MALTED CHOCOLATE DRIP CAKE
This layered drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache - a stunning centrepiece for a big occasion
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 3h
Number Of Ingredients 28
Steps:
- First make the malt sponges. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Tip the flour, malt and baking powder into the bowl with ¼ tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir. Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the centre of the cakes comes out clean. Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins.
- Now make the chocolate sponges. Grease and line the base of the tins as before and boil the kettle. In the same bowl (don't worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined. Sift in the flour, cocoa and baking powder with ¼ tsp salt. Fold the mixture together, then add the yogurt, melted chocolate and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before. Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film.
- Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over a medium heat and leave to bubble to a liquid caramel, but don't stir. When you're happy with the colour (the darker it gets, the more intense the flavour will be), add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up.
- Make the icing. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined - don't overmix or the icing may become runny.
- You're now ready to assemble. Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use ¼ of the icing to stack the cakes, alternating between the malt and chocolate sponges. Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don't worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in your fridge and chill the cake for 30 mins to firm up the icing.
- Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
- Make the drizzle. Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little - you want the ganache to be pourable but not too runny, to make drizzly droplets down the side of the cake.
- When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon - start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too.
- Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.
Nutrition Facts : Calories 676 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
More about "cake drip frosting food"
COLORED DRIPS - EASY TWO INGREDIENT RECIPE & TUTORIAL
Web Feb 20, 2019 Heat 1/4 cup + 1 Tbsp heavy cream in a heat proof bowl in the microwave for 45 seconds, until it's just beginning to bubble. Gently …
From chelsweets.com
Reviews 173Calories 1173 per servingCategory Cakes
From chelsweets.com
Reviews 173Calories 1173 per servingCategory Cakes
- Heat heavy cream in a heat proof bowl in the microwave for 45 seconds, until it's just beginning to bubble.
- Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.
HOW TO MAKE A DRIP CAKE | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 3 mins
- Ice your sponges. Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides.
- Make the drizzle. Making a ganache will ensure your final drips have an eye-catching shine to them. Also, ganache will not set hard like chocolate, so there's less chance of it cracking if you're transporting your cake.
- Cover the edges and fill in the gaps. If you're using a spoon. When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon – start at the back of the cake to get the hang of it.
- Decorate your cake. Use your favourite sweets, homemade treats and edible flowers to top your cake creation. Try topping your sponge with shards of our easy chocolate bark, or crunchy pieces of our chocolate honeycomb.
HOW TO CREATE A DRIPPY CAKE FROSTING | KITCHN
Web Sep 8, 2022 Microwave for 1 minute. Microwave the chocolate-cream mixture for 1 minute on HIGH. Stir to combine and let cool about 5 …
From thekitchn.com
Estimated Reading Time 3 mins
From thekitchn.com
Estimated Reading Time 3 mins
DRIP CAKE RECIPE: TUTORIAL & TIPS TO MAKE THE PERFECT …
Web Apr 30, 2019 Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. …
From chelsweets.com
From chelsweets.com
HOW TO DRIP ICING ON THE EDGE OF ANY CAKE FOR INSTANT …
Web Jan 14, 2022 Step 1. Make sure the drip icing is cool but not cold. Slowly pour about half of it over the top of the cake. Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Mary Clayton Carl Jones.
From southernliving.com
From southernliving.com
HOW TO MAKE A DRIP CAKE WITH CANNED FROSTING - ROSE …
Web Aug 18, 2022 Place the first cooled cake layer on a cake board or cake plate, Add frosting to the top of that layer, then place the second layer of cake on top. Frost the entire cake, then smooth it with a bench scraper …
From rosebakes.com
From rosebakes.com
CHOCOLATE DRIP RECIPE (FOR DRIP CAKES) | SUGAR GEEK …
Web May 7, 2019 I'm not trying to melt the chocolate at this point. Then pour the hot cream over the warm chocolate and let sit 2-3 minutes. Whisk the two together. If there are some un-melted lumps, pop back in the …
From sugargeekshow.com
From sugargeekshow.com
DRIP CAKE RECIPES | BBC GOOD FOOD
Web Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert Easy caramel cake A star rating of 4.5 out of 5. 77 ratings
From bbcgoodfood.com
From bbcgoodfood.com
TRY THE MAGICAL DRIP CAKE TREND AT HOME WITH THREE …
Web Apr 4, 2017 Step 2: Combine the white chocolate and heavy cream in a microwave-safe bowl. Slowly warm the mixture in the microwave, stirring often, until the chocolate is completely melted. (Tip: Don’t heat on high …
From purewow.com
From purewow.com
HOW TO MAKE A DRIP CAKE: EASY RECIPE & VIDEO TUTORIAL …
Web Apr 30, 2021 Preheat oven to 350°F. Line three eight-inch pans with parchment rounds, and grease with non-stick baking spray. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer …
From chelsweets.com
From chelsweets.com
HOW TO MAKE A DRIP CAKE | EPICURIOUS
From epicurious.com
Author Katherine SacksPublished Aug 29, 2017Estimated Reading Time 7 mins
DRIP DOG BIRTHDAY CAKE - DOZER TURNS 9! | RECIPETIN EATS
Web Apr 26, 2021 Cake: Preheat oven to 180°C/350°F (160°C fan). Cake pans: Grease and line the base of 2 x 15cm (6") cake pans that are 7.5cm (3") deep (Note 3 for other cake …
From recipetineats.com
From recipetineats.com
CHOCOLATE DRIP CAKE RECIPE - BBC FOOD
Web Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Place the tins in the centre of the oven and bake for about 30-40 minutes, turning after 20 …
From bbc.co.uk
From bbc.co.uk
PINK DRIP CAKE: EASY RECIPE AND TUTORIAL - CHELSWEETS
Web Apr 2, 2019 Mix in the buttermilk in two installments on a low speed. Add in oil and vanilla extract, and mix at a low speed until fully incorporated. Scrape down the sides of the …
From chelsweets.com
From chelsweets.com
HOW TO MAKE A BLUE DRIP CAKE: EASY RECIPE & VIDEO TUTORIAL
Web Aug 23, 2021 Mix in 1 cup buttermilk, 1 Tbsp oil, and 1 tsp vanilla on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. If desired, add in blue …
From chelsweets.com
From chelsweets.com
BLACK DRIP CAKE: EASY RECIPE & VIDEO TUTORIAL - CHELSWEETS
Web Jun 30, 2022 Preheat the oven to 350 F/ 175 C. Line and grease three, eight-inch cake pans, or four, seven-inch pans. Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup …
From chelsweets.com
From chelsweets.com
VEGAN VANILLA CAKE (WITH DRIP ICING) - FROM THE COMFORT OF MY …
Web Apr 21, 2023 8. Allow the candy drip to cool slightly, then drip along the edges of the cake with a spoon. Pour the rest on the top of the cake and spread evenly. 9. Place the cake …
From fromthecomfortofmybowl.com
From fromthecomfortofmybowl.com
WHITE CHOCOLATE GANACHE DRIP CAKE RECIPE - SUGAR & SPARROW
Web Feb 3, 2022 Tip 4: Start With A Test Drip. When your buttercream is nice and chilled, do a test drip by letting the ganache run down the side of your cake. If it travels rapidly and …
From sugarandsparrow.com
From sugarandsparrow.com
14 DRIP CAKE RECIPES THAT LOOK AS GOOD AS THEY TASTE - BRIT
Web May 9, 2017 Peanut Butter Caramel Popcorn Cake. This whimsical cake is packed with caramel-corn flavors that will remind you of childhood outings to the circus, summer …
From brit.co
From brit.co
TIPS FOR A FLAWLESS DRIP ICING EFFECT ON YOUR CAKE
Web Oct 27, 2022 Continue the method until the entire edge is dripping. Once finished, simply pour the rest of the ganache into the middle of the top of the cake and spread until the …
From tastingtable.com
From tastingtable.com
DRIPPY ICING RECIPE | MYRECIPES
Web Directions. Step 1. Combine all ingredients in a medium saucepan; bring to a boil, stirring constantly. Continue to cook over medium heat, stirring constantly, until mixture is …
From myrecipes.com
From myrecipes.com
HOW TO DRIP THE PERFECT DRIP-CAKE - FULL ICING RECIPE
Web Mar 14, 2019 This technique is really simple but I know that a flawless drip eludes some of you and that is why I am breaking it down to give you all the tips you'll need...
From youtube.com
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love