Chocolate Drip Cake
This chocolate drip cake brings bakery-style drama to your dessert table with silky ganache, smooth frosting, and endless ways to decorate. Use dark, milk, or white chocolate to create your perfect drip vibe—impressive results, no fancy tools required!
Equipment
- Microwave-safe bowl
- Spoon or squeeze bottle
- Offset Spatula
- Piping bag (optional)
- Cake Turntable (optional)
Ingredients
Ganache Drip
- 6 oz chopped chocolate dark, milk, or white
- 1/2 cup heavy cream
- 1 pinch salt optional, enhances flavor
- gel food coloring optional, for white chocolate drips
Cake & Frosting Base
- 1 frosted and chilled cake any flavor, fully frosted and cold
Instructions
- Chop chocolate finely and place in a heat-safe bowl.
- Heat cream until just steaming (not boiling) and pour over chocolate. Let sit 1–2 minutes.
- Stir gently until the mixture becomes smooth, glossy ganache. Add salt and food coloring (if using).
- Let ganache cool until slightly warm but still pourable—test a drip on a chilled glass or plate.
- Transfer to a squeeze bottle, piping bag, or use a spoon to drip ganache along the edges of a chilled, frosted cake.
- Optional: Pour extra ganache over the center and smooth with an offset spatula for a glossy top.
- Let the drip set slightly before decorating with fruit, candy, sprinkles, or cookies.
Notes
Drip can be made ahead and stored in the fridge. Microwave gently in 10-second bursts and stir to reuse. Always test temperature before dripping to avoid sliding or clumping.