How to Make a Chocolate Drip Cake
The look of chocolate drip cakes is so impressive and fun; it's not surprising they are so popular. You can make any cake stand out with a little effort and time. I've made many chocolate drip cakes, including my Reese's Peanut Butter Chocolate Cake and Red Wine Chocolate Cake. Also, my Nutella Chocolate Cake as well as my Best Chocolate Cake. These are my top picks.You will need the following tools to decorate a drip cake.
To get started, here are some basic things.DRIP CAKE DECORATING METHODS
Two methods can be used to make a chocolate drizzle cake. The squeeze bottle method is my favorite, but you can use the spoon method if you don't have one. You can use any method, but you must start with the chocolate Ganache. You can read my blog post to learn how to make it and what adjustments you could make. Let the ganache cool for 10 minutes after it is done.SQUEEZE BOTTLE METHOD
Add the chocolate ganache to the bottle using the squeeze bottle method. To release the ganache, place the tip of your bottle a few centimeters above the top of the cake. When you have added enough ganache, release the pressure. As you move on to the next drip, you will only need a small amount of pressure. Remember that the longer the drip, the more chocolate you add. Try a few drips to get an idea of how much chocolate you should use. Fill the middle of the cake with drips. You need to work quickly to ensure that the ganache does not harden. My squeeze bottle is my preferred method, but you can also use a spoon to pour the chocolate into the center of the cake. If necessary, heat the can for about 10-15 seconds before adding the chocolate. Spread the chocolate ganache evenly with your offset spatula.TIPS TO HELP YOUR CHOCOLATE DRIP CAKE BE PERFECT
It takes practice and some good tips to perfect the chocolate drip look. You should keep some things in mind when making the perfect chocolate drizzle cake. How thick or thin your chocolate ganache is will depend on its temperature. Let the chocolate ganache cool down for 10-15 minutes before using it to make a drip cake. The chocolate should not drip down too much from the sides of my cake. However, I do not want it to clump at the top. I use a spoon to drop some down the bowl to determine the temperature and thickness. I will let it rest for a while if it drips too fast. You can heat it again if it is too slow. If it feels just right, you can go ahead. The temperature of the cake is important. It is best to test the chocolate in a room-temperature bowl. However, if the cake has been stored in the refrigerator, the chocolate will start cooling faster once it touches the cold cake. To ensure that your chocolate drips beautifully, warm it up before using it. The amount of heavy cream. I use less cream to make my chocolate ganache. It should be a bit thicker than I prefer, but you can add a tablespoon or two more creams if needed. The thicker ganache will result in thicker drips. Drips with thicker ganache will naturally have thinner drips.WHITE CHOCOLATE DRIP CAKE
White chocolate can also be used to make drip cakes, as in my Hot Chocolate Cake. White chocolate melts more quickly than white chocolate so you can reduce the amount of heavy cream used in white chocolate ganache. For 6 ounces of chocolate chips, instead of half a cup of heavy whipping cream, use 3 tablespoons of heavy whipping cream.Ingredients
Semi-Sweet Chocolate
- 6 oz (1 cup | 169g) semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
White Chocolate
- 6 oz (1 cup | 169g) white chocolate chips
- 3 Tbsp heavy whipped cream