Chocolate and Peanut Butter Drip Cake


Chocolate cake always brings us back to that scene in Matilda where poor Bruce Bogtrotter was made to eat an entire one in front of all his classmates and although that scene may have been a little traumatising, that was the type of chocolate cake that everyone went crazy for. In any case, cake is one of those desserts that goes through dozens of transformations and comes in so many beautiful shapes, colours, textures and sizes.

The drip style cake has been on trend for forever and how can you resist when it just looks so delectable! It can look a bit daunting, but it's actually not too difficult to achieve if you follow a technique that works for you. The ganache should be a little warm so that it's still runny enough to drip for starters. We have a couple of preferred techniques when it comes to creating the drip effect. You can pour it all into a piping bag and cut the tip off to pipe around the edges or if you don't have a piping bag, pouring it on the edges carefully with a tablespoon does the trick too!

Another suggestion is to ALWAYS use oil rather than butter if you really want a moist, fudgy style chocolate cake. Butter tends to create a more dense style of cake. Adding coffee powder also really brings out that bold chocolate taste. You won't taste the coffee at all - trust us!

The type of buttercream is also personal preference. We tend to use the swiss meringue style as it has a smoother texture and isn't as sickly sweet as it doesn't incorporate icing sugar. 


Chocolate Cake
2 cups plain flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1.5 tsp baking soda
1 tsp salt
1 tsp coffee powder
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

Peanut Butter Frosting
1/2 cup water
1 cup sugar
2 egg yolks
1 egg
325g cold butter, cut into small cubes
175g peanut butter
1/2 tsp salt
1 tsp vanilla extract

Chocolate Ganache
1/2 cup dark chocolate chips
1/2 cup thickened cream

2 Kinder Bueno bars
Chocolate mini Flake bars
White chocolate shards

*But really, the world is your
oyster. Be creative and play
around with your favourite


1. Preheat oven to 175°C.
2. To make the chocolate cake, sift the flour, sugar cocoa powder, baking powder, baking soda, salt and coffee powder and combine.
3. Create a small well in the middle of the bowl and add the buttermilk, oil, eggs and vanilla extract.
4. Mix all ingredients on medium speed until well combined.
5. Gradually add cup of boiling water while whisking until the mixture comes together and pour into two 7-8 inch greased and lightly floured springform tins. Ensure level of mixture is even in both tins.
6. Bake for 35-40 minutes or until a skewer inserted into the center comes out clean (time can vary between ovens, so just keep an eye on it)! Allow cakes to cool for at least 10 minutes before transferring to a cooling rack.
7. To make the peanut butter frosting, whip the eggs on high speed until it becomes thick and pale in colour.
8. Pour the water and sugar in a saucepan and heat on a medium heat setting until it reaches 113°C on a candy thermometer. This takes around 6-8 minutes. 
9. Gradually pour the syrup into the egg mixture and beat on medium speed until mixture is cool to touch.
10. Add a couple of cubes of butter at a time as you continue to beat the mixture. Keep beating until the consistency is smooth and creamy.
11. Add the peanut butter and salt. Beat until combined.
12. Slice the tops of your cakes so that they have a flat surface.
13. Add a little bit of frosting onto the base of your cake stand. This will allow the cake to stay put while you ice it.
14. Place one of the cakes on your stand, add a generous amount of frosting on the top and spread until it reaches the edge. Place second cake on top and repeat process until entire cake is iced. 
16. To make the ganache, heat the cream in a saucepan just before it starts to simmer and pour onto the dark chocolate chips in a bowl. Allow the chocolate to melt and mix thoroughly.
17. Allow ganache to cool just slightly and using a spoon or a piping bag, pour it gently around the edges to create the drip effect then cover the top with remaining ganache.
18. Add your toppings! Creating height and levels allows for a pretty looking cake.