6 oz (1 cup | 169g) semi sweet chocolate chips
1/2 cup heavy whipping cream
6 oz (1 cup | 169g) white chocolate chips
3 tbsp heavy whipping cream

Chocolate Drip Cake with this easy method! All you need is chocolate ganache, a frosted cake and a few simple tools. You’ll be on your way to an impressive yet easily decorated cake in no time!

Author: Lindsay
Prep Time: 5 minutes
Total Time: 5 minutes
Category: Dessert
Method: Microwave
Cuisine: American


1. Add the chocolate chips to a medium sized bowl and set aside.

2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.

3. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.

4. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

5. If making white chocolate ganache and you have some lumps remaining, heat in 10 second increments, stirring between, until ganache is smooth.

6. Allow ganache to cool for about 10 minutes, give or take, prior to using.


As with anything, perfecting the chocolate drip look takes a little practice and few good tips. To make the perfect chocolate drip cake, there are a few things you want to keep in mind:

1. Chocolate temperature matters. The temperature of your chocolate ganache determines how thick or thin it is. After I make my chocolate ganache, I let it sit for about 10-15 minutes to thicken up just a bit before I use it for a drip cake. I don’t want the chocolate to drip too far down the sides of the cake, but I also don’t want it to sit in a blob at the top of the cake.

To test the temperature and thickness of my ganache, I often use a spoon to drip some down the side of a bowl to get an idea of just how quickly it drips. If it drips too quickly, I’ll let it sit a little longer. If it’s too slow, you could heat it back up. When it seems just about right, go for it.

2. Cake temperature matters. When thinking about the temperature of your chocolate, you also want to keep in mind the temperature of your cake. I usually work with a room temperature cake, so testing the chocolate on the side of a room temperature bowl works. But if your cake has been in the fridge, the chocolate is going to start cooling even more quickly as soon as it touches the cold cake. In that case, you’ll want your chocolate a little warmer when you use it so that it will still drip nicely.

3. Amount of heavy cream. I tend to use a little less cream in my chocolate ganache. I prefer to work with it a little thicker, but you could add an extra tablespoon or two of cream if you wanted. With the thicker ganache, you have slightly thicker drips and with thinner ganache, they’ll naturally be thinner drips.


You can also use white chocolate to make a drip cake, like on my Hot Chocolate Cake. The amount of heavy cream in your white chocolate ganache can be reduced significantly, since the white chocolate is naturally thinner when melted. Rather than half a cup of heavy whipping cream for 6 ounces of chocolate chips, you’ll use 3 tablespoons of heavy whipping cream for the same amount of white chocolate.