Drip Cake Recipe: A Delicious And Eye-Catching Dessert

Introduction

Ingredients

• 3 cups of all-purpose flour
• 2 cups of granulated sugar
• 1 cup of unsalted butter, softened
• 4 large eggs
• 1 cup of whole milk
• 1 tablespoon of vanilla extract
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of unsalted butter, softened
• 4 cups of powdered sugar
• 1/4 cup of heavy cream
• 1 teaspoon of vanilla extract
• 1 cup of chocolate chips
• 1/2 cup of heavy cream

Instructions

1. Preheat your oven to 350°F. Grease three 8-inch cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
6. Add in the vanilla extract and mix well.
7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cakes cool completely before removing them from the pans.
9. In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
10. Add in the heavy cream and vanilla extract and mix until smooth.
11. Place one cake layer on a cake stand or plate and spread a layer of frosting on top.
12. Repeat with the remaining cake layers and frosting, spreading it evenly between each layer.
13. Once the cake is fully frosted, place it in the refrigerator to chill for at least 30 minutes.
14. In a small saucepan, heat the heavy cream until just simmering.
15. Remove from heat and pour over the chocolate chips in a separate bowl.
16. Let the mixture sit for a few minutes before whisking until smooth.
17. Remove the cake from the refrigerator and pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
18. Decorate with your favorite toppings, such as fresh fruit, sprinkles, or edible flowers.
19. Refrigerate the cake until ready to serve.

Nutrition

• Calories: 725
• Total Fat: 39g
• Saturated Fat: 24g
• Cholesterol: 165mg
• Sodium: 142mg
• Total Carbohydrates: 89g
• Dietary Fiber: 1g
• Sugars: 68g
• Protein: 6g

Conclusion