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, this ganache drip recipe has just two ingredients!
Beautiful drip cakes continue to be hugely popular and thankfully, this cake trend is surprisingly easy to achieve no matter what your level of cake decorating! The two ingredients that we’re working with are 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. This will give us an easily pourable (and drip-able) consistency.
If we needed a spreadable ganache frosting, I would use a 2:1 ratio of chocolate to cream for a semi-sweet or dark chocolate ganache.
Note that White Chocolate and Milk Chocolate play by different rules!
- When creating a white chocolate or milk chocolate ganache drip, you’ll want to increase your ratio of chocolate to cream. Otherwise, the resulting ganache will likely be too soft and runny. For a ganache drip, increase the ratio to 3:1. (This is the ratio that we used in our pastel Reverse Drip Cake video tutorial from our member section.)
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 (283 g) chocolate & 10 oz (283 g) 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!
Here’s a peek at this lovely ganache drip in action…
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.
This ganache drip recipe also be transformed into a delightful whipped ganache! After making the ganache, press plastic wrap on ganache (to prevent skin from forming) and then chill in the refrigerator until thickened (but not firm). This may take up to an hour.
Check often so that it doesn’t become firm. Then whip with a hand mixer or whisk attachment until color lightens and consistency is fluffy. Do not over beat. Over beating will cause graininess.
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!
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.
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!
And finally, if you LOVE cake decorating and would like to have full access to our entire cake decorating video section, you should consider becoming a member of My Cake School! You can find all of the details here: My Cake School Membership Information. We’d love to have you!!
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
Hi, I want to use the whipped ganache as a filling for a cake that I am going to freeze for few days before serving, will the whipped ganache freeze well?
I’m wondering how to use half&half instead of heavy cream. I have some half&half but no access to heavy cream. I’m in Mexico!
Hi Loni, Using heavy cream is the preferred choice for ganache but you can use half and half. The ganache will be thinner so I would use a bit less half and half. The ganache will take longer to thicken to the pouring consistency but it will thicken. Just do a test drip to see if it is ready.
I don’t have a microwave. Is there any way I can do this with my stove?
Hi Dorothy, Yes you can. Pour the cream into a saucepan and place on the stovetop. Heat until the cream just begins to come to a boil. Remove from the heat. Pour the hot cream over the chocolate chips that are in a heatproof bowl. Do not stir, just let this sit for 5 minutes for the chocolate chips to soften. Using a whisk stir the mixture until the chocolate chips have completely melted and blended with the cream.
My first attempt at Oreo cake with Ganash , I used a frosting recipe I have that my family likes it is a butter cream cream cheese, smooth and not to sweet, I froze the cake last weekend and filled it with chocolate pudding center, hope it is good serving it tonight
To some family and friends
Hi Lorrena! Even with your picture deciding to post upside-down I can tell it looks delicious! I know your family & friends will love it!