The Chocolate Ganache Technique That Gives Cake A Pro-Level Look

Whether it's a scratch-made recipe or from a store-bought mix, chocolate cake is one of life's simple pleasures. There are plenty of fun ways to decorate your favorite style of chocolate cake using frosting, fresh fruit, sprinkles, nuts, or a delectable combination of all of the above. If you want to create a flawless drip icing effect on your cake, ganache is the very best ingredient to achieve this. Tasting Table talked to Kristina Lavallee, owner of The Cake Girl, to get her expert opinion on how to dress your cake up with a jaw-dropping and mouthwatering chocolate ganache.

Lavallee explains, "A ganache drip is that beautiful, glossy chocolate you see flowing down the sides of a cake. It gives such a clean, elegant finish and it's one of my favorite ways to decorate." There are a number of ways to elevate ganache, but Lavallee cautions, "The secret is all about timing and temperature. The cake has to be cold, and the ganache should be warm but not hot. That's what gives you that perfect, smooth drip every time."

The craft of cake decorating is one that takes time, patience, and keen attention to detail. Preparing a muscovado chocolate ganache recipe is fairly straightforward in terms of the process and ingredients, but there's still an art to giving your cake that "drip" in all senses of the word. Per Lavallee, "When the texture is just right, the drips fall beautifully and stay clean down the side of the cake."

Knowing that both texture temperature are the most important factors in getting your ganache drip to flow smoothly, Lavallee notes, "You want it warm enough to flow smoothly but thick enough to hold its shape once it sets." Avoid making a mess of your carefully baked chocolate cake by keeping ingredient ratios in mind as well. Lavallee says, "I like to use about two parts chocolate to one part cream," and warns, "The biggest mistake I see is when the ganache is too thin or too hot."

It's imperative to let your cake fully cool before attempting a ganache drip, but allowing time for your ganache to go from hot to warm is also a vital step. Of chocolate ganache, Lavallee mentions, "After you mix it, let it cool for about two to three minutes before you start dripping" to get the desired decorative effect. Though it's tempting to want to rush the process, taking time to let your ingredients get to a proper state of warmth and consistency is certainly key.

With your choice of chocolate cake recipe and a thoughtfully made ganache to match, you're well on your way to a delightful dessert. From there, it's simply a matter of adding on any other complementary toppings, slicing, and enjoying your cake. And remember, sharing is caring!