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Ultimate Chocolate Drip Cake Recipe

Ultimate Chocolate Drip Cake Recipe
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★★★★★

4.7 from 25 reviews

This Ultimate Chocolate Drip Cake features rich, moist chocolate sponge layers filled with fluffy whipped cream and topped with a glossy chocolate ganache drip. Decorated with assorted chopped chocolate bars and extra whipped cream swirls, this cake is perfect for celebrations and chocolate lovers seeking an indulgent dessert that combines classic flavors with spectacular presentation.

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. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy release.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until fully combined.
  3. Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
  4. Incorporate Coffee: Stir in the hot coffee or boiling water carefully. The batter will become thin—that’s expected and helps produce a moist cake.
  5. Bake the Sponge: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
  6. Make Whipped Cream Filling: Beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed using a mixer until stiff peaks form. Keep chilled until assembly.
  7. Prepare Chocolate Ganache: Heat the heavy cream in a saucepan or microwave until it is steaming but not boiling. Pour over the semi-sweet chocolate chips and let sit for 2 minutes. Stir gently until smooth, glossy, and slightly thickened. Allow to cool slightly so it is pourable but not warm.
  8. Assemble the Cake: Place one cake layer on your serving plate. Spread a thick, even layer of the whipped cream filling over it. Carefully add the second cake layer on top.
  9. Add Ganache Drip: Lightly frost the top with whipped cream if desired. Pour the cooled but pourable ganache over the top of the cake, letting it drip naturally down the sides for that stunning drip effect.
  10. Decorate: Use the remaining whipped cream to pipe decorative swirls around the top of the cake. Pile chopped assorted chocolate bars, cookies, and brownies atop these swirls for an indulgent, showstopping finish.

Notes

  • Chill the cake before pouring ganache to control the drip and help it set nicely.
  • For a deeper chocolate flavor, consider adding a teaspoon of espresso powder to the batter.
  • In hot weather, mix 2 tablespoons of mascarpone or cream cheese into the whipped cream for added stability.
  • Ensure the coffee or hot water is fresh and hot for optimal cake texture and richness.
  • This cake can be stored covered in the refrigerator for up to 3 days.

Nutrition

Keywords: chocolate drip cake, chocolate cake, drip cake, celebration cake, chocolate ganache, whipped cream filling, dessert, chocolate lover

Find it online: https://maicook.com/ultimate-chocolate-drip-cake-recipe-3/