~Drip Choc Down Side Of Cake?~
Decorating By ValMommytoDanny Updated 12 May 2007 , 8:10am by cakesbyjess
I have seen many lovely cakes with the chocolate drizzle down the side of the cake (over BC or fondant). How is this done and what recipe is used? Is it straight choc or a ganache?
I would love to incorporate this into a cake I am doing... well.... tonite. 
Any tips are appreciated. 
My "drizzle" cakes are made with chocolate ganache. I use this ganache recipe (from joyofbaking.com):
*8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces (I use a "chocolate fork" to chop up my chocolate ... love it!!!) (NOTE: It is very important to use GOOD quality chocolate ... I use Ghirardelli or Guittard)
*3/4 cup (180 ml) heavy whipping cream
*2 tablespoons (28 grams) unsalted butter
*1 tablespoon cognac or brandy (optional) (NOTE: I do not use this ... instead, I add just one or two drops of LorAnn Orange Oil ... it adds a subtle but fabulous orange flavor to my ganache)
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur (or orange oil).
Makes enough ganache to cover a 9 inch (23 cm) cake or torte.
I ice the cake in either buttercream or chocolate truffle icing (thin layer), and then pour the ganache (just slightly cooled) over the cake, starting in the center of the cake. With an offset spatula, I gently "nudge" the ganache towards the edges of the cake, making sure it's evenly coating the top of the cake. Once the ganache reaches the edges of the cake, it will go over the sides and drip down the sides. This will give you the look that you're asking about.
Hope this helps!!
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