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    Home » Recipes

    How to Make a Chocolate Drip Cake

    by Patti Estep · Apr 16, 2021

    Jump to Recipe
    Chocolate ganache drip on a white frosted 2 layer cake
    White frosted cake with chocolate drip over an aerial view showing pastel nonpareils.

    Make a chocolate drip cake with a few add-ins to a box cake mix, a homemade buttercream frosting, and chocolate ganache for the drip.

    Chocolate drip cake with pastel nonpareils

    You've probably seen these on Pinterest. So pretty and who doesn't like chocolate? Even if you don't, you can use colored chips to make a non-chocolate drip cake. I made this for Easter but of course, it would be great any time of year.

    Two layer cakes on a cooking rack. The layer on the right has the top portion cut off.

    Just like many of my cake recipes I start with a basic box cake mix and add a box of pudding and an extra egg. This makes the cake extra moist. Some people like to cut the top off both layers to have a nice flat surface, but I only cut the bottom layer this time.

    Green cake stand with three pieces of wax paper around the edge.

    Cake Decorating Tip

    Use three pieces of wax paper to cover the edge of a cake stand. They can easily be removed after you are done with the frosting and other decorations keeping the stand nice and clean.

    Two layer cake with white buttercream frosting in a crumb coat.

    Also, consider using a thin layer of frosting first and then refrigerate the cake before adding a second coat. This is often referred to as a "crumb coat." You can even see some crumbs showing through.

    Chocolate drip ganache poured from a squeeze bottle on the edge of a two layer white cake.

    Making the Chocolate Drip

    The chocolate drip is made by melting chocolate chips and heavy whipping cream together on low heat in a heavy saucepan often referred to as a ganache. Make sure that the chocolate ganache is thin enough to run and create a dip. Use a spoon and drip it on the side of the pan to get an idea of the consistency.

    Transfer some of the chocolate ganache into a squeeze bottle or a baggie with the corner cut off. Then squeeze the chocolate along the edge and allow it to drip down the sides of the cake (see above).

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    Top of a chocolate drip cake with pastel nonpareils.

    Once you've created the drip on the edge you can fill in the top with more chocolate ganache and decorate with sprinkles or other decorations. I had these pastel nonpareils and they immediately reminded me of Easter eggs so I chose them to cover the top.

    Wouldn't this make a great birthday cake?

    Two layer chocolate drip cake on a green glass cake stand.

    It's extra rich and sweet but isn't most cake? A fancy dessert to finish off a special meal.

    More Homemade Cake Recipes

    • Rustic Naked Cake
    • Winter Woodland Cake
    • Fancy Chocolate Charlotte
    • Berry Cheesecake - No Added Sugar
    Close up of a layer cake with white icing and a chocolate drip top with pastel nonpareils for Easter.
    Chocolate drip cake with pastel nonpareils

    Chocolate Drip Cake Recipe

    This easy chocolate drip cake recipe is easy to make with a standard box cake mix and a few extra add-ins. Homemade buttercream frosting with a chocolate ganache drip creates a tasty and beautiful decoration to this fancy dessert.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Additional Time 1 hour hr
    Total Time 1 hour hr 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 603 kcal

    Ingredients
      

    Cake

    • Box of vanilla or white cake mix
    • 3 eggs
    • 1 cup water
    • 1/3 cup vegetable oil
    • small box of vanilla pudding mix 3.4 oz

    Buttercream Frosting

    • 8 cups powdered sugar
    • 2 cups butter softened
    • 2 teaspoons vanilla
    • 1/4 cup heavy cream or milk

    Chocolate Ganache Drip

    • 1 cup semi-sweet chocolate chips
    • 1/2 cup heavy cream

    Instructions
     

    • Preheat oven to 350 degrees
    • Butter and flour two 8 inch cake pans
    • Combine cake mix, water, vegetable oil, eggs, and pudding mix in a large mixing bowl.
    • Mix on medium speed for 2 minutes.
    • Transfer to pans and cook for 30 minutes, checking to see if a toothpick inserted in the middle of the cake comes out clean.
    • Cool on a wire rack for 10 minutes.
    • Make the buttercream frosting by combining butter and sugar.
    • Add vanilla and cream. Mix well adding more cream to get your desired stiffness.
    • Place wax paper on a cake stand.
    • Slice the top of one of the cake layers and place the layer on the cake stand.
    • Use 1/2 - 1 cup of the frosting mixture and spread it on the cut-off cake layer top.
    • Place the second cake layer on top.
    • Use more frosting to create a crumb coat(a light coating of frosting).
    • Move the cake to the refrigerator to set for 20 minutes.
    • Then continue to frost the entire cake.
    • Move the cake back into the refrigerator for another 20 minutes.
    • Make chocolate ganache by melting the chocolate chips and cream in a heavy bottom saucepan on low heat until just combined.
    • Remove from heat and allow it to cool slightly
    • Place the ganache into a squeeze bottle.
    • Squeeze the ganache on the edge of the cake allowing it to drip down the sides.
    • Add more ganache on the top and spread with an offset spatula.
    • Sprinkle with pastel nonpareils or any other decoration. Or, just leave the top alone.
    • Remove wax paper from the cake stand.
    • Refrigerate until ready to serve.

    Notes

    You can use dark chocolate or white chocolate chips for the drip too.

    Nutrition

    Serving: 1gCalories: 603kcalCarbohydrates: 71gProtein: 2gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 109mgSodium: 306mgFiber: 1gSugar: 68g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Paula Harris

      April 16, 2021 at 10:37 am

      Patti, I will be trying this cake. Sounds great and love the drizzle on it. I also love that cake plate you have it on. Thanks for sharing.

      Reply
      • Patti Estep

        April 16, 2021 at 11:25 am

        Paula, it is a little on the sweet side but you can easily lighten up the frosting. That's the main culprit. The cake plate is from L.E. Smith Glass Company. They were a beautiful glass manufacturer too far from here years ago. Unfortunately, it's now closed but you might find one on ebay or another vintage store.

        Reply
    2. Nancy

      April 16, 2021 at 7:14 am

      Does your butter cream icing in your chocolate drip cake really call for a pound of butter?

      Reply
      • Patti Estep

        April 16, 2021 at 7:39 am

        Nancy, it does but to be honest you probably won't use all of it. And, if you want you can start with half a recipe and include more milk or cream and whip it longer to make it stretch and a little lighter. You can also add jam or preserves to some of the frosting for the middle layer.

        Reply

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    White frosted cake with chocolate drip over an aerial view showing pastel nonpareils.
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    White frosted cake with chocolate drip over an aerial view showing pastel nonpareils.

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