Fluffy and moist chocolate cake filled with creamy chocolate ganache, frosted with whipped chocolate ganache and topped with a chocolate drip.


chocolate Cake

AP flour unsweetened cocoa powder baking powder fine sea salt unsalted butter granulated sugar vegetable oil eggs vanilla extract sour cream milk


dark chocolate heavy cream

CHOcolate drip

dark chocolate heavy cream

STEP 1: For the cake, whisk flour, cocoa powder, baking powder and salt. Set aside. Beat butter and sugar, then add oil and beat for 2 min.

STEP 2: Beat in eggs, one at a time. Add vanilla and sour cream and mix until combined. Add 1/2 of flour mixture, mix and stream in milk.

STEP 3: Add other 1/2 of flour mixture and mix. Pour batter in prepared pans, bake at 350F for 30 min then allow to cool.

STEP 4: For ganache, heat cream until it comes to a simmer, then pour over chocolate and cover for 5 min. Then stir until smooth.

STEP 5: Cover and allow it to cool completely, then split in half. Whisk half of ganache until it has lightened in color.

STEP 6: To assemble, pipe a border of whipped ganache around the edge of 1st layer. Fill center with half of the ganache.

STEP 7: Repeat with 2nd layer, then top with the last layer. Frost the outside with whipped ganache, then refrigerate the cake.

STEP 8: For chocolate drip, make more ganache, allow to cool, then pour on top of chilled cake and spread it out so it drips off the edge.

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