Chocolate Ganache Drip Cake Recipe & Tutorial | Cake Basics

Learn how to make my go-to chocolate ganache recipe for drip cakes and all my best tips for creating picture perfect drips. Full blog post with recipe, ratios, and tutorial here: https://sugarandsparrow.com/ganache-drip-cake-tips

Chocolate Ganache Recipe Ratios (chocolate to cream by volume):
Semi-Sweet Chocolate – 1:1
Dark Chocolate – 1:1 + 2 extra Tbsp heavy whipping cream
White Chocolate – 3:1
Milk Chocolate – 2:1

Instructions:
1. Place chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips.

2. In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds.

3. Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above.

Make Ahead Tips: this ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks. When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.

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