Ganache Drip Cake

Updated at: Tue, 02 Apr 2024 13:24:34 GMT

Step 1

Prepare the cake mix of your choice according to the package directions (round cakes work best)

Step 2

Let cool completely

Step 3

Put a small amount of frosting in a piping bag.

Step 4

Pipe a thick border around the outside of the bottom cake layer

Step 5

Spoon jam all over the top of the bottom layer, inside the frosting border you piped

Step 6

Invert the top layer of cake so the flat side (not the domed side) is up. Place gently on top of the filling.

Step 7

Using an offset spatula, apply a very thin layer of frosting all over the cake (crumb coat)

Step 8

Let crumb coat set in fridge for half an hour

Step 9

Apply the final layer of frosting, smoothing with offset spatula and focusing on the sides (top will be covered with ganache)

Step 10

Let set in fridge until frosting is fully hard and cold, or overnight

Step 11

Microwave the cream in 15 second intervals until just steaming

Step 12

Add chocolate and stir until homogenous

Step 13

Chill ganache in 5 minutes intervals, stirring well each time, until just thickened enough to form ribbons

Step 14

Test a drip on the back of the chilled cake. Take a small amount of the ganache on a spoon and just let it drip from the edge of the cake down the side. If it drips too far, chill further.

Step 15

Drip ganache down the sides of the cake all the way around. Then gently fill in the top, making sure not to let more drip down the sides.

Step 16

Top with rainbow sprinkles.

Step 17

Let the cake come to room temp before slicing and serving.

Step 18

Store in the fridge

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