Decadent calori rich yummy chocolate and caramel drip cake with buttercream

Drip cake

My boyfriends birthday is coming up Analiza. Can you teach me to make a cake? Of course I can. What kind of cake do you want? I do not know, but he wants caramel flavour. There are so many styles of cake to choose from. She wanted a cake that she could make later   without my help, so we went for a naked drip cake.

This cake is rich and heavy and I mean literally heavy, look at the ingredients and you will see that it weighs a few kilos.

Caramel cake

What do I need for the cake? I thought about it and decided that she needed for three 23 cm/9 inch diameter cake tins was:

12 room temperatured eggs
450 g sugar
450 g flour
1,5 tsp baking powder
melted butter for brushing your cake tin
some flour for dusting your cake tin

Bailys, milk or orange juice to moisten the cake

Grease 3 x deep, 23cm round cake tins and line bases with baking paper.

Sift flours and baking powder together three times to aerate.

Preheat oven to 180C.

Make this in one batch if you have a big enough mixing bowl or make three batches.

Use an electric mixer and beat eggs and sugar in a large bowl on medium-high speed until mixture is thick, pale and tripled in volume.

Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined.

Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes or until cakes have shrunk away from the sides slightly and when pricked with a pick it comes out dry.

Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.

When cooled cut each cake in two

Drip cake recipe

Chocolate frosting:
1 can condensed milk
200 g butter
300 g dark chocolate
1 egg

In a saucepan over medium heat, melt butter and chocolate and stir in condensed milk. Beat well while heating up the mixture on medium heat. Pull the sauce pan of the heat and let it cool for a bit.

Beat the egg and add to the warm mixture , whisk until the egg is incorporated and re heat the mixture until it gets thick and glossy

Chocolate caramel filling
1 can condensed milk
200 g butter
200 g milk chocolate

In a saucepan over medium heat, melt butter and chocolate and stir in condensed milk. Beat well while heating up the mixture on medium heat. Heat the mixture on medium to high heat and keep stirring until the mixture becomes thick.

Butter cream
500 g room temperatured butter
500 g icing sugar
1,5 tsp vanilla extract
0,5 dl chocolate caramel filling

Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.


Add the remaining icing sugar, vanilla extract and the chocolate caramel filling, beat the mixture until creamy and smooth.

Decorating cake

Chocolate covered popping candy
Edible luster
Dark chocolate

M'n ms

Moisten each cake halves with 2-3 tbsp Baileys, milk or juice.

Spread chocolate caramel filling on each halves except the top one, spread the buttercream evenly on each of the cake halves. Stack the cakes on top of each other and coat the cake evenly with the top layer of butter cream. Since this is a naked cake you want a thin layer of buttercream around the cake. Put the cake in the fridge for about 15 minutes before you put the last layer of frosting/chocolate glaze.


Spread the chocolate topping on the chilled cake and let it run down the top edge.

Decorate the cake with decoration you want.