This cake is three layers of deliciously chocolatey chocolate cake, a smooth chocolate buttercream and is decorated with a dark chocolate drip and of course some chocolate sprinkles.
This is by far the most chocolatey cake I have ever made and just look at it! It is delicious! What makes the chocolate cake even better is the chocolate buttercream. I made it slightly differently to how I would normally make chocolate buttercream but trust me it is utterly delicious!
What is a drip cake?
So basically, a drip cake is a cake that has a chocolate drip down the side. They have been really popular cakes for a few years now and to be honest, I very very rarely make a cake without a drip. They are my absolute favourite type of cake to make.
Before you drip?
So, I decided to make the chocolate cake three layers. One of the reasons I did this was because I like my drip cakes to be quite tall. If you only made a two layered cake then the drips would either be super short or they would all reach the bottom of the cake.
I made the cake by first creaming the sugar and butter together until it was light and fluffy. Next, I added the remaining ingredients and mixed until it is all incorporated. I split the mixture between my 3 8” cake tins.
Normally, I weigh out the cake batter but it is completely up to you if you want to do this or if you just spoon the mixture into the cake tin using a large spoon.
I bake in the oven for 35-40 minutes; the bake time will depend completely on your oven. If you are new to baking and are unsure about your oven, I would check the cake after 30 minutes at 5-minute intervals, reducing the intervals to 3 minutes and 2 minutes until the cake is completely baked.
You will know the cake is completely baked by the sound it makes and also the colour. If you take the cake out of the oven and it is springs back when touched then it is ready. If the cake is making popping and bubbling sounds then it is not ready yet. The cake should also be completely silent when you remove it from the oven.
It might seem like you have a huuuge amount of buttercream, and it is true you do have a lot. I always end up using the buttercream. I use a lot in between each layer of cake and then I spread the buttercream around the cake creating a crumb coat. Before I do a final layer of buttercream and then finally I decorate the top with some pretty swirls. So yeah it is a lot of buttercream.
I have made this buttercream slightly different to how I would normally make other buttercream but it is utterly delicious. I start by mixing together the icing sugar, butter, vanilla and cocoa powder, until it is all incorporated. The buttercream might be quite thick so this is when you start adding the evaporated milk and mixing again. I added it 10ml at a time mixing in between until the buttercream is the right consistency. If you don’t use all the evaporated milk don’t worry.
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Stacking and Decorating the Cakes
I put the buttercream into my piping bag and leave to one side. Next, I put my first cake on my cake board. I would recommend using a turntable it makes it so easy to decorate especially when you are trying to smooth the sides of the cake. I then pipe the buttercream onto the top of the first cake and smooth. Don’t worry if it splodges out the sides a little. I repeat this until all my cakes are stacked together.
Next I pop the buttercream onto the top of the cake and again if it splodges over the sides don’t worry. Next I take my cake smoother and smooth any buttercream into the sides of the cake. This will also help fill in any gaps. If after you have done this there are still gaps then pipe some buttercream into the gaps and smooth again. Don’t worry if you can still see the cakes through the buttercream this is just the crumb coat. Once there are no gaps pop your cake into the fridge until the buttercream has hardened.
Once the buttercream has hardened it is time to finish decorating the sides of the cake. Using your buttercream in your piping bag go around the cake and pipe the buttercream onto the sides of your cake. Don’t worry if it looks super messy and really thick and don’t worry if there are any gaps we will fix all that in a second. Now with your smoother go around the sides of the cake and smooth the buttercream. If some of the buttercream comes off on your smoother just pop it back into your mixing bowl. If you have any buttercream left in your piping bag then leave it to one side.
How to make a Chocolate Drip?
To make the chocolate drip add double cream and chocolate to a heatproof bowl and melt in the microwave on 20-second bursts stirring in-between. Once your chocolate is completely melted and mixed with your cream put the ganahce into a piping bag.
Cut the tip of the piping bag off and go around the edge of the cake. I normally hold the tip of the piping bag ever so slightly from the side of the cake to encourage it to drip. Now I pop the cake back into the fridge to let the chocolate drip set.
Once the chocolate drip has set I pipe some pretty swirls onto the top of my cake and decorate.
Why not make this chocolate cake even more chocolatey by adding chocolate chips.
I used dark chocolate for the drip but you can use any kind of chocolate you want.
Don’t worry if you have forgotten to buy double cream to make the ganache. You can simply melt the chocolate in the microwave and then add a tablespoon of vegetable or sunflower oil to the chocolate. Stir, add to a piping bag and then pipe your drip.
The Ultimate Chocolate Drip Cake
For the Cake
- 425 g Light Brown Sugar
- 425 g Unsalted Butter or Stork
- 425 g Self-Raising Flour
- 8 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 75 g Cocoa Powder
For the Buttercream
- 1 kg Icing Sugar
- 500 g Unsalted Butter
- 1 tsp Vanilla Extract
- 50 g Cocoa Powder
- 100 ml Evaporated Milk
For the Decoration
- 150 g Dark Chocolate
- 100 ml Double Cream
- Chocolate for Decoration. I used Ferraro Rochers.
To Make The Cake
- Preheat the oven to 170C (150C Fan). Line three 8 ”cake tins with greaseproof paper and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, vanilla extract, baking powder and cocoa powder. Whisk until all combined.
- Pour the mixture into the individual cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- I leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make The Buttercream
- Once your cakes have cooled make the chocolate buttercream.
- In a bowl mix together the icing sugar, butter, vanilla and cocoa powderuntil combined. The mixture will be quite thick
- Add the evaporated milk 10ml at a time mixing in between until yourbuttercream has reached the desired consistency. You might not need all theevaporated milk so don’t worry if you don’t use it all
- Put your buttercream into a piping bag with a large round nozzle and leave to one side.
- Place your first cake on your serving plate and pipe the buttercream on top. Smooth using a spatula, don’t worry is any of the buttercream splodges out the side. Repeat until your cake is stacked.
- Pipe the buttercream onto the top of the cake, again don’t worry if it goes over the edges.
- Using your cake smoother smooth around the sides of the cake. Don’t worry if you can see the cake through the buttercream, this is just the crumb coat. We will cover the cake soon.
- If there are any gaps, pipe buttercream into the gaps and then smooth again using your cake smoother.
- Once there are no gaps in your cake pop it into the fridge until the buttercream has hardened.
- Once the buttercream has hardened, pipe the remaining buttercream aroundthe sides of the cake
- Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl and we will use this for the swirls on top of the cake.
- Using a spatula smooth any buttercream into the top of the cake so you have nice sharp edges.
- Put the chocolate and cream into a heatproof bowl and put it into the microwave on 20-second bursts until the chocolate has completely melted. Stirring in between each burst in the microwave.
- Put the chocolate mixture into a piping bag and snip off the end of the piping bag.
- Using your chocolate ganache go around the edge of the cake and encourage it to drip. I do this by holding the piping bag or squeeze bottle ever so slightly away from the cake. If you have any leftover ganache pour it onto the top of the cake and smooth.
- Pop the cake into the fridge for half an hour to allow the ganache to set. If you don’t your buttercream will just slide off.
- Put your leftover buttercream into a piping bag and pipe swirls onto the top of the cake.
- Decorate with your chocolate decorations.
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