Chocolate Fudge Drip Cake w/Butter Cream Frosting

Updated: Jul 30

Ingredients - Chocolate Cake 1 cup all-purpose flour 1 cup granulated sugar 1/2 teaspoon baking powder

1/2 teaspoons baking soda 1/2 cup unsweetened cocoa powder 1/2 cup vegetable oil (do not substitute with butter) 1 cup sprite 1 large egg 1 1/2 teaspoons pure vanilla extract


Ingredients - Vanilla Butter Cream Frosting

1 cup unsalted butter softened

4 cups powdered sugar

2 teaspoons pure vanilla extract

2-4 Tablespoons heavy whipping cream or milk - Use more if needed.


Ingredients Milk Chocolate or Dark Chocolate Ganache

6 ounces of semi sweet, milk or dark chocolate chips

1/2 cup heavy whipping cream


Directions - Chocolate Cake

1. Preheat oven to 350F. Grease and line bottom of pan with parchment paper and set side. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and cocoa powder. 3. Add in vegetable oil, sprite, egg and vanilla and whisk until well combined and smooth. Batter will be thin. 4. Pour batter into baking pan(s) I usually use 7 inch baking pans. 5. Bake in preheated oven for 25-35 minutes. The tops will spring back when touched lightly. 6. Place pan on a cooling rack for 10 minute before removing cake from pan and cooling on wire rack.

7. Once cool frost and decorate.


Directions - Vanilla Butter Cream Frosting 1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy about 2 minutes. 2. Add confectioners sugar, heavy cream, and vanilla with the mixer running on low. 3. Increase to high speed and beat for 3 full minutes. 4. Taste and add more powdered sugar if needed.. 5. Add up to 1/2 cup more confectioners sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.

6. Frost cake and cover extra frosting tightly and store for up to 1week in the refrigerator.


Direction - Chocolate Ganache 1. Add the chocolate chips to a medium sized bowl and set aside. 2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, Do not boil. Remove from the microwave just before it bubbles up. 3. Pour the warm cream over the chocolate chips and allow to sit for 3 minutes. 4. Gently stir the cream and chocolate together until you have a smooth consistency. 5. If you have some lumps remaining, heat in 10 second increments, stirring between, until ganache is smooth. 6. Allow ganache to cool for about 5-10 minutes.

7. Place ganache in piping bag to decorate cake.




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