I recommend scraping the bottom of your spoon against the bowl each time you scoop up a bit ganache. You simply take 1-2 teaspoons of chocolate ganache in your spoon and carefully pour it over the edge of a chilled buttercream cake. I think everyone has a spoon in their kitchen!! The best thing about this method is that you don’t need any special tools. One way you can add chocolate drips to cake is with a spoon. I recommend using whatever method you feel most comfortable with. Some people prefer one method over the other. Most people use either a spoon or a plastic squirt bottle. There are two common ways to add drips to cake. These are general guidelines that should work with most types of chocolate, but different brands do have different cocoa percentages! So, make additional adjustments as needed as you perform the test drips (more on that below!). If you use milk chocolate, I suggest adding in an extra 2 teaspoons of heavy cream to make it fluid enough to easily add drips around your cake. If you want to use dark chocolate, I recommend adding in an extra tablespoon of chocolate chips, to help thicken the mixture slightly to prevent runaway drips. You may have noticed that dark chocolate seems thinner than milk or white chocolate when melted. I find this recipe turns out best with semi-sweet chocolate chips, but you can use milk or dark chocolate chips if that’s what you have on hand.ĭifferent types of chocolate have different amounts of cocoa butter in them, which impact their consistency once they’re melted down. What Type of Chocolate Chips Should I Use? It’s a pretty quick process! The challenging part of making a drip cake is actually adding the drips to the cake. And just like that, you have silky smooth chocolate ganache. To make this recipe, you simply heat up the cream until it’s steaming then pour it over the chocolate chips.Īfter letting them sit for a minute to melt, give them a quick stir. If you use regular milk, your mixture will be too thin. You need a high fat percentage to create that wonderful consistency that chocolate ganache is known for. Sadly, you can’t use regular milk in place of the heavy cream in this chocolate drip recipe. If you can’t find heavy cream in your grocery store, you can also use heavy whipping cream. All you need is a half-cup of semi-sweet chocolate chips and some heavy cream. Let’s start by discussing the most basic part of a chocolate drip, the ingredients that it’s made with!īelieve it or not, it’s made with only two ingredients. Just because chocolate drip cakes are beautiful, doesn’t mean they have to be complicated. This also makes the inside of the cake just as pretty as those gorgeous drips on the outside! How Do I Make Chocolate Drips for a Cake? This chocolate drip cake recipe uses my favorite moist chocolate cake recipe and is frosted with decadent chocolate buttercream that is pretty much half frosting, half chocolate!Īs an added bonus, I torte the cake layers to give this cake (what I consider) an optimal frosting to cake ratio.
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