Chocolate drip cake recipe (Step by step photos + video)
Chocolate drip cake recipe with step-by-step photos and a recipe video. I made this chocolate drip cake first time on my daughter’s birthday. The cake tastes awesome with delectable chocolate ganache and the chocolate drip.
To make chocolate ganache for frosting:
2cupschopped dark compund chocolate finely chopped
To make chocolate drip:
100gramsdark compund chocolate
Step: 1 Making whipped chocolate ganache
Heat water in a vessel over low heat.
Place a heat-proof bowl filled with chocolate over it.
Keep stirring the chocolate so that the heat distributes evenly.
Once the chocolate melts, remove it from heat.
Add heavy cream to warm chocolate (a little at a time) & mix.
Chocolate ganache is ready. Let it sit for 2 hours at room temperature to set. Or you can make it the day before. Cover the bowl with cling wrap & refrigerate.
Whip the ganache until it becomes double in quantity and light in color. Whipped chocolate ganache is ready. Set it aside.
Step: 2 Frosting the cake with chocolate ganache:
Cut the sponge cake in half.
Apply sugar syrup over it. (Optional).
Next, apply chocolate ganache and spread it evenly using a palette knife.
Place the top layer of the sponge cake.
Again pour sugar syrup over it.
Apply chocolate ganache on the top layer and on the sides of the cake.
Let it sit in the refrigerator for an hour.
Step: 3 Making the chocolate drips
In a small bowl, meltdark chocolate compound. You can use the same method we use to make the chocolateganache.
Remove from heat. Add heavy cream to it and mix. It should have free-flowing consistency.
Fill it in the piping bag.
Start making the drips. First, make a smaller drip. For smaller drips apply less pressure on the piping bag to release the chocolate and for longer drips apply more pressure.
Once you complete making the drips, pour the chocolate ganache on the top. Spread it evenly.
Keep it in the refrigerator to set for 30 minutes.
Decorate the top. I decorated the top with chocolate ganache rosettes.
Chocolate drip cake is ready. Enjoy!
Add heavy cream only after the chocolate is completely melted.
Make sure the heavy cream is at room temperature when you add it to the melted chocolate.
If the heavy cream is cold (taken straight out of the refrigerator) then it will set the chocolate and you will find it difficult to mix.
To create chocolate drip - Mix cream to the melted chocolate. Fill it in the piping bag. Make sure the chocolate ganache is warm and not hot. If it is hot then it will not set. It will be runny and will come all the way down.
If the chocolate drip is thick then add some more cream to it. Be careful and add only 1 tsp cream at a time and mix. Check the consistency. Then start making the drip.
If the chocolate drip is too runny then add some more melted chocolate to it and mix. In this case, also make sure the chocolate drip is not too hot.
Most important tip - The cake should be cold enough. Take it out from the refrigerator when you are ready to make the drips. When the dripping chocolate comes in contact with the cold cake then the drips set immediately.
Full recipe: https://theyummydelights.com/chocolate-drip-cake-recipe/