RUSTIC CHOCOLATE DRIP CAKE
Is there any bad time for chocolate? Absolutely not! This Rustic Chocolate Drip Cake is perfect for both beginners and seasoned bakers, with decadent chocolate layers, rich buttercream frosting, and overflowing chocolate icing.
You can always add a second layer of white buttercream frosting if you want a neater finish, but I like the rough appearance and how parts of the chocolate cake peeked out from under the frosting. I think it goes well with the thick drips, creating a rustic, country feel. Perfect for your next picnic or bbq.
Perfecting The Drip – Once the top of the cake is covered in chocolate, take large spoons of chocolate and, touching the spoon to the edge of the cake, spill the chocolate down the side of the cake, causing a dramatic drip.
Repeat this effect all around the cake and then go back and check where you may want to add extra drips or elongate a drip for a natural look.
RUSTIC CHOCOLATE DRIP CAKE
- 1 1/3 cups all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 tsp salt
- 3 tbsp butter softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 tsp vanilla extract
- 1 cup butter softened
- 3-4 cups icing sugar
- 2 tsp vanilla extract
- 1 pinch salt
- 2-3 tbsp milk or heavy cream
- 2 cups chocolate chips
- 1-2 tbsp vegetable shortening optional
Preheat oven to 375 degrees F.
Grease and line 3 5-6" circular cake pans.
In a large bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Add the flour mixture alternately with the milk; beat well.
Divide the batter amongst the 3 cake pans and bake until an inserted toothpick comes out clean, about 20-25 minutes.
Place softened butter into a bowl and beat in 2 cups of icing sugar. Add 2 Tablespoons heavy cream and vanilla.
Add remaining icing sugar 1/2 cup at a time until you reach your desired consistency. Add food colouring, if using.
Cut the cakes into even layers using your preferred method. Stack them using thick coats of the vanilla buttercream and then give a quick "crumb coat" to seal in the crumbs.
Place the chocolate chips in a microwave-safe bowl and heat for 25 seconds. Stir well, and repeat as necessary. Test the consistency - if it's not free-flowing, add a bit of shortening.
Pour half of the melted chocolate onto the top of the cake and swirl out to the edges using the back of a spoon or an offset spatula.
Once the top is covered, use additional spoonfuls of the chocolate to drip down the sides.
Place the cake in the fridge immediately to set and harden, at least 30 minutes.