Simplest Way To Prepare A Yummy Chocolate Drip Cake

by Deborah Feltham Cake Decorator

Got an upcoming occasion or event that demands some celebration? Apart from throwing a nice party, entertaining your guests, and including tasty food items, it is very important that you get a nice cake to highlight the theme of the bash as well as provide a delightful dessert to your invitees. Therefore, you ought to think of some really good confection delicacy to incorporate into the menu. But if you have run out of ideas, why not opt for a simple yet scrumptious chocolate drip cake? Not only is it fun to make, but the people who come to you celebration would just love the cake.

So here is a rather straightforward yet yummy recipe for chocolate drip cake:

Ingredients

250 g of unsalted butter
Another 500 g of unsalted butter to make buttercream icing
2 cups of caster sugar
2 tsp of vanilla extract
3 cups of sifted self-raising flour
½ cup of sifted plain flour
6 eggs
500 g of melted dark chocolate
1⅓ cup of milk
⅔ cup of thickened cream
Fresh strawberries covered with melted white chocolate for decoration
6 cups of icing sugar

Procedure

First, heat the oven to a temperature of 180°C and then grease the side as well as base of 2 round cake pans, 20 cm each. Line them properly with baking paper.
Next, take a medium sized bowl and pour in the butter, vanilla & sugar. Mix them thoroughly using electric beaters till the mixture has become fluffy and light. After that, add the eggs one by one and keep beating. Finally, mix in the milk and flours in two batches.
Distribute the batter equally among the pans and bake for about 50 minutes. Then take out the cakes from the oven and allow to cool partially within the pans prior to placing the cakes on a wire rack.
Meanwhile, beat the buttercream for 5 to 8 minutes, then start adding a spoon of icing sugar in it after every half a minute of beating the mixture. Pour 2 tbsp of boiling water & beat till fluffy and light.
Trim the tops of the cakes to make them flat, then split each of them horizontally in halves. You will have four layers, and you need to add ½ cup of buttercream between each two. Refrigerate the whole preparation for half an hour.
In the meantime, melt the white chocolate & some cream over low heat in a saucepan. Let it cool so that it becomes thick, and then pour it over the chilled cake. Top it off with strawberries dipped in chocolate.

Did you like this post? Then don't forget to stay tuned to my blog space for more exciting cake-related content.