Chocolate Drip Cake | Easy Chocolate cake decoration

Ready to frost your first cake but don’t know where to start? This is where I started. 

I’m going to show you how I frosted my first cake with whipped cream and chocolate drip. Chocolate drip creates such an impressive look to the cake without much effort. Chocolate ganache is often used as a drip that is added around the top edge of the cake to create the drip effect. 

 It took me around 3 - 4 hours to bake and frost this cake.

Chocolate Drip Cake Ingredients 

 For Cake 

 All-purpose flour 

 Cocoa powder 

 Baking powder 

 Salt 

 Eggs 

 Powdered sugar 

 Melted Butter 

 Vanilla extract 

 Milk 

 For Chocolate ganache 

 Dark Chocolate 

 Heavy Whipping Cream 

 For Frosting 

 Heavy Whipping Cream 

 Icing sugar 

 Simple syrup  

How to make Chocolate Drip Cake - Step by step pictures 

 Line a cake tin with parchment paper and preheat the oven to 180°C. Sift together the flour, cocoa powder, baking powder and salt.

Mix well and set aside.

Beat the eggs with an electric hand mixer until foamy for about 2 - 3 minutes.

Then add the sugar gradually and continue beating for about 4 - 5 minutes.

Pour in the melted butter and vanilla extract. Mix gently until combined.

Gradually add in the dry ingredients and milk.

Gently whisk the ingredients until the mixture is smooth and free of lumps.

Pour onto the prepared baking pan. Tap the pan several times to remove large air bubbles.

Bake the cake at 180°C for 35 - 40 minutes. Bake until a toothpick inserted in the centre comes out clean.

Carefully run a knife around the edges of the pan, invert the cake onto a wire rack to cool completely.

Chop the chocolate into small pieces. Take cream in a microwave-safe mug. Microwave the cream for 30 seconds.

Pour the hot cream over the chocolate.

Mix well until smooth and set aside to cool.

Take chilled whipping cream and icing sugar in a bowl.

Whip the cream to stiff peaks.

Add in some chocolate ganache.

Mix until well combined.

Cut the cake into three layers.

Place the first layer on a turntable, soak with simple syrup and spread a layer of frosting.

Place the second layer on top.

Soak with simple syrup and spread the frosting.

Repeat with the third layer and crumb coat the cake.

Smooth the sides and top of the cake with a scraper.

Take chocolate ganache in a piping bag and add drips around the top edge of the cake.

After adding drips around the cake, fill in the centre. Use the offset spatula to spread the chocolate ganache evenly.

Fill the remaining cream in a piping bag with a nozzle of your choice and decorate the cake.

Refrigerate for at least 30 minutes before serving.

Chocolate Drip Cake | Easy Chocolate cake decoration

Recipe Category: Desserts
Author: Abarna Gopinath
Preparation Time: 20 minutes
Baking time: 35 - 40 minutes

Ingredients

For Cake
• 3/4 cup all-purpose flour
• 1/4 cup Cocoa powder
• 1 tsp Baking powder
• 1/4 tsp Salt
• 2 Eggs
• 1 cup Powdered sugar
• 1/2 cup Melted Butter
• 1 Tsp Vanilla extract
• 1/2 cup Milk
For Chocolate ganache
• 3/4 cup Dark Chocolate
• 1/4 cup Heavy Whipping Cream
For Frosting
• 1 cup Heavy Whipping Cream
• 3 - 4 tbsp Icing sugar
• Simple syrup as required

Instructions

Line a cake tin with parchment paper and preheat the oven to 180°C.

Sift together the flour, cocoa powder, baking powder and salt.

Mix well and set aside.

Beat the eggs with an electric hand mixer until foamy for about 2 - 3 minutes.

Then add the sugar gradually and continue beating for about 4 - 5 minutes.

Pour in the melted butter and vanilla extract. Mix gently until combined.

Gradually add in the dry ingredients and milk.

Gently whisk the ingredients until the mixture is smooth and free of lumps.

Pour onto the prepared baking pan.

Bake the cake at 180°C for 35 - 40 minutes.

Carefully run a knife around the edges of the pan, invert the cake onto a wire rack to cool completely.

Chop the chocolate into small pieces.

Take cream in a microwave-safe mug. Microwave the cream for 30 seconds.

Pour the hot cream over the chocolate.

Mix well until smooth and set aside to cool.

Take chilled whipping cream and icing sugar in a bowl.

Whip the cream to stiff peaks.

Add in some chocolate ganache.

Mix until well combined.

Cut the cake into three layers.

Place the first layer on a turntable, soak with simple syrup and spread a layer of frosting.

Place the second layer on top, soak with simple syrup and spread the frosting.

Repeat with the third layer and crumb coat the cake.

Smooth the sides and top of the cake with a scraper.

Take chocolate ganache in a piping bag and add drips around the top edge of the cake.

After adding drips around the cake, fill in the centre.

Fill the remaining cream in a piping bag with a nozzle of your choice and decorate the cake.

Refrigerate for at least 30 minutes before serving.

Recipe video here!

Tried the recipe?

Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!