6/30/2023 0 Comments Chocolate drip cake![]() Place all but 6 tablespoons of the buttercream on top of the cake. ![]() Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Return the cake to the fridge for 10 minutes. This layer should be very thin, almost translucent in parts. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Gently press the top of the stack to ensure the cake is level and free of air bubbles. The final top sponge should have the base facing upward. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Put a dab of buttercream on the cake board and place one of the sponges on top. Place the 18cm/7in non-slip mat on a turntable and put the 20cm/8in cake board on top. Remove the cakes from the fridge and trim the tops so they are flat. Add the vanilla extract, beat to combine, then pour the chocolate ganache into the buttercream and beat until combined. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Place the salted butter in the bowl of a stand mixer. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in a microwave. Stir the ganache briskly until incorporated. Bring the cream to the boil over a medium heat, stirring regularly, then pour the cream over the chocolate and let it stand for a couple of minutes. To make the chocolate buttercream, put the chocolate into a heatproof bowl. ![]() Once baked, remove the cakes from the oven, cool on a wire rack, then wrap in cling film and store in the fridge. Place the tins in the centre of the oven and bake for about 30-40 minutes, turning after 20 minutes so they colour evenly. Mix until everything is combined and uniform, but do not overmix.ĭivide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Whilst the chocolate mixture is still hot, carefully add it to the cake batter. Add half of the flour mixture, mix until just combined, then add the rest of the flour mixture. Turn the mixer to low speed and gradually add the eggs until well combined. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl.īring the chocolate, milk and dark brown sugar to the boil in a heavy-bottomed pan, stirring occasionally, then remove from the heat.īeat the butter and caster sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Dust the tins with flour, then shake out the excess. Grease and line 4 x 20cm/8in sandwich cake tins with baking paper. ![]()
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