Chocolate Drip Cake

This decadent chocolate drip cake is rich, dark, and super moist. A simple secret ingredient enhances the chocolate flavor even more!

This cake is every chocoholic’s dream! It’s the ultimate chocolate layer cake!

Pure decadence!

It’s taken me a while to perfect this recipe and I honestly believe that this chocolate drip cake is THE BEST chocolate cake you’ll ever have, hands down!!!

It’s luscious and rich - absolutely DIVINE!!!

WARNING

I must warn you, though! This chocolate drip cake is so tempting it’s sinful! The only way to prevent you from devouring the entire cake is to make sure you are NOT alone with it (#truestory)!!! Otherwise, you won’t stop eating it!

Just be prepared - you can’t say I didn’t warn you!

Cakes are definitely a staple in our house! You’ll always find something for everyone! Like this delicious lemon pomegranate cake, my Greek halva cake, my easy strawberry Charlotte cake with fresh strawberries, my Portokalopita - Greek orange phyllo cake, my ouzo-spiked chocolate orange cake, or my best carrot cake!

This chocolate drip cake, however, is my all-time favorite cake! It’s perfect for entertaining and is sure to be a crowd-pleaser!

Jump to:

• Here are a few reasons why you’ll love this cake:
• What makes this chocolate drip cake stand out?
• What does this chocolate drip cake taste like?
• WHAT YOU NEED TO MAKE CHOCOLATE DRIP CAKE
• HOW TO MAKE CHOCOLATE DRIP CAKE
• TIPS FOR LEVELING THE CAKES
• TIPS FOR SUCCESS
• FREQUENTLY ASKED QUESTIONS
• MORE CAKE RECIPES TO TRY!
• Recipe

Here are a few reasons why you’ll love this cake:

• It's rich and scrumptious.
• It's incredibly moist and tender.
• It has an intense chocolate flavor.
• It's not that difficult to make.

What makes this chocolate drip cake stand out?

• I use a secret ingredient that I think really improves the color and taste of the cake.
• There is NO creaming the butter for this cake! Perfect for beginner bakers!
• I also use the blooming method in both the cake AND the chocolate cream cheese frosting for the ultimate chocolate flavor. “Blooming” means adding a hot liquid (like water, oil, or coffee) to cacao powder so as to intensify the chocolate flavor. I love this method and use it quite often in my recipes, like my classic homemade brownies.
• The cake layers bake pretty flat (with a tiny dome). Also each layer is about 1 ½ inches tall, which I think is perfect for layer cakes.

What does this chocolate drip cake taste like?

This cake is rich, chocolaty and remarkably moist. The double chocolate cream cheese frosting isn’t overly sweet and the chocolate ganache drip on top adds a nice decadence to the cake!

WHAT YOU NEED TO MAKE CHOCOLATE DRIP CAKE

Ingredients for chocolate drip cake

Unsweetened Cocoa Powder: One of the secrets to making this cake with such an intense chocolate flavor, is using Dutch-process cocoa powder, instead of natural cocoa powder. To learn the difference between Dutch-process cocoa powder and natural cocoa powder, check out this post!
Oreo Cookies: My secret ingredient! I think they really boost the overall flavor!
Hot coffee: I don’t taste the coffee at all in the cake, but if you want to avoid coffee, just add hot water.
Light vegetable oil: I use a bit to make it moist.
Eggs: I use 2 whole eggs for this recipe.
Sugar & Salt: I use both dark brown and white sugar, as well as powdered sugar for the frosting. A little bit of salt really boosts all the flavors.
Dark Chocolate: I use semisweet couverture chocolate with cocoa solids of about 55%. I found that dark chocolate with more than 55% was a bit too bitter for me.
Baking soda & baking powder: I use a combination of both for this cake. If you’re nerdy like me, and wonder why I use both, you can read about it here!
Flour: I use regular, all-purpose flour.
Buttermilk: I make my own buttermilk and it really gives a wonderful tang to the cake, which I think pairs well with the chocolate.
Cream cheese & Butter: I use some butter and full-fat cream cheese for the frosting.
Heavy whipping cream: You need heavy whipping cream for the ganache because you’ll want to get the right consistency and I don’t think it’ll work with low-fat or fat-free cream.

HOW TO MAKE CHOCOLATE DRIP CAKE

First, start off by preparing your pans. I butter them and then dust them with cocoa powder or all-purpose flour. Then line the bottom and the sides with parchment paper (the flour will help the parchment stick to the pans). I don’t usually line the sides of the pan with other cakes, but for this cake, I found that it made the sides soft. That way, I don’t need to trim the edges before frosting.

Now make the cake layers.

STEP 1
Chop the chocolate up into small pieces. Try to make the pieces as small as possible so that the chocolate will melt faster.

STEP 2
Then, melt the chocolate either over a double boiler, or in the microwave in 10-15-second intervals, stirring in between each increment. Then let it cool while moving on to the next step.

STEP 3
After that, mix the ground Oreo cookies, the cocoa powder, and the coffee together. Set it aside to cool down.

STEP 4
In a large bowl, whisk together the flour with the sugars, salt, the baking powder, and the baking soda.

STEP 5
Add the melted chocolate, the cocoa mixture, the buttermilk, the eggs, and the oil and beat until well-combined. Then distribute the batter evenly into the prepared pans. I like to weigh the batter first and then divide it by the number of pans I’m using, so I get even layers.

Then bake your cakes and let them cool completely.

TIPS FOR LEVELING THE CAKES

Leveling cakes makes a nice, even surface which is really important for stacking layers. These cakes create a slight dome on top, which you can cut off before building the layer cake (the scraps make great snacks!).

After the cakes have cooled completely, put them in the freezer for about 10 minutes. This makes leveling the tops so much easier. You could also make the cakes a day ahead and keep them in the refrigerator before leveling. I use a cake leveler, but you could use a serrated knife.

While the cake layers are cooling, make the double chocolate cream cheese frosting.

STEP 1
Melt the chocolate and set it aside to cool.

STEP 2
In a small bowl, whisk together the cocoa powder and hot water and let it cool.

STEP 3
In another bowl, beat the butter and the cream cheese until creamy.

STEP 3
Add the cocoa mixture, the melted chocolate, and the powdered sugar. I usually do this in 2 parts. Beat with a hand mixer, starting on low speed so that the powdered sugar doesn’t fly all over the place, then increase to high. I like to put the frosting in a pastry bag because it makes a nice even layer in between the cakes.

Put half of the frosting in a piping bag without a tip and cut a small end of the bag. Put the other half of the frosting in another piping bag with your favorite tip (I use a French tip).

After that, assemble the layer cake.

STEP 1
On a plate or a cake stand, put one cake layer and add a thick swirl of frosting. I don’t bother using a spatula to spread it at all.

STEP 2
Then put the second cake layer on top and add more frosting.

STEP 3
Add the final cake layer on top and make sure it’s lined up straight. Add some frosting on the top and on the sides.

STEP 4

Then use a palette knife or scraper to cover the cake. I start from the top and work my way down the sides. Scrape off any excess frosting. Put it in the fridge for about 10-15 minutes and then add more frosting. I like to smooth the frosting all around as much as possible with a few patches of cake showing through for a more rustic look.

Now, make the chocolate drip ganache.

STEP 1
Add the chopped chocolate and the heavy cream to a small bowl and microwave it in 10-15-second intervals. Alternatively, heat the heavy cream until tiny bubbles start to appear and then pour it over the chopped chocolate.

STEP 2
Keep stirring until the cream and chocolate turn into a nice, creamy chocolate mixture.

STEP 3
When the cream and chocolate are thoroughly combined, let the mixture cool for a few minutes so it thickens. It'll take about 15 minutes.

STEP 4
When it’s the right consistency, it’ll make thick ribbons on the surface of the bowl as it falls off the spoon, as shown above.

STEP 5
Do a test drip to see if the consistency is right. I like to use a straight glass and see how the drips fall. If the drips stay on the glass and don’t pour down to the bottom, then I know the consistency is just right.

Finally, it’s time to add the final touches to the cake!

STEP 1
Add the drip ganache all around the edge of the cake. I found it easier to use a piping bag, but you could use a small squeeze bottle or even just a spoon. Just start off slow and move around the cake.

STEP 2
Pour the rest of your ganache on the top of the cake in the center.

STEP 3
Use the back of a spoon to even it out on top without going over the edge. Put the cake in the refrigerator for 10-15 so that the ganache sets. This is CRUCIAL! If you don’t let the ganache set, any frosting you put on top of it will slide right off (yes, it has happened to me before, that’s why I don’t want it to happen to you ?)!

STEP 4
Use the remaining frosting to top the cake as desired. I used a French star tip.

TIPS FOR SUCCESS

Make-ahead Options

You can save time by making the cake layers ahead or even freezing them for later.

Serving

This cake is best served at room temperature. If you put it in the refrigerator, take it out about half an hour before serving.

Freezing Options

To freeze unfrosted cakes, just wrap each layer in plastic wrap and then in aluminum foil. Then put them in individual freezer bags and label them. I usually keep them in the freezer for about a month. To thaw, leave the layers out on the kitchen counter or table at room temperature WITHOUT removing the freezer bags or plastic wrap and foil. That way I’m sure that there won’t be any condensation that could make the cakes soggy! I have never frozen frosted cakes.

The Perfect Consistency For The Chocolate Ganache

I have tried making this ganache using cup measurements instead of my digital scale and it was a disaster! You really need accuracy to get the perfect ganache! For me, a 1:1 ratio of chocolate and heavy cream is ideal. The ganache isn’t runny or too thick and gloopy.

FREQUENTLY ASKED QUESTIONS

Phew!
Now that I’ve shared all of my tips and tricks for the best chocolate drip cake, I finally feel my mission is complete! ?

Now’s your chance to show off your new skills and amaze your family and friends!

Happy baking!

~Voula

Let me know how these chocolate drip cake turns out for you in the comments below! I’d love to hear from you!

MORE CAKE RECIPES TO TRY!

Recipe