Chocolate & Coffee Ombre Drip Cake

Step 3: Assemble & Ombre Frost

1. Level the cooled cake layers if necessary. Place the first cake layer on a cake board or serving plate and spread a layer of buttercream on top. Repeat with the remaining layers.
2. Apply a thin crumb coat around the cake with any of the buttercream shades. Chill the cake for 20 minutes to set.
3. Using an offset spatula or piping bags, apply the darkest buttercream around the base of the cake, followed by the medium shade, then the lighter shade, and finish with the white buttercream at the top.
4. Use a cake scraper to smooth the sides of the cake, blending the colors gently to create the ombre gradient effect.

Step 4: Chocolate Ganache Drip

1. Heat the heavy cream in a small saucepan or microwave until just beginning to simmer. Do not boil.
2. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir slowly until the mixture is smooth and glossy.
3. Let the ganache cool slightly until it reaches a pourable consistency (not too runny).
4. Using a spoon or squeeze bottle, drip the ganache around the edges of the chilled cake, allowing it to cascade down the sides. Spread a thin layer on top if desired.

Step 5: Decoration