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Perfect Graduation Cap Chocolate Drip Cake Easy Homemade Gold Glitter Recipe

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A quick and easy chocolate drip cake shaped like a graduation cap, decorated with edible homemade gold glitter for a festive celebration centerpiece.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) heavy cream
  • 8 oz (230g) semisweet chocolate chips
  • 2 tbsp unsalted butter, room temperature
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1/2 cup (43g) unsweetened cocoa powder
  • 3–4 tbsp heavy cream or whole milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • Edible gold glitter (homemade from superfine sugar and edible gold dust)
  • Black fondant or modeling chocolate (for graduation cap topper)
  • White fondant or royal icing (for tassel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Slowly add wet ingredients to dry ingredients, stirring gently until combined. Pour in boiling water and stir until smooth; batter will be thin.
  5. Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Make buttercream: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder. Add cream, vanilla, and salt. Beat until light and fluffy, adjusting consistency as needed.
  7. Assemble cake: Place one cake layer on serving plate, spread buttercream generously. Top with second layer and crumb coat entire cake. Refrigerate for 30 minutes.
  8. Prepare ganache: Heat heavy cream until simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Stir in butter for shine.
  9. Let ganache cool to about 90°F (32°C). Drip ganache slowly around cake edges and pour remaining over top, smoothing gently.
  10. Shape black fondant into a square cap and small circle for top button. Create tassel from white fondant or royal icing. Sprinkle edible gold glitter over slightly tacky ganache.
  11. Refrigerate cake for another 30 minutes to set ganache and decorations before serving.

Notes

Use room temperature ingredients for best results. Let ganache cool to proper temperature before dripping. If ganache is too thick, warm gently; if too thin, cool longer. Apply gold glitter when ganache is slightly tacky. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use plant-based milk and butter alternatives.

Nutrition

Keywords: graduation cake, chocolate drip cake, gold glitter cake, celebration cake, easy chocolate cake, homemade edible glitter

Find it online: https://dahliadishes.com/perfect-graduation-cap-chocolate-drip-cake-easy-homemade-gold-glitter-recipe/