It’s no secret that chocolate ganache drips are my jam…even though it’s chocolate and definitely not jam. It adds a decadent and rich chocolate element to the top of a cake. I wanted to give you guys a cake that oozes which chocolate ganache. This is my Melting Chocolate Bar Drip Cake. For more drip cakes, check out my my massive Donut Drip Cake and my Wonka Candy Drip Cake.
For this recipe, we’re using my perfectly pipeable buttercream frosting. You can find that recipe here. I flavored it with strawberry and dyed it pink, but that’s totally optional. Don’t be afraid to give your candy bar some serious height with the melted chocolate. The taller, the better I say!
- Use a serrated edge knife to level off the tops of all four of your cake layers. Make sure they’re all the same height.
- Smear buttercream to the bottom of a cake tray. Place a cake layer directly over the buttercream.
- Frost the top of that cake layer with buttercream, and stack another cake layer on top.
- Repeat the previous step until you reach the top of your cake.
- Use an offset spatula and smear buttercream along the entire outside of your cake to create a crumb layer. Use a ruler to scrape back any excess frosting if needed.
- Transfer to the freezer for 15 minutes.
- Line a baking sheet with parchment paper.
- Place the piece of chocolate onto the baking sheet. Keep a piece of the Hershey wrapper on the bar for decor. Use the melted chocolate and continue to form a thick drip down the parchment paper. Transfer to the fridge to set.
- Break up remaining Hershey’s chocolate (about 75gs) and pour 35ml of whipping cream over the top. Microwave for 30 second intervals and stir in between (this should on take about 1 minute). Stir thoroughly.
- Take cake out of the freezer. Then, add another layer of frosting over the crumb coat.
- Use a ruler to scrape back the edges of the cake and smooth out the frosting.
- Press confetti sprinkles against the bottom inch of the cake.
- Transfer to the fridge for 10 minutes.
- Spoon room temperature ganache over the top of the cake (about 3-4 tablespoons). Use an offset spatula to evenly distribute and push that ganache over the edge so that it begins to drip.
- Tap the cake board on the bench.
- Take Hershey’s bar out of the fridge. Stick the chocolate stick through the center of the cake.
- Place melted ganache into a snap seal bag. Use a pair of scissors to cut a fine tip from the corner of the bag. Pipe melted ganache where the chocolate bar meets the cake.
Normally having my chocolate bar melt is a bad thing but I’d say if it’s over a cake is not so bad! 🍫
-For the printable recipe click here: http://bit.ly/2hqgAJB
What You’ll Need:
- Buttercream frosting (pink, and flavored strawberry)
- Four 1’’ high round sponge cakes
- 2 Hershey’s bars
- Round confetti sprinkles
- 75g chocolate
- 35ml whipping cream
- Ruler/cake scraper
- Offset spatula
- Serrated edge knife
- Snap seal bags
- Cake board
- Baking sheet
- Parchment paper
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