Chocolate Ganache Drip Recipe

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Drip cakes have been a very 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.  The beauty of this recipe is it’s 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, it’s so easy, I’ve made it during a facebook live-stream before!! You can see my full tutorial on how to make and drizzle chocolate ganache here.


  • 1/2 cup heavy cream (about 4 oz.)
  • 1/2 cup chocolate chips (3 oz.)


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 fully covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until the cream and chocolate are fully combined combined. Set aside to cool for about 30 minutes (or place in fridge for about 15 minutes), then pour into a squirt bottle for easy application.

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If it seems to thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and chocolate that you use can affect the consistency, so feel free to adjust as needed. The temperature of the ganache will also have a big impact on how well it drizzles. It should be slightly warmer than room temperature, but not so hot that it melts your buttercream as you drizzle it! I will be sharing  full tutorial on how to make a chocolate drip cake on my YouTube Channel this weekend, so stay tuned!

I prefer to put my ganache into plastic squirt bottles when decorating cakes! But you can also use a spoon to drizzle it over cakes.

Extra ganache can be kept in the fridge for 2 weeks. Below is a fun upside down double drip cake I made for my YouTube channel using this chocolate ganache recipe, and my no-thermometer caramel recipe.



33 thoughts on “Chocolate Ganache Drip Recipe”

  1. Hi thank you for all your informative posts on drip cakes! Would it work if I use a bar of white melting chocolate instead of chocolate chips? If I chop up the chocolate into small pieces ?

    Thank you

  2. Hello! Thank you for all of your cute tutorials; I absolutely love them! I do have one question though, would the ganache still work even if I frosted the cake using a cream cheese buttercream? I assume the cake would still need to be a good temperature no matter the type frosting but would that make much of a difference?

  3. Hi! I love your creations and your tutorials. Thank you for sharing it all!!! Does this drip ganache firm up enough to paint with edible metallic paint? Thank you and wish you continued success!!!!!

  4. Hi I’m from Germany and we don’t have Heavy Cream, but similiar stuff. So I’m just wondering what percentage is the fat in Heavy Cream? I found pretty much everything from 5%-50%.
    Thanks so much,

    1. it’s 38% fat! but as long as use anything around that, you’ll be fine! I’ve even used just whole milk when I ran out of heavy cream, and it still turned out!

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