Chocolate Drip Cake

Step 1

Preheat oven to 350°F. Grease two 9-inch round cake pans. Prepare the chocolate cake mix with the 3 eggs, 1/2 cup oil, and 1 cup water as directed on the box.

Step 2

Divide batter evenly between the pans. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 3

Once cakes are cool, place one layer on a serving plate. Spread about 1 cup of the white frosting over the top. Place the second layer on top and frost the entire cake with the remaining 1 cup of frosting, smoothing the sides and top.

Step 4

In a small saucepan, heat the 1/2 cup heavy cream over medium until it just begins to simmer, about 2-3 minutes. Remove from heat and add the 1 cup chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.

Step 5

Let the ganache cool for 5-10 minutes, stirring occasionally, until it thickens slightly but is still pourable. Test by dripping a spoonful back into the bowl—it should form a ribbon that disappears quickly.

Step 6

Pour the ganache over the center of the cake, then use a spatula to gently push it toward the edges so it drips down the sides. Work quickly before it sets.

Step 7

Sprinkle the 1/4 cup chocolate shavings over the top of the cake. Let the ganache set for 10 minutes before slicing and serving.