Drip cake is a simple yet stunning way to elevate your cakes with a glossy, flowing glaze. This easy recipe will help you create a beautiful finish that adds an elegant touch to any celebration or special occasion!
Jump to:
A drip cake is a layer cake with a deliciously flowing glaze that cascades down the sides, creating a tempting and irresistible effect. It's the perfect way to add a fun and indulgent touch to your desserts!
Usually, a chocolate ganache glaze is used, whether it's dark, milk, or white chocolate with cream, but I’ll also share other options for you to try in this post.
It’s such a fun technique to decorate your cakes and bring an extra layer of flavor to birthday cakes or any special occasion!
Why you'll love this recipe
Ingredients You Need
Here’s what you’ll need to make a drip cake glaze:
- Chocolate: Use couverture chocolate for the best results, but regular dark, milk, or white chocolate works too, depending on your preferences.
- Heavy cream: Choose full-fat heavy cream (at least 30% fat content) for a smooth and creamy texture.
How To Make A Drip Cake
Here are some quick visual instructions. Don't forget that the full instructions with the exact ingredients are below in the main recipe card!
Step 1: Break the chocolate into small pieces or chop it and place it in a heatproof bowl.
Step 2: Add the heavy cream and heat either in the microwave on low power for 20-second intervals or using a double boiler with a pot of simmering water, until you achieve a smooth ganache.
How to Use This Chocolate Drip Glaze
- Let the chocolate glaze cool to room temperature until it reaches about 30-35°C (86-95°F).
- If needed, test the consistency by dripping a small amount onto a glass or the edge of a cake pan to ensure it's not too runny.
- Drizzle the chocolate drip over the top of your chilled layer cake, either in small amounts along the edges to create the drip effect or in the center, letting it spill over the sides with an offset spatula.
- Place the drip cake in the fridge to set the glaze if necessary.
Tips for this recipe
Storage instructions
Store your drip cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, place it in the refrigerator for up to 3-4 days.
Before serving, allow it to come back to room temperature for the best texture. For leftover chocolate glaze, you can store it in the fridge for up to a week. Reheat gently before using.
Variations & Substitutions
Recipe Questions
What kind of chocolate is best for a drip cake glaze?
For the best results, use dark chocolate or milk chocolate with heavy cream for a smooth, shiny drip. You can also try white chocolate for a sweeter drip!
Can I make the drip glaze in advance?
Yes! You can prepare the glaze ahead of time and store it in the refrigerator. Just warm it up slightly before using it.
How do I make sure the glaze drips properly?
Make sure the glaze is at the right temperature (30-35°C or 86-95°F) and test its consistency before applying. It should flow slowly but not be too runny.
How long should I chill the cake after applying the glaze?
Once the glaze is applied, chill the cake in the fridge for about 10-15 minutes to let the drip set properly.
You will also love
I hope you enjoyed this drip cake glaze recipe! Feel free to rate it and leave a comment to let me know what you think. Happy baking!
Print
Chocolate Drip Cake
- Total Time: 3 minutes
- Yield: 6 inch cake
Description
How to make a drip cake glaze with a chocolate ganache using just 2 ingredients, ready in under 3 minutes (for a 6-inch layer cake).
Ingredients
- 80 g (2.8 oz) chocolate - semi-sweet or dark
- 80 ml (⅓ cup) heavy cream - full-fat
Instructions
- Break the chocolate into pieces or chop it finely and place it in a heatproof bowl.
- Add the heavy cream and heat it either in the microwave on low power in 20-second intervals, mixing well after each, or using a double boiler with a small pot of simmering water over medium heat.
- Once the chocolate is fully melted, let the glaze cool slightly at room temperature until it reaches an ideal temperature between 86°F and 95°F (30-35°C).
- Use a spoon to drip the glaze over the edges of your cake, creating the signature "drip" effect.
- You can also pour a generous amount of glaze in the center of the cake and let it spread over the edges.
- Then, place the cake in the fridge to let the glaze set.
Equipment
Buy Now → Notes
Conservation : Conservez le glaçage pour drip cake à température ambiante pendant 2-3 jours et jusqu'à 1 semaine au frigo.
Chocolate Ratio :
- Chocolat noir 1:1 (1 part de chocolat noir pour 1 part de crème)
- Chocolat au lait 2:1 (2 parts de chocolat au lait pour 1 part de crème)
- Chocolat blanc 3:1 (3 parts de chocolat blanc pour 1 part de crème)
- Prep Time: 3 minutes
- Category: frosting, fillings, cream
- Cuisine: American
Leave a Reply