8 oz (225g) semi-sweet or bittersweet chocolate, chopped
1 cup (240ml) heavy cream
2 tablespoons unsalted butter (optional, for shine)
Optional for Decoration:
Additional chocolate chips
Sprinkles
Whipped cream or frosting
Equipment:
2 or 3 8-inch round cake pans or a 9×13-inch baking dish
Mixing bowls
Hand or stand mixer
Spatula
Cooling racks
Piping bag or spoon for ganache
Instructions
1. Prepare the Cake
Preheat oven to 350°F (175°C). Grease and flour your cake pans or line with parchment paper.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs and vanilla: One at a time, beat in eggs, then vanilla until combined.
Alternate adding dry and wet: With mixer on low, add flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
Fold in chocolate chips: Gently fold in chocolate chips.
2. Bake
Divide batter evenly among prepared pans.
Bake for 25-30 minutes (for 8-inch rounds) or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
3. Make the Ganache
Heat cream: In a small saucepan, bring heavy cream to a simmer (not boil).
Pour over chocolate: Place chopped chocolate in a heatproof bowl. Pour hot cream over chocolate and let sit for 2-3 minutes.
Stir until smooth: Gently whisk until ganache is glossy and smooth. Add butter if using, and stir until melted and shiny.
Cool slightly: Let ganache cool to thickened but still pourable consistency.
4. Assemble the Cake
If layered, level the cake layers with a knife or cake leveler.
Spread a layer of ganache or frosting between layers if stacking.
Cover the top and sides with remaining ganache for a smooth finish or a rustic look.
Chill briefly if needed to set.
5. Create the Ganache Drip
Pour ganache: Use a spoon or piping bag to create drips along the edges of the cake, allowing ganache to gently flow down.
Fill the center with remaining ganache, smoothing with an offset spatula.
Decorate as desired with extra chocolate chips, sprinkles, or other decorations.
6. Serve
Let the ganache set at room temperature for about 30 minutes before slicing.
Enjoy your decadent Chocolate Chip Cake with Ganache Drip!
Tips for Success
Use high-quality chocolate for the ganache for the best flavor and shine.
For a thicker ganache drip, let it cool slightly before applying.
Chill the cake after applying ganache drips to help set the finish.
Decorate with additional toppings to make it festive or personalized.
