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Chocolate Ganache Drip Cake Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://platedandproud.com/chocolate-ganache-drip-cake-recipe/