3. Chocolate Ganache Drip Cake
A glossy chocolate drip running down the sides of a cake never fails to impress, and it’s surprisingly forgiving for beginners. The drip effect is meant to look a little imperfect, so there’s no pressure to get it exactly right.
Start by baking and frosting your cake with a smooth layer of buttercream. For the ganache, heat equal parts heavy cream and chocolate chips in a small saucepan until the chocolate melts, then whisk until smooth. Let the ganache cool until it’s slightly thickened but still pourable. If it’s too thin, your drips will run all the way down the cake. If it’s too thick, they won’t drip at all. Aim for the consistency of warm honey.
Using a spoon or small squeeze bottle, drip ganache around the edge of the cake, letting it run down the sides in irregular streams. Then pour the remaining ganache over the top and spread it gently toward the edges with an offset spatula. Top with fresh berries, chocolate curls, or a dusting of cocoa powder.
Materials: one cake, buttercream, chocolate chips, heavy cream, and an offset spatula. Time required is roughly 45 minutes including cooling time, with a medium difficulty level. The most common mistake beginners make is using ganache that is too warm, which causes the drips to slide right off the cake.