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A decadent Chocolate Drip Cake Party Ready featuring dark chocolate ganache drips over white frosting and loaded with candy bars and colorful sprinkles.

Chocolate Drip Cake Party Ready

This recipe provides instructions for preparing chocolate, white chocolate, and caramel drips to decorate a flat-iced layer cake for a party.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 cake
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For a Flat-Iced Cake
  • 1 batch Flat-Iced Cake (Use 1x batch for 6" or 8" cake) Use an extra-moist cake recipe with the Cut and Stack Layering Method
Chocolate Drip Ingredients
  • 172 grams Semi-Sweet Chocolate Chips or 1/2 cup. Nestle recommended.
  • 1/2 cup Heavy Cream
White Drip Ingredients
  • 42 grams White Chocolate Chips or 1/4 cup.
  • 42 grams "Bright White" or "Super White" Candy Melts Substitute with more white chocolate chips or regular white candy melts for an ivory color.
  • 2 Tablespoons Heavy Cream
Caramel Drip Ingredients
  • 116 grams Caramel Bits or 2/3 cup. Kraft brand recommended.
  • 1/4 cup Heavy Cream
Drip Cake Topping Ideas
  • as needed Prepared cake truffles
  • as needed Chocolate Covered Strawberries
  • as needed Macarons
  • as needed Chocolate Bark or candy
  • as needed Cake Toppers or banners to match the theme

Equipment

  • Microwave-safe bowl
  • Squeeze bottle
  • Whisk

Method
 

  1. Choose the drip flavor you want to make and combine all ingredients for that drip in a microwave-safe bowl. Heat the Caramel Drip or Chocolate Drip at full power. Heat the White Chocolate Drip at 50% power only.
  2. Heat the mixture in the microwave in 20 to 30-second increments. After each heating, stir for at least 30 seconds to one minute.
  3. Switch to a whisk once the chips or bits are mostly melted. Whisking thoroughly helps the dip melt faster and prevents overcooking.
  4. Drizzle the melted ganache or caramel drip down the sides of your cake using a squeeze bottle. Make sure the cake's frosting is set and cold before drizzling.
  5. Store any leftover drip in the refrigerator for up to 2 weeks. Reheat the leftover drip in the microwave to use again as a drizzle.

Notes

The base cake should be flat-iced. Use one of the provided cake recipes in a 1x batch for a 6" or 8" cake. Double the recipe for larger cakes.