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Chocolate Ganache Drip Cake Recipe By Jane Dunn - Janes Patisserie
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Chocolate Ganache Drip Cake Recipe by Jane’s Patisserie

“There is something about using a smooth and silky ganache to decorate a cake that creates a wonderful flavour, which is luxuriously chocolatey and I want to gobble up every single crumb.”

Jane Dunn – Jane’s Patisserie
4.67 from 3 votes
Prep Time 30 mins
Cook Time 1 hr
Cool and Decorate 2 hrs 30 mins
Total Time 4 hrs
Course Dessert
Servings 16 People
Calories 745 kcal


  • 500 g unsalted butter at room temperature, plus extra for greasing
  • 500 g soft light brown sugar
  • 425 g self-raising flour
  • 75 g cocoa powder
  • 10 eggs
  • 1 tsp vanilla extract


  • 200 g unsalted butter at room temperature
  • 350 g icing sugar
  • 50 g cocoa powder
  • 3 Tbsp double cream

Ganache Drip/Decoration

  • 75 g Dark Chocolate
  • 75 g Milk Chocolate
  • 150 ml Double Cream


  • Preheat the oven to 170oC/150oC fan and grease and line two 20cm springform cake !ns with parchment paper.
  • In a large bowl, cream the butter and sugar together until light and fluffy. Add the flour, cocoa powder, eggs and vanilla extract and beat again until well combined.
  • Divide the mixture between the two !ns and bake in the oven for 50–60 minutes, or until a cocktail stick or skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool fully.


  • In a large bowl, beat the butter to loosen it. Add the icing sugar and cocoa powder and beat well until smooth and fluffy.
  • Gradually pour in the double cream, beating continuously until smooth.
  • Split the two cakes into four layers by slicing each cake in half horizontally, using a long serrated knife.
  • Put the first cake layer onto a cake board or a flat plate. Using a palette knife, add two tablespoons of buttercream and spread over the top of the layer.
  • Stack and repeat with the second and third sponge layers. Add the final sponge layer on top.
  • Using the remaining buttercream, spread and smooth a thin layer around the cake sides and top for a crumb coat and chill in the fridge for at least 30 minutes.


  • Break the dark chocolate and milk chocolate into equal pieces andput in a heatproof bowl. Heat the double cream in a small pan until just before boiling point. Pour the hot cream over the chocolate and leave to sit for at least 5 minutes.
  • Stir to combine until smooth.
  • If lumps of chocolate still remain, put the mixture back into the pan over a low heat and stir until smooth, or microwave briefly.
  • Let the ganache cool slightly in the bowl, stirring every few minutes until it forms a peanut-butter-like consistency. The cooling process can be sped up by placing the bowl in the fridge, but be sure to stir it frequently, so it doesn’t set too quickly.
  • Once the ganache has set slightly, it can also be whisked with a hand-held electric whisk to give it a lighter and more mousse-like texture.
  • Remove the chilled cake from the fridge and use a small angled spatula to smooth the ganache over the top and sides of the cake.
  • I use a large metal scraper to achieve an even finish.
  • Return the cake to chill in the fridge again for at least 30 minutes.

Ganache Drip Decoration

  • Break the dark and milk chocolate into equal pieces and add to a heatproof bowl with the double cream. Microwave in short bursts until smooth.
  • Transfer the mix to a small piping bag or use a teaspoon to drip the ganache down the sides of the cake. The more ganache you push over the edge, the further the drip will fall.
  • Return the cake to chill in the fridge again for 30 minutes.
  • Finally, decorate the cake by piping over any leftover ganache or buttercream in swirls, scattering over sprinkles and adding truffles if desired.


Janes Patisserie Jane Dunn
Jane’s Patisserie Jane Dunn
Jane started her blog, Jane’s Patisserie, in 2014 after training at Ashburton Chefs Academy. Her blog was voted the top baking blog of 2021 and 2020 by Vuelio, her first published book reached No.1 Sunday Times Best Seller and achieved the status of the fastest-selling baking book ever, and her recipes have been featured in places such as The Guardian, and Cosmopolitan magazine.
Chocolate ganache drip cake recipe by Jane Dunn – Janes Patisserie


Calories: 745kcalCarbohydrates: 80gProtein: 9gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 211mgSodium: 62mgPotassium: 289mgFiber: 4gSugar: 54gVitamin A: 1429IUVitamin C: 0.1mgCalcium: 83mgIron: 3mg
Keyword Chocolate Ganache Drip Cake Recipe, Drip Cake Recipe, Ganache, Jane Dunn, Janes Patisserie
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Chocolate Ganache Drip Cake Recipe By Jane Dunn - Janes Patisserie
Chocolate Ganache Drip Cake Recipe By Jane Dunn – Jane’s Patisserie
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