I have a cake due in a few hours... and it's turning out to be a disaster! It is a white anniversary cake with chocolate dripping down the sides but it isn't turning out. The chocolate for some reason is the consistency of pudding and won't drip..it globs! Is there anything I can do to make this look less globby? can I microwave it? Please urgent help would be appreciated! TIA

What type of chocolate did u use? Maybe add some shortening and melt a little bit

If it is a ganache made with chocolate and heavy cream, heat some additional cream and pour the HOT cream into the bowl, whisking thoroughly until it is pouring consistency.

ok. I will try the extra cream. Thank you! Oh... and I used Ghiraradelli