Chocolate Drip Cake
A three-layer chocolate drip cake with chocolate sponges, chocolate buttercream frosting and more
Equipment
- 3 18 cm cake tins
- 1 Stand mixer or hand mixer
Ingredients
- 27 g Cocoa powder
- 200 g Self Raising Flour
- 1 tsp Baking Powder
- 175 g Caster Sugar
- 55 g Demerara Sugar
- 300 g Icing Sugar
- 70 g Plain Chocolate at least 70%
- 10 g Chocolate curls can be bought, or use a potato peeler to create
- 405 g Butter unsalted, room temperature
- 45 ml Milk
- 3 eggs medium
- 125 ml Double cream
Instructions
- Preheat oven to 180c / 160c fan gas mark 4Grease and line 3 x 18cm cake tins.Put the cocoa powder into a small bowl and add five tbsp of hot water and mix until smooth. In a separate large bowl beat together 200g of butter, 3 eggs ,the flour, baking powder and sugar. Stir in the cocoa mixture and add 3 tbsp of milk until you have a smooth batter.Divide the mixture equally between the three tins and bake for 20 – 23 minutes. Leave to cool completely in the tin on a wire rack. While the cakes are cooling, begin making the toffee sauce.
Toffee Sauce
- On a low heat, put 25g of butter and demerara sugar in a pan. Let the butter melt slightly, then add 55ml of double cream and stir continuously (take care with the hot sauce) When everything has combined and the sugar has dissolved, turn the heat up slightly, continuing to stir. Let the sauce bubble for one minute, or until it has thickened, then remove from the heat and stir for a few seconds. Pour the toffee sauce into a heatproof bowl and leave to cool.
Icing
- When the cakes and toffee sauce are cool, make the icing. Briefly beat 180g of butter then gradually add the icing sugar, mixing until pale and smooth. Give the cooled toffee sauce a stir and add it to the icing and beat until combined.
Assembling
- To assemble the cake, position one sponge centrally on a plate or cake board and evenly spread over 2-3 tbsp of buttercream. Sandwich the second sponge on top and repeat with the buttercream. Add the final sponge and use half the remaining icing to spread a thin layer around the sides and top of the cake (this is the crumb coat) Put the cake in the fridge to chill for about 15 minutes then recover with the remaining icing.
Ganache
- To make the chocolate ganache, break the chocolate into pieces and place into a small bowl over a simmering pan of water, being careful not to let the water touch the bowl. Add 70ml of double cream and stir until smooth and combined. Remove from the heat and take the bowl off the pan. Let the ganache cool for 5 minutes, stirring occasionally. If it cools too much it starts to be too firm to drip.
- Fill a piping bag with the ganache, remove the chilled cake from the fridge and pipe the ganache around the edge letting it drip down the sides. Pipe the remaining ganache over the top of the cake then decorate with the curls and chill once more for 45minutes to firm the ganache and icing
