Dark Chocolate Ganache Drip adds a luxurious look and deep chocolate flavor to your favorite cake. Chocolate Tuxedo Cake is just one cake that rises to the next level when the dark chocolate of the ganache drip teams up with the black cocoa of the cake and the light vanilla custard of the ermine frosting in between. Yummmmm! And the elegant look of the drip across white frosting is so fancy you’ll extend your pinky finger with every scrumptious bite!

• Dark Chocolate: I use 70% cocoa, but any high-quality dark chocolate will work well. Steer clear of semi-sweet or milk chocolate in this recipe though, as they require a different ratio of chocolate to cream. Also avoid dark chocolate chips and they will leave you with a slightly grainy final product instead of this silky-smooth drip.
• Whipping Cream: I use heavy whipping cream for the highest fat ratio. The fat creates a more stable final product. But light whipping cream can be subbed if needed.

Helpful Tips:

• Chop the chocolate with a chef knife into fine bits.
• Heat the cream until hot, but not boiling. Boiling hot cream can burn and ruin chocolate.
• Allow the chocolate to sit in the hot cream for a minute before stirring so the chocolate bits have time to melt. Then stir until the mixture is smooth and glossy.
• Wait until the ganache is nearing room temperature to beginning dripping. Hot drip will cause the frosting to melt or bulge and it can be hard to fix.
• If the ganache becomes too thick, heat for a few seconds in the microwave or stir in a very small amount of additional whipping cream.
• Fill a squeeze bottle with the ganache and practice drips on the side of the ganache bowl to make sure the ganache is the best consistency. Adjust as needed (wait for the ganache to cool and thicken or add some cream to thin).
• You can also drip using a spoon or a plastic sandwich baggie with a small corner cut off. The squeeze bottle just gives a little extra control.
• Make sure to vary the length of drips.
• Pour additional ganache onto the top of the cake and smooth out with an offset spatula. I like to pull the spatula over the top of the cake in a circular motion. I start at the outside of the top of the cake and move inward to the center, giving the top a pretty design.