Salted Chocolate Drip Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This salted chocolate drip cake is my go to when I need something impressive but don't have hours to spend in the kitchen. The whole thing comes together in under an hour, and honestly, the beauty of it is how simple the actual baking process is. Rich cocoa powder, which is packed with antioxidants, gives you that deep chocolate flavor without breaking the bank. The real magic happens with that flaky sea salt melting into the glossy chocolate drip, creating this perfect balance of sweet and salty that keeps people coming back for more. It's become my favorite dessert to whip up for gatherings because it looks fancy but tastes even better.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsweetened cocoa powder
- 5 gbaking soda
- 10 gsalt(finely flaked)
- 150 gunsalted butter
- 3 nulllarge eggs
- 10 mLvanilla extract
- 200 gchocolate chips
- 20 gflaky sea salt
- 100 mLheavy cream
- 150 mLunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20x20cm square cake pan and line it with parchment paper.
Tip: Use a silicone spatula for easy cake release.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Tip: Aim for a smooth, lump-free mixture.
- 3
In a large mixing bowl, beat the butter until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition.
Tip: Use room temperature eggs for better emulsification.
- 4
With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the vanilla extract.
Tip: Stop the mixer occasionally to scrape down the sides.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Don't overmix!
- 7
Drizzle the melted chocolate on top of the cake in a zig-zag pattern.
Tip: Use a spatula to create a marbled effect.
- 8
Sprinkle flaky sea salt over the chocolate drizzle.
Tip: Add a touch of crunch and flavor.
- 9
Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Tip: Patience is key for a moist cake.
- 10
Once the cake is cool, drizzle with heavy cream and sprinkle with unsalted milk.
Tip: A dollop of cream and milk will enhance the cake's texture and flavor.
- 11
Cut the cake into 6 equal pieces and serve.
Tip: Slice when the cake is completely cool for the best texture.
- 12
Garnish with additional flaky sea salt, if desired.
Tip: Add a touch of drama and whimsy to your cake.
Recipe Variations
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