Chocolate Ganache Drip Cake Recipe & Tutorial | Cake Basics
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- čas přidán 8. 07. 2024
- Learn how to make my go-to chocolate ganache recipe for drip cakes and all my best tips for creating picture perfect drips. Full blog post with recipe, ratios, and tutorial here: sugarandsparrow.com/ganache-d...
Chocolate Ganache Recipe Ratios (chocolate to cream by volume):
Semi-Sweet Chocolate - 1:1
Dark Chocolate - 1:1 + 2 extra Tbsp heavy whipping cream
White Chocolate - 3:1
Milk Chocolate - 2:1
Instructions:
1. Place chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips.
2. In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds.
3. Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above.
Make Ahead Tips: this ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks. When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.
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So super helpful! Thank you for sharing!
Thank you. A lovely tutorial x
Thank you for sharing your expertise. I really love it!
Thank you! I'm so happy this has been helpful!
Wow, looks so beautiful!
Thank you!
I love your video it’s so informative thank you! 🤗💗
Yay! So happy to help!
Can't wait for your book ;)
Thank you for your great tutorials.
♡
Thanks so much!! So happy that you're excited about my book :)
Ur channel is very VERY underrated I always come back n use allllllll of ur recipes they r easy to follow n easy to make ty!!!
So happy you've been loving my recipes! Spread the word!
Looks Great Thanks for Sharing
Of course! Hope it helps!
This is the exact cake I'm gonna make for my husband in the next 3 days 😊🎂 Thank you
Yay! So excited for you to make this for him!
THANKS FOR THE HELP
Of course! Happy to help!
This is so beautiful 💙💗😍
Thank you!
Can you use candy melts or almond bark for this recipe?
Love you so the video
Thank you!
This is such a phenomenal tutorial. You are a life saver!!!
Aw, yay! I'm so happy it's helpful!
Hi I was wondering do cakes with a ganache drip have to be stored in the fridge because of the cream?
Very informative, thank you. Do you know the ratio for caramilk chocolate?
I've never heard of Caramilk chocolate, but after Googling it I feel like I need it in my life! That said, I don't know what ratio you'd use to turn it into ganache so it would be an experiment.
Hi amazing amazing video.. loving it.. after a lot of search I am lucky enough to see this video. and instead is adding extra chocolate , refrigerating the ganache for few mins will make a correct consistency? Pls help. Thanks
Thanks so much for the kind words about my video! I'm so happy it's helpful. If you need to thicken the ganache consistency, I either recommend cooling it at room temperature instead of in the refrigerator (the fridge can cool it unevenly and make it gloppy). If it's still too thin at room temperature, I recommend adding more melted chocolate. Hope that helps!
Hi did you remember the nozzle you used, I enjoy your videos thanks xx
Hi there! The piping tip I used for the top of the cake was Wilton Tip 4B
Can i use all purpose cream?! If yes what should be the ratio?! Thanks
Hi Abby! I wasn't sure what all purpose cream was, and after a quick search it looks like it's not the same thing as heavy whipping cream. The main difference is that the heavy whipping cream has more fat content. That said, I'm not sure if it will work or how much to use, but you are welcome to give it a go and experiment!
Beautiful 😍
Can you share the name of the gel colour you used for this Cake?☺️
Thank you! For this cake I custom mixed the purple using Americolor Fuschia + Sky Blue
@@SugarandSparrow It is gorgeous!
@@karencrummins6535 Thanks so much, Karen!
Hello mam, could you please share the color name of the topping on the cake at timeline 09:47 ? And if this is custom, then could you please share how to make this color?
Hi John! The color I piped onto the top of that cake is AmeriColor Fuchsia
@@SugarandSparrow Thank you so much!!!
Which tip did you use for the swirls on top?
The swirls are made with Wilton Tip 4B!
@@SugarandSparrow thank you! I followed this tutorial for my Dad's retirement cake. It turned out so pretty thanks to you. Great video!
@@kelseyv4990 Yay!! So happy this tutorial was helpful and you were able to celebrate your dad's retirement with a beautiful cake!!
hello so nice please can you share the cake recipe please please i couldnt fine the cake recipe please
Hi Nazan! I linked to the chocolate ganache recipe in the video description, and I don't have a recipe for this exact cake on my blog but here are all of my cake recipes in case you want to find one to try (they'll all work with this design): sugarandsparrow.com/category/recipes/cake/ for the buttercream, I used this vanilla buttercream recipe and tinted it purple: sugarandsparrow.com/vanilla-buttercream-recipe
Like our videos. Can you doble or triple the recipe for a cake?
Thanks Sheila! And yes, you can double or triple this recipe, but it already makes quite a lot - about enough to drip two 6 inch cakes.
Hello, any substitute for heavy cream?
Not that I know of!
I don't use dairy and canned coconut milk/cream works perfectly for me :)
Book! What book?!?
This book! anyonecancake.com/
You seem to have more control with the spoon method
Totally!
Good cooking search Malik Khalil;;
thank you!!
That just doesn’t look like a six inch wide cake
Haha I promise it is!