Ohh you guysss...I LOVE you guys! So many of you have been so kind to share your delicious looking chocolate drip cakes created using THIS recipe - I'm so chuffed that it works for you as well as it does for me (but of course it would ;)). Thank you so much for all your Instagram tags, tweets and messages. I love this happy baking community, gives me all the soft and squidgies.
The beauty of the chocolate ganache drip recipe I shared was that it was drop dead simple. Two ingredients, minimal equipment, and a tablespoon. Voila! I've received queries asking if you can straight up substitute the dark chocolate with white for a white drip and that is a straight up NO. White chocolate has a much higher fat content ratio than dark and behaves very differently - the glaze itself is more viscose and drips slower than a normal chocolate ganache would, and also if you add more fat to it, ie butter, it'll head so far into splitsville that there is no hope in saving it either. Slam-dunk-bin situation.
But fret not, white chocolate drip is AS EASY as my normal chocolate drip again - 2 ingredients, minimal equipment, and yup, a tablespoon.
White Chocolate Drip Ganache Recipe
For glazing a 6" cake you'll need:
150g white chocolate, chips/buttons/chopped (I use Callebaut but Green & Black's is great too)
75g double (full) cream
Boil the cream in a saucepan over medium heat, stirring to avoid it catching at the base and burning, till reaching a soft bubbly simmer.
Pour straight on to the chopped white chocolate and let rest for 10-20 seconds before stirring gently to melt all the chocolate and reach an even glossy consistency.
If all the chocolate has not melted yet, blast it in the microwave for a few seconds or place over a double boiler and stir till melted. If you see it separating or looking a bit splitty add a dash of boiled cream to it to bring it all together. Your glaze is ready to use when it's between 30-35 degrees.
If you'd like to colour it you can use gel paste colours (avoid liquid as these tend to not be as concentrated and can risk the ganache getting runnier), powdered food colouring or cocoa butter based chocolate colouring. Good thing to note is that white chocolate is not truly white in colour either - it has a creamy-ivory tone to it. If you'd like it pure white you'll have to add Superwhite food colouring powder aka edible Titanium Dioxide (sounds sexy huh? yeah...that's why I don't use it).
Of course it always helps making sure your cake is smoothly frosted and it helps even more when the frosted cake's had 5-10 minutes to chill in the fridge so that the warm glaze doesn't melt it when it goes on. Once your frosted cake canvas is ready for glazing make sure you have all your other decor ready at hand before you embark on the drips.
To start dripping you'll need to spoon a tablespoon of glaze along the edge partially and then go back to the start to gently push some of the glaze over the edge using the back of the spoon. Leaving a small gap, push some more glaze over from the top. You can push more and less as you go along but try keeping a constant distance between each drip as it does look better to have uneven lengths but not uneven spaces. The drips also continue dripping once you've pushed some over as it moves down the side of the cake and sets.
Once you're at the end, spoon some more glaze along the naked edge and continue until the entire edge (technically speaking though...it should be called the perimeter as it's circular...but I digress) is covered with drip. Ladle a few tablespoons of glaze onto the uncovered middle and spread to flood evenly. Your white chocolate drip cake is now ready!
Leave as is or decorate with whatever else to your heart's delight and don't forget to share your masterpiece with us on Instagram by tagging @angesdesucre #angesdesucre :)
Lots of love,