This Double Chocolate Drip Cake recipe is:
♥ 100% chocolaty ♥ moist and rich ♥ decadent ♥ perfect for any occasion ♥
Hello there! It’s been awhile since I’ve last made a post- cause exams but no matter now, I’m back and this beautiful Double Chocolate Drip Cake and this would definitely make up for the time passed, I promise!
It’s my birthday today!
No i’m kidding, I just love baking a cake and eating it too. I mean why does it have to be a birthday or special occasion to indulge in a cake. Plus I think chocolate cakes are best enjoyed at midnight, slightly warmed and topped with a scoop of cold vanilla ice cream while binge watching Narcos in my pajamas. Come on, that does sound like the sexiest thing one could possibly do tonight. Right? ♥
So lets get started on this double chocolate drip cake. It takes approximately a day to complete this cake and it would be best to take your time and plan before making this double chocolate drip cake.
First we must bake and cool two round 6 inch moist chocolate cakes. Then brush them with hot freshly brewed coffee and chill them in the fridge. Make the chocolate butter cream, fill and frost then decorate the cake with white chocolate glaze, strawberries, chocolate shards, rice pops and a white chocolate block.
and you don’t have to do exactly what I’ve done above! You could search up cool and inspiring chocolate drip cake ideas from almost anywhere! I personally love Instagram, Tumblr and Printrest. Oh and if you have made a version of this, please do tag me in your photos on Insta- @SarahsBakingRecipes or comment below to leave a link to your blog! I would love to see your amazing bakes! ♥
Ingredients for two 6 inch Moist chocolate cakes:
2/3 cup organic cocoa powder
1 cup hot brewed coffee
1/3 cup butter
1/3 cup olive oil
1 2/3 cup pure cane sugar
1/3 cup buttermilk
1 teaspoon vanilla
2 cups cake flour
1 teaspoon sea salt
1 ¼ teaspoon baking soda
½ teaspoon baking powder
Ingredients for chocolate buttercream:
1 1/2 sticks butter, softened
1 cup organic cocoa powder (we used Hershey’s Special Dark Cocoa to get that deep dark color)
4 1/2 cups confectioners’ sugar
1/2 cup buttermilk
2 teaspoon vanilla extract
Ingredients for white chocolate glaze/ ganache :
250g white chocolate
180g hot whipping cream
Hot brewed coffee for brushing
White chocolate glaze/ ganache
Instructions for two 6 inch Moist chocolate cakes:
Preheat oven to 350 degrees.
In a small bowl, dissolve cocoa powder and cayenne with hot brewed coffee and set aside.
In the bowl of a stand mixer with paddle attachment, cream shortening, oil and sugar until well combined.
Add eggs and beat until light and creamy, about 1-2 minutes. This process beats air into the mixture. Scrape paddle and bowl and beat once.
Slowly add in coffee/cocoa mixture, buttermilk and vanilla and beat until batter is smooth. Scrape paddle and bowl and beat once.
In a separate bowl, sift flour, salt, baking soda and baking powder. Add dry ingredients to wet and beat on low speed to incorporate. Scrape down bowl and beat until all ingredients are well combined.
Butter the bottom and sides of two cake pans and place a round parchment circle in each. Butter the top of the parchment then sprinkle the whole inside of the parchment and pan with cocoa powder, shaking out excess. Pour batter evenly between two pans and place in center of oven.
Bake 30-40 minutes or until tooth pick inserted in center comes out clean. Depending on your oven, you may need to rotate cake pans half way through. The use of olive oil in this recipe requires it to cook a few minutes longer than most cakes.
Cool pans on wire racks for ten minutes then carefully invert out of pan onto rack to cool further.
Instructions for chocolate buttercream:
Sift cocoa powder with confectioner’s sugar in a large bowl. In the bowl of a stand mixer or hand mixer, cream butter until smooth. Add sugar and cocoa powder mixture along with buttermilk and vanilla and beat until smooth and creamy. Add additional buttermilk or whole milk if frosting is too thick.
Instructions for white chocolate glaze/ ganache:
Pour heated hot cream over chocolate, stir till smooth and let cool before drizzling over cake.
Brush cake with hot coffee till moist all round and let cool in the fridge.
Once cooled, place a small dollop of frosting on a cake dish to hold the cake from sliding and place one cake on the frosting. Frost the top of that layer. Place the second cake on the first and frost the entire cake, top and sides.
Set in fridge to firm up.
Drip cooled white chocolate glaze/ ganache over cake then decorate as desired