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Chocolate Ganache Drip Cake for Stunning Birthday Cakes

This easy chocolate ganache is a simple recipe that makes homemade desserts look and taste extra special. Once you learn the basic cream-to-chocolate method, you can use it for drip cakes, fillings, sauces, truffles, and so many beautiful chocolate desserts. Save this one for birthdays, holidays, cupcakes, brownies, or anytime your dessert needs a glossy chocolate finish.

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Prep Time 3 minutes
2 minutes
Total Time 5 minutes
Servings: 12 tablespoons
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • ½ cup heavy cream
  • Use heavy cream or whipping cream with about 35% fat for the richest most stable ganache.
  • ⅔ cup chopped dark chocolate or semi-sweet chocolate
  • Use chocolate with real cocoa butter and at least 50% cocoa for the best texture and flavor. Chocolate chips chunks, or chopped bars can all work.
  • 1 teaspoon sea salt optional
  • A small pinch of salt balances the sweetness and deepens the chocolate flavor.
  • Optional Flavor Add-Ins
  • Vanilla extract
  • Espresso powder
  • Orange zest
  • Peppermint extract
  • Almond extract
  • A pinch of cinnamon
  • A tiny splash of liqueur for adult desserts

Method
 

  1. Chop the chocolate
  2. If using a chocolate bar, chop it finely so it melts quickly and evenly. Place the chocolate in a heatproof bowl.
  3. Heat the cream
  4. Warm the heavy cream until it is hot and steaming, but not boiling aggressively. You can do this in the microwave in short bursts or in a small saucepan over medium-low heat.
  5. Pour cream over chocolate
  6. Pour the hot cream over the chopped chocolate. Let it sit for about 1 minute so the chocolate begins to soften.
  7. Stir until smooth
  8. Stir slowly from the center outward until the mixture becomes glossy and smooth. If a few pieces of chocolate remain, warm the bowl briefly and stir again.
  9. Add salt or flavoring
  10. Stir in sea salt or any flavor extract you are using. Add extracts sparingly so they do not overpower the chocolate.
  11. Cool to the right consistency
  12. For a drip cake, let the ganache cool until it is warm but no longer hot. It should flow from a spoon slowly and smoothly.
  13. Use as desired
  14. Drizzle over a chilled cake, pour over brownies, spread between cake layers, spoon over ice cream, or let it thicken for piping and filling.

Notes

  • Use good chocolate. Since ganache has so few ingredients, the chocolate flavor really matters.
  • Do not overheat the cream. Hot cream should melt the chocolate, but boiling cream can make the ganache separate.
  • Stir gently. Slow stirring helps create a smooth, glossy texture.
  • Test before dripping. For cake drips, test the ganache on the side of a glass or the back of the cake first. If it runs too quickly, let it cool or add more chocolate; if it barely moves, add a little warm cream.
  • Chill the cake first. A cold cake helps the drip set cleanly instead of sliding too far down the sides.
  • Warm, not hot, is best. Ganache that is too hot can melt buttercream and create messy drips.
  • Adjust by use. A looser ganache is great for drips and pouring, while a thicker ganache is better for tart fillings, truffles, coating, and piping.