I have been eyeing these drip cakes in gorgeous colors for a while on pinterest and Instagram now. Katherine Sabbath sort of invented them in 2015 and they have been a rage. They look deliciously pretty and leave people wondering how the drips were made.
Very easy. Just some runny ganache and a cold cake.
I have made it here with a classic chocolate cake, a strawberry buttercream and chocolate ganache dripping. Once you know the basics, you can play around with cake flavors and white chocolate + gel color drip. And ofcourse any variation of buttercream or meringue frosting.
Chocolate Drip Cake
What you will need :
For the sponge cake:
- 180 gram all purpose flour
- 1 and 1/4 teaspoon baking powder
- 1 and 1/4 teaspoon baking soda
- 60 gram cocoa powder
- a pinch of salt
- 275 gram castor sugar
- 100 gram yoghurt
- 40 ml warm water
- 130 ml strong brewed hot coffee
- 75 ml vegetable oil, I use groundnut oil
- 2 eggs
- 1 teaspoon vanilla extract
For the strawberry buttercream :
- 100 gram butter, at room temperature (I use Amul)
- 230 gram icing sugar
- 7-8 strawberries – pureed in a mixer with a tablepoon of granulated sugar
For the chocolate drip :
- 100 gram chopped dark chcolate
- 200 gram Amul cream
What to do :
- Sift all the dry ingredients : flour + baking powder + baking soda + cocoa powder + salt and keep it aside.
- In another bowl whisk the eggs. Add sugar, yoghurt, warm water and mix.
- Add the sifted dry ingredients and brewed coffee to this mixture and fold in with a spatula till it gets completely incorporated.
- Pre-heat oven to 170C.
- Grease the sides and line the bottom of two 8 inch cake pans with parchment paper.
- Pour the cake batter in the cake pans and bake in the pre-heated oven for about 30 minutes.
- Remove from the oven and let it cool in the pan for 5 minutes before removing.
- Let it cool completely on wire racks.
- For making strawberry buttercream, mix all ingredients with a whisk or a stand mixer.
- For the chocolate drip, keep the chopped chocolate in a heatproof bowl. Heat the cream till it starts to bubble around the edges. Do not let it come to a boil.
- Pour the cream on the chocolate and cover it for 2 minutes.
- Whisk it till all the chocolate melts and it becomes smooth. Let it cool down.
- Take a cake board or a wooden board and place one layer of the cake on it. Cover it with strawberry buttercream on the sides and top.
- Place another cake on top and cover all the sides and top with buttercream. Smoothen it with a spatula dipped in hot water.
- Put it in the refrigerator for one hour and let it become cold.
- Make the chcoolate drip 20 minutes before using it on the cake. If you make it in advance and it becomes thicker when you use it, heat it in microwave for 10-2o seconds till it becomes runny again. But ensure that it is not hot when you pour it on the cake.
- Now remove the cooled cake from the fridge. With a spoon start pouring the ganache on the edges of the cake. It will start dripping down. Within one or two drips you will realise how much to pour at one go. Cover the entire edge of the cake with such drips.
- Now pour more ganche in the centre and spread it lightly with a spatula.
- Put it in the fridge for 5 minutes to set.
- You can decorate it with some sprinkles and fresh flowers.
- Store it in the fridge if you live in a hot and humid place like Mumbai.
- You can add a teapoon of corn syrup to the ganache to get a smoother finish. But you can absolutely skip it like I did.
- The cake recipe is from a book called Chocolate by Cordon Bleu. The drip technique is taken from Stylesweetca.com.
- Yan use an eggless cake recipe from here and turn this into an eggless dessert.