Description
Chocolate Drip Cake
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup milk
1/2 cup hot water
For the Chocolate Frosting:
1 cup unsalted butter (softened)
2 1/2 cups powdered sugar
1/2 cup cocoa powder
1/4 cup heavy cream
1 tsp vanilla extract
For the Chocolate Drip:
100g dark chocolate
1/4 cup heavy cream
For Decoration:
Dark chocolate chunks
Mini chocolate chips
Instructions:
1. Prepare the Cake:
Preheat the oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until creamy. Add eggs one at a time, then mix in vanilla.
Gradually add the dry ingredients, alternating with milk. Stir in hot water until smooth.
Divide the batter evenly between the pans and bake for 25-30 minutes. Let cool completely.
2. Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar and cocoa powder.
Add heavy cream and vanilla extract, and beat until fluffy.
3. Assemble the Cake:
Place one cake layer on a serving plate and spread frosting on top. Add the second layer and cover the entire cake with frosting. Smooth the surface.
4. Add the Drip:
Heat dark chocolate and heavy cream together until smooth. Let cool slightly, then pour over the cake, letting it drip down the sides.
5. Decorate:
Top the cake with chocolate chunks and mini chocolate chips. Refrigerate for 30 minutes before serving.
Step-by-Step Guide
After baking and cooling your cake layers, ensure they are completely level. If needed, trim the tops with a serrated knife. Place a dollop of frosting on your cake board to secure the first layer. Apply a generous amount of frosting, then add the second layer. Apply a thin “crumb coat” of frosting over the entire cake and chill for 20 minutes. This seals in crumbs. Then, apply the final, thick layer of frosting, using a bench scraper for smooth sides. For the drip, let the ganache cool to a thick but pourable consistency. Test the drip on the inside of a glass first. Pour the main amount on the center of the cake and gently guide it over the edges with a spoon for controlled drips.
Serving Suggestions
Serve each slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a contrasting flavor, add a sprinkle of sea salt or a few fresh raspberries on the side. This cake pairs wonderfully with a strong cup of coffee or a glass of cold milk. For a festive touch, garnish with edible gold leaf or fresh mint sprigs just before serving.
How-to Summary
To make a chocolate drip cake: 1) Mix and bake moist chocolate cake layers. 2) Whip up a creamy chocolate buttercream frosting. 3) Assemble the cake with a crumb coat and final frosting layer. 4) Create a simple ganache for the drip, cool it to the right consistency, and carefully pour it over the chilled cake. 5) Decorate with chocolate pieces and chill to set.
Frequently Asked Questions
Can I make the cake layers ahead of time? Yes, you can bake the layers, wrap them tightly in plastic wrap, and freeze for up to a month. Thaw before frosting.
My ganache drip is too runny/thick. How can I fix it? If too runny, add more chopped chocolate and re-melt. If too thick, gently warm with a small splash of cream. Always test on a glass first.
What can I use instead of heavy cream for the drip? Full-fat coconut milk is an excellent dairy-free alternative that sets well.
How do I store the finished cake? Store in an airtight container in the refrigerator for up to 5 days. Let slices sit at room temperature for 15 minutes before serving for the best texture.
Can I use milk chocolate for the drip? Yes, but milk chocolate ganache is softer. Use a 2:1 ratio of chocolate to cream to ensure it sets properly on the cake.
Common Mistakes to Avoid
- Adding the drip ganache while it is too warm; this causes it to run straight down the cake and pool at the base. Let it cool and thicken slightly.
- Applying the drip to a warm cake; the frosting must be chilled so the ganache sets on contact.
- Not doing a crumb coat, resulting in visible crumbs in the final frosting layer.
- Over-mixing the cake batter after adding the dry ingredients, which can lead to a tough, dense cake.
- Using frosting that is too soft. If your kitchen is warm, chill the frosting briefly before applying the final coat.
Conclusion
Mastering the chocolate drip cake is a rewarding achievement for any baker. By following the detailed steps, paying attention to the temperature of your ganache, and avoiding common pitfalls, you can create a stunning and delicious centerpiece dessert. This cake is perfect for celebrations or simply as an impressive treat to share. With practice, the elegant drip technique will become second nature, opening the door to endless flavor and decoration variations.