This ultimate chocolate drip cake is a true showstopper—a rich, moist chocolate sponge layered with fluffy whipped cream, topped with glossy chocolate ganache, and decorated with a mountain of your favorite chocolate treats. Every slice delivers intense chocolate flavor with a light, creamy contrast, making it the perfect indulgence for birthdays, holidays, or any special celebration.
Why I Love This Recipe
I love how this cake hits every chocolate craving at once—from the deep cocoa sponge to the silky ganache. The addition of whipped cream filling gives it a lightness that balances out the richness. And the best part? I get to top it with all my favorite chocolates and cookies, turning it into a customizable dessert centerpiece. It’s as fun to make as it is to eat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chocolate sponge: 1 ¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 2 cups sugar 1 ½ tsp baking powder 1 ½ tsp baking soda 1 tsp salt 2 large eggs 1 cup whole milk ½ cup vegetable oil 2 tsp vanilla extract 1 cup hot coffee or boiling water
For the cream filling: 2 cups cold heavy whipping cream ½ cup powdered sugar 1 tsp vanilla extract
For the chocolate ganache: 1 cup semi-sweet chocolate chips ¾ cup heavy cream
Make the cake layers: I start by preheating the oven to 350°F (175°C) and preparing two 8-inch round cake pans by greasing and lining them. Then, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. After that, I add in the eggs, milk, oil, and vanilla, mixing until smooth. Finally, I stir in the hot coffee or water—don’t worry, the batter will be thin. I pour it into the pans and bake for 30–35 minutes, or until a toothpick comes out clean. I make sure the layers cool completely before moving on.
Make the whipped cream filling: Using a hand or stand mixer, I beat the cold heavy cream with powdered sugar and vanilla on high speed until stiff peaks form.
Make the ganache: I heat the heavy cream until it’s steaming, not boiling, and pour it over the chocolate chips. After letting it sit for 2 minutes, I stir until the mixture is smooth and glossy. I let it cool slightly so it thickens just enough to drip perfectly.
Assemble the cake: I place one cake layer on a plate and spread a generous layer of whipped cream over it. Then I add the second layer and lightly frost the top if desired. I pour the cooled ganache over the top, letting it drip down the sides naturally.
Decorate: I pipe swirls of whipped cream around the top and pile on chopped chocolates, cookies, or brownies. It’s my favorite part!
Servings and Timing
This cake serves approximately 12–14 people. Prep Time: 30 minutes Cook Time: 35 minutes Cooling/Assembly Time: 1–2 hours Total Time: About 2.5–3 hours
Variations
I like to add a tablespoon of espresso powder to the batter for an even deeper chocolate flavor.
When I want extra stability in the whipped cream filling—especially in warmer weather—I mix in 2 tablespoons of mascarpone or cream cheese.
Sometimes I swap the whipped cream for a chocolate mousse filling for an extra decadent version.
For a fun twist, I add a layer of raspberry or cherry jam between the sponge and the whipped cream.
Storage/Reheating
I store this cake in the refrigerator in an airtight container for up to 3–4 days. The whipped cream and ganache hold well when chilled. If I need to make it ahead of time, I keep the decorated cake chilled and take it out about 20 minutes before serving for the best texture. Reheating isn’t necessary for this cake, as it’s best enjoyed cold or at room temperature.
FAQs
How do I make sure the ganache drips perfectly?
I let the ganache cool slightly before pouring, and I always chill the cake first—this helps control how far the ganache drips down the sides.
Can I use a different filling instead of whipped cream?
Yes, I sometimes swap the whipped cream for chocolate mousse, buttercream, or even a layer of fruit preserves for variety.
Can I make this cake in advance?
Absolutely. I often bake the cake layers a day ahead and store them wrapped in the fridge. I assemble and decorate it the day of serving.
What if I don’t have hot coffee?
Hot water works just fine, but I like using coffee because it enhances the chocolate flavor without making the cake taste like coffee.
Can I freeze the cake?
Yes, I freeze the undecorated cake layers tightly wrapped for up to 2 months. I let them thaw in the fridge overnight before assembling.
Conclusion
This ultimate chocolate drip cake is the kind of dessert that turns any day into a celebration. With its rich sponge, light whipped cream, luscious ganache, and over-the-top toppings, it’s a chocolate lover’s dream. I love how easy it is to customize with whatever sweet treats I have on hand. Whether it’s for a birthday, a party, or just because—I never need an excuse to make this cake.
This Ultimate Chocolate Drip Cake is a show-stopping dessert made with rich, moist chocolate sponge layers, fluffy whipped cream filling, glossy chocolate ganache, and an irresistible assortment of chocolate toppings. It’s indulgent, customizable, and perfect for celebrations.
Prepare the Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth. Stir in hot coffee or water (batter will be thin). Divide between pans and bake for 30–35 minutes. Cool completely.
Make the Whipped Cream: Beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. Chill until ready to use.
Make the Ganache: Heat heavy cream until steaming. Pour over chocolate chips and let sit 2 minutes. Stir until smooth and glossy. Let cool slightly to thicken for dripping.
Assemble the Cake: Place one cake layer on a plate. Spread whipped cream over it. Add the second cake layer and lightly frost the top with more whipped cream if desired. Chill the cake.
Add the Ganache: Pour cooled ganache over the top, letting it drip down the sides. Chill briefly to set.
Decorate: Pipe swirls of whipped cream and top with assorted chopped chocolates and cookies.
Notes
Add espresso powder to the batter for deeper chocolate flavor.
Stabilize whipped cream with mascarpone or cream cheese if serving in warm weather.
Swap whipped cream for chocolate mousse or buttercream for variation.
Layer with raspberry or cherry jam for a fruity twist.
