A drip cake is a cake with a crust or chocolate dripping down the sides of the cake. The drip on the side of the cake can be made using candy melts, real chocolate, and ganache.
If you’re looking for drip cakes, you’ll find that the most commonly used technique is a ganache drip.
Ganache can be made a number of ways – I make them with whipped cream and chocolate chips (white, milk, or semi).
Consistencies are very important in a drip cake. You need to add enough liquid so it’s runny enough to drip onto the cake, but not too much so that it looks thin and flat.
I usually do a 3:1 ratio for semi-sweet chocolate or a 4:1 ratio for white chocolate. So if it’s 3:1, that means it’s 3 parts chocolate and 1 part whipped cream.
How to Make a Ganache Drip:
In a microwave-safe bowl, pour the heavy cream over the chocolate and melt, about 30 seconds. You can also melt it over a water bath.
Stir until the chocolate has completely melted. If it doesn’t melt, microwave it for 10 seconds at a time until melted.
Check the consistency by dripping some ganache on the inside of your bowl. If it’s too runny, it’s probably too hot. Wait a few minutes for it to cool down a bit and test again.
Once done, take a spoon or fill a piping bag and start dripping around the cake.
Let the drip rest on the cake for about 15 minutes, then store in the fridge as usual. xoRen
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