Chocolate Ganache Drip Cake

A Chocolate Ganache Drip Cake is the epitome of elegance and indulgence. This rich, moist cake is layered and frosted with chocolate buttercream, then topped with a glossy, velvety chocolate ganache that drips beautifully down the sides. It’s a stunning centerpiece perfect for birthdays, celebrations, or any special occasion.

Why You’ll Love This Recipe

This cake offers the perfect balance of visual appeal and decadent flavor. Whether you’re an experienced baker or a home cook looking to impress, the chocolate ganache drip effect is surprisingly simple to achieve and adds a professional touch to your homemade dessert. The combination of moist chocolate layers, creamy frosting, and silky ganache will satisfy any chocolate lover.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cake:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Milk

• Vegetable oil

• Vanilla extract

• Boiling water

For the Chocolate Buttercream Frosting:

• Unsalted butter

• Unsweetened cocoa powder

• Powdered sugar

• Heavy cream

• Vanilla extract

• Salt

For the Ganache Drip:

• Semi-sweet chocolate or dark chocolate

• Heavy cream

directions

1. Prepare the Cake Layers: Preheat your oven and prepare your cake pans by greasing and lining them with parchment paper. In a large bowl, mix the dry ingredients. In another bowl, whisk together the wet ingredients. Combine both mixtures and stir until smooth. Slowly add boiling water to thin the batter. Divide evenly into pans and bake until a toothpick inserted comes out clean. Let cool completely.

2. Make the Buttercream Frosting: Cream the butter until light and fluffy. Add cocoa powder and mix well. Gradually add powdered sugar, alternating with heavy cream, until desired consistency is achieved. Stir in vanilla extract and a pinch of salt.

3. Assemble the Cake: Level the cake layers if needed. Spread an even layer of frosting between the cake layers. Apply a crumb coat around the cake and chill for 30 minutes. Finish with a smooth outer layer of frosting.

4. Prepare the Ganache Drip: Heat heavy cream until just simmering, then pour it over chopped chocolate. Let sit for a few minutes, then stir until smooth and glossy. Let it cool slightly to thicken.

5. Apply the Drip: Using a spoon or squeeze bottle, gently drip the ganache around the edges of the chilled cake. Fill the top with the remaining ganache and smooth it out with an offset spatula.

6. Final Touches: Chill the cake briefly to set the ganache. Decorate as desired.

Servings and timing

Servings: 12–14 slices
Preparation Time: 30 minutes
Cooking Time: 30–35 minutes
Assembly and Decorating Time: 45 minutes
Total Time: Approximately 1 hour 50 minutes

Variations

• Flavor Swap: Add a teaspoon of espresso powder to the cake batter for a mocha twist.

• White Chocolate Ganache: Replace dark chocolate with white chocolate for a sweeter, more delicate drip.

• Filling Options: Add raspberry jam or caramel sauce between layers for added depth.

• Alternative Frosting: Use cream cheese frosting or Swiss meringue buttercream instead of chocolate buttercream.

• Gluten-Free Option: Substitute gluten-free all-purpose flour for a gluten-friendly version.

storage/reheating

Store the cake in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for the best texture and flavor. For longer storage, the cake can be frozen (wrapped well) for up to 2 months. Thaw in the refrigerator overnight before serving. Reheating is not typically required, but individual slices can be gently microwaved for a few seconds to soften if desired.

FAQs

How do I make the ganache drip perfectly?

Let the ganache cool slightly before dripping to control the flow. Use a spoon or squeeze bottle and test on the side of a bowl first.

Can I use milk chocolate instead of semi-sweet or dark chocolate?

Yes, but it will result in a sweeter ganache. Adjust the cream-to-chocolate ratio as milk chocolate is softer.

What type of cake pans work best?

Use 8-inch or 9-inch round cake pans with high sides for evenly baked layers.

How far in advance can I make this cake?

You can bake the cake layers up to two days ahead and store them wrapped tightly at room temperature or refrigerated. Assemble the cake on the day of serving for best freshness.

My ganache is too thin, what should I do?

Let it sit at room temperature longer or refrigerate it briefly to thicken before applying.

Can I make this cake without eggs?

Yes, you can use an egg replacer such as applesauce, mashed banana, or a commercial egg substitute, though texture may vary.

Is this cake suitable for fondant decorations?

Yes, the chocolate buttercream creates a stable base for fondant accents.

How do I avoid air bubbles in my ganache?

Stir gently when mixing the ganache and avoid whisking vigorously to minimize air incorporation.

Should the cake be chilled before applying the drip?

Yes, chilling the frosted cake helps the ganache set quickly and prevents it from running too far down the sides.

Can I use plant-based cream for the ganache?

Yes, full-fat coconut cream or other plant-based creams can be used, though consistency may slightly vary.

Conclusion

The Chocolate Ganache Drip Cake is a show-stopping dessert that combines rich flavor with striking presentation. With a moist chocolate base, luscious buttercream, and a glossy ganache finish, it’s the ultimate cake for any chocolate enthusiast. Versatile and elegant, it’s a recipe that deserves a spot in every baker’s repertoire

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