This drip cake is a real showstopper, it won’t fail to impress at the party and makes enough to go round a crowd. The secret to the perfect topping on any drip cake is to get the chocolate just right. If you melt it and then let it cool ever so slightly you’ll get a lovely consistency that will spill over the edges.
- 225g unsalted butter
- 225g caster sugar
- 4 eggs, beaten
- 4tbsp milk
- 1tsp vanilla extract
- 275g self raising flour
- tsp baking powder
- For the buttercream:
- 250g unsalted butter, softened
- 500g Icing sugar
- 100ml double cream
- 1 tsp vanilla
- For the chocolate drip:
- 100g 70% dark chocolate
- 1tbsp vegetable oil
- You will also need:
- 3 x 6” cake tins, greased and lined with baking parchment
Preheat the oven to 160C. Cream the butter and the sugar until pale, then gradually beat in the eggs, milk and vanilla. Sift over the flour and baking powder and gently fold together. Pour the batter into the prepared cake tin and bake in the oven for around 25 – 30 minutes, until a skewer inserted into the centre of the cakes comes out clean. Allow the cakes to cool in their tins.
For the icing place the butter, icing sugar, double cream & vanilla into a large bowl and beat with an electric handwhisk until smooth, light and fluffy.
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.
Once firm apply a second coat of buttercream and smooth as much as possible. Place back in the fridge while you make the drip.
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.
Recipe by Daniel Harding for Woman and Home.