Chocolate dripping cake is always a hit at birthdays parties and any other occasions. There isn’t a person who doesn’t like chocolate cake. You’ll love it, trust me. People have been making it for decades. So here is a delicious recipe for chocolate lovers!!!
Electric Oven, Beater
- Light brown sugar | 2 Cups
- All-purpose flour | 1 3/4 Cups
- Dark, unsweetened cocoa powder | 3/4 Cup
- Baking powder | 2 Tsp
- Baking soda | 1 Tsp
- Salt | 1 Tsp
- Eggs | 2
- Buttermilk or sour milk* | 1 Cup
- Strong black coffee (1 cup water + 2 tsp instant espresso powder) | 1 Cup
- Vegetable oil | 1/2 Cup
- Vanilla extract | 1 Tsp
For Chocolate Ganache
- Semi-sweet chocolate chips | 8oz
- Heavy whipping cream | 1 Cup
How to Cook!
For The Cake
- Preheat the oven to 180 C. Butter 2 9-inch circular baking pans line the bottom with parchment paper and dust with flour.
- In a large bowl, combine the sugar, flour, cocoa, baking powder, soda and salt- whisk until incorporated.
- Make a well in the center of the mixture and add in the eggs, buttermilk. Whisk to combine.
- Add the coffee, oil, and vanilla and continue mixing until everything is well incorporated.
- Divide the batter between the two pans and bake for 30-35 minutes or until a toothpick inserted comes out almost clean or with a few moist crumbs.
- Cool the cakes completely before frosting.
- Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and pour over chocolate chips, swirling the bowl to make sure all chips are covered.
- Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into the velvety ganache.
- Once it’s velvety, let it sit uncovered at room temperature for about 15 minutes before pouring it over your cake. It is perfect for glazing the entire surface of a cake.
- Decorate the cake with a variety of items like nuts, chocolates, caramel crackers, etc…, just after you spread your ganache.