Making a chocolate ganache drip cake can be a bit intimidating. For years, I simply melted chocolate with a bit of oil and dripped that around my cakes. Although it worked pretty well, I was never completely satisfied with the final look and decided to try it with chocolate ganache instead. After working to find the right ratio of chocolate-to-milk, I was blown away by how simple it actually is and how pretty it looks on cakes! I’ll never go back to the chocolate-oil method again.
Ingredients
In addition to having a frosted cake, you’ll want to have at least a half batch of my chocolate ganache recipe. It requires just two simple ingredients:
Non-dairy milk: Use a thick non-dairy milk for the best outcome. I typically use soy or oat milk.
Non-dairy chocolate: I recommend using a high quality semi-sweet chocolate bar for the best outcome, but you can also use chocolate chips if necessary.
How to make the ganache
This ganache is simple to make and beginner-friendly. You can find an in-depth blog post here, but below are step-by-step instructions for making it.
- Prepare. Place 4 ounces (~3/4 cup) of chopped chocolate or chocolate chips in a heat-resistant bowl. Pour 1/2 cup of non-dairy milk in another heat resistant bowl or a saucepan.
- Heat the milk. Heat the milk in the microwave or on the stovetop until it’s hot but not yet boiling.
- Pour over the chocolate. Pour the milk evenly over the chocolate but don’t stir yet.
- Allow to sit. Let the mixture sit, without stirring, for approximately three minutes.
- Mix. Use a fork or small whisk to stir the mixture until smooth and creamy.
- Cool slightly. Cool the ganache slightly before using.
This recipe makes approximately 1 cup of ganache, which should be more than enough for a 6″-9″ cake. You can save any leftover ganache for later by following the instructions lower down in this post.
How to make chocolate drips on a cake
- Begin with a cooled, frosted cake. For the best results, the frosting should be slightly chilled before applying the chocolate drips. If your cake isn’t cool to the touch, you should chill the frosted cake in the fridge or freezer for 10-20 minutes prior to applying the drips. I have had success making a drip cake on cakes frosted with either classic buttercream and whipped frosting.
- Ensure your ganache is at the right temperature before applying. You’ll want the ganache to be slightly warm when applying it to the cake. Make a test drip by squeezing a bit on the side of a bowl and if it appears to be the right consistency, test it again on the cake. Squeeze one drip on the side of the cake and if it looks how you want it to look, continue around the cake. If it doesn’t, head to my troubleshooting section below.
- Drip around the cake. Add drips around the entire cake, squeezing a bit more for longer drips and less for shorter ones. You’ll want to use a rotating turntable to easily turn the cake as you create drips.
- Create a smooth edge. Finish by either drizzling the ganache around the edge of the cake for a smooth finish (see video for example) or by pouring a larger amount of ganache onto the top of the cake and using a small offset spatula to smooth it around the entire top.
- Chill the cake. To allow the ganache to set, you can chill the cake for 10-20 minutes.
Troubleshooting
If you have any of the following issues, use the following instructions to help fix them:
The frosting is melting
This can happen if your frosting isn’t cold enough prior to adding the ganache. Place it in the fridge or freezer for 10-20 minutes, then apply your ganache drips.
The ganache is too thick and won’t drip down the cake
Your ganache may not be warm enough. Try microwaving it for 5-10 seconds, then try again (repeat this as necessary). If you still don’t feel like it’s thin enough, add a bit more milk, then heat in short intervals (whisking in between) and allow to cool slightly again before using.
The ganache is too thin and is running off the cake
Your ganache may be too warm. Allow it to cool a bit more before attempting again. If you still don’t feel that it’s thick enough, microwave it in short intervals with a bit more chocolate (whisking in between intervals and being careful not to burn) until smooth, then allow it to cool again.
Saving leftover ganache for later
I typically keep my leftover ganache in an airtight container in the fridge to use later. When you’re ready to use the leftover ganache, microwave it in 5-10 second intervals, whisking in between each, until it’s slightly warm. Follow my instructions and troubleshooting guide above to ensure that it’s the right consistency for dripping on a cake.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
How to Make a Chocolate Drip Cake
Equipment
- Squeeze bottle
- Rotating turntable
Ingredients
- 1 frosted cake, chilled*
- Chocolate ganache
Instructions
- Prepare a frosted cake. The frosting should be slightly chilled.*
- Prepare your ganache — it should be slightly warm. Place it in a squeeze bottle.* Make a test drip by squeezing a bit on the side of a bowl and if it appears to be the right consistency, test it again on the cake. Squeeze one drip on the side of the cake and if it looks how you want it to look, continue around the cake. See troubleshooting tips in Notes.
- Continue to add drips around the entire cake, squeezing the bottle a bit more for longer drips and less for shorter ones. You'll want to use a rotating turntable to easily turn the cake as you create drips.
- Finish by either drizzling the ganache around the edge of the cake for a smooth finish (see video for example) or by pouring a larger amount of ganache onto the top of the cake and using a small offset spatula to smooth it around the entire top.
- To allow the ganache to set, you can chill the cake for 10-20 minutes.
Notes
- Chilled Cake: For the best results, the frosting should be slightly chilled before applying the chocolate drips. If your cake isn’t cool to the touch, you should chill the frosted cake in the fridge or freezer for 10-20 minutes prior to applying the drips.
- Spoon Method: If you don’t have a squeeze bottle, you can use a spoon to drip around the cake. I prefer the squeeze bottle method for its ease and clean look, but a spoon can work in a pinch.
- Ganache Drips Troubleshooting: If the ganache is too thick and not dripping down the side of the cake how you want it to, it likely needs to be a bit warmer. If the ganache is too thin and dripping off of the cake, you should allow it to chill a bit more.
Excited to try this!
I want to make a colored drip. Can I use white chocolate and gel food coloring?
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