Eggless Ultimate Choco Drip Cake – Video Recipe

When I started making videos while still managing the blog, I couldn’t keep up with my projects. So I placed a white board in my kitchen and made a list of dishes I need to do for the blog and for the YouTube channel. The list keeps on growing, but I feel that it is some what easier for me to manage. With the list in the kitchen, I get to view it always and I get the determination to finish it off and cross it off the list. For the ongoing Mega BM, this board helped me a lot. Coming to video recipes, chocolate drip cake has been there for over two months now but I could never make it. The first time I tried making the cake, I chose the wrong recipe and my ganache turned out grainy and I couldn’t use it. The next time, I made a silly mistake while calculating the amount of flour used and it cost me a whole batch of cake which turned out crumbly and not usable. I was so afraid to make another attempt, but I couldn’t keep away from the list. So for the third time, I tried and I succeeded.

This cake has two layers of chocolate cakes made with condensed milk and filled, frosted and drip effect made with my usual dark chocolate ganache. I am attaching the ganache video in the post. If you haven’t seen it, then take a look. It is quite easy to make and tastes so yum. The condensed milk based chocolate cake is a variation of my Eggless Condensed Milk Vanilla Cake and tastes great. I have made the video for both the cake and the decorating part. Please take a look. Like and share the video and subscribe to my channel, if you like the video.

Ingredients:

For The Cake:

Butter – 100 gm

Condensed Milk – 1 tin / 400 gm

Vanilla Essence – 1 tsp

Milk – 1 cup

Flour/ Maida – 220 gm

Cocoa Powder – 30 gm

Baking Powder – 2 tsp

Baking Soda – 1 tsp

Instant Coffee Powder – 1 tbs

Vinegar – 1 tbs

For The Simple Syrup:

Sugar- 1/2 cup

Water – 1 cup

Procedure:

For The Cake:

Preheat oven to 180°C.

In a bowl, mix together flour, cocoa powder, baking soda and baking powder.

In a large bowl, beat butter until soft.

Add condensed milk and beat until incorporated.

Add vanilla essence and mix.

Add 1/3 cup of milk and beat.

Add 1/2 the flour mixture and beat until well combined.

Add 1/3 cup of milk and coffee powder and beat well.

Now add the remaining flour mixture and incorporate.

Add the remaining milk and beat to form a smooth batter.

Finally add vinegar and beat well.

Grease and dust two 7″ cake tins and divide the batter between those two.

Bake in the preheated oven for 35 – 40 minutes or until a tooth pick inserted comes out clean.

Transfer cake to wire rack and let it sit for 5 minutes.

Loosen the cake with a knife and flip it on to the wire rack.

Remove the paper and allow it to cool completely.

Wrap in two or three layers of cling wrap and refrigerate for 3-4 hours.

For The Syrup:

Boil together sugar and water.

Cool it down and pour it into a spray bottle or sauce bottle. Keep it refrigerated and use when necessary.

For The Decoration:

Trim the top of the chilled cake with a bread knife.

Drizzle the sugar syrup of top of the cake. Set aside.

Repeat it for the next cake also.

On a cake board, apply some ganache and place one cake on top.

Top it with more ganache and spread it evenly with a spatula.

Place the other cake on top and crumb coat the cake with ganache.

Then add generous amounts of the ganache and using a spatula frost the cake evenly.

Use a dough scraper to level the sides.

Once the frosting is done, place it in a cool place for 3-4 hours or until firm.

Now MW the remaining ganache until it becomes slightly loose. You can also heat it in a double boiler.

Make sure that the ganache is not warm but at room temperature.

Fill a piping bag with the ganache.

Snip off the end and pipe the drip effect on the sides of the cake.

Once done, fill the top of the cake with the soft ganache and spread with spatula.

Fill the top of the cake with generous amounts of chocolate bars and wafer rolls.

P.S :

Do not refrigerate the cake as it will result in condensation. Leaving the cake over night at room temperature helps in firming up the ganache. Or you can also keep it in A/C room.

This cake is different from the other choco drip cakes you see online. I have used thicker ganache and I wanted to bring the effect of melted ganache overflowing as the chocolates are placed in. That is why I went for a soft ganache on top and thicker drips on the sides. This same technique can be used to make candle cakes, instead of dark chocolate ganache, use white chocolate ganache. A candle cake is also in my to do list but you will have to wait. I will be posting the normal drip cake also in the future. I know that my cake projects are simple, but if you are a beginner, it will surely help you.

Eggless Ultimate Choco Drip Cake Recipe

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Ingredients

  

For The Cake

• Butter - 100 gm
• Condensed Milk - 1 tin / 400 gm
• Vanilla Essence - 1 tsp
• Milk - 1 cup
• Flour/ Maida - 220 gm
• Cocoa Powder - 30 gm
• Baking Powder - 2 tsp
• Baking Soda - 1 tsp
• Instant Coffee Powder - 1 tbs
• Vinegar - 1 tbs

For The Simple Syrup

• Sugar- 1/2 cup
• Water - 1 cup

Instructions

 

For The Cake

• Preheat oven to 180°C.
• In a bowl, mix together flour, cocoa powder, baking soda and baking powder.
• In a large bowl, beat butter until soft.
• Add condensed milk and beat until incorporated.
• Add vanilla essence and mix.
• Add 1/3 cup of milk and beat.
• Add 1/2 the flour mixture and beat until well combined.
• Add 1/3 cup of milk and coffee powder and beat well.
• Now add the remaining flour mixture and incorporate.
• Add the remaining milk and beat to form a smooth batter.
• Finally add vinegar and beat well.
• Grease and dust two 7" cake tins and divide the batter between those two.
• Bake in the preheated oven for 35 - 40 minutes or until a tooth pick inserted comes out clean.
• Transfer cake to wire rack and let it sit for 5 minutes.
• Loosen the cake with a knife and flip it on to the wire rack.
• Remove the paper and allow it to cool completely.
• Wrap in two or three layers of cling wrap and refrigerate for 3-4 hours.

For The Syrup

• Boil together sugar and water.
• Cool it down and pour it into a spray bottle or sauce bottle. Keep it refrigerated and use when necessary.

For The Decoration

• Trim the top of the chilled cake with a bread knife.
• Drizzle the sugar syrup of top of the cake. Set aside.
• Repeat it for the next cake also.
• On a cake board, apply some ganache and place one cake on top.
• Top it with more ganache and spread it evenly with a spatula.
• Place the other cake on top and crumb coat the cake with ganache.
• Then add generous amounts of the ganache and using a spatula frost the cake evenly.
• Use a dough scraper to level the sides.
• Once the frosting is done, place it in a cool place for 3-4 hours or until firm.
• Now MW the remaining ganache until it becomes slightly loose. You can also heat it in a double boiler.
• Make sure that the ganache is not warm but at room temperature.
• Fill a piping bag with the ganache.
• Snip off the end and pipe the drip effect on the sides of the cake.
• Once done, fill the top of the cake with the soft ganache and spread with spatula.
• Fill the top of the cake with generous amounts of chocolate bars and wafer rolls.

Notes

P.S :
Do not refrigerate the cake as it will result in condensation. Leaving the cake over night at room temperature helps in firming up the ganache. Or you can also keep it in A/C room.