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Ganache for Cake Drips
Ganache drip recipe for Cakes

Ganache can be made in different consistencies by changing the amount of chocolate to heavy cream

ratio.  This recipe works well for drips on cakes.

Read more below...





Heat the heavy cream either on the stove or microwave. Once the milk starts boiling (make sure to not let it boil over), get it out of the heat and add to the chocolate. Make sure you cut the chocolate in small pieces as this will help with the process. Add the chopped chocolate to the milk and let it sit for a few minutes so the chocolate starts melting. The waiting also helps to ensure that if the heavy cream is too hot it won't break down the chocolate. After waiting 3 to 5 minutes you can whisk until is combined properly. If you prefer you can also melt the chocolate at a 10 second increment in the microwave or in a double boiler, before you add it to the heavy cream. If you do this make sure that the heavy cream is not extremely hot. 

*If you are vegan you can use water ganache.  Scroll down to read more about it.

Read this important tips: 

Small batches of ganache will take less time for the chocolate to start melting in the heavy cream. Around 3 minutes should be good. If you are doing bigger batches, keep in mind it might take between 5 to 7 minutes depending on the amount you are making.

Ganache is mostly done with dark chocolate at a ratio of 1:1. Milk chocolate and white chocolate ganache can be made but you might have to be more careful as they can be more susceptible to heat damage. Usually for these 2 you need to reduce the milk around 75%. For example 4 ounces of heavy cream to 6 ounces of sweet or white chocolate. If you have issues with grainy ganache make sure you are not over heating the milk to much or the chocolate you are using is working properly for you. Also, if you use a stove, make sure to get the heavy cream out of the heat before adding the chocolate to it.


I prefer not to use chocolate chips as they have waxes and need more heat to melt but you can successfully use them. The quality of the flavor will not be the same and the only way you will know this is by testing other chocolates. 


Usually for ganache you want to use dark chocolate but not everyone likes it. I personally prefer the sweet chocolate over dark chocolate (very personal option). I have used many chocolates including Valrhona, Callebaut and Guittard with success. If you prefer supermarket accesible brands, you can easily use Ghirardelli 60%  with a good outcome and taste. 


I let the chocolate rest for around 15 minutes before testing it for the drips. I tend to mix and check the consistency until I see that it will drip properly. Some people like it warmer so they can drip over cold buttercream. I like it less warm myself. If is too thin you will get a thinner drip and it will collect more at the bottom of the cake. With the perfect temperature you will have a good drip that is slow but steady and thick enough that covers the cake.

If you feel that the ganache is to runny for your taste even after it cool down, all you have to do is add more chocolate to the recipe. Keep in mind that while the mixture is hot it will be a bit more runny than when is colder. If you place it in the fridge, make sure to cover the top with plastic (to prevent skin from forming). You can re-heat it and re-mix lightly before using if you need too. This ganache will be ok to stay out of the fridge after you decorate the cake for around 2 days. If you have leftovers, you can store them in the refrigerator or freeze it for up to a month. I usually use it

There's more to ganache than just cake drips. Some good high quality recipes often  require temperature checks to achieve the perfect emulsion, some have the addition of butter, corn syrup and a lot of love. This recipe is basic and simple just for cake drips. I will add more about Ganache in the future so I hope you enjoy this for now!

Water Ganache Recipe:

  • 3.5 oz water

  • 8.8 oz 72% dark chocolate

Melt chocolate in double boiler. Add water a little at a time to form emulsion

If you are using white chocolate, remember that the ratio will change to 6:1.

For example 1 ounce of water to 6 ounces of chocolate. Always add the water slowly and keep in mind that you can change the ratio if you need too. Let it cool and test until you are happy with how it drips.

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