Dessertsbeyondfrosting4.7
Easy Chocolate Drip Cake
This Chocolate Cake Recipe truly is the BEST EVER! You HAVE TO try it! It’s a 3-layer, super moist chocolate cake with a rich, melt-in-your-mouth chocolate buttercream frosting. And to top it all off, this cake is covered with a chocolate ganache drip. It's chocolate overload and you won't regret it.
👥 12 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h 30m🔥 Cook: 20 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
- microwave
📝 Preparation Steps
1
For the cake:
2
Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the bake even stripes if desired.
3
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream and beat until well combined.
large eggs, at room temperature3(15 ml) pure vanilla extract1 tablespoon(280g) all-purpose flour, sifted2 cups(5g) espresso powder (optional)1 tablespoon(5 g) salt1 teaspoon(689g) unsalted butter, cold3 cups(15ml) pure vanilla extract1 tablespoon(56g) dark chocolate2 ounces(88ml) heavy whipping cream6 tablespoons
4
In a separate bowl, sift together the dry ingredients. To the batter, alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5
Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for ⏱️ 20-24 minutes. Rotate your pans in the oven halfway through baking. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
6
For the frosting:
7
Cut the butter into pieces. Using the paddle attachment, whip butter for ⏱️ 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
8
Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Add a pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for ⏱️ 2-3 minutes before adding additional powdered sugar.
(15 ml) pure vanilla extract1 tablespoon(280g) all-purpose flour, sifted2 cups(5g) espresso powder (optional)1 tablespoon(5 g) salt1 teaspoon(689g) unsalted butter, cold3 cups(15ml) pure vanilla extract1 tablespoonPinch of salt(56g) dark chocolate2 ounces(88ml) heavy whipping cream6 tablespoons
9
Once all ingredients have been added, whip for ⏱️ 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1/2 tablespoon at a time.
10
For the chocolate ganache:
11
In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
12
To assemble this cake:
13
Level the cake layer by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
14
Using 2-2/12 cups of frosting in a large piping bag (about 1 cup per layer), pipe the frosting in circles working the outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
15
Use your offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge. Refrigerate the cake for ⏱️ 15-20 minutes.
16
Use a spoon or piping bag to drizzle the ganache along the edges of the cake. Allow the ganache to set completely. To pipe, the rosettes on top, use a large piping bag, fill the piping bag with the remaining frosting, and pipe the border of the cake. Garnish with chocolate sprinkles.
(15 ml) pure vanilla extract1 tablespoon(280g) all-purpose flour, sifted2 cups(5g) espresso powder (optional)1 tablespoon(5 g) salt1 teaspoon(689g) unsalted butter, cold3 cups(15ml) pure vanilla extract1 tablespoonChocolate sprinkles (optional)(56g) dark chocolate2 ounces(88ml) heavy whipping cream6 tablespoons
Nutrition Facts
calories
1178 calories
fat Content
65.7g
serving Size
1 Slice
fiber Content
5.2g
sugar Content
123.2g
sodium Content
391.9mg
protein Content
7.9g
cholesterol Content
186.3mg
carbohydrate Content
151g
saturated Fat Content
42.1g
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