Today I’m sharing a super easy, fabulously delicious two-ingredient ganache drip recipe!
Ganache sounds so sophisticated and fancy, doesn’t it? Before I became a “cake lady”, I never would have guessed how simple it is to make. Really, just two ingredients!
What we’re working with today is heavy cream and dark chocolate. Since we are making a glaze suitable for a beautiful decorative drip, I’m going with a 1:1 ratio of chocolate to cream. (If I were making a spreadable frosting, I would use a 2:1 ratio of chocolate to cream for a semi-sweet or dark chocolate ganache.)
Let’s get started!
Here are our key players: heavy cream, chocolate, and a scale. You’ll want equal amounts of chocolate and cream by weight.
This basic recipe calls for 10 oz chocolate & 10 oz heavy cream. This will give us plenty for a ganache drip around the sides of a cake as well as the top, plus a bit of leftover for glazing cake layers, a whipped ganache filling, or a little chocolatey snack ;0)
If you only need enough ganache to cover the top of a cake plus a ganache drip, you could get away with using 8 oz. of chocolate to 8 oz cream, but I’m always happy to have a little leftover!
My favorite way to make this simple ganache is in the microwave.
Simply pour the cream over a bowl of your chocolate, and microwave for about 1 minute.
*We used 10 oz chocolate and 10 oz cream. If you are using smaller amounts, you will not need to microwave this long.
Give it a stir. It’s getting melty but still needs more time!
After 30 more seconds in the microwave, the chocolate pieces had almost melted. I allowed it to sit for a minute before stirring so that it could melt a bit more.
I always try to stir by keeping my spoon beneath the surface of the ganache so that I won’t create too many air bubbles.
Almost ready! Just needs a bit more stirring.
Before you know it, with a bit of stirring the cream and chocolate mixture will suddenly transform into a luscious, silky smooth ganache!
The consistency is perfect for a ganache drip while still warm, and it is also perfect for glazing cupcakes.
As it sits, it will set up a bit but will remain soft. If it cools off before you have a chance to decorate your cake, simply reheat it in small increments until it’s reached the desired consistency.
We hope that you enjoy this sinfully delicious, EASY ganache! It’s always a crowd pleaser and is so beautiful when dripped and drizzled over cakes and cupcakes. Nobody has to know how easy it is to make, it’ll be our little secret!
In the photo below, I’ve filled a disposable piping bag with our ganache and snipped the tip away so that the drip can easily be piped. If the ganache drip is warm, it should flow easily and fairly quickly. Apply slight pressure to create long drips as you work your way around the cake.
A cake turntable is optional, but helpful for rotating the cake as you work.
Ganache Drip Recipe
Ingredients
- 10 oz. (283g) Chocolate (Semi-sweet or Dark) We used Ghirardelli
- 10 oz. (283g) Heavy Cream
Directions
- Place your chocolate into a microwave safe bowl.
- Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
- Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
- *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
This recipe also be transformed into a delightful whipped ganache! After making the ganache, chill in the refrigerator until thickened (about an hour). Then whip (I use a hand mixer) until the color lightens and consistency becomes more fluffy.
Whipped ganache makes a wonderful filling for cakes and cupcakes, and I love to swirl it onto cupcakes also! Delicious!
Hop on over to find our amazing scratch Oreo Cake recipe, featuring this simple and easy ganache drip! SO good!: Scratch Oreo Cake Recipe
Finally, here’s our Ganache Drip in action! We created a quick minute-video when we decorated our DELICIOUS Mint Chocolate Chip Cake so that you could see how easily a ganache drip can be applied to a cake by just loading it into a piping bag, snipping away the tip, and giving it a whirl on the turntable! Oh the drama!
Thanks for stopping by! Don’t forget to check out our full collection of FAVORITE cake and frosting recipes in our Recipes Section! As well as our ever-growing collection of free cake decorating tutorials in our Free Cake Tutorials Section!
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You don’t have to use it on cake – you could just eat it with a spoon – LOL :-)
I’m a huge ganache fan :)
Totally agree!! Yummmm…
Hi,
I just love ur ganache recipe but have little concern.how do I measure 10oz in grams.i have planning to make this in my upcoming party for sure.
Thanks for ur concern
Hi Fazilat, I am sorry we forgot to include the gram weight, I have just added it to the ingredient list.
Hi Melissa, thanks for sharing the ganache recipe looks so yummy, as always. I have a question if I want to use for icing the brownies which ratio would work best and what procedure I have to follow?
Thank you and really appreciate for sharing your wonderful recipes with us.
Samreen ☺
Can you tell me if this recipe for ganache will hold its shape in hot climate
Hi Melissa,
Still waiting for your reply for using this ganache on brownies.Thanks
Hi Samreen, I’m sorry for the delay. I would probably go with a firmer ganache for brownies… maybe a 2:1 ratio of chocolate to cream. Here is the recipe:
link to mycakeschool.com
Can I use whipping cream instead of heavy cream? I live here in Canada and can’t find one anywhere. Thanks
Melissa thank you so much for your reply.
In regards to the Ivy question I think heavy cream and full fat whip cream, both are same.I also lives in Canada and use nutriwhip or sealtest full fat cream(35%), the one comes in tetra pack and available in dairy(milk) section and use it without whipping for ganache.
Hope this helps.
Thanks.
can.you taste the voffee in tbe chocolate cake recipes. love the smell. dont care for the taste.. any substitute.. thanks
Hi Carol. You cannot taste the coffee in the cake recipes, it intensifies the chocolate flavor of the cake. You could replace the hot coffee with the same amount of hot water, if you like. I say to use hot water because it brings out the best flavor of the cocoa powder
What is the ratio for milk chocolate for piping
I am interested to learn more cake decorations
Thanks for adding the gramms equivalence. In a case where heavy cream is not readily available what can I use as substitute.
Can I store the ganache in the fridge if there is some leftover and I would like to use it later? Or will it go bad?
Hi Nima, If you have leftover ganache, press plastic wrap onto the surface of the ganache so a film will not form on the top as it cools. It should be good stored in the refrigerator for 3 to 4 weeks. To reuse, let it come back to room temperature, then carefully rewarm in the microwave.
Woooow l have learnt a lot here thank yu so much for sharing with us
How about those who do have microwave how will they heat it?
Can this be used to crumb coat fruit cakes? Before using with fondant
@Kenneth, I’m sorry that I missed your question before. If you do not have a microwave, you can heat your cream over medium high heat and then just as it comes to a boil, pour it cover your bowl of chocolate. Let it sit for a couple of minutes as the chocolate melts. Then stir until the cream and chocolate are combined into a smooth consistency.
@Adeola, I would use a 2:1 ratio of chocolate to cream for a thicker consistency of ganache. This is what I use beneath fondant. You can find the recipe/details here: link to mycakeschool.com
Once you put the ganache on the cake doesn it have to be Stored in refrigerator
Hi Lisa, An air conditioned room would be fine. It should not be in a hot, humid environment.
Hi Melissa,
I am planning to use a dark chocolate ganache to cover petite fours buy pouring it over them. Would you suggest a 2:1 ratio? Also, do you think a white chocolate ganache would work for this, and at what ratio? Thanks.
Hi Cindy,
I haven’t tried using ganache for petit fours, I’m not sure how well it would work and so I would definitely do a practice run first. (This 1:1 ratio doesn’t set firm enough though.) The only petit four glaze that I have used is this one:
link to mycakeschool.com
King Arthur Flour has a poured fondant icing that contains white chocolate if you are interested: link to blog.kingarthurflour.com
I would search for tried & true chocolate petit four glazes or poured fondant recipes so that you can find a recipe that will be soft enough to easily dip your petit fours but that will set firm enough to easily pick up.
Thanks Melissa! Sounds silly, but I didn’t think about picking them up afterwards. I’ll have to play around a bit and see what works best. I have tried two petit fours glazes and was not happy with them. I will try the one you suggested :)
please I want to make another colour of this.. Say purple… How do I go about it and what do I use since chocolate can’t be decolourised. thank Yu
Hi Verena, You can use a 3 to 1 ratio of white chocolate to heavy cream. Measure by weight: 12 ounces of white chocolate chips to 4 ounces of heavy cream (4 ounces is approximately 1/2 cup liquid). Use oil based candy coloring gel ( we used Americolor brand) to get the color you want for you cake. If you are a member of the site, we have a video using pastel colors, here is a link link to mycakeschool.com
Pls can u explain how you made the brown effect on and around the cake.
Pls can u explain how you made the brown effect on and around the cake with the icing. Thanks
pls can i use powdered cocoa powder instead of the chocolate bars?
Yes!!!! This article is too simple that everybody can learn and make cake after reading this article. Thanks!!!
Hi, I want to try this ganache for my friend birthday, can I pour in on the cake the night before and leave it out of the fridge? Will it set up nice and firm if I do that or do I have to keep it in the fridge?
Hi Mona, If using this ganache drip recipe 1 to 1 ratio (equal amount chocolate and cream) we like to refrigerate it because at this ratio it is more perishable. If you use a 2 to 1 ratio ( 2 parts chocolate to one part cream) it will be slightly thicker but you would apply to the cake while the ganache is a bit warmer so it will spread and drip. Using the ratio of 2 to 1 you can leave it out for a day (preferably in cool environment) and then refrigerated.
My whole family would like to thankyou for given this amazing recipe. It was marvelous!!!!!
I’m doing a wedding cake and cake is to big to refrigerate, how long can this stay out?
Hi Tracy, I’ve always played it safe & refrigerated ganache that uses a 1:1 ratio of chocolate to cream as this one does, although if you search online, you’ll see varying opinions on this. You may want to go with a 2:1 ratio of chocolate to cream (by weight) if the cake will need to sit out for a day or two. The 2:1 ratio is less perishable.
Please can l ask why does my swiss butter cream go yellowish and not stay off white because when l add food colouring from the supermarket itdoesn’t go a nice purple colour? I make my buttercream using eggs whites sugar and heat method .
Hi Leonie, The butter in the swiss meringue buttercream causes it to have a yellowish color, and some brands of butter are more yellow than others. You will need to add a bit more purple color to get the color you want.
Can I make this with milk chocolate?
I’m making a cake today for my husbands 30th but he doesn’t like dark chocolate.
I’m having a real hard time trying to perfect a white chocolate drip, and I also been told that it is notoriously difficult to get right. I’ve tried all combinations and ratios under the sun, including white chocolate and white candy melts to the point that I’m totally confused and my brain is exhausted 😩 Please,please do you have any tips, advice or even a recipe that would help me? Many thanks
Hi Diane, We use a 3 to 1 ratio….. white chocolate to heavy cream. Melissa has a video entitled Pastel Chocolate Drip and she uses white chocolate, here is a link, link to mycakeschool.com What specifically is the problem you are having. Is the chocolate remaining soft and not firming up…….running down the side of the cake too fast? Let me know