Mastering the art of a ganache drip can elevate any dessert into a showstopper with its glossy, luxurious finish. In just 22 minutes, you can create a velvety, rich topping that cascades beautifully over cakes, cupcakes, or cookies. The combination of smooth chocolate and creamy heavy cream delivers a decadent texture that’s both indulgent and irresistible. Perfect for special occasions or a treat-yourself moment, this ganache is a game-changer for bakers of all levels.
The deep, chocolatey flavor paired with its silky consistency makes every bite a sensory delight. Whether you’re aiming for a dramatic drip or a sleek glaze, this recipe ensures a professional look with minimal effort. It’s the ultimate way to add elegance and a touch of sweetness to your creations.
Ingredients for Ganache Drip
- 4 oz (113 g) semisweet or dark chocolate bar, coarsely chopped (may substitute chocolate chips)
- ½ cup (118 ml) heavy cream
Step-by-Step Instructions
- Prepare the cake: Start with a frosted cake (preferably level) with smooth icing. Place the cake, uncovered, in the refrigerator to allow the frosting to harden slightly.
- Make the ganache: Place the chopped chocolate in a medium-sized heatproof bowl. In a saucepan, heat the heavy cream just until it simmers, then immediately remove from heat and pour evenly over the chocolate. Cover with foil and let sit undisturbed for 5 minutes.
- Stir and cool: After 5 minutes, remove the foil and gently stir until the chocolate is completely melted and the mixture is smooth. Allow the ganache to cool for 15 minutes until it feels slightly warm to the touch.
- Test the ganache: Before decorating, test the ganache by dropping a small bead onto a paper plate or cardboard box. Turn it vertically to check the drip. If it runs too fast, let it cool longer. If it’s manageable, proceed to decorate.
- Decorate the cake: Remove the cake from the refrigerator. Hold a squeeze bottle vertically and drop a single bead of ganache on the edge of the cake’s top. Squeeze until the bead drips down the side. Pause and assess the drip length. Adjust as needed by cooling longer or squeezing more.
- Continue dripping: Draw a line along the top of the cake to the next drip point (a few centimeters apart). Repeat the process, varying the drip lengths as desired. Once the edges are complete, drizzle a thin layer of ganache over the cake’s surface and spread evenly with an offset spatula.
- Set the ganache: Return the cake to the refrigerator for 15-20 minutes to allow the ganache to set. Optionally, add swirls of frosting on top of the set ganache for extra decoration.
Perfecting Your Ganache Drip: Tips and Tricks
For a flawless ganache drip, ensure your cake is level and the frosting is smooth before refrigerating. This helps the ganache flow evenly. Test the ganache’s consistency on a paper plate or cardboard box—if it’s too runny, let it cool longer. If it’s too thick, gently reheat it for a few seconds.
Creative Variations for Your Ganache
Switch up the flavor by using white chocolate or milk chocolate instead of dark chocolate. For a festive touch, add a drop of food coloring to white chocolate ganache. You can also infuse the cream with vanilla bean, mint, or citrus zest for a unique twist.
Storage and Serving Suggestions
Store your ganache-drip cake in the refrigerator for up to 3 days, covered loosely with plastic wrap. Let it sit at room temperature for 15-20 minutes before serving for the best texture. Pair it with fresh berries or a dollop of whipped cream for an extra treat!
Essential Equipment for a Smooth Process
A squeeze bottle is key for precise drips, but a piping bag with a small tip works too. Use an offset spatula to spread the ganache evenly on the cake’s surface. A heatproof bowl and saucepan are must-haves for preparing the ganache without burning it.
How to Do a Ganache Drip
Ingredients
- 4 oz semisweet or dark chocolate bar coarsely chopped (may substitute chocolate chips)
- ½ cup heavy cream
Instructions
- Begin with a (preferably level) frosted cake. The icing should be as smooth as possible. Place the cake, uncovered, in the refrigerator so the frosting can harden a bit.
- Meanwhile, prepare the ganache by placing the chopped chocolate in a medium-sized heatproof bowl.
- Pour the cream in a saucepan and bring just to a simmer, then immediately remove from heat and pour evenly over the chocolate. Cover with foil and let sit, undisturbed for 5 minutes.
- Once 5 minutes has passed, remove foil and gently stir until chocolate is completely melted and mixture is smooth. Allow ganache to cool for 15 minutes before pouring into a squeeze bottle (it should, at most, feel only slightly warm to the touch).
- Do a test before decorating your cake! I like to use a paper plate but a cardboard box would work as well. Drop a small bead of ganache on the surface and then turn vertically to allow the bead to drip. If the chocolate runs too fast or runs completely off the plate, it’s still too warm, cool a bit longer! If it is manageable, remove your cake from the refrigerator.
- Hold squeeze bottle vertically and drop a single bead of ganache on the very edge of the top of the cake. Squeeze the bottle until the bead drizzles over the edge and begins to drip down the side of the cake.
- Pause and assess! If your ganache is too thin and runs all the way to the bottom of the cake, let it cool longer. If you squeezed too much chocolate and it went all the way to the bottom, simply know to squeeze less next time. If the ganache didn’t go as far as you wanted it to, simply squeeze a bit more.
- Draw a line along the top of the cake to the next point where you’d like your next drip to be (typically only a few centimeters!). Repeat the above step, squeezing another bead of ganache over the edge of the top of the cake.
- Continue to go around the edge, varying the length of the drips as desired. Once you have dripped ganache all the way around the cake, drizzle a thin layer of ganache over the surface of the cake. Use an offset spatula to spread it evenly.
- Return cake to the refrigerator for about 15-20 minutes to allow ganache to set. If desired, top with swirls of frosting on top the set ganache.