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Ultimate Chocolate Drip Cake Recipe

Ultimate Chocolate Drip Cake Recipe
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★★★★★

4.9 from 23 reviews

This Ultimate Chocolate Drip Cake is a decadent treat featuring moist chocolate sponge layers, a rich whipped cream filling, and a luscious chocolate ganache drip. Topped with assorted chocolates and extra piped cream, it’s a stunning dessert perfect for special occasions or any chocolate lover’s craving.

Ingredients

Scale

For the Chocolate Sponge:

  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (65 g) unsweetened cocoa powder
  • 2 cups (400 g) sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240 ml) hot coffee or boiling water

For the Cream Filling:

  • 2 cups (480 ml) heavy whipping cream (cold)
  • ½ cup (60 g) powdered sugar
  • 1 tsp vanilla extract

For the Chocolate Ganache:

  • 1 cup (200 g) semi-sweet chocolate chips
  • ¾ cup (180 ml) heavy cream

Toppings:

  • Assorted chocolate bars, chopped (KitKat, Oreos, brownies, etc.)
  • Extra whipped cream (for piping)

Instructions

  1. Make the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined. Add the eggs, whole milk, vegetable oil, and vanilla extract, and mix until you achieve a smooth batter. Carefully stir in the hot coffee or boiling water; the batter will be thin, which is normal. Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely in the pans before removing.
  2. Make the Whipped Cream Filling: Using a stand mixer or hand mixer, beat the cold heavy whipping cream with the powdered sugar and vanilla extract on high speed. Continue beating until stiff peaks form, meaning the cream stands up firmly when the beaters are lifted.
  3. Make the Chocolate Ganache: Heat the heavy cream gently until it’s steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let it sit for 2 minutes to melt the chocolate. Then stir gently until the mixture is smooth and glossy. Let the ganache cool slightly so it thickens but remains pourable.
  4. Assemble the Cake: Place one of the cooled cake layers on your serving plate. Spread a thick, even layer of whipped cream filling over this layer. Carefully place the second cake layer on top, and if desired, frost the top lightly with more whipped cream to create a smooth surface for the ganache.
  5. Apply the Ganache Drip: Pour the cooled ganache over the top of the cake. Use a spatula or spoon to help it drip down the sides for that signature drip effect. Allow it to set slightly before proceeding.
  6. Decorate: Pipe extra whipped cream swirls around the top edge of the cake using a piping bag fitted with a star tip. Then generously pile the chopped assorted chocolates, cookies, and brownies on top for a visually stunning and delicious finish.

Notes

  • Use freshly brewed hot coffee to enhance the chocolate flavor in the sponge cake without making it taste like coffee.
  • Ensure the heavy cream for whipping is very cold to achieve the best volume and stiffness.
  • The ganache should be poured while slightly cooled to create perfect drips without running all the way down the cake.
  • Chill the cake before slicing to maintain clean, firm layers and prevent the whipped cream from melting.
  • You can substitute vegetable oil with melted coconut oil or another neutral oil if preferred.
  • This cake can be assembled a day ahead and refrigerated; bring to room temperature before serving for the best flavor and texture.

Nutrition

Keywords: chocolate cake, drip cake, chocolate ganache, whipped cream filling, chocolate dessert, layered cake

Find it online: https://maicook.com/ultimate-chocolate-drip-cake-recipe-2/