Chocolate Strawberry Drip Cake

Ingredients

For the Chocolate Cake:

2 cups (250g) all-purpose flour

3/4 cup (75g) unsweetened cocoa powder

2 tsp baking powder

1 ½ tsp baking soda

1/2 tsp salt

1 ¾ cups (350g) sugar

1 cup (240ml) buttermilk

1/2 cup (120ml) vegetable oil

2 large eggs

2 tsp vanilla extract

1 cup (240ml) hot coffee or water

For the Chocolate Whipped Cream Filling:

2 cups (480ml) heavy cream

1/2 cup (60g) powdered sugar

1/4 cup (25g) unsweetened cocoa powder

1 tsp vanilla extract

For the Chocolate Ganache Drip:

1 cup (175g) semi-sweet chocolate chips

3/4 cup (180ml) heavy cream

Extras:

2 cups fresh strawberries, halved

Chocolate chunks or bars (for topping)

Extra chocolate chips (for topping)

Instructions

1. Bake the Cake:

Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.

In a large bowl, whisk together dry ingredients.

Add wet ingredients (except coffee), beat until combined.

Stir in hot coffee slowly until smooth (batter will be thin).

Pour evenly into pans and bake for 25–30 minutes.

Cool completely before assembling.

2. Make Chocolate Whipped Filling:

Beat heavy cream, cocoa powder, powdered sugar, and vanilla until stiff peaks form. Chill until ready.

3. Ganache Drip:

Heat cream until just simmering, pour over chocolate chips. Let sit 1 min, then stir until smooth. Let cool slightly before dripping.

4. Assemble the Cake:

Layer chocolate cake with whipped filling and sliced strawberries between each layer.

Spread remaining filling around edges for a “naked cake” look.

5. Add Ganache & Toppings:

Pour ganache gently over the top, letting it drip down.

Decorate with strawberries, chocolate bars, and chips.