Description
Ultimate Chocolate Drip Cake
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Ingredients:
For the Cake:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Ganache:
1 cup heavy cream
200g dark chocolate, chopped
Decoration:
Chopped dark chocolate or chocolate shards
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Instructions:
1. Prepare the Cake:
Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract. Mix until smooth.
Gradually add the boiling water while mixing. The batter will be thin.
Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely.
2. Make the Ganache:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Remove from heat and pour over the chopped chocolate. Let sit for 2-3 minutes, then stir until smooth.
Allow the ganache to cool slightly until it reaches a pourable consistency.
3. Assemble the Cake:
Place one cake layer on a serving plate and spread a thin layer of ganache on top.
Add the second cake layer and pour the ganache over the top, letting it drip down the sides.
4. Decorate:
Top with chopped chocolate or chocolate shards for a stunning finish.
Refrigerate for 30 minutes to set the ganache before serving.
Step-by-Step Guide
Follow these detailed instructions for a flawless cake. First, ensure all ingredients are at room temperature for even mixing. When adding the boiling water, do so slowly while the mixer is on low to prevent splashing. For perfect layers, weigh your batter to divide it evenly between the pans. Bake on the middle oven rack and avoid opening the oven door before the 25-minute mark. Cool cakes in their pans for 10 minutes, then turn out onto a wire rack. For the ganache, using high-quality chocolate with at least 60% cocoa solids is key. Let it cool until it coats the back of a spoon but is still easily pourable—this is the ideal drip consistency.
Serving Suggestions
This rich cake pairs beautifully with fresh berries like raspberries or strawberries, which cut through the chocolate intensity. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream makes for a classic combination. For a festive touch, garnish with edible gold leaf, fresh mint, or a dusting of cocoa powder. Serve slices with a cup of strong coffee or a glass of red wine for an elegant dessert experience.
How-to Summary
To create the Ultimate Chocolate Drip Cake: mix dry ingredients, add wet ingredients including boiling water to create a thin batter, and bake. Create a simple ganache by pouring hot cream over chopped chocolate and stirring until smooth. Assemble the cooled cake layers with a ganache filling, then pour more ganache over the top, encouraging drips down the sides. Finish with chocolate shards and chill to set.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble and add the ganache on the day of serving for the best texture and drip effect.
My ganache is too thick/too thin. How can I fix it? If too thick, gently reheat in short bursts in the microwave or add a teaspoon of warm cream. If too thin, allow it to cool longer at room temperature, or briefly refrigerate in 5-minute intervals, stirring in between.
Can I use milk chocolate for the ganache? You can, but it will be sweeter and softer. Use 300g of milk chocolate for 1 cup of cream to ensure it sets properly for dripping.
Why did my cake sink in the middle? This is often due to underbaking, opening the oven door too early, or an incorrect leavening agent ratio. Ensure your baking powder and soda are fresh and measure accurately.
How do I get even drips down the side? Test the ganache consistency first on the inside of a bowl. To apply, pour most ganache in the center, then use a spoon to gently push small amounts over the edge at even intervals.
Common Mistakes to Avoid
- Overmixing the batter after adding flour, which develops gluten and leads to a tough cake.
- Pouring ganache that is too hot onto the cake, causing it to soak in rather than creating a clean drip.
- Not letting the cakes cool completely before assembling, which will melt the ganache.
- Using cold ingredients, which can result in a dense, poorly risen cake.
- Rushing the ganache cooling process. If it’s not at the right viscosity, the drips will be uneven.
Conclusion
The Ultimate Chocolate Drip Cake is a show-stopping dessert that combines a moist, rich chocolate cake with a luxurious glossy ganache. While the process requires attention to detail—particularly with batter consistency and ganache temperature—the impressive result is well worth the effort. By following this enhanced guide and avoiding common pitfalls, you can confidently create a professional-looking masterpiece perfect for any celebration. Remember, the key to the signature drip is patience, allowing each component to reach the correct stage before assembly.