Chocolate Drip Cake with Cream Cheese Filling & Buttercream Frosting

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Description:

This impressive cake features layers of soft, moist chocolate cake filled with a tangy-sweet cream cheese layer, covered in silky vanilla buttercream, and finished with a glossy chocolate drip. A luxurious treat with beautiful presentation and rich flavor.

Origin:

Drip cakes are a modern cake trend that emerged in the 2010s, inspired by patisserie-style finishes. Combining a classic American-style chocolate cake and cream cheese filling, this cake fuses flavor and visual drama.

Ingredients (Serves 12–14):

🧁 For the Chocolate Cake Layers:

  • 2 cups (250g) all-purpose flour
  • ΒΎ cup (75g) unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 Β½ tsp baking soda
  • Β½ tsp salt
  • 1 cup (240ml) buttermilk
  • 1 cup (200g) granulated sugar
  • Β½ cup (110g) brown sugar
  • 2 large eggs
  • Β½ cup (120ml) vegetable oil
  • 1 tbsp vanilla extract
  • 1 cup (240ml) hot water or hot coffee

πŸ₯ For the Cream Cheese Filling:

  • 8 oz (225g) cream cheese, softened
  • ΒΌ cup (60g) unsalted butter, softened
  • 1 Β½ cups (180g) powdered sugar
  • 1 tsp vanilla extract

🍰 For the Buttercream Frosting (Vanilla or Optional Chocolate):

  • 1 cup (225g) unsalted butter, softened
  • 3 Β½ cups (420g) powdered sugar
  • 1–2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt

Optional: Add ΒΌ cup cocoa powder to make chocolate buttercream.

🍫 For the Chocolate Drip:

  • Β½ cup (120ml) heavy cream
  • 100g (3.5 oz) semi-sweet or dark chocolate, chopped

πŸ§‘β€πŸ³ Instructions:

πŸ”Ή Step 1: Make the Chocolate Cake

  1. Preheat oven to 175Β°C (350Β°F). Grease and line three 8-inch (or two 9-inch) cake pans.
  2. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix sugars, eggs, buttermilk, oil, and vanilla until smooth.
  4. Gradually combine wet and dry ingredients. Stir in hot water or coffee until fully incorporated (batter will be thin).
  5. Pour into pans and bake for 28–32 minutes, or until a toothpick comes out clean. Cool completely.

πŸ”Ή Step 2: Prepare Cream Cheese Filling

  1. Beat cream cheese and butter until smooth and creamy.
  2. Add powdered sugar and vanilla; beat until fluffy.
  3. Chill for 15–20 minutes if too soft.

πŸ”Ή Step 3: Make Buttercream Frosting

  1. Beat butter until pale and creamy.
  2. Gradually add powdered sugar, then vanilla, salt, and enough cream to reach desired consistency.
  3. Beat on high speed for 2–3 minutes until light and fluffy.

πŸ”Ή Step 4: Assemble the Cake

  1. Level cake layers if needed.
  2. Place the first cake layer on a stand and spread a generous layer of cream cheese filling.
  3. Repeat with remaining layers.
  4. Apply a thin crumb coat of buttercream and chill for 20 minutes.
  5. Frost the entire cake smoothly with the buttercream.

πŸ”Ή Step 5: Make the Chocolate Drip

  1. Heat heavy cream until just simmering.
  2. Pour over chopped chocolate and let sit for 1–2 minutes. Stir until smooth.
  3. Cool for 5–10 minutes.
  4. Use a spoon or squeeze bottle to drip ganache around cake edges, then pour the rest on top and smooth.

🎯 Tips for Success:

  • Use room temperature ingredients for smooth batters and fillings.
  • Chill the cake before applying the drip to control flow.
  • For clean slices, dip your knife in hot water and wipe between cuts.
  • Use a cake turntable for even frosting.

🍴 Recommendations:

  • Garnish with chocolate shards, gold dust, berries, or piped rosettes.
  • Best served slightly chilled.
  • Store in the fridge for up to 5 days; let it sit 15 minutes at room temp before serving.

Nutrition (per slice, approx.):

  • Calories: 600
  • Carbs: 55g
  • Fat: 38g
  • Sugar: 40g
  • Protein: 5g
  • Sodium: 300mg

Would you like a flavored variation (like salted caramel drip or raspberry filling) or a mini version in cupcake format?

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