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Chocolate Drip Candy Overload Cake

Chocolate Drip Candy Overload Cake
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The Chocolate Drip Candy Overload Cake is a stunning dessert that combines layers of moist vanilla sponge filled with whipped cream and fresh berries, topped with a rich chocolate ganache drip. Decorated with macarons, chocolates, and candy canes, this showstopping cake is perfect for celebrations and sweet indulgence.

Ingredients

Scale

Cake Layers

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter (softened)
  • 1 ¾ cups granulated sugar
  • 4 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 cup whole milk

Whipped Cream and Filling

  • 2 cups heavy whipping cream (chilled)
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup mixed berries (blueberries, raspberries, or blackberries)

Chocolate Ganache Drip

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream

Toppings

  • 2 macarons (pink or preferred color)
  • 1 small sugar waffle cone
  • Assorted chocolates (e.g., truffles, chocolate squares)
  • Mini candy canes
  • Chocolate shavings or small truffles
  • Whipped cream dollops

Instructions

1. Make the Cake Layers

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk the flour, baking powder, and salt.
  3. In a mixing bowl, cream the butter and sugar until fluffy (about 2 minutes). Add the eggs one at a time, mixing well. Stir in vanilla.
  4. Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
  5. Divide batter evenly into pans. Bake for 28-30 minutes or until a toothpick comes out clean. Let cakes cool completely on a wire rack.

2. Prepare the Ganache

  1. Heat heavy cream in a small saucepan over medium heat until it begins to simmer.
  2. Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until melted and smooth. Cool until thick but pourable.

3. Whip the Cream

  1. Beat the chilled cream, powdered sugar, and vanilla extract in a cold bowl until stiff peaks form.

4. Assemble the Cake

  1. Place one cake layer on a serving plate. Spread whipped cream on top and scatter with mixed berries.
  2. Place the second layer on top and frost the entire cake with whipped cream for a rustic finish.
  3. Drizzle the ganache along the top edges to create drips. Spread remaining ganache on the cake top.

5. Decorate

  1. Arrange the macarons, waffle cone, and chocolates on top. Add candy canes and dollops of whipped cream for flair. Sprinkle with chocolate shavings.

Notes

  • Serving Suggestions: Serve chilled or at room temperature with coffee or tea.
  • Tips:
    • Chill the cake for 20 minutes before applying ganache for better control over drips.
    • Use room-temperature eggs and milk for a smoother batter.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Let slices come to room temperature for 15 minutes before serving.

Find it online: https://cakeshungry.com/chocolate-drip-candy-overload-cake/