Let Them Eat Cake
Rosemary Rogers’ invites you to try her Chocolate Drip Cake
Throughout the year, I make birthday cakes for the staff of various businesses in Dorchester. One of the enduring favourites is the Chocolate Drip Cake. I thought it would be fun to share the recipe and ask you to send photos of your creations to [email protected]. I’d love to hear your thoughts on the recipe too, which is adapted from one by Mary Berry.
Tips for success:
• When you open the door and place the cake tins inside, the temperature of your oven drops. To counteract this, turn your oven on in good time, so the entire oven can reach the correct temperature before you need it.
• Use exact measurements for ingredients.
• Using room temperature eggs will mean the yolks and whites combine more easily, ensuring an even bake.
• Check your raising agent. If it is old it will not have enough oomph.
For the cake:
• 225g softened butter
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 2 level teaspoons baking powder
• 2 tablespoons of good quality cocoa powder
For the butter icing:
• 200g unsalted butter
• 400g icing sugar
• 2 tablespoons cocoa powder
• 2/3 table spoons cold water
For the chocolate ganache:
• 150g dark chocolate, chopped
• 100g butter
1. Pre-heat your oven to 165˚C. Prepare 3 x 6-inch loose-bottom cake tins by lightly greasing them, placing a circle of baking parchment on the bottom, and lightly dusting the sides with flour.
2. Place all the cake ingredients into a mixing bowl and beat for two minutes.
3. Divide the mixture equally between the three tins. Place the tins on the centre shelf of the oven and bake for 25 minutes.
4. Remove from the oven and leave to rest in the tins for five minutes, during which time the cakes will shrink from the side of the tins. Turn the cakes out onto a cooling rack.
5. To make the butter icing, sieve the icing sugar and cocoa powder into a mixing bowl and stir to combine.
6. Add the butter and approx. a tablespoon of cold water and beat using a whisk until combined. Gradually add more water as required to loosen the mixture to an easily spreadable consistency.
7. Once the cakes are cold, use a knife or spatula to ice the top of one cake layer. Carefully place the second layer on top and ice it, then place the third layer on the top and ice that one.
8. Finish by icing around the outside of the cake, then place in the fridge to cool while you make the chocolate ganache.
9. To make the ganache, put the chopped chocolate and butter into a glass bowl and heat slowly either over a saucepan of shallow, boiling water or VERY carefully in the microwave. Stir regularly and be careful not to burn the chocolate.
10. Once melted, stir the mixture one last time to combine, then pour the melted ganache onto the top of the cake. Use a knife to push it gently over the edge to create the drips.
11. When it comes to decorating your cake, let your imagination run wild! Berries, biscuits, individual chocolates and slabs, shards or shavings of chocolate all make excellent toppings. Store your cake in the fridge until you’re ready to serve.