Ingredients?

2 six-inch cocoa chocolate chiffon cakes

Cream spread

350g whipping cream

Chocolate ganache

45g 65% dark chocolate coins

55g whipping cream

Decoration

65% dark chocolate coins 30g

Gold powder

Valrhona white chocolate crisp beads

3 cocoa macarons

How to make classic chocolate drip cake Drip Cakes?

Ⅰ. Making Italian Cocoa Macaron

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Ⅱ. Make 2 six-inch cocoa chiffon cakes

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Cut the cocoa chiffon cake into 2 pieces, ***4 piece.

Beat 350g of light cream and 50g of powdered sugar.

Brush the dough and refrigerate for 2 hours.

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Ⅲ. To make chocolate decoration, prepare a piece of oil paper, 30g of 65% dark chocolate, melt it over water, pour it on the oil paper, and use a toothpick to add a little gold powder , sprinkled with Valrhona white chocolate crisp beads.

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Put it in the refrigerator. When the chocolate is hard, break it into two pieces, one large and one small, and insert them on top of the cake glaze to make a cake background. .

Ⅳ. Make chocolate ganache. The ratio of classic chocolate ganache recipe is 1:1 between chocolate and light cream. Heat the light cream to 50-55℃ over low heat. Add the chocolate and wait for 5 minutes. Stir gently to prevent air bubbles from entering until evenly mixed. When the temperature is low in winter, you can increase the ratio of light cream to make the ganache thinner. The ratio of chocolate to light cream 45:55 is easier to operate.

Ⅴ. To make a classic chocolate drip cake, mix the chocolate ganache and pour a small amount on it with a small spoon. The consistency of the chocolate ganache must be able to catch the spoon, otherwise it will not drip. But tears.

First drizzle a circle around the edge of the cake, then pour the remaining chocolate glaze on the surface of the cake and smooth it out with a spatula.

Insert dark chocolate decorations, cocoa macarons, Oreo cookies, chocolate wafers and other colored snacks, piled full but staggered.

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Tips

1. Heat the whipping cream to 50-55℃, pour the chocolate ganache at 30-35℃ noodle.

2. Store the glazed cake in the refrigerator for at least 2 hours.