Dark Chocolate Drip Cake สไตล์เกาหลี ไส้ช็อกโกแลตกานาช 
Dark Chocolate Drip Cake Korean Style with Chocolate Ganache Filling
For Valentine's Day, I made this cake, my first pound cake ever. I combined several recipes until I found the perfect one. It's delicious, with a soft, moist cake and not-too-sweet whipped cream that pairs well with the ganache filling and the drip on top. I used all dark chocolate.
We used ganache in the middle layer to enhance the flavor instead of cream, and added some candy and crushed almonds for texture and to give the cake height for the drip to flow down. You can use whipped cream or strawberries instead. After that, spread chocolate whipped cream only on the outside for a nice color without being too rich, followed by a rich drip on top. It's very indulgent!
To simplify, choose either ganache or chocolate cream and use it for both the filling and decoration. Just increase the quantity.
The cake recipe is from Chef Noon, but with less sugar. Add more sugar if you like it sweeter. I made the ganache and drip to match the color I wanted.
It's not difficult. Give it a try!
Dark Chocolate Drip Cake Korean Style with Chocolate Ganache Filling
For Valentine's Day, I made this cake, my first pound cake ever. I combined several recipes until I found the perfect one. It's delicious, with a soft, moist cake and not-too-sweet whipped cream that pairs well with the ganache filling and the drip on top. I used all dark chocolate.
We used ganache in the middle layer to enhance the flavor instead of cream, and added some candy and crushed almonds for texture and to give the cake height for the drip to flow down. You can use whipped cream or strawberries instead. After that, spread chocolate whipped cream only on the outside for a nice color without being too rich, followed by a rich drip on top. It's very indulgent!
To simplify, choose either ganache or chocolate cream and use it for both the filling and decoration. Just increase the quantity.
The cake recipe is from Chef Noon, but with less sugar. Add more sugar if you like it sweeter. I made the ganache and drip to match the color I wanted.
It's not difficult. Give it a try!
Cooking Instructions
- 1
[Cake]
Mix the dry ingredients together. Add hot water and stir until dissolved.Add the wet ingredients one at a time, mixing with a whisk. Gradually mix until combined, then add the buttermilk, milk, and finally the cake flour.
- 2
Pour into a 1-pound mold. Bake at 320°F (160°C) for about 30 minutes. Use a toothpick to check if it's done. Once done, let it cool slightly, remove from the mold, and refrigerate before slicing. Trim the domed top and slice in half to create two even layers.
- 3
[Ganache]
Microwave the chocolate in 15-20 second intervals, stirring in between, until fully melted. Add the whipping cream and stir until combined. Then add the butter and stir until melted and smooth. It will thicken and become glossy, ready to use.
- 4
[Optional]
Choose your favorite candies, crush them into small pieces, and mix with the ganache. Spread between the cake layers.
- 5
[Chocolate Whipped Cream]
Warm the whipping cream slightly in the microwave. Add the chocolate and stir until fully melted. If not fully melted, microwave for another 10-15 seconds. Chill in a stainless steel bowl for 4+ hours or overnight, then whip until stiff peaks form. Spread on the outside of the cake. Chill to set before decorating.
- 6
[Chocolate for Drip]
Melt the chocolate in the microwave as before, then gradually add the whipping cream, stirring until combined. It should be runny enough to drip down the cake as shown in the video. Spoon onto the top of the cake and use a spatula to gently spread it around the edges.
- 7
[Decoration]
Decorate the cake with whipped cream, followed by chocolate or strawberries as desired. Keep it minimal for a Korean look. This is right after finishing.
- 8
Picture after refrigerating
- 9
Picture of the inside of the cake, showing the soft texture. We spread a thin layer of cream because that's how we like it at home. You can adjust to your preference.
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