Chocolate Drip Cake | Video
Rich chocolate cake with chocolate buttercream frosting featuring the super cool chocolate ganache drip
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Ingredients
Chocolate cake:
- 2 and ½ cups all-purpose flour plain flour
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 190 g butter softened
- 1 and ¾ cups granulated sugar caster sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 and ½ cups buttermilk at room temperature
Chocolate buttercream frosting:
- Recipe link just below this recipe
Chocolate drip:
- ¾ cup dark chocolate chips
- ¾ cup fresh cream
Instructions
Chocolate cake:
- Preheat oven to 180C or 350F. Grease and line a 20cm round cake tins.
- Sift flour, cocoa powder, baking powder, bicarb soda and salt into a bowl. Set aside.
- Beat butter and sugar together for 2 minutes or until light and fluffy. Add eggs, one at a time, beating until combined. Add vanilla extract. Beat on high for 2 minutes.
- With the mixer on low speed, beat in flour mixture (2-3 additions) alternating with buttermilk. Divide batter among cake tins. Beat for 25-30 minutes or until a skewer inserted into the cake comes out clean. Remove from oven. Transfer to wire rack to cool completely.
Chocolate buttercream frosting:
- Recipe link just below this recipe
- Frost cake with buttercream icing. Refrigerate cake for 15-20 minutes.
Chocolate drip:
- Place chocolate chips in a heatproof bowl. Set aside.
- Place heavy cream in a saucepan over low heat. Add hot cream to chocolate. Stir until smooth. Pour ganache into a plastic bottle. Drizzle on the cake to create “drip” look.
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Nutrition
Serving: 1g | Calories: 242kcal | Carbohydrates: 8g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 382mg | Fiber: 1g | Sugar: 6g