Chocolate Drip Cake
A moist and fudgy chocolate layer cake featuring a glossy dark chocolate ganache drip and a silky smooth finish.
Ingredients
Scale
- 250g All-Purpose Flour
- 350g Granulated Sugar
- 75g Unsweetened Cocoa Powder
- 1.5 tsp Baking Powder
- 1.5 tsp Baking Soda
- 2 Large Eggs
- 250ml Whole Milk
- 120ml Vegetable Oil
- 2 tsp Vanilla Extract
- 250ml Boiling Water
- 100g Dark Chocolate (chopped)
- 100ml Heavy Cream
Instructions
- Preheat oven to 180°C and line two 8-inch cake tins with parchment paper.
- Whisk together flour, sugar, cocoa, baking powder, and baking soda in a large bowl.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in the boiling water by hand (batter will be thin).
- Pour into tins and bake for 30-35 minutes. Cool completely.
- Frost the cake with buttercream and chill for at least 1 hour.
- To make the drip: Heat cream until simmering, pour over chopped chocolate, let sit for 5 minutes, then stir until smooth.
- Allow ganache to cool to a lukewarm temperature (about 30°C).
- Use a spoon or squeeze bottle to create drips around the edge of the chilled cake, then fill in the center.
Notes
- A chilled cake is the secret to stopping the drips halfway down.
- Bloom the cocoa with boiling water for maximum flavor.
- Test your drip consistency on a cold glass before applying to the cake.
Find it online: https://dishmio.com/chocolate-drip-cake/