Ganache Drip by Anges de Sucre

Recipe · Cake Decorating

The Glossy Chocolate Ganache Drip We Use In The Bakery

A simple butter-based ganache for clean, shiny, properly dramatic chocolate drips

If you’re obsessed with getting that perfect, glossy ganache drip, congratulations, you’ve just found your holy grail. This is the exact recipe we use in our London bakery, and it’s ridiculously easy. No grainy mess. No dull finish. Just pure, chocolatey perfection.

Technically, ganache is made with melted chocolate and cream. But for a drip cake, butter, rather than cream, gives a longer-lasting shine and a silkier finish. If you’re after that glossy, picture-perfect look, trust me, this is the way.

Our team in our London bakery uses this recipe exclusively. Here is why our chocolate ganache drip recipe is the best:

• Shine The high butter content gives a beautiful glossy finish.
• Flavour Dark chocolate is balanced with creamy butter for tempered sweetness and no bitterness.
• Versatility Use it to glaze éclairs, chill and roll into chocolate truffles, or whip into frosting for cakes and macaron fillings.

Here is the free printable download. And below it is the step-by-step with photos.

Chocolate Ganache Drip Recipe

To glaze a 6 inch cake

Ingredients

• 150g good quality dark chocolate, chopped
• 100g unsalted butter, cubed

We use Callebaut, but Valrhona or Green & Black’s also works well. Use proper chocolate, not compound chocolate, if you want shine and flavour.

Method

1. Place the chopped chocolate in a dry bowl and set it over a double boiler, meaning a saucepan with a few inches of water in it. Make sure the bottom of the bowl does not touch the water.
2. Melt the chocolate gently over a medium heat. Once melted, take it off the heat.
3. Add the cubes of butter a few at a time and stir to melt.
4. The ganache is ready when all the butter has melted in to make a shiny glaze and the mixture is at 30 degrees Celsius.

Smooth frosting means perfect drips. No lumps, no bumps. And if you don’t want a melty disaster, chill your cake for at least 15 minutes before glazing.

Drips need drama. Spoon ganache onto the centre of your cake, then gently nudge it towards the edges with the back of your spoon, like you’re teasing it over a cliff. Let gravity do the rest.

Troubleshooting Tips

• Drips turning dull? Use high-quality chocolate, not compound chocolate. Store your cake in a cool place, not the fridge, as humidity kills the shine.
• Ganache splitting? Use an electric whisk or stick blender to emulsify the split ganache and bring the mixture back together.

Tag me @angesdesucre. I live for cake pics. If you absolutely nailed this drip, I want to see it. If you failed, I still want to see it, for science.

Lots of love,
Reshmi xoxo