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chocolate drip cake recipe
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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
Author Dikla Levy Frances

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

  • Preheat oven to 350F(180C) and line two 7-inch or 8-inch pans with parchment paper.
  • Sift together the flour, cocoa powder and cornstarch three times and set a side.
  • In a large bowl, whip the eggs and sugar until triple in colume and light in color.
  • Fold the flour mixture in three parts.
  • Fold the melted butter.
  • Divide the batter between the pans and bake over the middle rack for 25 minutes.
  • Remove from the oven and allow to cool completely before inverting and filling.

To Make the cream

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

Chocolate Ganache

  • Bring the cream to a simmer over medium heat.
  • Remove from the heat then add the chopped chocolate into the pan. Swirl a few times to melt the chocolate.
  • Gently stir using a wooden spoon until smooth.

Assembling

  • Bring the water and sugar to a boil, then let it simmer for about 5 minutes. Remove from heat.
  • Slice the cakes into two layers. (optional). Place a cake layer over a cake board, or your serving plate.
  • Soak the cake with 1/2 cup of simple syrup, then spread 1/2 cup of the filling.
  • Repeat the last two steps with the rest of the cake layers.
  • Crumb coat the cake with a thin laye of cream, then place the cake in the refrigerator for 30-40 minutes.
  • Remove from the refrigerator and frost the cake with the remaining frosting. Refrigerate for another 30 minutes.
  • Remove from the refrigerator use a spoon to drizzle the ganache about 1/4-inch away from the edges of the cake.
  • Drizzle more gaanche at the center of the cake top and gently spread it using an offset spatula.

Notes

 
    • 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.