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!
A chocolate ganache drip cake is the perfect way to celebrate any special occasion! This particular cake can be made with any flavor of cake before adding the chocolate ganache drips on top. It’s sure to impress your guests!
The best part is that it’s pretty simple to make. I know you’ll love this as much as we do.
I made this cake for my daughter’s 21’s birthday celebration. Each and EVERY year she asks me for a coffee cake. Each year I struggle to take the same theme of coffee flavor and yet make it different each time.
Last year I made the coffee buttercream frosting that I added to a rich chocolate cake that I spiked with espresso. One year I make a full Chocolate Espresso Cake.
But for this one, we had a whole lot on the calendar so I was tight on time but I wanted to pack a punch because this was such a special celebration. The chocolate drips definitely did the trick and it turned out so cute!
I made sure to include all my standard chocolate drip recipes – so you can make it using dark, milk, or white chocolate. But I also wanted to include my recipe for making it without heavy cream. That isn’t an ingredient that I personally keep on hand and I’m sure that is the case for many out there as well.
Here are some commonly asked questions
Why are the ratios different between the types of chocolate?
The different types of chocolate have different fat ratios in them. This affects how they melt and how runny they are when they are melted.
So you don’t want to mix too much or too little with the heavy cream depending on the type of chocolate you use or the ganache won’t set up correctly and it will just be a big mess.
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.
How to store leftover ganache
The optimal way to use the ganache is right after you make it – this will give you the best results. But if you do need to store it – the best way to store any leftover ganache is to put the cap on the decorating bottle and place it in the refrigerator until ready to use again.
To reheat, microwave on 50% power in 30-second intervals, shaking or stirring gently until it is heated through. Remember you want it just slightly warm, but still in a liquid state to make your drips.
Ingredients to Make Chocolate Ganache Drip
Dark Chocolate
- dark chocolate
- heavy cream
Milk Chocolate
- milk chocolate
- heavy cream
White Chocolate
- white chocolate
- heavy cream
Ingredients to Make Chocolate Ganache without Heavy Cream
- bittersweet chocolate
- whole milk
- unsalted butter
Try this chocolate ganache drip on these delicious cakes
Can I use another type of chocolate when making this without heavy cream?
Unfortunately, I don’t recommend trying it with another type of chocolate because of the fat content. Using this method you need to use bittersweet chocolate to keep the ratios correct.
How to Make Chocolate Ganache Drip
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.
How to Decorate a Chocolate Drip Cake
- 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.
Try these other great frosting recipes too
- Oreo Frosting
- Strawberry Buttercream
- Cream Cheese Frosting
- Chocolate Buttercream
- Coffee Buttercream
- Chocolate Cream Cheese Frosting
- Eggnog Frosting
- Cake Batter Frosting
- Swiss Meringue Buttercream
- Maple Frosting
- Cookie Dough Frosting
- Lemon Buttercream
- Peanut Butter Frosting
- Caramel Frosting
- Stabilized Whipped Cream
Products I love when making chocolate drip cakes…
This chocolate ganache recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade ganache before or a drip cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this chocolate drip recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Chocolate Drip recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
More Great Chocolate Sauces
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Chocolate Ganache Drip Cake
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.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Jackie says
Thanks for the recipe! I love your ultimate buttercream recipe so much. I have a couple questions for this ganache drip.
1) if I use white chocolate, am I able to add Wilton gel food coloring to color it?
2) I’ve used candy melts to do a drip before and it was almost impossible to cut through when cooled. Does this stay softer and easier to cut through?
3) Can I just use white chocolate chips or does it have to be super fancy chocolate bar or something similar?
Gina Kleinworth says
With the ganache –
I do not recommend adding color to the white chocolate. White chocolate is already fickle and seizes easily – adding color will just make that worse. If you want a certain color, I recommend using candy melts in that color.
This particular ganache will firm upbut stays soft enough that it’s creamy, the key I think is to not make it really thick so that it can still be cut and keeping those ratios right so that there isn’t too much chocolate that will just reharden once cool.
I have not tested it with white chocolate chips. As I mentioned before, white chocolate is very fickle and each brand and product seems to have it’s own ratio of parabens – making it really hard to be consistent when it comes to melting. But you don’t need a fancy chocolate bar either. I recommend using the white chocolate candy melts for consistency.
I’d love to see what you make – please share if you can.