Chocolate Raspberry Drip Cake – Recipe
I haven't made a drip cake since the matcha drip cake I made in 2016 believe it or not – but since I've been house/catsitting for my parents without my usual baking equipment and had a friend's birthday coming up this week, I needed to make something that didn't need piping tips and food colouring for decoration. Hello, drip cake with fruit as natural colouring.
For decorations I made raspberry chocolate bark by melting and tempering 100g milk chocolate and sprinkling some freeze dried raspberry bits over. I also bought (not made this time, I was short on time!) some macarons and meringue bits too. Feel free to decorate as you like, though.
Ingredients for Cake:
170g unsalted butter, softened
170g caster sugar
3 eggs
110g self-raising flour
60g cocoa powder
Pinch of salt
5tbsp milk
1tsp vanilla
Ingredients for Buttercream:
250g unsalted butter, softened
300g icing sugar
1 punnet raspberries, simmered in a pan until thick and passed through a sieve
Ingredients for Ganache Drip:
100g dark chocolate
100g milk chocolate
200ml double cream
Method:
1. Preheat the oven to 180°C and grease and line two 7" round cake pans.
2. To make the cake, cream the butter and sugar together until light and fluffy, and beat the eggs in. Whisk in the flour and cocoa powder, followed by the milk, vanilla and salt.
3. Divide the batter between the pans and bake for about 35 minutes, or until the cakes spring back when you poke them.
4. Let the cakes cool completely and make the buttercream: whisk the butter until pale and fluffy, and gradually whisk in the sugar. Whisk in the raspberry reduction, then sandwich the cake layers with the buttercream and cover the sides and top, creating a smooth surface. Pop in the fridge to chill.
5. To make the ganache, bring the cream to a boil in a saucepan and immediately pour over the chocolate in a heatproof bowl. Stir until the chocolate is melted and smooth. Leave to cool for about ten minutes, give another little stir, and spread a little over the top of your chilled cake. easing it over the sides to create drips (you may not need to use all of the ganache: save: save any leftovers to make truffles).
6. While the ganache is still a little soft, adorn with your chosen decorations.
Enjoy, and have fun (and happy birthday, Vai!).
For decorations I made raspberry chocolate bark by melting and tempering 100g milk chocolate and sprinkling some freeze dried raspberry bits over. I also bought (not made this time, I was short on time!) some macarons and meringue bits too. Feel free to decorate as you like, though.
Ingredients for Cake:
170g unsalted butter, softened
170g caster sugar
3 eggs
110g self-raising flour
60g cocoa powder
Pinch of salt
5tbsp milk
1tsp vanilla
Ingredients for Buttercream:
250g unsalted butter, softened
300g icing sugar
1 punnet raspberries, simmered in a pan until thick and passed through a sieve
Ingredients for Ganache Drip:
100g dark chocolate
100g milk chocolate
200ml double cream
Method:
1. Preheat the oven to 180°C and grease and line two 7" round cake pans.
2. To make the cake, cream the butter and sugar together until light and fluffy, and beat the eggs in. Whisk in the flour and cocoa powder, followed by the milk, vanilla and salt.
3. Divide the batter between the pans and bake for about 35 minutes, or until the cakes spring back when you poke them.
4. Let the cakes cool completely and make the buttercream: whisk the butter until pale and fluffy, and gradually whisk in the sugar. Whisk in the raspberry reduction, then sandwich the cake layers with the buttercream and cover the sides and top, creating a smooth surface. Pop in the fridge to chill.
5. To make the ganache, bring the cream to a boil in a saucepan and immediately pour over the chocolate in a heatproof bowl. Stir until the chocolate is melted and smooth. Leave to cool for about ten minutes, give another little stir, and spread a little over the top of your chilled cake. easing it over the sides to create drips (you may not need to use all of the ganache: save: save any leftovers to make truffles).
6. While the ganache is still a little soft, adorn with your chosen decorations.
Enjoy, and have fun (and happy birthday, Vai!).
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