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.
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.
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.
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.
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.
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).
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?
It's extra rich and sweet but isn't most cake? A fancy dessert to finish off a special meal.
Chocolate Drip Cake Recipe
- 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
- 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
- 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.
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.