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 (1/3 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
Storage: Store the chocolate drip glaze at room temperature for 2–3 days, or keep it in the refrigerator for up to 1 week.
Chocolate Ratio:
- Dark chocolate 1:1 (1 part dark chocolate to 1 part heavy cream)
- Milk chocolate 2:1 (2 parts milk chocolate to 1 part heavy cream)
- White chocolate 3:1 (3 parts white chocolate to 1 part heavy cream)
- Prep Time: 3 minutes
- Category: frosting, fillings, cream
- Cuisine: American