This cake is all about sleek and simple combo of flavors highlighting the chic chocolate drip. No complicated steps involved. Just a basic three layered chocolate cake made extra delicious with my favorite chocolate buttercream. And that chocolate ganache drip – phenomenal. The cake is actually inspired by the spectacular drip cakes trending on social media, but a simplified version that you can easily recreate at home. In this recipe, I’m going to bring in the naked cake concept which means the sides of the cake are lightly coated in the frosting. However, the layers are jam packed with plenty of frosting for that rich chocolatey experience. Start out by mixing dry and wet ingredients separately. The dry ingredients include flour, baking powder, baking soda, cocoa powder and a touch of salt. Don’t hesitate to add salt to cake batter, it always add another layer of flavor to cakes. To make the wet mixture for this chocolate drip cake, cream together butter and sugar, and beat in eggs. A hint of vanilla extract adds the final touch. Now, combine together dry and wet mixture. Add dry mixture to wet mixture in batches along with buttermilk. Buttermilk certainly imparts a soft and light texture to the baked cake. Once the cakes come out of the oven, cool them, and spread with chocolate buttercream. To create the perfect frosting for this chocolate drip cake, I have used my favorite chocolate buttercream recipe. Now comes the fun part of this recipe. Creating the perfect drip. Make dark chocolate ganache combining equal parts of dark chocolate and fresh cream. Use a plastic bottle to precisely design the drip the way you want. For the final touch, decorate your cake with edible decorations you like – chocolate decorations, edible flowers, etc.
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Yield: 12 Chocolate Drip Cake | Video Print Rich chocolate cake with chocolate buttercream frosting featuring the super cool chocolate ganache drip Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes Ingredients Chocolate cake: 2 and 1/2 cups all-purpose (plain) flour 2 tbsp unsweetened cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 190 g butter, softened 1 and 3/4 cups granulated (caster) sugar 2 eggs, at room temperature 1 tsp vanilla extract 1 and 1/2 cup buttermilk, at room temperature Chocolate buttercream frosting: Recipe link just below this recipe Chocolate drip: 3/4 cup dark chocolate chips 3/4 cup fresh cream Instructions Chocolate cake:Preheat oven to 180C or 350F. Grease and line a 20cm round cake tins.Sift flour, cocoa powder, baking powder, bicarb soda and salt into a bowl. Set aside.Beat butter and sugar together for 2 minutes or until light and fluffy. Add eggs, one at a time, beating until combined. Add vanilla extract. Beat on high for 2 minutes.With the mixer on low speed, beat in flour mixture (2-3 additions) alternating with buttermilk. Divide batter among cake tins. Beat for 25-30 minutes or until a skewer inserted into the cake comes out clean. Remove from oven. Transfer to wire rack to cool completely.Chocolate buttercream frosting:Recipe link just below this recipeFrost cake with buttercream icing. Refrigerate cake for 15-20 minutes.Chocolate drip:Place chocolate chips in a heatproof bowl. Set aside.Place heavy cream in a saucepan over low heat. Add hot cream to chocolate. Stir until smooth. Pour ganache into a plastic bottle. Drizzle on the cake to create “drip” look. Nutrition Information Yield 12 Serving Size 1 Amount Per Serving Calories 242Total Fat 22gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 7gCholesterol 83mgSodium 382mgCarbohydrates 8gFiber 1gSugar 6gProtein 3g © Nish Kitchen Cuisine: American / Category: Cakes and Muffins **** Click here for Chocolate Buttercream Frosting recipe
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