Chocolate drip cake
Learn how to make the perfect chocolate drip cake. Chocolate sponge is slathered in chocolate buttercream and topped with a layer of glossy ganache
- Serves: 12 persons
- 200g unsalted butter, softened, plus extra for the tin
- 200g golden caster sugar
- 4tbsp cocoa powder
- 200g self-raising flour
- 1tsp baking powder
- 1-2 tbsp whole milk
- 200g unsalted butter, softened
- 400g icing sugar
- 4tbsp cocoa powder
- 100g dark chocolate, finely chopped
- 200ml double cream
Step 1Heat the oven to 180C/fan 160C/gas 4 and butter and line 2 x 20cm loose-bottomed cake tins. Put the butter and sugar into a bowl and use electric beaters to whisk until light and fluffy. Whisk in the eggs, one at a time, alternating with a tbsp of the cocoa powder between each addition. Tip in the flour and baking powder with a pinch of salt and whisk briefly to a smooth batter. If the batter is a little stiff, and fails to drop from a spoon, beat in 1-2 tbsp of milk. Scrape into the two cake tins and bake for 20-22 minutes or until risen and firm. Cool in the tins.
Step 2To make the buttercream, put the butter into a bowl and use electric beaters to whisk until really light and fluffy. Mix the icing sugar and cocoa powder together, then whisk into the butter a spoonful at a time until you have a light, fluffy buttercream. Add 1-2 tbsp of just-boiled water if it’s a little thick.
Step 3Put one of the sponges onto a cake plate or stand and spread with a thick layer of icing, then sandwich the other sponge on top. Ice the top of the sponge with another thick layer of icing, then use the remaining icing to cover the sides of the cake in an even layer. Chill the cake for 30 minutes.
Step 4Make the chocolate drip ganache by putting the chocolate into a bowl and pouring the cream into a small pan. Heat the cream until almost simmering before pouring it over the chocolate. Leave to sit for 1 minute, then stir to a smooth, thin ganache. Transfer to a squeezy bottle with a thin nozzle or a jug with a lip. Leave to cool slightly.
Step 5Remove the cake from the fridge and pour some of the glaze onto the top of the cake to cover. Use the lip of the jug or squeezy bottle to tease some of the ganache gently down the sides of the cake, to create drips. The ganache will set hard on the cold cake. Cut into slices to serve.