{VIDEO} How To Make a Drip Cake (or Cupcakes) | easy 2-ingredient recipe & tutorial)

Here's my easy 2-ingredient ganache drip recipe, for creating a Drip Cake or Cupcakes, like a pro!

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I've used this technique on so many cakes, cupcakes and desserts!

No-Bake Rice Krispies Treat Candy Drip Cake: https://www.lindsayannbakes.com/2018/04/video-ultimate-no-bake-rice-krispies.html

Chocolate Fudge Sundae Drip Cake: https://www.lindsayannbakes.com/2018/03/video-chocolate-hot-fudge-sundae-layer.html

No-Bake Funfetti Cake Batter Cookie Dough Pie: https://www.lindsayannbakes.com/2018/01/video-no-bake-funfetti-cake-batter.html

Mini Layer Cake Cupcakes: https://www.lindsayannbakes.com/2017/10/video-mini-layer-cake-cupcakes.html

Chocolate Covered Strawberry Cupcakes: https://www.lindsayannbakes.com/2018/02/video-chocolate-covered-strawberry.html

Chocolate Funfetti Cookie Dough Cupcakes: https://www.lindsayannbakes.com/2018/03/video-chocolate-funfetti-cookie-dough.html

Chocolate Fudge Sundae Cupcakes

THE BEST Ultimate Vanilla Drip Cake: https://www.lindsayannbakes.com/2019/05/video-best-ultimate-vanilla-drip-cake.html

Ganache Drip

Yield: Enough to cover the top of a 6-12" cake or 1 dozen cupcakes

Ingredients

Dark/Semisweet/Bittersweet chocolate ganache has a chocolate:cream weight ratio of 1:1

4oz chocolate, chopped or 2/3 cup chocolate chips
4oz (1/2 cup) heavy whipping cream

Milk chocolate ganache has a chocolate:cream weight ratio of 1.5:1

3oz chocolate, chopped or 1/2 cup chocolate chips
2oz (1/4 cup) heavy whipping cream

White chocolate ganache has a chocolate:cream weight ratio of 2:1

(Note- for a white drip, I usually always use bright white candy melts, using the candy melts ratio, instead of white chocolate, because white chocolate has a yellow-ish tint to it and is more temperamental to work with)

4oz chocolate, chopped or 2/3 cup chocolate chips
2oz (1/4 cup) heavy whipping cream

Candy Melts ganache has a candy:cream weight ratio of 3:1

6oz candy melts
2oz (1/4 cup) heavy whipping cream

Directions

Heat cream in the microwave for 1-2 minutes, on high, in a microwave safe measuring cup or bowl with a spout (or on the stovetop, just until it starts to simmer and little bubbles start forming). Add the chocolate and let sit for a minute. Stir until smooth. Let sit, to cool and thicken slightly, before dripping over cake. If it gets to thick and firm, microwave 10 seconds at a time, stirring, until a thick pourable consistency is reached.

Additions

Add 2 tablespoons unsalted butter, in with cream, for rich flavor, perfect texture and shine
Add 2 tablespoon corn syrup, in with cream, for a pretty shine and perfect drip consistency
Add 1-2 tablespoons liqueur of choice, after mixture is slightly cooled
Add 1/2-1 teaspoon vanilla extract or flavoring of your choice, after mixture is slightly cooled

CAKE SUPPLIES: https://www.amazon.com/shop/thelindsayann

Bake Easy spray or Cake Release: https://amzn.to/3fzcgpe
Cake flour: https://amzn.to/2OQD7O2, weighed or spooned into cup and leveled
Pure vanilla extract: https://amzn.to/2LPUkc0 OR Vanilla bean paste: https://amzn.to/2M6Vcpq
Bake even strips: https://amzn.to/2OzBiF0
6" pans: https://amzn.to/3g29M1Q
turntable, cake scraper, off-set spatula, piping tips: https://amzn.to/2AtiQuT
more supplies: https://www.amazon.com/shop/thelindsayann

Watch my VIDEO on How To Frost A Smooth Cake (The Easy Way!) before you get started, for Tips & Tricks for a Perfectly Frosted Buttercream Cake as your base for the drips!: https://www.lindsayannbakes.com/2021/06/video-how-to-frost-smooth-cake-easy-way.html