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Chocolate Ganache Drip Cake

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A rich and decadent Chocolate Ganache Drip Cake featuring moist layers of chocolate cake and a silky smooth ganache topping that drips perfectly over the sides.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) heavy cream (for ganache)
  • 8 oz (225g) semi-sweet chocolate, chopped (for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
  4. Gradually add boiling water to the batter, mixing until smooth (the batter will be thin).
  5. Divide batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
  6. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. To make the ganache, heat the heavy cream in a saucepan until just simmering.
  8. Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  9. Allow the ganache to cool slightly until it reaches a thick but pourable consistency.
  10. Frost the top of the first cake layer with ganache, stack the second layer, then pour ganache over the top, allowing it to drip down the sides.

Notes

  • Ensure the cake layers are completely cool before applying ganache.
  • You can chill the ganache briefly to thicken if it’s too runny.
  • Decorate with chocolate shavings or berries for extra flair.

Nutrition

Keywords: Chocolate ganache, drip cake, chocolate cake, layered cake, dessert

Find it online: https://zesticook.com/chocolate-ganache-drip-cake-2/