Have you ever made a chocolate drip cake?


It’s been a recent trend of cake makers everywhere. The resulting effects are quite spectacular, turning your average designs into works of fabulous cake art.


Well it’s not as hard as you think. You should try it on your next cake and see how easy it actually is.


There are a few techniques which lead to slightly different looks, but I like my drips nice and uniform and with more control which is why I use the nozzle bottle technique. You can also try it with a spoon, using it to drip along the edges of the cake, or you can pour the ganache into the middle of the cake and spread it around with a spatula pushing the ganache off the edges until it drips around.



I went to spotlight and bought a pack of 3 small sauce bottles with a little nozzle lid. This way, I can also store the left over ganache in the freezer and then heat it up again the next time I need to use it. Mess free and easy to use.


Here are my tips for nice chocolate drip:

1. Making the Ganache

I use the 1:1 ratio with dark chocolate ganache. Half chocolate, half cream. I boil the cream in a small pot then pour over the chocolate in a separate bowl. Let it rest and stir until all the chocolate is dissolved and you get a smooth consistency. Pour this into your bottle and let it cool to the right temperature before using.

2. The Drip

Make sure your ganache is at the right temperature before you apply it onto the cake. You may need a bit of trial and error before finding the right consistency, but if it’s too runny (warm) then the drips will be too thin and it will melt the frosting, If it’s too thick (i.e. too cool) then the drips will be too thick and won’t run down the sides. So experiment a bit by squeezing some out and checking before applying to the cake.

3. The Cake

Make sure your cake is nicely frosted with top and sides as smooth as possible. It’s good to cool and set the frosting in the fridge for about 15-30 mins before applying the ganache as the cooler temperature of the cake will help to set the ganache as it runs down the side of the cake.

4. Tools

If you have a cake turntable, use this as it makes the spinning of the cake so much easier. This helps me with the evenness of my drips and the spacing between each drip.

5. Big Tip


Try one drip first. Watch how quickly it drips and the thickness. You will have a chance to correct anything but cooling more or warming up the ganache if you need to change the consistency. You will also get a feel of how much you need to squeeze out at each drip to get the uneven legs of the drips.