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The Perfect White Chocolate Ganache Drip Cake Recipe

The Perfect White Chocolate Ganache Drip Cake Recipe

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:

Perfect White chocolate drip cake recipe

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.

White chocolate drip cake recipe

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.

White chocolate drip cake recipe

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.

White chocolate drip cake recipe

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.

White chocolate drip cake recipe

Once you're at the end, spoon some more glaze along the naked edge and continue until the entire edge (technically speaking 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!

White chocolate drip cake recipe

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 :) If in the end you'd like to leave it to someone else, why not order one of our White Chocolate Ganache cakes from us for delivery? 

Lots of love,

Reshmi xoxo

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Nov 08, 2017

Hi can I add liquid glucose to a white chocolate drip to add sheen or will it split the chocolate?? I do it with dark chocolate but not sure how it would go with white if I can how much would you recommend based on your recipe above

Leah Winter
Nov 06, 2017

Hi I’d like to know,how long before this can be served/eaten does it need to be chilled for some time?

Oct 22, 2017

Can you please have the measurements in ounce and pounds

Oct 17, 2017

if i cant get the white chocolate,is there any alternative? and also about the cream, can i use unsweetened yorghut? kindly give me some options
thanks alot

tasha eve
Oct 10, 2017

Could I have the recipe for the cake please?cant find one anywhere?

Sep 22, 2017

Hi, I was wondering if I can put it in the fridge afterwards or will the ganache melt and drip after it comes out?

Christina Kyriakidou
Sep 11, 2017

Hello, I’d just like to ask how long this cake will last at room temp with the glaze?
Thanks in advance

Sep 07, 2017

If I make cream drip cake service 20 people plz
Thank you

Sep 07, 2017

If I make cream drip cake service 20 people plz
Thank you


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