Drip cake
Chocolate dripping over the rim, with cream roses, chocolate shards and golden spheres on top. A more elegant, grown-up option.
The point of a drip cake is contrast: a light, smooth side with dark chocolate running down it. That looks simple, but the drip is the most delicate operation on the whole cake. If the ganache is too warm it runs all the way to the base; if it is too cold it stops under the rim. There are a few degrees between the two, and you have to hit them.
Cream roses, chocolate shards, caramelised crumb and golden sugar spheres go on top. This cake photographs well, which is why it is often requested for anniversaries, engagements and corporate occasions.
Worth knowing
- It is not the best choice in hot weather. Above thirty degrees the ganache starts to move. In that case it has to be kept somewhere cool, or we suggest a different build.
- It is best collected as late as possible and kept chilled until served.
- Lettering can be added, but we do not write over the drip – the text is not legible there. Lettering goes on the lower third of the cake or onto a topper.
Lead time: one week.
Ingredients
Egg, sugar, wheat flour, cream, butter, dark chocolate, vanilla, caramel, edible gold decoration.
Allergens
Egg, gluten (wheat), milk, soy (chocolate).
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