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chocolate drip cake recipe

Chocolate Drip Cake

Fluffy chocolate sponge cake filled with chocolate cream and topped with ganache drip

Course Dessert
Cuisine American
Servings 8 inch layer cake

Ingredients

Chocolate sponge cake

  • 6 Large Egg, at room temperature
  • 1 Cup Granulated sugar (200g)
  • 2/3 Cup Cake flour (80g)
  • 1/3 Cup Natural cocoa powder (35g)
  • 1/2 Cup Cornstarch (55g)
  • 1/4 Cup Unsalted melted butter (55g)

Chocolate cream

  • 2 1/2 Cups Heavy whipping cream (600ml)
  • 1/2 Cup Cocoa powder (45g)
  • 1/2 Cup Granulated sugar (100g)

Simple Syrup

  • 2 Cups Water (or milk) (480ml)
  • 1 1/2 Cups Granulayed sugar (300g)

Chocolate Ganache

  • 2/3 Cup Chopped chocolate (113g)
  • 1/2 Cup Heavy cream (120ml)

Instructions

To make the sponge cake

  1. Preheat oven to 350F(180C) and line two 7-inch or 8-inch pans with parchment paper.

  2. Sift together the flour, cocoa powder and cornstarch three times and set a side.

  3. In a large bowl, whip the eggs and sugar until triple in colume and light in color.

  4. Fold the flour mixture in three parts.

  5. Fold the melted butter.

  6. Divide the batter between the pans and bake over the middle rack for 25 minutes.

  7. Remove from the oven and allow to cool completely before inverting and filling.

To Make the cream

  1. Whip the cocoa powder, sugar and heavy cream until thick and holds it shape.

Chocolate Ganache

  1. Bring the cream to a simmer over medium heat.

  2. Remove from the heat then add the chopped chocolate into the pan. Swirl a few times to melt the chocolate.

  3. Gently stir using a wooden spoon until smooth.

Assembling

  1. Bring the water and sugar to a boil, then let it simmer for about 5 minutes. Remove from heat.

  2. Slice the cakes into two layers. (optional). Place a cake layer over a cake board, or your serving plate.

  3. Soak the cake with 1/2 cup of simple syrup, then spread 1/2 cup of the filling.

  4. Repeat the last two steps with the rest of the cake layers.

  5. Crumb coat the cake with a thin laye of cream, then place the cake in the refrigerator for 30-40 minutes.

  6. Remove from the refrigerator and frost the cake with the remaining frosting. Refrigerate for another 30 minutes.

  7. Remove from the refrigerator use a spoon to drizzle the ganache about 1/4-inch away from the edges of the cake.

  8. Drizzle more gaanche at the center of the cake top and gently spread it using an offset spatula.

Recipe Notes

 

    • I used Scharffen Berger Cocoa powder and Dark chocolate baking portions.
    • To coat the cake with chocolate ganache, place the cake over a wire rack lined over a baking tray. Use a measuring cup to pour the ganache over the cake, starting with the edges and sides, then the center. Allow the ganache to set in the refrigerator before moving it to a serving plate.

    • Do not apply more ganache over your drip; it will not bind together and look messy.

    • Allow the ganache to set before slicing or moving the cake to a serving plate, and do not touch it; your fingerprints will show.
    •  Serve the cake at room temperature; the cream should be refrigerated within four hours.
    • The chocolate cream is good for up to 3 days when refrigerated. 
    • Do not open the oven door mid-baking; the cake will collapse.