Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Chocolate Drip Cake

Easy Chocolate Drip Cake: A Decadent Treat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chocolate Drip Cake is the ultimate showstopper dessert—moist chocolate cake layers filled and frosted with smooth chocolate buttercream, topped with a luxurious ganache drip that cascades perfectly down the sides. Ideal for birthdays, parties, and special occasions, this cake delivers deep cocoa flavor, beautiful presentation, and bakery-quality results with simple steps.

  • Total Time: 60
  • Yield: 10–12 servings

Ingredients

  1. For the Chocolate Cake
  2. 1 ¾ cups all-purpose flour
  3. ¾ cup unsweetened cocoa powder
  4. 2 cups granulated sugar
  5. 2 tsp baking powder
  6. 1 ½ tsp baking soda
  7. 1 tsp salt
  8. ½ cup vegetable oil
  9. 2 large eggs
  10. 1 cup buttermilk
  11. 1 cup hot water or hot coffee
  12. 2 tsp vanilla extract
  13. For the Chocolate Buttercream
  14. 1 cup unsalted butter, softened
  15. 3 ½ cups powdered sugar
  16. ½ cup unsweetened cocoa powder
  17. 3–4 tbsp heavy cream or milk
  18. 1 tsp vanilla extract
  19. Pinch of salt
  20. For the Chocolate Ganache Drip
  21. 1 cup chocolate chips (semi-sweet or dark)
  22. ½ cup heavy cream

Instructions

  1. Make the Cake
  2. Preheat oven to 350°F (180°C). Grease and line two or three 8-inch cake pans.
  3. In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  4. Add oil, eggs, buttermilk, and vanilla. Mix until combined.
  5. Pour in hot water or coffee and mix until smooth. Batter will be thin—this is perfect.
  6. Divide evenly into pans and bake 25–30 minutes or until a toothpick comes out clean.
  7. Let the cakes cool completely before frosting.
  8. Make the Buttercream
  9. Beat butter until creamy and pale.
  10. Add powdered sugar, cocoa powder, cream, vanilla, and salt. Beat until fluffy and smooth.
  11. Adjust consistency with more cream if needed.
  12. Assemble the Cake
  13. Level cake layers if needed.
  14. Add buttercream between each layer and frost the outside of the cake. Smooth the sides using an offset spatula.
  15. Chill the cake for 20–30 minutes to set the frosting before adding the drip.
  16. Make the Ganache Drip
  17. Heat cream until steaming. Pour over chocolate chips. Let sit 2 minutes, then stir until glossy.
  18. Let ganache cool slightly—should be pourable but not too runny.
  19. Use a spoon or squeeze bottle to drip ganache around the edges of the chilled cake.
  20. Fill the top with remaining ganache and smooth gently.
  21. Decorate
  22. Add swirls of buttercream, chocolate pieces, sprinkles, or berries on top if desired.

Notes

  • Coffee enhances chocolate flavor but won’t make the cake taste like coffee.
  • Cool ganache too much and it won’t drip; too warm and it will run down completely.
  • Chill the frosted cake before dripping for perfect drip control.
  • Cake layers can be made 1–2 days ahead.
  • Author: recipesp
  • Prep Time: 30
  • Cook Time: 30
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesp.com/chocolate-drip-cake/