How to Make a Chocolate Drip Cake With Chocolate Ganache
Here's the sweet recipe for a chocolate drip cake from scratch, complete with a dark chocolate ganache recipe for the drips.
Servings: 1 cake
Ingredients
For the Cake
- 1 6- 8- or 9-inch layer cake of choice
- 1 recipe buttercream of choice, enough to fill and frost the cake (see recipe options in post, and linked below)
- Cake decorations of choice, such as sprinkles or strawberries, and so on
For the Chocolate Ganache Drips
- 3 ounces chopped dark chocolate (I like Valrhona brand)
- 1/3 cup heavy cream
- 3 tablespoons corn syrup
Instructions
For the Cake
- Bake and fully cool your layer cake of choice. If the tops of your cake layers dome, when cool, use a serrated knife to slice off the cake domes, leaving a perfectly flat cake. This can be done up to two days in advance.PRO TIP: When stacking and layering the cake, place the top layer upside-down so the cake is extra flat and smooth.
- Make your buttercream. Here's a recipe for easy vanilla frosting, and a recipe for super-smooth, beautiful Swiss meringue buttercream (what the pros use--and you should, too).
- Fill, layer, and frost your layer cake using an offset spatula or other straightedge (such as a bench scraper) to get the sides and top as smooth as possible. Chill the cake for 15 to 20 minutes, while you make the ganache.PRO TIP: Here's my full guide on how to slice, fill, and frost a layer cake.
For the Chocolate Drips
- In a small pot, heat the chopped chocolate, heavy cream, and corn syrup over medium-low heat until the cream just begins to steam. Remove from heat and use a spatula to stir from the center until the mixture forms a smooth, emulsified ganache.PRO TIP: When measuring sticky liquids like corn syrup or molasses, spray the measuring spoon or cup with cooking spray. The liquid slides right out!
- Pour the ganache into a small bowl and cool to warm room temperature, until the chocolate is thick but still fluid, about 10 minutes.
To Apply the Chocolate Ganache Drips and to Finish
- Remove the frosted cake from the refrigerator. The buttercream should feel chilled, but not super cold.
- Use a teaspoon and spoon a small amount of chocolate ganache on the edge of the cake, allowing some of the ganache to roll off the edge and run down the side. Repeat, forming a ring of drips all around the cake. Experiment with the amount and spacing as you go. The goal is imperfect lines of different lengths. This will result in a large empty area in the top of the cake.
- Pour ganache into the center of the top of the cake, and use an offset spatula to push and spread ganache over the top of the cake.
- Decorate as desired.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
