Chocoholic? This chocolate drip cake will be the perfect recipe for you!
These drip cakes have been all over social media recently and are surprisingly easy to make. So, grab your apron and let’s get to it!
For the cake:
- 340g self-raising flour
- 1 ½ rounded tsps of baking powder
- 350g softened butter
- 350g light soft brown sugar
- 6 eggs
- 2 rounded tbsp cocoa powder
For the icing and white chocolate drip:
- 100g dark chocolate
- 200g softened butter
- 400g icing sugar
- 2 tsp vanilla extract
- A few drops of milk (to thin the icing if needed)
- 150g white chocolate
- Mini eggs
- 4 round cake tins
- Baking parchment
- Mixing bowl
- Electric whisk/wooden spoon
- Tablespoon for the drip
- Cooling rack
- Heatproof bowl
- Sieve the flour, baking powder and cocoa powder into your mixing bowl, holding the sieve high. Now simply add all the other ingredients to your mixing bowl and beat together until everything is combined and the mixture drops off the spoon.
- Split the mixture between your four cake tins and pop these in a preheated oven at 170 degrees for 30-35 minutes.
- Remove the sponges from the oven and leave to cool on a cooling rack.
- While the sponges are cooling we can move onto the chocolate buttercream!
Melt the dark chocolate in a bowl over a pan of almost boiling water. Make sure you don’t burn the chocolate on the bottom of the bowl by stirring regularly and making sure the bottom of the bowl does not come into contact with the water. Let the chocolate cool.
- Beat the butter in a bowl until it is soft, then gradually beat in the icing sugar before adding the vanilla extract and beating again. Fold in the melted chocolate until everything is mixed together. Add a few drops of milk if the buttercream is too stiff.
- Now you have the buttercream ready to fill and coat the cake! Smooth a small blob of buttercream onto a cake stand and stick your first sponge onto this, this stops the cake from moving around as you decorate.
- Smooth an even layer of buttercream on top of your first sponge and then carefully place your second sponge on top, making sure they line up. Repeat with your remaining two sponges. At this stage you should now put your cake in the fridge for at least 20 minutes to let the buttercream filling set. This will make the cake sturdier for when you add your icing to the outside.
- Once the cake has set a little, it’s time to add a layer of icing! To apply this, use a spatula to stick a generous amount of icing all over the cake. Then, with a cake scraper, holding it flat against the edge of the cake, smooth it round so you scrape off the excess icing. Repeat if needed. This should leave you with a smooth layer of icing and your cake now needs to go in the fridge for at least an hour to set.
- Just before you take your cake out of the fridge, melt your white chocolate in a bowl over some near – boiling water, as you did earlier.
- Using a tablespoon, carefully spoon the melted chocolate around the edge of the cake, letting it drip down the sides. As the cake is cold from the fridge, the drips should set before they reach the bottom of the cake. Do this until there are drips all around the cake and then pour the rest of the white chocolate on to the top of the cake.
- Before the chocolate completely sets on the top, add your mini eggs! We have just added them around the edge for a simple touch but you could cover the entire top for a bolder look!
Now share your creation with friends and family and enjoy your chocolatey treat!