White Chocolate Drip Cake

This is Chiffon Cake with Swiss Meringue Buttercream frosting. The new element is the white chocolate drip, which can be colored. In this case, I did not add any food color.

Ingredients

Heavy cream - 1/3 cup
Mini white chocolate chips - 1 cup
Gel food coloring (optional)

Steps

1. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds, until it's just
beginning to bubble. Gently pour white chocolate chips into the heavy cream, making
sure they are fully covered with cream. Allow mixture to sit for 1 minute.
2. Stir slowly until the cream and white chocolate are combined. Some bits of chocolate
may not be fully melted yet. Heat the mixture again for 20 seconds, and stir. Repeat as
necessary until all the chocolate bits are fully melted and incorporated.
3. Add in gel food coloring, if desired. Allow to cool until desired viscosity is reached
(barely warm to the touch).
4. Make sure cake is cold (refrigerated) before pouring the drip on.