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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes
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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