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Drip cake with chocolate ganache
Spectacular and elegant drip cake

Chocolate Drip Cake

Author: Flavelo
Recipes Cakes and Desserts
The 'Drip Cake' style started its world conquest from Australia. Its essence is controlled negligence: we drizzle thick chocolate ganache artistically down the rim of the perfectly smooth-coated cake. The contrast between the sharp edges of the cake and the curves of the flowing chocolate drops gives the dessert its dramatic appearance.
🕒 Prep Time 1 hr
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 12 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 2 x 20 cm cake tins
  • Dough scraper or smoother
  • Piping bag or teaspoon (for dripping)
  • Revolving cake stand (recommended)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Soya

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour the two tins.

Tip: Baking in two tins means you don't have to cut the layers, and they bake more evenly.
2 ✓

Cream the butter with the sugar, add the eggs.

Tip: The basis of a good emulsion is patient mixing and room temperature ingredients.
3 ✓

Sieve the dry ingredients (flour, salt, baking powder) together, and mix into the mass alternately with the milk.

Tip: Do not overmix, so the dough remains crumbly.
4 ✓

Bake the layers for 30-35 minutes. Cool completely.

Tip: A lukewarm cake cannot be filled nicely, the cream will run out.
5 ✓

For the filling, whip the cold double cream with the icing sugar and vanilla, then fold in the mascarpone.

Tip: Do not beat the mascarpone with a machine for long, as it may become runny. Fold it in by hand instead.
6 ✓

Fill the layers, and coat the cake from the outside too. Refrigerate for at least 30 minutes.

Tip: The surface of the cake must be cold for dripping!
7 ✓

For the 'drip', boil the 100ml cream, pour onto the chocolate. Mix until smooth. Let cool to body temperature (approx. 30-32°C).

Tip: If too hot, it runs to the bottom. If too cold, it doesn't drip nicely. Test it on the side of a glass!
8 ✓

Drizzle the chocolate onto the rim of the cake with a spoon or piping bag, then cover the top with the rest.

Tip: The 'drops' of varying lengths give the natural effect.

Recipe FAQ

Why did the chocolate run down to the bottom?
The chocolate was too hot (runny), or the cake wasn't cold enough. The cold cake immediately sets the dripping chocolate.
How do I achieve beautiful drops?
Use a piping bag or teaspoon, and start the drops from the rim of the cake, don't pour from the middle.

Ingredients

  • 300 g Plain flour
  • 250 g Granulated sugar
  • 200 g Butter (room temperature)
  • 4 pcs Eggs
  • 1 sachet Baking powder
  • 1 pinch Salt
  • 200 ml Milk
  • 100 g Dark chocolate (for dripping)
  • 100 ml Double cream (for dripping)
  • 150 g Icing sugar
  • 1 tsp Vanilla extract
  • 500 g Mascarpone
  • 200 ml Double cream (for the cream, cold)