💕😋Ultimate Chocolate Drip Cake💕😋
Ingredients:
For the chocolate sponge:
1 ¾ cups (220 g) all-purpose flour
¾ cup (65 g) unsweetened cocoa powder
2 cups (400 g) sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot coffee or boiling water
For the cream filling:
2 cups (480 ml) heavy whipping cream (cold)
½ cup (60 g) powdered sugar
1 tsp vanilla extract
For the chocolate ganache:
1 cup (200 g) semi-sweet chocolate chips
¾ cup (180 ml) heavy cream
Toppings:
Assorted chocolate bars, chopped (KitKat, Oreos, brownies, etc.)
Extra whipped cream (for piping)
Instructions:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth.
Stir in hot coffee/water (batter will be thin — that’s okay).
Pour into pans and bake 30–35 min or until a toothpick comes out clean. Cool completely.
Make whipped cream filling:
Beat cold heavy cream, powdered sugar, and vanilla on high until stiff peaks form.
Make ganache:
Heat heavy cream until steaming (not boiling). Pour over chocolate chips. Let sit 2 min, then stir until smooth and glossy. Cool slightly so it thickens but is still pourable.
Assemble the cake:
Place one cake layer on a plate, spread a thick layer of whipped cream.
Add the second cake layer. Frost top lightly if you want.
Pour cooled ganache over the top, letting it drip down the sides.
Decorate:
Pipe extra whipped cream swirls around the top.
Pile chopped chocolate bars, cookies, or brownies on top.
Pro tips:
Chill cake before pouring ganache to control the drip.
Add a little espresso powder to the batter for deeper chocolate flavor.
For stability, mix 2 tbsp mascarpone or cream cheese into whipped cream if the weather is hot.
Slice, Serve and Enjoy 😋💕😊
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