Ok seriously, you just have to love the oh-so beautiful cream cakes that have chocolate dripping down it’s sides. So playful, yet so glamorous. I seriously haven’t seen any one that’s been done badly. It’s such an “imperfect” perfect cake to make.
We decided at the Bakery to try our hands on a Black drip cake. I immediately thought what it would entail to have a black chocolate drip without tasting bitter and my guess was right.
Here’s how I made it.
I first got my dark chocolate ganache ready, I found the Natasha’s kitchen blog did a good step-by-step of how to make the perfect chocolate ganache, you can see it here
This is what is should look like when the ganache is ready.
Black gel food colour is required to turn this brown chocolate ganache into black, and really, all that is needed is a little bit of this food gel as the already dark colour from using dark chocolate makes it easy for the black colour to come through quickly.
Using a spoon or piping bag that is cut on the tip really small, pour your black ganache over the edges of your iced cake. Don’t rush this process, going really slow to have a lovely rhythm of drips running down the sides of your cake and pour over the top part of the cake as well.
Now time for some fun…..the add-ons, imagine this is a food play ground so add as many treats as you like.
We made meringue kisses, fondant heart cut-outs and added some Peanut oreo cookies.