Chocolate Drip Cake

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

Course Dessert

Cuisine American

Prep Time 30

Total Time 1 15

Servings approximately

Author Voula

Ingredients

For the cake layers

3oz (85g) good quality dark chocolate, finely chopped (I use semisweet chocolate with 54% cocoa solids)
8 regular Oreo cookies, finely ground (about ½ cup)
¾ cup (64g) cocoa powder powder (I use Dutch-processed)
1 cup (4 fl oz / 250ml) hot strong black coffee (or replace with hot water)
1 ½ cups (7 oz / 200g) all-purpose flour
½ cup sugar (3.5oz / 100g)
1 cup soft brown sugar, packed (7oz / 200g)
1 ½ teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
1 cup buttermilk (or make your own by mixing 1 tablespoon vinegar to 1 cup of milk)
½ cup light vegetable oil

For the double chocolate cream cheese frosting

7oz (200g) good quality dark chocolate, finely chopped (I use semisweet chocolate with 54% cocoa solids)
⅓ cup (28 g) cocoa powder powder (I use Dutch-processed)
¼ cup (30ml) hot water
7oz (200g) cream cheese, full-fat
4oz (113g) unsalted butter
3 ½ cups (15.5oz / 440g) powdered sugar (plus more if needed)

For the ganache drip

1.8oz (50g) good quality dark chocolate, finely chopped (I use semisweet chocolate with 54% cocoa solids)
1.8oz (50ml) heavy whipping cream

Instructions

Make the cake layers

Preheat the oven to 350°F / 180°C. Butter three 6 inch pans (or two 8 inch pans) and dust with cocoa powder or flour and line the bottom and the sides with parchment paper (the flour helps to keep the parchment paper in place). Set aside.
Melt the chocolate either over a double boiler, or in the microwave in 10-15-second intervals, stirring in between each increment. Set aside to cool.
3oz (85g) good quality dark chocolate, finely chopped (I use semisweet chocolate with 54% cocoa solids)
Mix the ground Oreo cookies, the cocoa powder, and the coffee together. Set aside to cool.
8 regular Oreo cookies, finely ground (about ½ cup), 1 cup (4 fl oz / 250ml) hot strong black coffee (or replace with hot water), ¾ cup (64g) cocoa powder powder (I use Dutch-processed)
In a large bowl, whisk together the flour with the sugars, salt, the baking powder, and the baking soda.
1 ½ cups (7 oz / 200g) all-purpose flour, ½ cup sugar (3.5oz / 100g), 1 cup soft brown sugar, packed (7oz / 200g), 1 ½ teaspoons baking soda, ¼ teaspoon salt, 1 teaspoon baking powder
Add the melted chocolate, the cocoa mixture, the buttermilk, the eggs, and the oil and beat until well-combined using a hand mixer. The batter will be thin.
2 eggs, 1 cup buttermilk (or make your own by mixing 1 tablespoon vinegar to 1 cup of milk), ½ cup light vegetable oil
Distribute the batter evenly among the 3 pans. (I like to weigh the batter first and divide the number by 3) and bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
When they're done, remove from the oven and allow the cakes to cool in the pans for about 30 minutes. Then run a knife around the edge, flip the pans over, and tap the bottom to release the cakes (they should pop right out). Remove the parchment paper and let them cool completely on a wire rack.

Make the double chocolate cream cheese frosting

Melt the chocolate and set it aside to cool.
7oz (200g) good quality dark chocolate, finely chopped (I use semisweet chocolate with 54% cocoa solids)
Mix the cocoa powder and the hot water together. Set aside.
⅓ cup (28 g) cocoa powder powder (I use Dutch-processed), ¼ cup (30ml) hot water
In another bowl, beat the butter and the cream cheese until creamy.
4oz (113g) unsalted butter, 7oz (200g) cream cheese, full-fat
Add the cocoa mixture, the melted chocolate, and the powdered sugar ( I usually do this in 2 parts) and beat with a hand mixer, starting on low speed, then increase to high. (If the frosting isn't thick enough, you could put it in the freezer for about 10 minutes or add a little bit more powdered sugar.)
3 ½ cups (15.5oz / 440g) powdered sugar (plus more if needed)
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).

Make the ganache drip

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.
1.8oz (50g) good quality dark chocolate, finely chopped (I use semisweet chocolate with 54% cocoa solids), 1.8oz (50ml) heavy whipping cream
Stir continuously until the cream and chocolate are well-combined.
When thoroughly combined, let it sit for a few minutes so it thickens a bit, about 15 minutes.
Do a test drip using a straight glass. When the drips stay on the glass and don’t pour down to the bottom, the consistency is just right.

Assemble the cake

Level your cakes (I use a cake leveler).
Place one cake layer on a plate or a cake stand, and pipe a thick swirl of frosting on top.
Then put the second cake layer on top and repeat the process.
Place the final cake layer on top and pipe some more frosting on the top and on the sides.
Use a palette knife or scraper to spread the frosting over the cake. I start from the top and work my way down the sides. Scrape off any excess frosting.
Put the cake in the fridge for about 10-15 minutes and then add more frosting and smooth it all around the cake.
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.
Pour the rest of your ganache on the top of the cake in the center.
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.
Frost the top of the cake with the remaining frosting.
Devour!

Notes

Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

For accurate results, I suggest using a digital scale to weigh the ingredients .

Every oven is different, so baking times may vary. Check on the cake after about 35 minutes.

The cake can be stored in the refrigerator for about 4 days.

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

©Pastry Wishes