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Imitation is the best form of flattery. FACT.

While I cannot claim I invented the wheel, or the drip cake (it had already been pioneered by fabulous bakers down under like Katharine Sabbath and Unbirthday Bakery), I'd like to think we put our own fun Anges twist to it, rolled with it and came up with our own recognisable style. It's great to see so many home bakers and professionals be inspired by our Doughnut Drip bonkers cakes, and mental macaron and popcorn cakes. I truly am honoured each time I'm tagged in their Instagram posts!

 Doughnut Drip Cake

At the same time I'm also mildly amused when I see obvious riding-on-our-coat-tails-cringe-worthy-copies. It's important to mention that it's mild amusement, not annoyance, because I didn't invent* the drip cake, I just put our own super fun spin on it and my team goes crazy, wild and free hence it's indeed amusing when we see knock-offs of our style.

So for avid bakers, be it at-home-hobbyists, or pros, who would like to create a beautiful chocolate ganache drip cake to use as a blank canvas, putting their own stamp on it and coming up with their own style, here's our chocolate ganache drip recipe for you to use.

To glaze a 6" cake you need:

150g good quality dark chocolate (we use Callebaut but Valhrona or Green & Black's works well), chopped

100g unsalted butter, cubed

Perfect Chocolate Ganache Drip Cake Recipe Ingredients

Place the chopped chocolate in a dry bowl and set over a double-boiler (ie a saucepan with a few inches of water in - make sure the bottom of the bowl does not touch the water). Melt the chocolate gently over a medium heat. Once melted, take off the heat and throw the cubes of butter in a few at a time and stir to melt. The ganache is ready when all the butter as melted in to make a shiny glaze and is at 30 degrees Celsius.

Now the trick to make sure your glaze doesn't melt your frosting is to make sure your frosted cake is cool, so stick the whole thing into the fridge or freezer for a good few minutes before glazing it.

Chocolate Drip Cake Recipe - pour ladle of ganache

To get a nice sexy drip, you need to place the cake on a turntable and spoon the glaze onto the centre of the cake. Then using the back of the spoon spread the glaze around the cake till it reaches the edges.

Chocolate Drip Cake Recipe - spread ganache to edge of cake

Now slowly push a bit of the glaze over the edge with the back of the spoon and continue to do this all the way around.

Chocolate drip cake recipe - push some ganache over edge

It looks nicer when drips aren't uniform so you can push a bit more and a bit less as you go along.

Chocolate Drip Cake Recipe - ganache drip complete

You're welcome ;) Please tag @angesdesucre on your pics if you use our techniques or recreate our designs - I love seeing them (and credit is always nice)!

Cake decorating class London

Cake decorating classes London

Lots of love,

Reshmi xoxo 

*Speaking of inventions...I did invent something! The Muffle...aka Marshmallow Truffle, oh yes I did...AND they were stocked in one of the world's best department stores - Selfridges & Co #BOOYA #proudmama.

14 Responses

Gillian rowe
Gillian rowe

22 July, 2018

Can you use a ganache drip on a cake that has been covered with a ganache or would the covering melt with the heat from the drip


19 July, 2018

Hi. Would this recipe work with milk chocolate? Thanks.


21 May, 2018

Brilliant. Work first time straight onto my daughters 7th Birthday cake! Thank you x


07 March, 2018

I’m confused as to why you have called this a ‘ganache’, surely there needs to be cream added not butter for a ganache

Meryl Davies
Meryl Davies

19 March, 2017

Hi , thankyou so much for your ganache recipe as I have had terrible trouble in the past trying to make a drip cake but after reading your advice it turned out fantastic . Kind regards Meryl Davies


16 March, 2017

Hi I love your decorating and tried something similar for my son’s birthday cake but the chocolate separated as it dripped down the sides. A disaster! Could you advise? Thank you. Do you have to make the panache from fresh. I made a batch, put in the fridge and warmed through by placing the chocolate in a bowl an placing that bowl in another bowl of warm water to soften the chocolate to the right consistency. Thank you again


23 February, 2017

Hi! Lovely work! How do you manage to keep the drip shining after a while? Mine goes opaque after it dries…sooo disappointing! Thank you!

Toni shaw
Toni shaw

28 December, 2016

Hi! Love this drip recipe. Just wondering how I would go about making a white chocolate drip? Is it the same ratio of choc to butter?? Thanks!

Glaucia borges
Glaucia borges

17 December, 2016

Hii!! Thank YouTube so muchhhhh . Tre récipe os perfwct. But how do make a ganache whithe!? Please help me???


15 November, 2016

Gosh your cakes look amazing. Too good to eat. They are works of art.


26 June, 2016


Katy Garza
Katy Garza

24 May, 2016

I tried to make the ganache but when I put the butter in, it gets thick and weird, like if it’s burned :( I tried with 2 kinds of chocolate and got the same result… I think it might’ve been the temperature of the butter… anyways I’ll keep trying until I get it! I love how those cakes look!


11 May, 2016

Hello, thank you for sharing your tips, I wanted too know if this choc drip ganache would work on a fresh cream cake? I would put the cake in the freezer for a short while first but I don’t want the fresh cream to start melting once it is topped with chocolate?. Please help xx


25 March, 2016

Thank you! Your cakes are incredible

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Cake Size Guide

 Tiers Size (inch) Portions
1 8 14
1 10 21
1 12 28
2 6 & 8 22
2 8 &10 35
2 10 & 12 49
3 6, 8 & 12 43
3 8, 10 & 12 63
4 8,10,12& 14 84