For avid bakers, be it at-home-hobbyists, or pros, who would like to create a beautiful chocolate ganache drip cake to use as a blank canvas and decorate further to their hearts' content, here's our chocolate ganache drip recipe for you to use for all your birthday cakes. 
Our team in our London bakery uses this recipe exclusively. Here is why our chocolate ganache drip recipe is the best:
- Shine - high butter content gives a beautiful glossy finish
- Flavour - dark chocolate is perfectly balanced with creamy butter with tempered sweetness and no bitterness
- Versatility - this ganache can be used to glaze eclairs, chilled and rolled into chocolate truffles, whipped into a frosting for cakes and filling for macarons
Here's the free printable download. And below it is the step-by-step with photos.
Recipe: Chocolate Ganache Drip Cake
Ingredients
To glaze a 6" cake you need:
150g good quality dark chocolate (we use Callebaut but Valhrona or Green & Black's works well), chopped
100g unsalted butter, cubed
Method
Place the chopped chocolate in a dry bowl and set over a double-boiler (ie a saucepan with a few inches of water in - make sure the bottom of the bowl does not touch the water). Melt the chocolate gently over a medium heat. Once melted, take off the heat and throw the cubes of butter in a few at a time and stir to melt. The ganache is ready when all the butter as melted in to make a shiny glaze and is at 30 degrees Celsius.
Now the trick to make sure your glaze drips nicely is to make sure your frosted cake is free of lumps and bumps and is smooth.
Once you have a smooth frosted cake, the trick in making sure your ganache drip doesn't melt your frosting is to make sure your frosted cake is cool, so stick the whole thing into the fridge or freezer for a good 15-20 minutes before glazing it.
To get a nice sexy drip, you need to place the cake on a turntable and spoon the glaze onto the centre of the cake. Then using the back of the spoon spread the glaze around the cake till it reaches the edges.
Now slowly push a bit of the glaze over the edge with the back of the spoon and continue to do this all the way around.
It looks nicer when drips aren't uniform so you can push a bit more and a bit less as you go along.
You're welcome ;) Please tag @angesdesucre on your pics if you use our techniques or recreate our designs - I love seeing them!
Lots of love,
Reshmi xoxo
Arianne
August 22, 2021
How do you get the amount of toppers to stay up on your cake? The weight of mine keep destroying the sides of my cake? Am I doing something wrong? Is there a trick?