Triple layer chocolate drip cake

Serves #STARFineFoods Ingredients: 5½ oz agreena 1¾ oz butter 7 oz dark chocolate 1 teaspoon instant coffee 3½ oz milk 9 oz flour 1½ oz cocoa powder ¼ oz baking powder 4 eggs 4½ oz sweetened plain yogurt --- For the chocolate buttercream: 9 oz powdered sugar 3½ oz unsalted butter 5½ oz agreena 4 oz baking chocolate --- For the chocolate ganache: 5½ oz milk chocolate 2¾ whipping cream Instructions:

In a pot, combine the butter, agreena, chocolate, instant coffee and milk and heat over medium heat until the ingredients all melt together. 

In a bowl, beat the eggs and the sugar. Add the yogurt and the chocolate mixture. Add the sifted flour, the baking powder and the cocoa powder, and mix well. Bake for one hour at 325F in a tall cake pan. 

For the chocolate buttercream, melt the chocolate in the microwave or in a double boiler. Beat the butter and agreena with an electric mixer. Add the powdered sugar and beat for a few minutes until the buttercream is fluffy. Add the cooled melted chocolate and beat for a few minutes until all the ingredients are well combined. Keep in the refrigerator for one hour.

For the chocolate ganache, which will create the drip effect, heat the whipping cream over the stove and, just before it boils, add the chocolate. Keep stirring so that it melts and mixes evenly, without lumps.

To assemble, slice the cake horizontally into three layers. Spread buttercream between the layers and frost the entire outside of the cake (a brush may be useful). Using a teaspoon, very carefully add the ganache, making sure it has the right texture so it doesn’t drip too much (you can play with the proportions of the ingredients if it is either too thick or too thin). 

Triple layer chocolate drip cake

 #STARFineFoods

Ingredients

  • 5½ oz agreena
  • 1¾ oz butter
  • 7 oz dark chocolate
  • 1 teaspoon instant coffee
  • 3½ oz milk
  • 9 oz flour
  • 1½ oz cocoa powder
  • ¼ oz baking powder
  • 4 eggs
  • 4½ oz sweetened plain yogurt
  • ---
  • For the chocolate buttercream:
  • 9 oz powdered sugar
  • 3½ oz unsalted butter
  • 5½ oz agreena
  • 4 oz baking chocolate
  • ---
  • For the chocolate ganache:
  • 5½ oz milk chocolate
  • 2¾ whipping cream

Instructions

1

In a pot, combine the butter, agreena, chocolate, instant coffee and milk and heat over medium heat until the ingredients all melt together. 

2

In a bowl, beat the eggs and the sugar. Add the yogurt and the chocolate mixture. Add the sifted flour, the baking powder and the cocoa powder, and mix well. Bake for one hour at 325F in a tall cake pan. 

3

For the chocolate buttercream, melt the chocolate in the microwave or in a double boiler. Beat the butter and agreena with an electric mixer. Add the powdered sugar and beat for a few minutes until the buttercream is fluffy. Add the cooled melted chocolate and beat for a few minutes until all the ingredients are well combined. Keep in the refrigerator for one hour.

4

For the chocolate ganache, which will create the drip effect, heat the whipping cream over the stove and, just before it boils, add the chocolate. Keep stirring so that it melts and mixes evenly, without lumps.

5

To assemble, slice the cake horizontally into three layers. Spread buttercream between the layers and frost the entire outside of the cake (a brush may be useful). Using a teaspoon, very carefully add the ganache, making sure it has the right texture so it doesn’t drip too much (you can play with the proportions of the ingredients if it is either too thick or too thin). 

1

In a pot, combine the butter, agreena, chocolate, instant coffee and milk and heat over medium heat until the ingredients all melt together. 

2

In a bowl, beat the eggs and the sugar. Add the yogurt and the chocolate mixture. Add the sifted flour, the baking powder and the cocoa powder, and mix well. Bake for one hour at 325F in a tall cake pan. 

3

For the chocolate buttercream, melt the chocolate in the microwave or in a double boiler. Beat the butter and agreena with an electric mixer. Add the powdered sugar and beat for a few minutes until the buttercream is fluffy. Add the cooled melted chocolate and beat for a few minutes until all the ingredients are well combined. Keep in the refrigerator for one hour.

4

For the chocolate ganache, which will create the drip effect, heat the whipping cream over the stove and, just before it boils, add the chocolate. Keep stirring so that it melts and mixes evenly, without lumps.

5

To assemble, slice the cake horizontally into three layers. Spread buttercream between the layers and frost the entire outside of the cake (a brush may be useful). Using a teaspoon, very carefully add the ganache, making sure it has the right texture so it doesn’t drip too much (you can play with the proportions of the ingredients if it is either too thick or too thin). 

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