March baking challenge: Chocolate ganache for drip cakes

If you've always dreamed about making the perfect drip cake, you’ve come to the right place.  Making a drip cake can be tricky, as reaching the perfect ganache consistency is a MUST, but don’t worry! We'll walk you through every step, so you can learn and master the dripping technique.

Just grab these ingredients:

1 cup semi-sweet chocolate chips

1 cup heavy whipping cream



That’s it! Now for the directions:

Place cream in a saucepan over medium-high heat and simmer.

Place chocolate chips and cream in a heat-resistant bowl and let sit for 10 minutes

Whisk until the chips are melted.

Cool at room temp for 20 minutes.



This ganache recipe can be made ahead and stored in the fridge for up to 2 weeks.

When you’re ready to use it, just microwave it for 10 seconds and stir.

You’ll also need some specific tools, listed here:

- Cake turntable

- Squeeze bottle

- Chilled frosted cake

- Offset spatula



If you don´t have a turntable, don’t worry, but it’s a lot easier if you do!

Here’s the squeeze bottle method for a drip cake:

1. Add ganache to your bottle.

2. Place the tip just barely touching the cake, above the top, and gently squeeze ganache onto it.

3. Release pressure when you’ve added enough drip.

4. Leave just a little pressure on the squeeze bottle to fill in gaps as you move to the next drip, turning the turntable as you go.

5. Now add the remaining ganache to the top and spread it with a spatula.

Here are some extra tips for you to master this technique!

TIP 1: BE PATIENT

Letting your ganache cool at room temperature is crucial! So be patient! After whisking the ingredients, place it on your kitchen countertop. We know placing it in the fridge seems better, but we don’t recommend it.

TIP 2: POUR OVER CHILLED BUTTERCREAM

The cake needs to be chilled! Don’t drip any cake if it’s still hot or warm! That would be disastrous, so just be sure to cool your cake for at least 30 minutes in the refrigerator.