Introduction

This Chocolate Ganache Drip Cake is a decadent treat perfect for any special occasion. Moist chocolate layers are enveloped in a silky ganache that drips elegantly down the sides, making it as beautiful as it is delicious.

Chocolate Ganache Drip Cake Recipe - Recipe Image

Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
8 ounces semi-sweet chocolate, chopped (for ganache)
1 cup heavy cream (for ganache)
Whipped cream (optional, for topping)
Chocolate shavings or sprinkles (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 2: In another bowl, whisk eggs, milk, vegetable oil, and vanilla extract. Add wet ingredients to dry ingredients and mix until just combined. Carefully stir in boiling water until the batter is smooth.
Step 3: Divide batter evenly in the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: For the ganache, heat heavy cream in a small saucepan over medium heat until it begins to simmer. Pour hot cream over chopped chocolate in a heatproof bowl and let sit for 5 minutes. Whisk until smooth and glossy, then let cool slightly.
Step 5: Level the cooled cakes if necessary. Place one layer on a serving plate and spread a layer of ganache on top. Add the second cake layer and cover the entire cake with the remaining ganache.
Step 6: If the ganache thickened, gently reheat until pourable. Use a spoon or squeeze bottle to drip ganache over the edges, allowing it to drip down the sides. Pour remaining ganache on top and spread evenly.
Step 7: Decorate with whipped cream and chocolate shavings or sprinkles if desired. Slice and serve your indulgent chocolate cake.

Tips & Variations

For a richer flavor, use dark chocolate instead of semi-sweet for the ganache.
Ensure the cake layers are completely cool before applying ganache to prevent melting.
Use a serrated knife gently when leveling cakes to avoid crumbs in the frosting.
Refrigerate ganache if it becomes too thin, then gently reheat before using for drips.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be reheated briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and keep them at room temperature or refrigerate. Make sure they are completely cooled before storing.

How do I fix ganache that is too thick or too thin?

If ganache is too thick, warm it gently over a double boiler or microwave in short bursts. If it’s too thin, let it cool at room temperature or refrigerate until it thickens to the desired consistency.

Chocolate Ganache Drip Cake Recipe

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4.7 from 142 reviews

This Chocolate Ganache Drip Cake recipe combines a moist, rich chocolate cake with a glossy, decadent chocolate ganache drip for a stunning and delicious dessert. Perfect for special occasions or whenever you want to impress with a classic chocolate celebration cake.

Author: Lila
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Chocolate Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Ganache:

8 ounces semi-sweet chocolate, chopped
1 cup heavy cream

For Decoration:

Whipped cream (optional, for topping)
Chocolate shavings or sprinkles (optional, for garnish)

Instructions

Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Combine the wet ingredients with the dry ingredients and mix until just combined. Stir in boiling water carefully until the batter is smooth but thin. Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans 10 minutes, then transfer to wire racks to cool completely.
Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Allow to sit for about 5 minutes to melt the chocolate, then whisk until smooth and glossy. Let the ganache cool slightly before use.
Assemble the Cake: If needed, level the cake tops with a serrated knife to create flat layers. Place one cake layer on a serving plate and spread a layer of ganache over it. Place the second cake layer on top, then frost the entire cake with the remaining ganache smoothly over the top and sides.
Create the Ganache Drip: If the ganache has thickened too much to drip, gently reheat it until pourable. Using a spoon or squeeze bottle, drip the ganache around the edges of the cake so it drips down the sides. Pour remaining ganache evenly over the top and spread gently for a polished finish.
Decorate and Serve: Optionally, add whipped cream on top and garnish with chocolate shavings or sprinkles. Slice and serve this rich, indulgent cake to enjoy.

Notes

Use boiling water to thin the cake batter, which helps produce a moist cake texture.
Make sure the cakes are completely cool before assembling and frosting to prevent melting the ganache.
If the ganache becomes too thick to pour, warm it gently over a double boiler or in short bursts in the microwave.
This cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving.
For a more intense chocolate flavor, use high-quality semi-sweet chocolate for the ganache.

Keywords: Chocolate cake, Ganache drip cake, chocolate ganache, chocolate drip cake, celebration cake, chocolate dessert, layered cake