This is a rich, fudgy and moist dark chocolate layer cake filled and frosted with silky smooth dark chocolate buttercream and finished with a dark chocolate ganache drip.
This is absolutely the best chocolate cake recipe! It's easy to make, extremely moist and just so beautiful! Its rich dark chocolate flavor comes from Dutch process cocoa powder, and it's frosted with the best dark chocolate buttercream. It gets decorated with a pretty dark chocolate ganache drip and swirls of more dark chocolate buttercream. It's my favorite recipe for chocolate cake and I know any chocolate lovers will think it's the best too!
If you're looking for other chocolate recipes, check out my brownie cookies, chocolate cupcakes or double chocolate banana bread.
Why You'll Love This Chocolate Drip Cake Recipe
It's super chocolatey- Dutch process cocoa powder gives this cake it's amazing flavor and texture.
It's got the best texture- This cake is fudgy! It's super moist and each bite is chewy and fluffy at the same time. Its texture is one of a kind!
It's frosted with the best dark chocolate buttercream- The frosting is super silky and made with cocoa powder and melted dark chocolate which gives it the deepest chocolate flavor.
Ingredients for Chocolate Drip Cake
- All Purpose Flour- gives this cake the best crumb
- Cocoa Powder- I recommend using Dutch process for the richest chocolate flavor
- Baking Powder & Baking Soda- helps to leaven the cake and give it its fluffy texture
- Salt- brings out all the flavors in the cake
- Butter- make sure it's softened, used in the cake and frosting
- Sugar- granulated white sugar is used to sweeten and add moisture to the chocolate cake
- Eggs- make sure they're room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor but vanilla extract works as well
- Buttermilk- helps to make the cake super moist
- Coffee- hot coffee is used in the cake batter to accentuate the chocolate flavor and to help give the cake it's extra soft and moist crumb
- Powdered Sugar- used to sweeten the dark chocolate buttercream
- Chopped Dark Chocolate- I recommend using high quality dark chocolate bars like Lindt or Ghiradelli (at least 60% cocoa), used to make the chocolate ganache drip and chocolate buttercream
- Heavy Cream- used to make the ganache and frosting
Making the Chocolate Cake and Chocolate Buttercream Step by Step
STEP ONE: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking powder, baking soda and salt. Then set aside the dry ingredients.
STEP TWO: In a large mixing bowl, cream together the butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)
STEP THREE: Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
STEP FOUR: Add the dry ingredients and the buttermilk to the butter mixture a little at a time, until all has been added, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
STEP FIVE: Add in the hot coffee and mix on low speed just until dispersed through the batter.
STEP SIX: Evenly distribute the cake batter between the prepared cake pans. Bake the cakes for 39-44 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to completely cool.
STEP SEVEN: To make the chocolate buttercream, add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)
STEP EIGHT: Then add in the melted chocolate and mix on medium-low speed until thoroughly combined, 1-2 minutes.
STEP NINE: Sift in the cocoa powder and mix on low then medium speed until combined.
STEP TEN: Sift in the powdered sugar and add in the heavy whipping cream, a little at a time, and mix on low then medium-low speed until all is combined together. Then, mix on high speed until the frosting is light and fluffy, 1-2 more minutes.
Please see the full recipe with measurements below!
Assembling the Best Chocolate Drip Cake Step by Step
For these steps you'll need:
- a cake scraper
- a rotating cake turntable
- an offset spatula
- a sharp knife
- a disposable piping bag for the ganache
- a disposable piping bag fitted with a large decorative tip for the buttercream swirls
STEP ONE Getting Perfectly Sized Cake Layers: Once the cakes are completely cooled, make them even by removing the domed tops. With a sharp knife, remove the domed tops from each cake layer until each are flat and can be evenly stacked.
STEP TWO Creating a Crumb Coat: Then place a dollop of chocolate buttercream in the center of your cake turntable. Place the first cake layer over it. Then add a generous amount of chocolate buttercream on top of the cake layer and even it out with your offset spatula, turning the cake turntable as you go. Place the next layer over top and repeat the step. Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. The frosting should be a thin layer for this step. It ensures the cake's final layer will be free of crumbs. Chill the cake in the fridge for 30 minutes.
STEP THREE Final Layer of Frosting: Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides of the cake and the top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you a smooth finish of chocolate buttercream on the entire cake. Then return the cake to the fridge to chill for 30 minutes.
STEP FOUR Making the Chocolate Ganache Drip: When the cake has about 15 minutes left to chill, make the chocolate ganache. Add the chopped chocolate to bowl and set aside. Add the cream to a small sauce pan and heat it over medium heat just until its steaming. Pour the cream over the chocolate and let it stand for 1-2 minutes. Then stir until the chocolate and cream are combined. Let the ganache cool slightly, about 10 minutes, then transfer it to a piping bag. (You can also use a squeeze bottle if you prefer.) Once the cake has finished chilling, squeeze chocolate ganache around the top edges of the cake. I always like to do a test drip on the back side of the cake to make sure the ganache is the perfect temperature. You'll want it to be the right consistency so that the drips don't go all the way to the bottom. You'll know it's right when they stop about half way down the cake. If they're hitting the bottom, simply wait a few minutes until the ganache has cooled a little bit more. Having a cold cake also helps to control the drips so that they don't go all the way to the bottom of the cake, so don't skip chilling it! Then squeeze ganache on the top of the cake and smooth it out with an offset spatula or a back of the spoon. (I like to give it a swirl pattern by turning the cake turntable as I go.) Once the ganache drips are on the cake, pop it back in the fridge to chill for about 15 minutes, or until the ganache has set.
STEP FIVE Decorating the Cake: Transfer the remaining chocolate buttercream to a piping bag fitted with a decorative tip. Once the ganache has chilled on the cake, pipe decorative swirls of frosting on top of the cake. Decorate with chocolate pieces and shavings if you wish, then serve the cake!
FAQs
Can I use chocolate chips for the ganache? Yes you can! Use ½ cup (100 g) semi sweet chocolate chips and 6 tablespoon (90 ml) of cream instead of the ½ cup (120 ml) of cream listed in the recipe for ganache made with chopped dark chocolate.
Can I use milk chocolate or white chocolate for the ganache drip? Yes you can but the ratio of chocolate to cream will be different. For a milk chocolate ganache drip use 3 oz (85 g) of chopped, high quality milk chocolate and 3 tablespoon (45 ml) of heavy cream. For a white chocolate drip, use 3 oz (85 g) of chopped, high quality white chocolate and 2 tablespoon (30 ml) of heavy cream.
What do I do if my ganache cools too much before using it on the cake? If the ganache hardens too much simply microwave it for 5-10 seconds.
How do I store this cake? Store leftovers in an airtight container in the fridge for up to three days. The cake is best enjoyed at room temperature, so for the best taste, let it sit at room temperature for 30 minutes before enjoying. You can also freeze individual pieces by wrapping each in plastic wrap, and then putting them in an airtight container. Freeze for up to 2 weeks.
PRO TIPS
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Troubleshooting the chocolate buttercream frosting:
- Make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, frosting.
- Make sure your melted chocolate is the right temperature, not too hot and not too cooled. You'll want it to be completely melted but just about room temperature.
- If your frosting gets too warm while assembling the cake, chill it in the fridge for 10-15 minutes. Whip it again with an electric mixer to get it back to its fluffy consistency.
For best results, make sure all your wet ingredients for the cake are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a "gummy" cake.
If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cake Recipes to Try Next Time
📖 Recipe
Chocolate Drip Cake
Ingredients
For the Dark Chocolate Cake
- 2 cups (250 g) all-purpose flour, spooned and leveld
- ¾ cup (60 g) Dutch process cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (400 g) granulated white sugar
- ¾ cup (168 g) unsalted butter, softened
- 3 eggs, at room temperature
- 1 teaspoon vanilla
- 1 ¼ cups (300 ml) buttermilk, at room temperature
- ½ cup (120 ml) hot coffee
For the Dark Chocolate Buttercream
- 1 ½ cups (336 g) unsalted butter, softened
- 6 oz. (170 g) chopped dark chocolate, melted and slightly cooled
- ½ cup cup + 2 tablespoon (50 g) Dutch process cocoa powder
- 3 cups (390 g) powdered sugar
- 4-6 tablespoon (60 ml-90 ml) heavy cream
For the Dark Chocolate Ganache
- 3 oz (85 g) dark chocolate, chopped
- ½ cup (120 ml) heavy cream
Instructions
For the Dark Chocolate Cake
- Preheat the oven to 350 degrees. Spray 3 6-inch cake pans with non-stick spray, line the bottoms with parchment paper rounds and set aside.
- In a medium bowl, whisk together the all purpose flour, cocoa powder, baking powder, baking soda and salt. Then set aside the dry ingredients.2 cups (250 g) all-purpose flour, spooned and leveld, ¾ cup (60 g) Dutch process cocoa powder, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream together the butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)2 cups (400 g) granulated white sugar, ¾ cup (168 g) unsalted butter, softened
- Then add in the eggs and vanilla and mix on medium then medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.3 eggs, at room temperature, 1 teaspoon vanilla
- Add the dry ingredients and the buttermilk to the butter mixture a little at a time, until all has been added, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary1 ¼ cups (300 ml) buttermilk, at room temperature
- Add in the hot coffee and mix on low speed just until dispersed through the batter.½ cup (120 ml) hot coffee
- Evenly distribute the cake batter between the prepared cake pans. Bake the cakes for 39-44 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to completely cool.
For the Dark Chocolate Buttercream
- To make the chocolate buttercream, add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)1 ½ cups (336 g) unsalted butter, softened
- Then add in the melted chocolate and mix on medium-low speed until thoroughly combined, 1-2 minutes.6 oz. (170 g) chopped dark chocolate, melted and slightly cooled
- Sift in the cocoa powder and mix on low then medium speed until combined.½ cup cup + 2 tablespoon (50 g) Dutch process cocoa powder
- Sift in the powdered sugar and add in the heavy whipping cream, a little at a time, and mix on low then medium-low speed until all is combined together. Then, mix on high speed until the frosting is light and fluffy, 1-2 more minutes.3 cups (390 g) powdered sugar, 4-6 tablespoon (60 ml-90 ml) heavy cream
Assembling the Cake
STEP ONE Getting Perfectly Sized Cake Layers:
- Once the cakes are completely cooled, make them even by removing the domed tops. With a sharp knife, remove the domed tops from each cake layer until each are flat and can be evenly stacked.
STEP TWO Creating a Crumb Coat
- Then place a dollop of chocolate buttercream in the center of your cake turntable. Place the first cake layer over it. Then add a generous amount of chocolate buttercream on top of the cake layer and even it out with your offset spatula, turning the cake turntable as you go. Place the next layer over top and repeat the step. Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. The frosting should be a thin layer for this step. It ensures the cake's final layer will be free of crumbs. Chill the cake in the fridge for 30 minutes
STEP THREE Final Layer of Frosting
- Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides of the cake and the top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you a smooth finish of chocolate buttercream on the entire cake. Then return the cake to the fridge to chill for 30 minutes.
STEP FOUR Making the Chocolate Ganache Drip
- When the cake has about 15 minutes left to chill, make the chocolate ganache. Add the chopped chocolate to bowl and set aside. Add the cream to a small sauce pan and heat it over medium heat just until its steaming. Pour the cream over the chocolate and let it stand for 1-2 minutes. Then stir until the chocolate and cream are combined. Let the ganache cool slightly, about 10 minutes, then transfer it to a piping bag. (You can also use a squeeze bottle if you prefer.) Once the cake has finished chilling, squeeze chocolate ganache around the top edges of the cake. I always like to do a test drip on the back side of the cake to make sure the ganache is the perfect temperature. You'll want it to be the right consistency so that the drips don't go all the way to the bottom. You'll know it's right when they stop about half way down the cake. If they're hitting the bottom, simply wait a few minutes until the ganache has cooled a little bit more. Having a cold cake also helps to control the drips so that they don't go all the way to the bottom of the cake, so don't skip chilling it! Then squeeze ganache on the top of the cake and smooth it out with an offset spatula or a back of the spoon. (I like to give it a swirl pattern by turning the cake turntable as I go.) Once the ganache drips are on the cake, pop it back in the fridge to chill for about 15 minutes, or until the ganache has set.3 oz (85 g) dark chocolate, chopped, ½ cup (120 ml) heavy cream
STEP FIVE Decorating the Cake
- Transfer the remaining chocolate buttercream to a piping bag fitted with a decorative tip. Once the ganache has chilled on the cake, pipe decorative swirls of frosting on top of the cake. Decorate with chocolate pieces and shavings if you wish, then serve the cake!
Can I substitute the butter with oil?
I don't think oil would work the same.
Hello, I don’t want to use the coffee as my very young kids will be eating the cake. Can I use just hot water instead or omit that 1/2 cup entirely without it affecting the batter? Thanks
Hi! Yes you can replace the coffee with hot water, but if you omit it, it would mess up the batter.
What size 6 inch cake pan should I use the 3 inch or 2 inch ?
I use a 3 inch! 🙂
How long do I bake this cake if I use two 9 inch cake pans instead?
I have made this once already and it is hands down one of the best chocolate cakes out there (and I usually am not a triple chocolate cake person!).
Usually all refrigerated items are brought to room temperature. I noticed in the directions that the buttermilk does not specify. Do you recommend me continuing to leave it in the fridge until use?
Hey Autumn! I'm so glad you like the cake! This is an old post that I haven't got around to updating yet, but yes I absolutely recommend letting all wet ingredients come to room temperature.
Is Dutch process cocoa an absolute must?
No, but it gives you the best dark chocolate flavor.
Hi, is it possible to replace the 300ml of buttermilk with regular milk?
Hi Julie, no the buttermilk is necessary. You can make your own buttermilk with 1 1/4 cups (300 ml) of whole milk and 1 tbsp + 3/4 tsp of lemon juice or vinegar!
I made this for my daughter's birthday. Amazing cake. Will definitely be making it again.
Hi how can I replace eggs as we don't eat eggs
Hi Kajal! This recipe is made with eggs, and I have not tested it without eggs so I wouldn't be able to give you a substitution recommendation.
Girl, there is an Owner of a Bakery, called Kylie Kakes Dessert Bar and Cafe on Facebook using your Photo to pose as her own
Seconding the comment about Kylie Kakes using your photo! There's proof on Yelp.
Hi,
I’ve tried making this cake twice now with no success, my three cakes took a lot longer than the recipe states and hardly rose. I will not be using this recipe again as I followed it to a T.