The World of Anges

The Perfect Chocolate Ganache Drip Cake Recipe

The Perfect Chocolate Ganache Drip Cake Recipe

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

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.

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

If you'd like to actually learn this technique in depth and a lot more, you're very welcome to book into one of our cake decorating classes. They're super fun, hands-on and there's nothing like learning whilst doing. What's best is that you get to take your work of art home with you! 

Cake decorating classes London

And to those who are quite content mimicking us and other creatives (really, I can only just be flattered) and trying to short-cut their way to perceived success, you're welcome too. Instagram as we know is largely smoke-n-mirrors - how many times have you seen my ear-to-ear smiley selfies taken at the shop, only to then read about the pain behind-the-scenes in my blog post about closing the shop for good? Slap on a Valencia filter on those feelings sista! So here are some parting words of wisdom widely available on the world wide web:

Being famous on Instagram 

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.

Related Posts

Mar 19, 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

Meryl Davies
Mar 16, 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

Feb 23, 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!

Dec 28, 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!

Toni shaw
Dec 17, 2016

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

Glaucia borges
Nov 15, 2016

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

Jun 26, 2016


May 24, 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!

Katy Garza
May 11, 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

Mar 25, 2016

Thank you! Your cakes are incredible


Leave a comment