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Chocolate Drip Cake with Mocha Buttercream Frosting

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This Chocolate Drip Cake is a stunning dessert for any occasion. Moist chocolate layers are frosted with mocha buttercream, topped with a decadent ganache drip, and adorned with buttercream swirls and chocolate shavings. It’s elegant, rich, and surprisingly approachable to make.

Ingredients

Scale

For the Cake Layers:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 cup (240ml) milk (whole or 2%)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water

For the Mocha Buttercream:

  • 1 cup (226g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • ½ cup (45g) unsweetened cocoa powder
  • 2 tbsp instant coffee granules dissolved in 2 tbsp hot water
  • 2 tsp vanilla extract
  • 2–3 tbsp milk or heavy cream

For the Ganache Drip:

  • ½ cup (120ml) heavy cream
  • 4 oz (113g) semi-sweet chocolate, chopped

For Decoration:

  • Chocolate shavings (¼ cup)
  • Reserved mocha buttercream for piping

Instructions

1. Prepare the Chocolate Cake

  • Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add milk, oil, eggs, and vanilla. Mix until smooth. Gradually stir in boiling water (batter will be thin).
  • Divide batter between pans. Bake for 28–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Mocha Buttercream

  • Beat softened butter on medium speed until creamy (about 2 minutes).
  • Add powdered sugar and cocoa powder gradually, mixing on low.
  • Add coffee mixture, vanilla, and 2 tbsp milk. Beat until smooth and fluffy. Adjust consistency with additional milk if needed.

3. Assemble the Cake

  • Level the cake layers, if necessary.
  • Place one layer on a cake stand. Spread a generous amount of buttercream on top, then stack the second layer.
  • Apply a thin crumb coat around the entire cake and chill for 15 minutes.
  • Frost with a thicker layer of buttercream, smoothing with an offset spatula or scraper.

4. Add the Ganache Drip

  • Heat cream until steaming, then pour over chopped chocolate. Let sit for 1–2 minutes, then whisk until smooth.
  • Let the ganache cool slightly, then spoon or pipe it along the edges for a drip effect. Spread a thin layer across the top.

5. Decorate

  • Pipe swirls of reserved mocha buttercream on top using a star tip.
  • Sprinkle chocolate shavings along the base and top swirls.

Notes

Serving Suggestions

  • Best served at room temperature for perfect frosting texture. Pair with a hot cup of coffee or a scoop of vanilla ice cream.

Pro Tips

  • Allow the cake to cool completely before frosting to avoid melting the buttercream.
  • Use a turntable for smoother frosting and drip application.

Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 5 days. Bring slices to room temperature before serving.
  • The cake layers can be baked a day in advance and wrapped tightly in plastic. Frosting and ganache can be prepared ahead and refrigerated for 2–3 days; re-whip the frosting before use.

Find it online: https://cakeshungry.com/chocolate-drip-cake-with-mocha-buttercream-frosting/