Go Back

Eggless Ultimate Choco Drip Cake Recipe

Print Recipe Pin Recipe

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.