Watch that drip

This blog post is all about the drip cake. I have been practising and I would say I am yet to completely prefect the art that is needed for making a prefect drip cake but here are my recipes and tips so far.

With the ganache for the drips make sure it is not too firm that it is unable to run down the cake. Also make sure that whatever icing you have used on the cake is set, and cold as the cold temperature will stop the ganache running all the way down the cake.

This first recipe combines white chocolate and raspberries, a combination that I adore. Play around with the decorations, I hope you have as much fun as I did.

DripCake_IMG_7906_pp_web2

©eleanorwright

White Chocolate and Raspberry Drip Cake

Ingredients:

  • 200g butter
  • 100g white chocolate
  • 4 eggs
  • 200g caster sugar
  • 200g self-raising flour
  • 175g raspberries

For the white chocolate ganache:

  • 300g white chocolate
  • 350ml double cream

For dark chocolate ganache (for the drip):

  • 150g dark chocolate
  • 150g double cream

Method:

  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins.
  2. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
  3. When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
  4. Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don’t be fooled by their juiciness).
  5. Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
  6. To make the ganache, put the white chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the white chocolate has melted into the cream and you are left with a smooth, glossy ganache.
  7. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
  8. When the cakes have cooled, sandwich them together with the white chocolate ganache. Chill in the fridge until the ganache is set.
  9. Repeat for the dark chocolate ganache. Melting the chocolate with 50ml of the cream. Stir until all the chocolate has melted then leave to cool to room temperature, then add the remaining 100ml of cream. Place in the fridge to stiffen up.
  10. Once the cake and the white ganache has fully set and the dark chocolate ganache has thickened pour the dark chocolate ganache over the top, using a teaspoon to encourage it to drizzle down the sides or use a drip bottle. Then use the rest of the ganache to cover the top. Then decorate and serve.

Now for a recipe that I created at Easter time, the orginial recipe uses duck eggs but hen eggs are fine too. It is a beautifully light cake and great cake for a celebration.

Slice_EasterCake_IMG_8645_pp_web

©eleanorwright

Easter Drip Cake

For the sponge:

  • 250g butter
  • 5 duck eggs or 250g weight of beaten hen’s eggs
  • 250g caster sugar
  • 1tsp vanilla extract
  • 250g self-raising flour
  • 1tsp baking powder

For the buttercream

  • 250g unsalted butter
  • 600g icing sugar
  • 1 tbsp milk
  • 1 vanilla pod
  • food colouring

For decoration

  • 200g white chocolate
  • 250ml double cream
  • mini eggs
  • crème eggs

Method:

  1. Heat oven to 180C/160C fan/gas 4. Grease then line 2 x 20cm cake tins with baking parchment and grease the parchment too.
  2. Crack the eggs into a large mixing bowl. Add the sugar and whisk for about 5 mins until pale and fluffy. Keep whisking as you add the melted butter, a little at a time, followed by the vanilla extract.
  3. Fold in the flour and baking powder with a large metal spoon until you can’t see any pockets of flour.
  4. Divide the mixture between the two prepared tins and bake for 35 mins or until bouncy to the touch and a skewer poked into the middle of the cake comes out clean. Leave the cakes to cool in the tin, then turn out onto wire racks when cool enough to handle.
  5. To make the buttercream, tip the butter into a big bowl and whisk with an electric hand whisk. Add the icing sugar, 2-3 tbsp at a time, until it’s all incorporated, adding the milk halfway through the process.
  6. Scrape the seeds out of a vanilla pod, add them in and whisk again. stir your food colouring into the mixtures.
  7. When the buttercream mixture is ready and the cake is cold, level the cakes with a bread knife, and stick all the layers together with the uncoloured buttercream.
  8. Cover the whole cake with a thin layer of the coloured buttercream – this will seal in any crumbs. Chill the cake for 30 mins, then cover with the rest of the buttercream and use a palette knife or pastry scraper to make the buttercream flat.
  9. To make the ganache, put the white chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the white chocolate has melted into the cream and you are left with a smooth, glossy ganache.
  10. Chill the ganache until it thickens then pour the chocolate ganache over the top, using a teaspoon to encourage it to drizzle down the sides.
  11. To finish, sprinkle about 1/4 tsp of cocoa powder or grated chocolate onto the cake. top with a cluster of mini chocolate eggs and crème eggs, then serve.

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