Description
A decadent chocolate drip cake is the perfect centerpiece for any birthday celebration. This recipe guides you through creating a moist chocolate cake, a rich chocolate buttercream, and a stunning chocolate ganache drip.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Chocolate Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Chocolate Ganache Drip:
- 1 cup heavy cream
- 12 ounces semi-sweet chocolate chips
- Optional: Sprinkles, candies, and decorations
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes.
- Gradually add boiling water, mixing until combined. The batter will be thin.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Chocolate Buttercream: In a large bowl, beat butter until light and fluffy.
- Gradually add powdered sugar and cocoa powder, alternating with milk or cream, mixing until combined.
- Stir in vanilla extract and salt.
- Make the Chocolate Ganache: In a saucepan, heat heavy cream over medium heat until it simmers.
- Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth.
- Let the ganache cool slightly before using.
- Assemble the Cake: Level the cakes if necessary. Place one cake layer on a serving plate.
- Spread a generous layer of buttercream on top. Top with the second cake layer.
- Frost the entire cake with a thin layer of buttercream (crumb coat). Chill for 30 minutes.
- Frost the cake with the remaining buttercream.
- Pour the cooled ganache over the top edge of the cake, letting it drip down the sides.
- Decorate with sprinkles, candies, and other desired decorations.
- Chill for at least 30 minutes before serving.
Notes
- For a richer chocolate flavor, use dark chocolate chips in the ganache.
- Adjust the amount of milk or cream in the buttercream to reach your desired consistency.
- You can freeze the unfrosted cake layers for later use. Wrap them tightly in plastic wrap.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 65g
- Protein: 5g