Chocolate Ganache Drip Cake Recipes

CHOCOLATE GANACHE DRIP CAKE

Steps:

• Butter three 20cm round cake tins and line with non-stick baking paper. Heat the oven to 190C/170C fan/gas 5. Beat the butter and sugar together in a large bowl until light and smooth. Gradually beat in the eggs until combined, then mix in the vanilla. Fold in the flour and baking powder until everything is combined. Stir in the milk to loosen.
• Bake the sponges for 20 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then transfer onto a wire rack to cool completely.
• Meanwhile, make the Swiss meringue buttercream. Put the egg whites and sugar into a heatproof bowl over a small pan of gently simmering water. Make sure the bowl doesn't touch the water. Whisk for 3-4 mins until the sugar dissolves. Put into an electric mixer and whisk for 10 mins over a medium-high speed until you have a thick meringue.
• Gradually add the butter into the meringue mixture for 5 mins until incorporated and the buttercream is fluffy.
• Put one sponge onto a plate or cake stand, top it with a few tablespoons of the buttercream and spread into an even layer. Add the next sponge, and repeat. Top with the final sponge.
• Smooth a thin layer of the buttercream around the cake, so all the sides are coated - this is called a crumb coat. Chill in the fridge for 45 mins. Remove and smooth a thick layer of the remaining buttercream around the cake using a palette knife, reserving a little for decoration. Put back in the fridge for 45 mins-1 hr to set.
• Meanwhile, make the ganache. Put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little - you want it to be pourable but not too runny. Spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon - start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too. Leave to set for 10 mins.
• To decorate, put the leftover buttercream in a piping bag with a round nozzle and pipe little dots on top of the cake. Decorate as you like, remove any flowers before eating.

CHOCOLATE DRIP RECIPE

Steps:

• Place 1/2 cup milk chocolate chips in a heatproof bowl and set aside.
• Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
• If you don't have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
• Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow the mixture to sit for 1-2 minutes.
• Stir slowly until the cream and chocolate are fully combined, and the ganache is silky smooth. Pour into a plastic squirt bottle to easily add drips to a cake. If you don't have any plastic bottles on hand, you can also use a spoon to drizzle it over cakes.
• Let the mixture cool for about 10 minutes, or until the mixture is just slightly warm to the touch.
• Make a test drip on the back of the cake to check the consistency of your ganache. If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. If the mixture seems too thin, allow it to cool a bit longer, then try another test drip.
• Once the test drip looks how you want it to, add the ganache around the sides of the cake and top of the cake if desired. The drips should set on the cold cake, but you can also pop the cake in the freezer to help lock the drips in place.

CHOCOLATE DRIP CAKE

Steps:

• Add the chocolate chips to a medium sized bowl and set aside.
• 2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it'll end up everywhere. Remove from the microwave just before it bubbles up.
• . Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.
• . Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.
• . If making white chocolate ganache and you have some lumps remaining, heat in 10 second increments, stirring between, until ganache is smooth.
• . Allow ganache to cool for about 10 minutes, give or take, prior to using.