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The Ultimate Drip Cake How To Guide

Chocolate Drip Cake

Chocolate sponge, chocolate buttercream and dark chocolate ganache drip
Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 16
Calories 1103kcal
Author thebakingexplorer


For the sponge

  • 500 g Butter or baking spread unsalted, softened
  • 500 g Caster sugar
  • 9 Eggs large
  • 425 g Self raising flour
  • 75 g Cocoa powder
  • tsp Baking powder
  • 2 tbsp Milk

For the chocolate ganache

  • 65 g Dark chocolate
  • 65 g Double cream

OR for cheat's chocolate drip

  • 75 g Dark chocolate
  • 1 tsp Vegetable oil

For the buttercream

  • 600 g Butter unsalted, softened
  • 1.05 kg Icing sugar (1050 grams)
  • 150 g Cocoa powder
  • 3-4 tbsp Milk

For decoration

  • Sprinkles, sweets and chocolates of you choice


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
  • Make the sponge by mixing the butter and caster sugar in a large bowl with an electric mixer until fluffy (about 2 minutes)
  • Add the eggs and milk, and whisk until fully incorporated
  • Add the self raising flour, cocoa powder and baking powder and whisk in just until you can't see any flour anymore
  • Divide the mixture between the tins, use scales for accuracy
  • Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
  • To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. Use an electric mixer for the best results. You can add more milk if the buttercream is too stiff
  • To make the dark chocolate ganache, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
  • OR To make the cheat's dark chocolate drip, melt the dark chocolate in the microwave for 30 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. Stir in the vegetable oil
  • See the rest of the post for decorating instructions. Store in the fridge and in an airtight container once cut



Calories: 1103kcal | Carbohydrates: 129g | Protein: 11g | Fat: 66g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 246mg | Sodium: 539mg | Potassium: 364mg | Fiber: 6g | Sugar: 98g | Vitamin A: 1922IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 4mg