The Ultimate Chocolate Drip Cake
This cake is three layers of deliciously chocolatey chocolate cake, a smooth chocolate buttercream and is decorated with a dark chocolate drip and of course some chocolate sprinkles.
Servings: 14 servings
Ingredients
For the Cake
- 425 g Light Brown Sugar
- 425 g Unsalted Butter or Stork
- 425 g Self-Raising Flour
- 8 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 75 g Cocoa Powder
For the Buttercream
- 1 kg Icing Sugar
- 500 g Unsalted Butter
- 1 tsp Vanilla Extract
- 50 g Cocoa Powder
- 100 ml Evaporated Milk
For the Decoration
- 150 g Dark Chocolate
- 100 ml Double Cream
- Chocolate for Decoration. I used Ferraro Rochers.
Instructions
To Make The Cake
- Preheat the oven to 170C (150C Fan). Line three 8 ”cake tins with greaseproof paper and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, vanilla extract, baking powder and cocoa powder. Whisk until all combined.
- Pour the mixture into the individual cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- I leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make The Buttercream
- Once your cakes have cooled make the chocolate buttercream.
- In a bowl mix together the icing sugar, butter, vanilla and cocoa powderuntil combined. The mixture will be quite thick
- Add the evaporated milk 10ml at a time mixing in between until yourbuttercream has reached the desired consistency. You might not need all theevaporated milk so don’t worry if you don’t use it all
- Put your buttercream into a piping bag with a large round nozzle and leave to one side.
To Decorate
- Place your first cake on your serving plate and pipe the buttercream on top. Smooth using a spatula, don’t worry is any of the buttercream splodges out the side. Repeat until your cake is stacked.
- Pipe the buttercream onto the top of the cake, again don’t worry if it goes over the edges.
- Using your cake smoother smooth around the sides of the cake. Don’t worry if you can see the cake through the buttercream, this is just the crumb coat. We will cover the cake soon.
- If there are any gaps, pipe buttercream into the gaps and then smooth again using your cake smoother.
- Once there are no gaps in your cake pop it into the fridge until the buttercream has hardened.
- Once the buttercream has hardened, pipe the remaining buttercream aroundthe sides of the cake
- Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl and we will use this for the swirls on top of the cake.
- Using a spatula smooth any buttercream into the top of the cake so you have nice sharp edges.
- Put the chocolate and cream into a heatproof bowl and put it into the microwave on 20-second bursts until the chocolate has completely melted. Stirring in between each burst in the microwave.
- Put the chocolate mixture into a piping bag and snip off the end of the piping bag.
- Using your chocolate ganache go around the edge of the cake and encourage it to drip. I do this by holding the piping bag or squeeze bottle ever so slightly away from the cake. If you have any leftover ganache pour it onto the top of the cake and smooth.
- Pop the cake into the fridge for half an hour to allow the ganache to set. If you don’t your buttercream will just slide off.
- Put your leftover buttercream into a piping bag and pipe swirls onto the top of the cake.
- Decorate with your chocolate decorations.