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I also share all my tips to make the perfect chocolate drip cake Place 1/2 cup milk chocolate chips in a heatproof bowl, and set aside. Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
All you need is a half cup of milk chocolate chips, and some heavy cream. If you can’t find heavy cream in your grocery store, you can also use heavy whipping cream. Don’t worry if you’re not in the US! I’ve included the metric measurements below. So whether you want to make a drip cake in the UK, and Australia, you can use this recipe.
I don’t usually use milk chocolate for a drip because of its light color but if it’s all you have, or you prefer milk chocolate, you can use this ratio. You can see that this ratio uses very little cream. Because white chocolate is a lot softer than dark chocolate.
Make a single drip on the side of your cake, and let it flow. Allow it to slowly run down the side of the cake, and see where it stops. If it’s the length and look you’re after, then go ahead and add drips to the rest of the cake. On the other hand, if it’s not quite right, adjust as needed.
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