The best chocolate drip cake recipe ! An ultra indulgent and very chocolatey cake, made with a fudgy chocolate mud cake, an easy praline ganache, a perfect pink Swiss meringue buttercream and a purple drip glaze.
Best chocolate drip cake
The drip cake or dripping cake, is simply a layer cake with an icing that drips on the sides. This gives it the effect of drops that overflow, hence the name "Drip". Very trendy and popular in cake design, it is perfect for a birthday cake, a baby shower and other special occasions.
The drip brings a very gourmet style, you can add color to the drip and it is also often decorated with lots of treats on top, such as candies, meringues and other sweets.
This chocolate drip cake is made of a chocolate mud cake, filled with a praline chocolate ganache and a thin layer of pink Swiss meringue buttercream frosting.
For the decoration, I added donuts, mini eclairs, malteser and some sugar decorations. And the dripping is made with white chocolate ganache and purple food coloring.
5 ways to make a drip cake :
The drip can be made in several ways, with :
How to make the chocolate drip cake recipe
- Line 2 round baking pans of 6 inch / 15 cm diameter with parchment paper.
- Melt the dark chocolate, butter, instant coffee and water in a saucepan over medium heat until smooth and cool.
- Mix together the eggs, buttermilk and vegetable oil in a container.
- Mix together the flour, unsweetened cocoa powder, baking soda, salt and sugar in another container.
- Add the contents of the saucepan to the egg, milk and oil mixture.
- Stir in dry ingredients until mixture is smooth and still liquid.
- Fill the 2 prepared pans with the batter and bake for about 45-50 minutes.
- Turn out of the pan and let cool completely on a rack.
- Cover with cling film and put them in the fridge for at least 2 hours.
The praline ganache
- Bring the heavy cream to a boil in a saucepan over medium heat.
- Break the chocolate into pieces in a bowl, then pour the hot cream over it and stir with a wooden spoon.
- Stir in the praline until you have a smooth mixture.
- Cover with cling film and leave in the fridge overnight.
The pink buttercream frosting
Follow the step by step instructions for the : SMBC - Swiss Meringue Buttercream and add a touch of pink food coloring.
Making the drip
- Chop the white chocolate and put it in a container with the heavy cream.
- Heat in a double boiler or in the microwave on low power.
- Add a small amount of purple food coloring.
- Set aside at room temperature, it should be 95°F / 35°C when ready to use.
Layering the cake
- Whisk the praline ganache at medium speed for about 2 - 3 minutes.
- Fill 2 pastry bags with the ganache and the other with the pink buttercream.
- Cut your cakes into several layers of equal thickness using a cake leveler.
- Place a cake board on your turntable and place a first layer of cake and pipe the buttercream around the edges and fill the inside with praline ganache.
- Cover with a new layer of cake.
- Repeat this step for all cake layers.
- Let your cake sit in the fridge for at least 20 minutes if needed.
How to smooth the cake
Spread a very thin layer of Swiss buttercream over the whole cake (crumb coat) and let it sit in the refrigerator for 10-15 minutes.
Cover with a new layer on the whole cake.
Smooth with an icing smoother.
Decorate the drip cake
Pour white chocolate drip over the top of the cake and spread until the drip goes over the sides. (If it is too runny, put it in the fridge to set the icing)
Decorate with your treats
Keep the cake in the fridge for at least 1 hour (take it out about 20 minutes before serving)
Other drip cake recipes
- Chocolate Raspberry Layer Cake
- Cheesecake layered with salted caramel sauce
- Strawberry vanilla layer cake
I'd love to see yours 😉 So feel free to share your photos with me, leave a comment and tag me @sweetlycakes on Instagram if you make my recipe!
Chocolate drip cake with praline ganache
Chocolate mud cake
- 190 g chocolate - bittersweet
- 90 g butter - soft
- 2 g instant coffee
- 140 ml water
- 3 eggs - at room temperature
- 1 tsp vanilla
- 95 ml buttermilk - or milk
- 30 ml vegetable oil
- 245 g flour
- 25 g cocoa powder - unsweetened
- 120 g sugar
- ½ tsp baking soda
- 1 pinch salt
- 200 g chocolate - Semi-sweet
- 230 g heavy cream - 30 % mg
- 100 g praline paste - recipe of my praline paste
Swiss meringue Buttercream
- 2 egg whites
- 50 g sugar
- 125 butter - soft at room temperature cut into cubes
- ½ tsp vanilla
- pink food coloring
- 120 g white chocolate
- 3 tbsp heavy cream - 30% mg
- Purple food coloring
Preparation of the mud cake
- Preheat the oven to 338°F / 170°C and Line 2 round 15 cm cake pans
- Place the chocolate pieces, butter, coffee and water in a saucepan over low heat, melt and let cool.
- In another bowl, whisk together the eggs, buttermilk, oil and vanilla.
- In a large bowl, sift together the flour, unsweetened cocoa powder, baking soda and salt, then add the sugar.
- Add the liquid ingredients (eggs, milk, oil) to the mixture (chocolate, butter, coffee and water).
- Then pour this mixture in several times into the bowl containing the dry ingredients.
- Mix to obtain a smooth and homogeneous paste (the preparation is a little liquid it is normal)
- Pour the cake mixture into your baking pans and bake for about 40-50 minutes.
- Let your cakes cool for 10 minutes before unmolding them, then let your cakes cool completely on a wire rack.
- Then cover with cling film and place in the fridge for at least 2 hours.
Preparation of the Praline ganache
- Place the chocolate pieces in a bowl.
- Bring the heavy cream to a boil in a saucepan over medium heat.
- Pour the heavy cream over the chocolate and mix with a wooden spatula.
- When the chocolate has melted, add the praline paste.
- Cover with plastic wrap and place in the refrigerator overnight.
- As soon as the ganache is cold, whip it up before using it to fill the cake.
Preparation of the Swiss Meringue Buttercream
- Place the whites and sugar in the bowl of a mixer and heat in a double boiler.
- Mix thoroughly and control the temperature, which should reach 131°F /55°C.
- Attach the bowl to the stand mixer with the whisk attachment and beat for 10 to 15 minutes until you have a firm, glossy meringue.
- Lower the speed of the mixer and add the butter, vanilla and salt.
- Resume high speed and whip for at least 5 minutes until thick and smooth.
- Add a pinch of pink food coloring and mix with the flat spatula for 2 minutes.
Preparation of the purple icing
- Chop the white chocolate and melt it with the heavy cream (in a double boiler or in the microwave on low power).
- Remove from heat and add the purple coloring.
- Let the icing come to room temperature before using.
Assembling the Layer Cake
- Using a cake leveler, cut your cakes into layers of equal thickness.
- Place a cake board on your cake turntable.
- Place a first layer of cake, apply a ring of buttercream around the edges and fill the center with chocolate praline ganache, smooth with an angled spatula and cover with another layer of cake.
- Repeat this step for all layers of the cake and place your cake in the fridge for at least 20 minutes.
- Then cover the whole cake with a thin layer of buttercream and place in the fridge for another 10-15 minutes.
- Finish by applying a final layer of buttercream to the whole cake and smooth with a icing smoother and place in the fridge again for about 1 hour.
- Then drizzle the purple icing over the top of the cake and using a spatula smooth the icing until it overflows and drips over the edges.
- Decorate with your treats