How to Make a Chocolate Drip Cake With Chocolate Ganache

Name: How to Make a Chocolate Drip Cake With Chocolate Ganache
Prep time: 15 min
Cook time: 5 min
Ingredients: 1 6- 8- or 9-inch layer cake of choice; 1 recipe buttercream of choice, enough to fill and frost the cake (see recipe options in post, and linked below); Cake decorations of choice, such as sprinkles or strawberries, and so on; 3 ounces chopped dark chocolate (I like Valrhona brand); 1/3 cup heavy cream; 3 tablespoons corn syrup

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Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 1

baking cake decorating chocoalte ganache

How to Make a Chocolate Drip Cake With Chocolate Ganache

Ingredients

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1 6- 8- or 9-inch layer cake of choice1 recipe buttercream of choice, enough to fill and frost the cake (see recipe options in post, and linked below)Cake decorations of choice, such as sprinkles or strawberries, and so on3 ounces chopped dark chocolate (I like Valrhona brand)1/3 cup heavy cream3 tablespoons corn syrup

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Instructions

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Step 1

Bake and fully cool your layer cake of choice. If the tops of your cake layers dome, when cool, use a serrated knife to slice off the cake domes, leaving a perfectly flat cake. This can be done up to two days in advance.PRO TIP: When stacking and layering the cake, place the top layer upside-down so the cake is extra flat and smooth.

Step 2

Make your buttercream. Here's a recipe for easy vanilla frosting, and a recipe for super-smooth, beautiful Swiss meringue buttercream (what the pros use--and you should, too).

Step 3

Fill, layer, and frost your layer cake using an offset spatula or other straightedge (such as a bench scraper) to get the sides and top as smooth as possible. Chill the cake for 15 to 20 minutes, while you make the ganache.PRO TIP: Here's my full guide on how to slice, fill, and frost a layer cake.

Step 4

In a small pot, heat the chopped chocolate, heavy cream, and corn syrup over medium-low heat until the cream just begins to steam. Remove from heat and use a spatula to stir from the center until the mixture forms a smooth, emulsified ganache.PRO TIP: When measuring sticky liquids like corn syrup or molasses, spray the measuring spoon or cup with cooking spray. The liquid slides right out!

Step 5

Pour the ganache into a small bowl and cool to warm room temperature, until the chocolate is thick but still fluid, about 10 minutes.

Step 6

Remove the frosted cake from the refrigerator. The buttercream should feel chilled, but not super cold.

Step 7

Use a teaspoon and spoon a small amount of chocolate ganache on the edge of the cake, allowing some of the ganache to roll off the edge and run down the side. Repeat, forming a ring of drips all around the cake. Experiment with the amount and spacing as you go. The goal is imperfect lines of different lengths. This will result in a large empty area in the top of the cake.

Step 8

Pour ganache into the center of the top of the cake, and use an offset spatula to push and spread ganache over the top of the cake.

Step 9

Decorate as desired.