How to Make a Chocolate Drip Cake

Chocolate ganache drips turn your cakes into beautiful, fancy cakes that will wow anybody. Nobody will know how simple they actually are!

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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.

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.