Recipes
Briony Williams' chocolate drip celebration cake
This tasty celebration cake is covered with frosting and silky ganache. The bonus? The sponge is made in one bowl
This tasty celebration cake is covered with frosting and silky ganache. The bonus? The sponge is made in one bowl
(84 votes)
Cook: 1 Hour 30 Mins
Serves: 40
Nutritional Information
Each 80g serving contains
Energy
1255kj
300kcal
1255kj
300kcal
15%
Fat
14.0g
14.0g
Med
20%
20%
Saturates
5.7g
5.7g
Med
29%
29%
Sugars
27.8g
27.8g
High
31%
31%
Salt
0.22g
0.22g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1569kj/375kcal
Typical energy values per 100g:
1569kj/375kcal
Ingredients
250ml vegetable oil
4 medium eggs, beaten
450ml whole milk
1tsp vanilla extract
750g golden caster sugar
600g self-raising flour
150g cocoa powder
2tsp baking powder
3tsp instant coffee
2 x 100g bars Extra Special Peruvian Dark Chocolate
400g Asda Vanilla Flavour Frosting
200ml double cream
140g bag Asda Milk Chocolate Giant Buttons
132g pack frozen Extra Special 12 Macaron Selection, thawed
150g Ferrero Raffaello, unwrapped
Homemade mini bunting attached to 2 golden paper straws (optional)
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Grease and line 3 x 20cm round cake tins.
2
In a very large bowl, combine the oil, eggs, milk and vanilla. Stir in the sugar then add the flour, cocoa and baking powder. Mix well.
3
Make up the coffee with 450ml boiling water. Add to the mixture and stir well.
4
Divide the mixture evenly between the tins. Bake for 40-45 mins until a skewer comes out clean. Cool in the tins for 20 mins, then completely on a wire rack.
5
Level each sponge with a serrated knife and put the first on a plate or board.
6
Finely chop 50g of the dark chocolate and stir into the frosting. Spread some over the top of the sponge. Stack with the next sponge and repeat to get a 3-layer cake. Spread the top and sides with frosting; smooth with a palette knife. Pop in the fridge for 20 mins.
7
For the ganache, breakup the remaining chocolate in a heatproof bowl.
8
Heat the cream in a pan until just steaming. Pour over the chocolate and leave for a few minutes. Mix well. Cool slightly for 10 mins.
9
Use a teaspoon to drip ganache down the sides of the cake, then spread over the top. Chill for 10 mins.
10
If using bunting, make 2 guide holes in the cake with a chopstick. Slide the straws in with the bunting hanging between them. Finish by decorating with the buttons, macarons and Raffaellos.