Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Dripping Chocolaty Chocolate Cake

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Delectable Dripping Chocolaty Chocolate Cake with 6 different types of chocolate and ganache. Sugar overload, but delicious

Ingredients – this recipe is for one layer, I made two layers so I doubled the recipe

  • 1 cup All-Purpose Flour 
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 6 tbsp Unsweetened Cocoa Powder 
  • ¾ cup Granulated Sugar  
  • ½ cup Vegetable oil ( I used sunflower oil)
  • ¼ cup Hot Coffee (1 tsp of coffee in ¼ cup hot water)
  • ¼ cup Milk
  • ¼ cup Plain yogurt
  • 1 tsp Vanilla essence

Assorted chocolates:

I used Kit Kat chunky, All-Stars, Bar One, Snickers, Whispers, and Lunch Bar.
1 x straw that will but cut into 4 equal pieces.
Popping candy – optional.
Gold dust – optional.

Chocolate Icing

  • 200 gm Unsalted Butter, room temp
  • 2/3 cup Cocoa powder
  • 200g Icing sugar
  • 4 -6 tsp Hot water

Chocolate ganache icing

  • 2 slabs plain Cadbury chocolate
  • 1 cup whipping cream milk.
Dripping Chocolaty Chocolate Cake


  1. In a large bowl sift together the all-purpose flour, baking soda, baking powder, cocoa powder, and sugar.
  2. Make a well, add all the wet ingredients one by one.
  3. Mix well, till everything is combined
  4. Pour the batter into a greased tin and bake in a preheated oven at 180 degrees for 20- 25 minutes or until the cake tester comes out clean.
  5. Transfer the cake onto a wire rack to cool.
  6. Pour some ganache onto the top of the cake and using the back of our spoon make waves and gentle work the ganache towards the edges of the cake and allow it to drip over the side.
  7. I found that as they were dripping over the side I needed to add a little more ganache to the top of that drop so that it could run longer down the side of the cake.
  8. Then take your chocolates and cut off a piece from the bottom so that you have exposed some of the soft insides.
  9. Take your straws and cut them roughly into 4 pieces.
  10. Take a piece and stick it into the soft part of the chocolate push it nice and deep so that the chocolate is secure and then take the exposed part of the straw that is sticking out from the bottom of the chocolate and stick that part into the cake.
  11. This prevents the chocolate from falling over onto the cake.
  12. Once all the chocolates are on, you can then sprinkle popping candy pieces around the edges and gold dust over the top, but this is optional.

Prepared, tried, and tested by:  Bobby Swanson‎

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment