Danny’s chocolate drip cake
Ingredients
Cake – for making 3 layers
338g unsalted butter, softened, plus extra for greasing
338g caster sugar, plus extra for sprinkling
6 free-range eggs
330g self raising flour
3 tsp baking powder
75g cocoa powder
For the buttercream filling and icing:
250g unsalted butter, softened to room temperature
500g icing sugar
2 tbsp milk
4oz dark chocolate
250g unsalted butter, softened to room temperature
500g icing sugar
2 tbsp milk
4oz dark chocolate
For the ganache
100g Dark chocolate 70%
1 tbsp vegetable oil
To decorate:
Chocolate bars - whatever you fancy! .....
Method
1. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter three loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
2. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)
3. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
4. Bake for 25 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Choose the cake with the best top, then layer the other cakes.
5. Make the buttercream by creaming the butter until pale and fluffy about 5 mins, add the icing sugar and milk, beat until completely incorporated. Melt the chocolate in a Bain Marie, and mix into the buttercream until smooth.
6. Remove the sponge layers from their tins and layer them up spreading buttercream between each layer. Thinly coat the sides of the cake and leave to set in the fridge for 1 hour.
7. Once firm apply a second coat of buttercream and smooth as much as possible. Place back in the fridge while you make the drip.
8. Place the chocolate in the microwave for 30 second bursts until melted, making sure to mix each time. Mix in the oil until combined. Remove the cake from the fridge and using a teaspoon, tease the chocolate over the edge of the cake until it forms a drip – continue all the way round before filling the centre and smoothing.
9. Decorate with whatever chocolate you fancy!
2. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)
3. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
4. Bake for 25 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Choose the cake with the best top, then layer the other cakes.
5. Make the buttercream by creaming the butter until pale and fluffy about 5 mins, add the icing sugar and milk, beat until completely incorporated. Melt the chocolate in a Bain Marie, and mix into the buttercream until smooth.
6. Remove the sponge layers from their tins and layer them up spreading buttercream between each layer. Thinly coat the sides of the cake and leave to set in the fridge for 1 hour.
7. Once firm apply a second coat of buttercream and smooth as much as possible. Place back in the fridge while you make the drip.
8. Place the chocolate in the microwave for 30 second bursts until melted, making sure to mix each time. Mix in the oil until combined. Remove the cake from the fridge and using a teaspoon, tease the chocolate over the edge of the cake until it forms a drip – continue all the way round before filling the centre and smoothing.
9. Decorate with whatever chocolate you fancy!
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