Spoil yourself or a friend with this delicious indulgent Mocha Drip Cake. A showstopper of a cake. Layers of coffee and chocolate flavoured cake, covered in coffee buttercream and topped with a rich chocolate ganache.
Mocha Drip Cake
- Easy Entertaining
I have been looking for an excuse to make an indulgent drip cake and with Easter just around the corner now is as good a time as any. Don’t be put off by the long list of ingredients or steps. There is nothing too arduous or difficult here and anyone with some baking experience will be able to tackle this.
I have used three layers of cake to give the cake height. As I do a lot of baking I had three tins and was able to make them all at one time. Don’t worry if you do not. For the best results, the recipes is easily divided into thirds, so make the cake in two batches and bake two layers followed by the third. If you make the mixture all in one go you may find the third layer doesn’t rise as well as the baking powder will be active while the mixture is standing before baking, so it is worth extra effort. There’s no need to wash the mixing bowl between batches so at least there isn’t extra washing up!
I’ve seen some drip cakes where the butter icing around the sides of the cake is perfectly smooth and flawless but to me, this seems rather at odds with the casualness of the drip, so that has not been my focus and I am sure you will agree it still looks amazing.
This is the only bit I found a little tricky as my ganache which forms the drip was a little too thick to begin with and didn’t want to drip! It was a little too cool, so some gentle heating did the trick but take care not to make it too hot or it will melt the buttercream. As the quantities are quite small I heated the cream in a jug in the microwave before adding the chocolate and stirring to make the ganache, but you can do it in a saucepan. By using a jug I was able to control the pour onto the cake and did the edges, coaxing the ganache to drip down the side first then poured the rest into the middle to cover the top of the cake.
Decorating the Cake
I decided to make some wacky shards of chocolate to top the cake. I used white, milk and plain tempered chocolate and marbled them together and think its looks rather effective and was quite easy to do. I left the chocolate to set at room temperature then just before it had fully hardened, I marked it into shards with a knife before popping in the fridge to harden completely. But you could just break it into chunks. If you don’t want to go to the hassle of making your own chocolate shards you could buy a selection of chocolate goodies and use these instead to decorate the top.
As it almost Easter I decided to pimp the finished cake with some chocolate Easter eggs and bunnies. Over the top? Possibly but fun you have to admit.
A decadent mocha flavoured cake with coffee icing and a rich chocolate ganache glaze. This cake is a real showstopper.
- 150 g plain (dark)chocolate
- 3 tbsp espresso coffee powder
- 375 g butter softened
- 375 g caster sugar
- 6 eggs
- 375 g plain flour
- 1½ tsp baking powder
- 400 g butter softened
- 800 g icing sugar
- 2 tbsp espresso coffee powder
- 75 g plain (dark) chocolate
- 75 g milk chocolate
- 75 g white chocolate
- 100 ml double cream
- 75 g plain (dark) chocolate chopped
Preheat the oven to 170℃ (150℃ fan)/325°F/gas mark 3. Grease and line the base of three 20cm (8in) cake tins.
Melt the chocolate in a bowl over a pan of hot water. Remove from the heat and allow to cool. Place the coffee in a measuring jug and add 150ml (⅔ cup) of boiling water, stir until dissolved and allow to cool.
Beat the butter and sugar together until light and fluffy. add the eggs one at a time and beat well after each addition. Add a tablespoon of the flour if the mixture starts to curdle.
Beat in the melted chocolate. Sift the flour and baking powder into the bowl and fold in. Finally, add the cold coffee and mix well.
Divide equally between the three tins and level the top. Bake for 30-40 minutes or until springy to the touch. Allow to cool in the tins for a few minutes before turning out onto a wire rack to cool completely.
Dissolve the coffee in 4 tbsp of boiling water. Beat the butter until softened then beat in the icing sugar until light and fluffy, Beat in the coffee until well combined.
Melt each of the chocolates in a sperate bowl over a pan of hot water, and allow to cool.
Line a baking sheet with parchment and place spoonfuls of the different chocolates in a random pattern onto the parchment. Use a knife to swirl the chocolates together to give a marbled effect.
Tap the trap a few times on the work surface to remove any air bubbles and help spread the chocolate thinly. Pop into the refrigerator and allow to set marking into shards just before the chocolate fully hardens
Use about half the buttercream to sandwich the three layers of cake together and place on a serving plate.
Spread the remaining buttercream over the top and sides of the cake and pop into the refrigerator to chill for about 10 minutes.
Meanwhile, heat the cream until almost simmering the remove from the heat. Add the chopped chocolate and stir to form a smooth ganache.
Spread the ganache over the top of the cake and coax it towards the edge so that it begins to run in drips down the side of the cake. Chill for another 10 minutes.
Break the marbled chocolate into shards and use to decorate the cake pushing into the ganache and buttercream.
Nutrition information is approximate and is meant as a guideline only.