to sit for 2 minutes.
Stir slowly until the cream and chocolate are fully combined, and ganache is silky smooth. Pour into a plastic squirt bottles for easy application. If you don’t have any plastic bottles on hand, you can also use a spoon to drizzle it over cakes.
Set aside to cool for about 20 minutes (or place in fridge for about 10 minutes). You can also make this in advance, and store it in the fridge until you're ready to use it. Heat the ganache in 3 15 second increments, or until it reaches the right viscosity. It should be slightly warmer than room temp, but to hot enough to melt your the buttercream on your chilled cake.
If it seems to thin or thick, you can add a touch more chocolate or heavy cream! The type of cream and chocolate that you use can affect the consistency, so feel free to adjust as needed.
Note: if you can’t find heavy cream at your grocery store, heavy whipping cream will work too!