Easy Chocolate Drip Cake
A rich and moist chocolate cake with a decadent chocolate drip frosting, perfect for any chocolate lover.
Ingredients
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs eggs at room temperature
- 1 tablespoon tbsp pure vanilla extract
- ½ cup cup full-fat sour cream at room temperature
- 2 cups cups all-purpose flour sifted
- ½ cup cup cocoa powder sifted
- 1 tablespoon tbsp espresso powder optional
- 2 ½ teaspoons teaspoons baking powder
- ½ teaspoon teaspoon baking soda
- 1 teaspoon teaspoon salt
- 1 ¼ cup cups hot brewed coffee
- 3 cups cups unsalted butter cold
- 1 ½ cups cups cocoa powder natural unsweetened or Dutch processed
- 9-10 cups cups powdered sugar
- 3-4 tablespoons tablespoons heavy whipping cream
- 1 tablespoon tablespoon pure vanilla extract
- Pinch pinch salt
- Chocolate sprinkles optional
- 2 ounces ounces dark chocolate
- 6 tablespoons tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large mixing bowl, combine sugar, oil, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with hot coffee, until smooth.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter until creamy. Gradually add cocoa powder, powdered sugar, heavy whipping cream, and vanilla extract, beating until smooth and creamy.
- Once the cakes are completely cool, place one layer on a serving plate, spread a layer of frosting, and repeat with the remaining layers. Drizzle the remaining frosting over the top for a drip effect. Sprinkle with chocolate shavings or sprinkles if desired.
Notes
For the best results, ensure all ingredients are at room temperature before starting. If the frosting becomes too thin, refrigerate for 10-15 minutes to firm up before using.