Chocolate drip cakes seem to have taken the cake world by storm. There are a lot of ways you can apply a chocolate drip to the cake. While i usually make colorful drip cakes using my white chocolate ganache drip recipe colored with gel food coloring i have a soft spot in my heart for a classic chocolate drip cake. Of chocolate to 8 oz cream but. Tips for perfect chocolate ganache drip cakes tip 1.

Put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Be patient with the cooling process. You can use a piping bag my favorite a plastic bottle or even a spoon. It s the only way to get a metallic finish on a drip as there isn t a way to make the ganache metallic or paint on top of ganache it s too sticky. After i make my chocolate ganache i let it sit for about 10 15 minutes to thicken up just a bit before i use it for a drip cake.

This will give us plenty for a ganache drip around the sides of a cake as well as the top plus a bit of leftover for glazing cake layers a whipped ganache filling or a little chocolatey snack 0 if you only need enough ganache to cover the top of a cake plus a ganache drip you could get away with using 8 oz. If it s the length and look you re after then go ahead and add drips to the rest of the cake. Meanwhile make the ganache. The temperature of your chocolate ganache determines how thick or thin it is. Once you ve whisked the ganache together it s crucial to let it cool on your countertop until it s room temperature about 20 30 minutes depending on how cold your environment is.

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To make a shiny silver metallic drip you ll actually need to drip the cake with melted white chocolate instead of ganache and paint on the silver color when the chocolate has hardened. Pour the cream over the chocolate and leave to melt for 5 10 mins. The best tools for applying a chocolate drip. A piping bag produces very thin drips. A spoon will have a more natural look.

It seems like everywhere i look i see a chocolate drip cake. Then test out one more drip just to be safe. Each tool will create a slightly different look. I don t want the chocolate to drip too far down the sides of the cake but i also don t want it to sit in a blob at the top of the cake. Once you have a smooth frosted cake the trick in making sure your ganache drip doesn t melt your frosting is to make sure your frosted cake is cool so stick the whole thing into the fridge or freezer for a good 15 20 minutes before glazing it.

Once you have a smooth frosted cake the trick in making sure your ganache drip doesn t melt your frosting is to make sure your frosted cake is cool so stick the whole thing into the fridge or freezer for a good 15 20 minutes before glazing it. It seems like everywhere i look i see a chocolate drip cake. To make a shiny silver metallic drip you ll actually need to drip the cake with melted white chocolate instead of ganache and paint on the silver color when the chocolate has hardened. This will give us plenty for a ganache drip around the sides of a cake as well as the top plus a bit of leftover for glazing cake layers a whipped ganache filling or a little chocolatey snack 0 if you only need enough ganache to cover the top of a cake plus a ganache drip you could get away with using 8 oz. Put the dark chocolate in a bowl and heat the cream in a small pan until just steaming.

I don t want the chocolate to drip too far down the sides of the cake but i also don t want it to sit in a blob at the top of the cake. Chocolate drip cakes seem to have taken the cake world by storm.