As promised from my last post, I will be sharing my Bare Chocolate Drip Cake recipe. This rich cake is a perfect gift for yourself or loved ones on any occasions or events. Moist and dense chocolate cake covered in yummy chocolate buttercream frosting. Chocolate ganache is then added to drip around the cake. Sprinkled with crushed walnuts and some butterscotch and chocolate droplets then topped with more chocolate balls. And to complete the setup, a sheet of delicious white chocolate where you can write down your warm wishes.
For this cake, I used my super easy, rich, moist chocolate cake recipe. Believe me, this is a foolproof chocolate cake recipe. I’ve made it so many times and it always comes out perfect. I was actually worried to make it last weekend for this recipe because I switched from using an electric oven (that I always used before when we were still in Germany) to a gas oven. It never failed me before and it sure did not now. I was just so happy, more than I can say when I tried the sponge cake the other day, but the second attempt was a success, just needed to get to know your oven to adjust the temperatures. I can’t say the same with my two failed attempts at nut meringue using a gas oven. Any advice?I already made this cake twice and experimented with two different frosting. One with American Buttercream (first photo above) and the other with cooked flour (Ermine) buttercream frostings (second photo). Since both were requested by the same person, my best friend (and best customer), Sharon for her husband’s and sister’s birthdays, I thought I should make them look a bit different from each other. I made one using regular chocolate ganache as a drip and the next with white chocolate ganache.
I have to give you heads-up that this is gonna be a long recipe because I wrote down the entire recipe and procedures for this amazingly delicious cake. Read up and enjoy!
- VERY CHOCOLATE CAKE
- 2 cups flour
- 2 cups sugar
- 1 tsp baking powder
- 2 tsp baking soda
- ¼ tsp salt
- ½ cup cocoa powder
- ½ cup vegetable oil
- 1 cup boiling water
- 2 eggs
- 1 cup milk
- 1 tsp vanilla
- AMERICAN BUTTERCREAM FROSTING
- ½ stick (110g) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 Tablespoon table cream or all-purpose cream
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- ⅓ cup + 1 Tablespoon Dutch process cocoa powder
- 100 grams semi-sweet chocolate or white chocolate
- ½ cup cream (all-purpose or table)
- OPTIONAL TOPPINGS/ DECORATION
- 8 to 12 pieces chocolate balls
- chocolate droplets
- butter-scotch droplets
- crushed walnuts
- OPTIONAL WHITE CHOCOLATE SHEET
- VERY CHOCOLATE CAKE
- Line bottom, grease, and dust an 8x3 inch or (20x7.6cm) round pan with cocoa powder.
- In a large bowl, mix all ingredients together, adding the eggs and milk the last. Note that the batter will be runny. Pour batter into the prepared pan and tap it several times to rid of air pockets.
- Bake in a preheated electric oven at 350°F/180° for 40-50 minutes. If using a gas oven, place an empty pan on the bottom rack and the cake at the middle rack. Bake at 330°/170° for 25 minutes then add a cup of water at the bottom pan and bake for another 30-40 minutes or until an inserted toothpick comes out almost clean (middle might still be soft or wobbly). Leave cake in the oven for another 10 minutes.
- Remove from oven and let it cool down a bit (10-15 mins) before removing from the pan. Cover with plastic
clingwrap and place in the fridge for several minutes before frosting. This keeps the moisture in and prevents it from drying out. Make sure it is no longer warm when you assemble the cake. Can be made a day in advance too. When it is cool enough to handle, divide the cake into three layers.
- AMERICAN BUTTERCREAM FROSTING
- Once the cake has cooled down, beat softened butter for 1-2 minutes with an electric mixer. Add the sifted powdered sugar and beat for about 5-7 minutes until pale and fluffy and almost doubled in volume. Add salt, vanilla extract, cream and cocoa powder and beat for another 2-3 minutes. Put aside about a half a cup of the chocolate buttercream for top decoration.
- Place the first layer of cake on top of a cake board and pipe about 1cm thick of frosting on top covering the entire surface. Add another layer of cake and do the same. Place the last layer of cake and slightly press down a bit to squeeze out excess frostings and making the top even. Spread just about half a centimeter of frosting on top and use the rest of the frosting to thinly coat the sides of the cake. Place the cake in the fridge for 10-15 minutes.
- CHOCOLATE or WHITE CHOCOLATE GANACHE
- ***If using microwave, place cream in bowl and heat for 10 seconds. Take out from microwave and add the semi-sweet chocolate and stir well for a minute or two. If chocolate is still lumpy, heat it again for another 5-10 seconds and stir again afterward. Repeat as needed but giving it a good stirring in between and the chocolate should melt slowly without heating too much.
- ***If not using a microwave, place the bowl with cream on top of a small saucepan with boiling water, make sure the bottom of the bowl does not touch the water. Add chopped chocolates and stir continuously until it melts then remove from heat. Continue stirring until well blended. Let the chocolate ganache cool down to a room temperature before using.
- Take the cake out of the fridge. Pour the ganache on top of the cake and using a spatula, spread the ganache towards the edge of the cake that will create a dripping effect. Sprinkle sides with crushed walnuts, chocolate, and butterscotch droplets. Using a big star tip, pipe the remaining frosting on top into 8 or 12 stars. Place one chocolate balls on each star. You may use the remaining buttercream frosting to write a message.
- WHITE CHOCOLATE SHEET
- Place a small square aluminum or metal pan in the freezer for 5 minutes.
- Meanwhile, bring a cup of water to a boil. Place two small bowls on top of each other. Pour some hot water on the bottom bowl and the chopped white chocolate in the top bowl. Stir until completely melted.
- Take the sheet pan from the freezer and lay it on the kitchen counter with the bottom-side up. Place a parchment or wax paper on top and pour the melted chocolate on top of it. Spread it very thinly to the desired size and shape using an offset spatula. You can also cut it later with a knife but do it carefully or the sheet might break or crack. Put back in the freezer for 2-3 minutes so it can harden back.
- Use the excess buttercream or the chocolate ganache to write a greeting.
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