With this simple method, you will learn how to make a chocolate drip cake with simple tools, all you're gonna be needing is a chocolate ganache, and a frosted cake.HERE IS MY EASY AND SIMPLE TECHNIQUE OF MAKING A CHOCOLATE DRIP CAKE
Have you ever seen where they are making a chocolate drip cake before, the most fascinating about making and decorating a chocolate drip cake is the func and the impressive look it comes with, main reason why the chocolate drip cake has become so popular and people loving it, it takes only few minutes of preparation and little efforts
you’ll need these few simple tools.
DECORATING METHODS FOR YOUR DRIP CAKE
There are different methods to decorate your chocolate drip cake. Most preferable by professionals and me too is the squeeze bottle method, because it’s easy and fascinating look, however if you don’t have these simple tools available you can go for the cup/jar pouring method and the spoon method.
whichever method you use, the starting point is to first make the chocolate ganache. Very soon I'll be posting on how to make a good fluffy chocolate ganache. Once your ganache is made, keep it for about 10 minutes to cool.
CUP/JAR POURING METHODS
This method is the most widely used among the cake lovers, cose it’s easy and simple. Just allow the chocolate ganache cool to the desired temperature in the jar, then lift it up and slightly pour it to the edge of the cake while turning the turntable cake for evenly distribution of the chocolate, then pour the remaining to the center With the help of your offset spatula to spread the chocolate ganache evenly on the cake.
THE SQUEEZE BOTTLE METHOD
To use the squeeze bottle method, you’ll add the chocolate ganache to a bottle. Then you will gently place the tip of the bottle containing the chocolate ganache just few centimeters above the top edge side of the cake and then slowly squeeze the bottle to release the ganache until you’ve added enough of the garnache, release and press againe, repeat this process as you turn the turntable for evenly distribution. Once you’ve gotten the desired layer and thickness of the chocolate drip. Also you should be aware of the fact that the more chocolate you add, the longer the drip will be.
When you’ve perfectly added the drips round the top edge of the cake, proceed to filling the center. Try to be a bit fast in the process so that the ganache doesn’t get solidified too much. Personally I prefer using the squeeze bottle, however the chocolate can be poured into the center of the cake. You can head it up for 10-15 seconds before adding it, if needed. With the help of your offset spatula, spread the chocolate ganache evenly on the cake.
THE SPOON METHOD
You might want to try this spoon method as well to see which one you prefer most or probably want to make it in the absence of the simple tools. Simply use your spoon to add the chocolate to the edges of the cake and gently turning the cake turntable and make sure the drip gets to the edge of the cake so that it falls, thereby creating a drip. Repeat the process of adding drips around the edge until you get your desired level, same as the squeeze method pour the chocolate on the top of the cake and use your offset spatula to spread it evenly.
TIPS FOR THE PERFECT CHOCOLATE DRIP CAKE
As with a common say “practice makes perfect '' so also is with decorating your chocolate drip cake, to get the astonishing look and a perfect look you first see and fall in love with, you'll need frequent practice some few nuggets. Getting the perfect chocolate drip cake, work with this few tips:
- The Temperature of The Chocolate Ganache. The temperature level of your chocolate ganache can never be over emphasis as this will affect it’s viscosity (thickness of the chocolate garnach). The best way to go about this is to allow the chocolate garnache cool for about 10-15 minutes so as to thicken up a bit before applying it on the cake for a drip cake. We don't want it to be less viscous (light) so it wont went too far down the sides of the cake, at the same time also don’t want it to be too viscous (thick) making it not to flow as desired. The easiest way to go about knowing the viscosity and temperature of the chocolate garnache is just by dipping a spoon into it, the rate of the fall from the spoon determines the temperature, if it needs to be leave to further cooling or ready for application.
- Cake Temperature. Apart from putting into consideration of the chocolate, don’t forget to as well put into consideration the temperature of your cake. Working at room temperature is always the best. However if the cake to be used is brought out from the refrigerator, you have to make sure the chocolate garnache is a bit light as it will start solidifying as soon as it is applied on a cold cake. In that case, you’ll want your chocolate a little warmer when you use it so that it will still drip nicely.
- The Density(thickness) of The Cream. Depending on your preference but healthily it is advice able to use a less cream in the chocolate ganache. You might want it thicker thicker depending on your preference, however you should note that With the thicker ganache, you have slightly thicker drips and with light cream, the drips will as well tend to be lighter.
HOW TO MAKE YOUR GANACHE
Prep Time: 4 - 6 minutes
Total Time: 4 - 6 minutes
- Pour the chocolate chips to a clean bowl.
- Pour the already whipping cream into a microwave safe bowl and heat for like a minute, remove from the microwave just before it bubbles up.
- Pour the heated cream into the chocolate chips in the bowl and allow to dissolve for about 3-5 minutes. Cover the bowl to trap in the heat.
- Gently stir the cream and chocolate together until you get a smooth consistency. Do not whisk too vigorously, to prevent air bubbles in the ganache.
- Allow ganache to cool for about 10 minutes, give or take, prior to using.