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Chocolate Ganache Drip Cake
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Chocolate Ganache Drip Cake

Chocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!
Course Dessert, Sauce
Cuisine French
Keyword cake, chocolate, ganache
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 1

Ingredients

Dark Chocolate

  • 6 ounces dark chocolate
  • 4 ounces heavy cream

Milk Chocolate

  • 6 ounces milk chocolate
  • 3 ounces heavy cream

White Chocolate

  • 6 ounces white chocolate
  • 2 ounces heavy cream

Without Heavy Cream

  • 4 ounces bittersweet chocolate
  • ¼ cup whole milk
  • 2 tbsp unsalted butter

Instructions

Dark, Milk, White Chocolate

  • Place the chocolate in a medium bowl and heat in the microwave for about 1 minute to warm it up just a bit.
  • Place the heavy cream in a separate bowl or measuring cup and heat in the microwave for 45 seconds to 1 minute - or until bubbling around the edges but not boiling.
  • Pour the warm cream over the warmed chocolate. Do not stir. let it sit for 2-3 minutes for the chocolate to really soften.
  • Once the chocolate has sufficiently softened, whisk well until the mixture becomes smooth and glossy.
  • Let it cool until barely warm before adding to the cake.

Without Heavy Cream

  • Place the chocolate in a medium bowl and set aside.
  • Combine the milk and butter in a small saucepan.
  • Cook over medium heat for 2-3 minutes, stirring occasionally until the butter has melted.
  • Increase the heat slightly and cook for another 1-2 minutes, until it reaches a simmer - where you can see tiny bubbles around the edges, but it has not yet reached a boil. Take care to not boil the mixture.
  • Remove from the heat and immediately pour over the top of the chocolate. Do not stir.
  • Let the hot milk sit on the chocolate for about 5 minutes to soften.
  • Then whisk well until the mixture becomes smooth and glossy.

To Decorate

  • First - make sure you are working with a very cold cake. I like to keep mine frozen for the perfect drip. This helps to keep the drip from sliding all the way down.
  • Transfer the slightly warm ganache to a decorating squirt bottle.
  • Add a test drip along the edge of the cake. It should drip down slowly.
  • If it drips to your liking, continue adding drips along the side of the cake, pressing out more or less for each drip to achieve a varying drip around the cake.
  • Once the drips are around the outside, squeeze the ganache into the center of the top of the cake and then spread it around using an offset spatula to smooth it out and cover the top.

Notes

  • If it drips all the way down the cake, the ganache is too warm still. Let it cool and try again. (you will need to use an offset spatula to scrape the failed drip off the cake and re-smooth the frosting - fortunately, if you are working with a frozen cake it is usually pretty easy to do)
  • If the ganache is too thick and doesn't trip to your liking - warm it in the microwave for about 5-10 seconds, cover the hole in the squirt bottle and give it a little shake before trying again.
  • Be sure to place the cake back into the freezer for 1-2 hours to really set the ganache before trying to pipe any buttercream on top of it. If you try to do it while the ganache is still warm or fluid, the buttercream will just slide right down the side of your cake.
  • You can add the sprinkles (if using) while the ganache is warm.