Chocolate Birthday Drip Cake

Whether you prefer a chocolate ganache or colored cake drip, you just can't go wrong with a Chocolate Birthday Drip Cake! Perfect for anyone!

Prep Time30

Cook Time35

Decorating time30

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: Birthday Cakes for her, Birthday Cakes for him, Birthday Drip Cake, Chocolate Birthday Cake, Chocolate Birthday Drip Cake, Easy Drip Cake

Servings: servings

Calories: 765kcal

Author: Sarah H

6 ounces semisweet chocolate chips (1 cup)
6 ounces heavy whipping cream (3/4 cup; my favorite brand is very thick; you may need a bit less depending on the thickness of your cream)

Preheat an oven to 350℉ (180℃). Grease 3 8-inch cake pans with baker's floured spray and/or line pans with parchment rounds.
Mix together dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) in the bowl of a stand mixer with a paddle (or hand mixer or whisk) until well combined. Add in bits of softened butter, mixing until no lumps of butter are visible and the mixture looks crumbly.
Whisk together eggs, buttermilk, and vanilla. Add to dry ingredients and mix until no dry ingredients are visible. Scrape down the bowl and beat for another 20 seconds.
Fill the three pans evenly - I find a kitchen scale helpful for this part, and each of mine weighed out to about 550g. Bake for 30-35 min or until a toothpick inserted comes out clean. Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans, and cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with cocoa powder and milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Once your cakes are cool, level them (if needed). This can be done with a cake leveler or a large serrated knife and a ruler.
Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and add your next layer on top. Repeat the process with your remaining cake layers - I like to flip my top layer upside down to make smoothing the top edge easier.
Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting.

Meanwhile, make your ganache. Combine chocolate chips and heavy whipping cream in a microwave-safe bowl and microwave on half power in 30-second intervals, stirring in between until smooth.
Allow to cool to a moderate temperature – it should feel slightly warm and still be fairly liquid. Transfer ganache to a squeeze bottle or piping bag. A spoon will work; you'll just have a a little less control over the drips.
Slowly drizzle ganache around the upper edge of your cake, pausing every inch or so to let more fall in a drip down the side of the cake. Return cake to the fridge or freezer to set the drips.

Finish decorating however you’d like! I’m a huge fan of frosting swirls and cake toppers - with sprinkles occasionally thrown in for good measure. ;)
And you're done! Step back and congratulate yourself on your amazing cake - and cut in and enjoy!

(Please note nutrition information is an estimate and may not be exactly accurate.)

Serving: 1slice (1/16th cake) | Calories: 765kcal | Carbohydrates: 102g | Protein: 8g | Fat: 38g