Drip Cake Recipe
Perfect for Celebrations and Special Occasions
Serves: 12
Category: Desserts
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 500 g |
| Granulated sugar | 300 g |
| White chocolate | 200 g |
| Unsalted butter (softened) | 250 g |
| Whole milk (room temperature) | 200 g |
| Eggs | 110 g |
| Baking powder | 16 g |
| Vanilla extract | ½ tsp |
| Dark chocolate (55% cocoa) | 250 g |
| Heavy cream | 350 g |
| Raspberries (fresh or frozen) | 70 g |
| Unsalted butter (for frosting) | 400 g |
| Powdered sugar | 300 g |
| Grappa or any clear liquor (optional) | 40 g |
| Dark chocolate (55% cocoa, for drip) | 200 g |
| Heavy cream (for drip) | 200 g |
| Unsalted butter (for drip) | 35 g |
| Raspberries (for decoration) | As needed |
| Blackberries | As needed |
| Meringues (mini) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~680 kcal |
| Protein | 8 g |
| Carbohydrates | 65 g |
| Sugars | 48 g |
| Fats | 45 g |
| Saturated Fats | 27 g |
| Fiber | 3 g |
| Sodium | 140 mg |
Instructions
Step 1: Prepare the Cake Batter
- Begin by melting the white chocolate in a heatproof bowl over a double boiler or in the microwave in short bursts. Stir until smooth and set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar, softened butter, and vanilla extract. Cream the mixture until light and fluffy.
- Gradually add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Once smooth, slowly mix in the melted white chocolate.
- Sift the flour and baking powder into the mixture, folding gently to avoid lumps.
- Slowly add the room-temperature milk in a steady stream while continuing to mix. Work until you have a smooth, homogeneous batter.
Step 2: Bake the Cake Layers
- Preheat your oven to 180°C (350°F). Line three 18 cm (7-inch) round cake pans with parchment paper.
- Divide the batter evenly among the three pans, smoothing the tops with a spatula.
- Bake in the center rack of the oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- If your oven cannot accommodate all three pans simultaneously, bake in batches, leaving the remaining batter at room temperature.
- Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Prepare the Raspberry Ganache
- While the cakes bake, prepare the raspberry ganache. Whip 100 g of the heavy cream to soft peaks and refrigerate.
- Heat the remaining cream in a saucepan until it just begins to simmer. Remove from heat and pour it over the dark chocolate in a separate bowl.
- Stir gently until the chocolate is fully melted and the mixture is smooth.
- Puree the raspberries and strain them to remove seeds. Add the puree to the ganache and whisk to combine.
- Blend the ganache lightly with an immersion blender to ensure a silky texture, being careful not to incorporate air. Cover with plastic wrap and set aside to cool at room temperature.
Step 4: Prepare the Chocolate Drip
- Heat the cream in a saucepan until steaming, then pour it over the chopped dark chocolate in a bowl. Let sit for 2 minutes.
- Stir until the chocolate is fully melted and the mixture is glossy.
- Add the butter and mix until fully incorporated. Cover and leave at room temperature until ready to use.
Step 5: Prepare the Buttercream Frosting
- In the bowl of your stand mixer, combine softened butter and powdered sugar. Whip on medium speed for 1 minute.
- Add the grappa or other clear liquor if using, and continue whipping for 5 minutes until light, fluffy, and shiny. Set aside at room temperature until needed.
Step 6: Assemble the Cake
- Level the tops and bottoms of each cake layer with a serrated knife to ensure even stacking.
- Place one cake layer on a serving plate. Pipe a ring of buttercream frosting around the edge of the layer to form a dam.
- Fill the center with raspberry ganache, spreading it evenly with a spoon or spatula.
- Repeat the process with the second layer. Finish with the third cake layer, ensuring it is flat.
- Coat the entire cake with a thin crumb coat of buttercream to seal in crumbs. Chill for 20 minutes to set.
- Apply a thicker layer of buttercream, smoothing the sides and top with a spatula.
Step 7: Create the Drip Effect
- Using a spoon or a piping bag, drip the chocolate ganache over the edges of the cake, allowing it to cascade unevenly down the sides.
- Spread the remaining ganache evenly over the top.
Step 8: Decorate and Serve
- Arrange fresh raspberries, blackberries, and mini meringues on top of the cake for a stunning finish.
- Serve the cake immediately, or refrigerate until needed. Bring to room temperature before serving for the best flavor.
Enjoy this showstopping Drip Cake as the centerpiece of your celebration! For more recipes, visit LoveWithRecipes.com.
