Chocolate Drip Cake

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 :

  1. Sift all the dry ingredients : flour + baking powder + baking soda + cocoa powder + salt and keep it aside.
  2. In another bowl whisk the eggs. Add sugar, yoghurt, warm water and mix.
  3. Add the sifted dry ingredients and brewed coffee to this mixture and fold in with a spatula till it gets completely incorporated.
  4. Pre-heat oven to 170C.
  5. Grease the sides and line the bottom of two 8 inch cake pans with parchment paper.
  6. Pour the cake batter in the cake pans and bake in the pre-heated oven for about 30 minutes.
  7. Remove from the oven and let it cool in the pan for 5 minutes before removing.
  8. Let it cool completely on wire racks.
  9. For making strawberry buttercream, mix all ingredients with a whisk or a stand mixer.
  10. 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.
  11. Pour the cream on the chocolate and cover it for 2 minutes.
  12. Whisk it till all the chocolate melts and it becomes smooth. Let it cool down.




  1. 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.
  2. Place another cake on top and cover all the sides and top with buttercream. Smoothen it with a spatula dipped in hot water.
  3. Put it in the refrigerator  for one hour and let it become cold.
  4. 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.
  5. 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.
  6. Now pour more ganche in the centre and spread it lightly with a spatula.
  7. Put it in the fridge for 5 minutes to set.
  8. You can decorate it with some sprinkles and fresh flowers.
  9. Store it in the fridge if you live in a hot and humid place like Mumbai.

Notes :

  1. 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.
  2. The cake recipe is from a book called Chocolate by Cordon Bleu. The drip technique is taken from
  3. Yan use an eggless cake recipe from here and turn this into an eggless dessert.



Double layered instant coffee cake

“I like a cook who smiles out loud when he tastes his own work.
Let God worry about your modesty; I want to see your enthusiasm.”

That summed up Julia Child for me. She would regularly take “taste-breaks” while cooking and when a particular flavor hit the right chord, she would go YUM! and be delighted with herself. Ever since I saw ‘Julie and Julia‘ a couple of days back, I have been smitten by her. She started cooking when she got married at the age of 32 and went to  Le Cordon Bleu at 37. Went to a culinary school at 37! Isnt that awesome? Well I think so. Learning things always keeps you fresh. 🙂

And coffee. Coffee keeps you immensely fresh too. In fact, life begins after coffee every morning. Each day, Mr. Husband makes us South Indian style filter coffee, strong and frothy, before we get on with the days of our lives.

Now imagine a fluffy, soft cake. Drizzle a hot cup of coffee on it. Layer it with some coffee flavored whipped cream. How does it look? Like this ? Oh yeah!

Layered coffee cake (1 of 1)

Now cut a piece and put it straight in your mouth. Or lick the cream and nibble on the cake. Choice is yours.


There. You are all set for the day. With 6 tablespoons coffee in that 9 inch round cake, every bite empowers you to rule the world. Go for it. 🙂

Layered Instant Coffee Cake Recipe

Inspired from Deeba Rajpal’s Coffee cake with ganache

For the cake

  • 4 large eggs
  • 200 gms powdered sugar
  • 3 tbsp instant coffee powder
  • 220 gm plain flour
  • 1 tsp baking powder
  • 1/4 cup butter, melted and cooled

For Sugar syrup

  • 1/4 cup water
  • 2 tbsp sugar
  • 1 tbsp instant coffee powder


  • 400 ml low fat cream
  • 50 gm sugar
  • 1 tbsp instant coffee powder

Method :

  1. Pre-heat oven to 180° C/ 360°F. Grease and line a 9 inch baking tray with parchment paper and keep aside.
  2. In a large bowl, beat eggs and sugar over another bowl of hot water for 3-4 mins till it forms a thick mousse like consistency. Take it off the hot water bowl and continue to beat for another 3-4 minutes till the mixture completely cools down.
  3. Add coffee powder and beat for another 1 minute.
  4. Sift flour and baking powder together and then fold it in the egg and sugar mixture very gently. Be careful to not release the air bubbles generated while beating egg and sugar. This will ensure that your cake stays soft.
  5. Take one cup of this batter in another bowl and mix melted cooled butter in this. Gently fold it back into the rest of the batter.
  6. Pour it into the prepared pan and bake @ 180° C for 25-30 minutes.
  7. For the syrup, place all the ingredients in a pan and stir until all the sugar dissolves. Keep it aside.
  8. For the filling, whip – cream, icing sugar and coffee powder together, till medium stiff peaks appear. Set it to rest in the fridge for 10 minutes before spreading on the cake.

Assemble the cake :

  1. Once totally cool, remove the cake from the pan and peel off parchment paper.
  2. With a serrated long knife, cut the cake horizontally into half. Be careful while cutting and cut the edges before moving in to cut the centre.
  3. Keep both cake layers besides each other and drizzle the coffee sugar syrup on it, as evenly as possible.
  4. Spread a layer of the filling on each of the layers and then stack them up.
  5. Garnish with chocolate shards and a pinch of instant coffee powder on top. You can even go for some chopped fresh cherries on top.

Note : Mix in a pinch of salt in the cake batter if using unsalted butter.

This cake tastes delicious even after being in the fridge for 3-4 days. But I prefer it slightly warm. Heat for 20 seconds in the microwave before eating.