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–+ servings
A slice removed from a decadent Black and Gold Drip Cake showing dark chocolate layers and peanut butter filling.

Black and Gold Drip Cake

Create a stunning black and gold drip cake for your next celebration. This recipe guides you through making moist black cocoa cake layers, rich dark chocolate buttercream, and a glossy chocolate ganache drip.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 people
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Black Cocoa Cake Layers
  • 2 cups all-purpose flour 260g
  • 2 cups granulated sugar 400g
  • 3/4 cup black cocoa powder 75g
  • 2 tsp baking powder 8g
  • 1 1/2 tsp baking soda 9g
  • 1 tsp fine salt 6g
  • 1 cup warm water 240g
  • 1 cup buttermilk room temperature, 240g
  • 1/2 cup vegetable or canola oil 110g
  • 2 large eggs room temperature, 112g
  • 2 tsp vanilla extract or vanilla bean paste 8g
Black Dark Chocolate Buttercream Frosting
  • 2 cups unsalted butter room temperature, 454g
  • 1 cup black cocoa powder 100g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 1/2 tsp fine salt 3g
  • 4 cups powdered sugar 500g
  • 1/2 cup heavy whipping cream room temperature, 120g
  • 1 cup semi-sweet chocolate chips melted and cooled, 180g
Black Chocolate Drip
  • 1/2 cup semi-sweet chocolate chips 95g
  • 1/3 cup heavy whipping cream room temperature, 80g
  • 1 squirt black gel food coloring

Equipment

  • 8-inch cake pans
  • Spinning cake stand
  • 10-inch greaseproof cake board
  • Large offset spatula
  • Bench scraper
  • Electric hand mixer or stand mixer
  • Small piping bag
  • Open star frosting tip

Method
 

  1. Preheat your oven to 350 F/ 175 C. Prepare three 8-inch cake pans by lining and greasing them.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups sugar, 3/4 cup black cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
  3. In a separate large bowl, combine 1 cup warm water, 1 cup buttermilk, 1/2 cup oil, 2 eggs, and 2 tsp vanilla extract. Stir to combine.
  4. Pour the dry ingredients into the wet ingredients and mix by hand until fully incorporated. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans. Bake for 24-27 minutes. Use a kitchen scale to ensure even batter distribution for uniform cake layers.
  6. Let the cake layers cool in the pans for 10 minutes. Loosen the edges with an offset spatula and invert them onto wire racks to cool completely.
  7. Once cooled, level the top of each cake layer with a serrated knife. Wrap and freeze layers if making in advance.
  8. For the buttercream, beat 2 cups of butter on medium speed for 30 seconds until smooth.
  9. Add 1 cup sifted black cocoa, 1 tsp vanilla extract, and 1/2 tsp salt. Mix on low speed until incorporated.
  10. Slowly mix in 4 cups powdered sugar and 1/2 cup heavy cream on low speed until combined.
  11. Mix in 1 cup cooled, melted semi-sweet chocolate on low speed until the desired consistency is reached.
  12. For a deeper black color, add black gel food coloring. Cover the frosting with plastic wrap to prevent crusting.
  13. For the drip, place 1/2 cup semi-sweet chocolate chips in a heatproof bowl.
  14. Heat 1/3 cup heavy cream in the microwave for 45 seconds to 1 minute until steaming. Alternatively, heat on the stovetop until simmering.
  15. Pour the hot cream over the chocolate chips. Let sit for 1-2 minutes.
  16. Add black gel food coloring and stir slowly until the mixture is smooth and combined.
  17. Let the ganache cool for about 10 minutes until slightly warm to the touch.
  18. Stack and frost the cake layers on a cake board, using a dab of frosting to secure the first layer.
  19. Apply an even layer of buttercream between each cake layer with a large offset spatula.
  20. Spread a thin coat of frosting around the entire cake to cover the layers. Smooth with a bench scraper.
  21. Chill the cake in the fridge for 30 minutes or freezer for 10 minutes until the frosting is firm.
  22. Apply a second, thicker layer of frosting and smooth with a bench scraper.
  23. Chill the cake again for 20 minutes in the fridge or 10 minutes in the freezer until the buttercream is firm.
  24. Test the ganache consistency. Gently warm it in the microwave for a few seconds if needed.
  25. Add the drips to the chilled cake using a squirt bottle or spoon.
  26. Decorate the top of the cake with piped buttercream swirls using an open star tip. Add gold and black sprinkles around the base and paint the swirls with edible gold paint or a mixture of gold luster dust and clear liquor.

Notes

This recipe is designed to be gluten-free, making it suitable for those with celiac disease. The black cocoa powder provides a deep, dark color and rich flavor. For the drip, ensure the ganache is the right consistency – not too hot or too cold – for clean drips. Experiment with edible gold paint or luster dust for a glamorous finish.

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