Ingredients

For the cake (chocolate sponge):

• 200 g all-purpose flour

• 60 g cocoa powder

• 1 ½ tsp baking powder

• ½ tsp baking soda

• 200 g sugar

• 2 large eggs

• 120 ml vegetable oil (or melted butter)

• 200 ml buttermilk (or milk + 1 tsp vinegar)

• 1 tsp vanilla extract

• Pinch of salt

For the frosting:

• 250 g dark chocolate, chopped

• 250 ml heavy cream

• 200 g butter, softened

• 250 g powdered sugar

For the drip ganache:

• 150 g dark chocolate

• 150 ml heavy cream

Decoration:

• Assorted chocolate truffles (white, milk, and dark)

• Ferrero Rocher, Raffaello, or homemade pralines

• Fresh berries (raspberries, strawberries)

• Chocolate bars, curls, and sprinkles

• Fresh mint leaves

---

Instructions

1. Bake the chocolate sponge

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

2. Mix flour, cocoa, baking powder, baking soda, and salt.

3. In another bowl, beat eggs and sugar until fluffy. Add oil, buttermilk, and vanilla.

4. Combine wet and dry ingredients, mix until smooth.

5. Divide batter between pans and bake for 25–30 minutes, until a toothpick comes out clean. Let cool completely.

2. Make the frosting

1. Heat cream until warm (not boiling), pour over chopped chocolate. Stir until smooth.

2. Let cool slightly, then whip with butter and powdered sugar until creamy.

3. Assemble the cake

1. Level cakes, then layer them with chocolate frosting.

2. Frost the outside smoothly with remaining frosting. Chill 30 minutes.

4. Make drip ganache

1. Heat cream and pour over chopped chocolate. Stir until silky.

2. Let cool slightly, then drip along cake edges with a spoon or piping bag.

5. Decorate

1. Place assorted truffles and pralines on top.

2. Add berries, mint leaves, chocolate bars, and curls.

3. Finish with a dusting of cocoa or gold sprinkles for a luxury effect.

---

✨ The result: a show-stopping chocolate drip cake, rich and elegant, perfect for birthdays, anniversaries, or any chocolate lover’s dream celebration.