CHOCOLATE DRIP CAKE RECIPE | BBC GOOD FOOD
This malted drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache – a stunning multi-layered centrepiece for a big occasion
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Total Time 3 hours
Prep Time 2 hours
Cook Time 1 hours
Yield 25
Number Of Ingredients 28
Steps:
- First make the malt sponges. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Tip the flour, malt and baking powder into the bowl with ¼ tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir. Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the centre of the cakes comes out clean. Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins.
- Now make the chocolate sponges. Grease and line the base of the tins as before and boil the kettle. In the same bowl (don’t worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined. Sift in the flour, cocoa and baking powder with ¼ tsp salt. Fold the mixture together, then add the yogurt, melted chocolate and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before. Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film.
- Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over a medium heat and leave to bubble to a liquid caramel, but don’t stir. When you’re happy with the colour (the darker it gets, the more intense the flavour will be), add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up.
- Make the icing. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined – don’t overmix or the icing may become runny.
- You’re now ready to assemble. Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use ¼ of the icing to stack the cakes, alternating between the malt and chocolate sponges. Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don’t worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in your fridge and chill the cake for 30 mins to firm up the icing.
- Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
- Make the drizzle. Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little – you want the ganache to be pourable but not too runny, to make drizzly droplets down the side of the cake.
- When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon – start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too.
- Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.
Nutrition Facts : Calories 676 calories, FatContent 35 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 82 grams carbohydrates, SugarContent 66 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.1 milligram of sodium
PROFITEROLES | CHOCOLATE RECIPES | LAURA FYFE FOR JAMIE ...
Total Time 1 hours
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6 and grease a baking sheet.
- For the choux pastry, melt the butter in a saucepan with 220ml of water then bring to a rolling boil.
- Sift the flour and 1 pinch of fine sea salt onto a piece of folded greaseproof paper, then quickly pour into the boiling water.
- Beat the pastry mixture vigorously with a wooden spoon until it’s smooth and the bottom of the pan is beginning to fur, then spread out on a plate and leave to cool for 20 minutes.
- Meanwhile, prepare the filling. Crush the pistachios. Place the cream and most of the pistachios in a small saucepan and slowly bring to the boil. Remove from the heat and leave to infuse until ready to use.
- Beat the eggs. Once the pastry is cool, return it to the saucepan and gradually beat in the beaten egg until the pastry mixture reaches a consistency that lazily drops off the spoon (you may not need all of the beaten egg).
- Using teaspoons, space out small dollops of pastry mixture on the prepared baking sheet. Bake for 25 minutes, or until golden brown.
- Once cooked, use a skewer or drinking straw to pierce holes in the bases of the profiteroles, then leave them upside down on a wire rack to dry completely.
- When you’re ready to fill the profiteroles, strain the cream and discard the pistachios. Whip the cream with the icing sugar and vanilla essence until it holds its shape. Transfer to a piping bag and pipe a teaspoonful or so into the centre of each profiterole.
- Break the chocolate into bites, then melt in a heatproof bowl set over a pan of simmering water (without letting the bowl touch the water).
- Arrange the profiteroles on a platter and drizzle over some of the melted chocolate. Serve the leftover chocolate in a small jug on the side.
Nutrition Facts : Calories 352 calories, FatContent 31.8 g fat, SaturatedFatContent 18.7 g saturated fat, ProteinContent 5.9 g protein, CarbohydrateContent 17.4 g carbohydrate, SugarContent 8.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
More about "chocolate drizzle icing recipes"
CHOCOLATE & CHESTNUT YULE LOG | CHOCOLATE RECIPES | JAMIE ...
Total Time 1 hours 20 minutes
Calories 447 calories per serving
- Preheat the oven to 180ºC/gas 4. Line a 26cm x 37cm swiss roll tin with baking paper, making sure it is higher than sides.
- Blitz the walnuts in a food processor until finely ground, then add the baking powder and a pinch of sea salt.
- Separate the eggs. Use an electric beater to whisk the egg whites to firm peaks. Gradually beat in half the sugar, till glossy.
- In another bowl, whisk the egg yolks with the remaining sugar until pale and thick. Gently fold in the walnut mixture, flour and cocoa. Using a large metal spoon, fold the egg white mixture into the nut mixture, a little at a time. Spoon into the tin and bake for 25 minutes, until an inserted skewer comes out clean and the sponge is springy.
- While still warm, lay a sheet of baking paper over the sponge and flip it out of the tin. Peel off the tin lining and leave to cool for 5 to 10 minutes. Drizzle the cake with the marsala and roll from the longest edge, the paper inside. Cover with a damp cloth. Melt the chocolate in a bowl set over a pan of simmering water. Put the icing sugar in a food processor with the butter and blitz to cream. Add the slightly cooled chocolate and pulse till smooth. Place in a bowl and chill in the fridge for 30 minutes. Whisk the cream until just starting to peak and then gently stir in the chestnut purée. When the sponge is cool, unroll and spread with the cream, leave a 2cm border around the edge. Re-roll the cake, without the paper but using it as a guide.
- Spread the chocolate icing on top. Make wood-effect with a fork, then dust with icing sugar.
CHOCOLATE & CHESTNUT YULE LOG | CHOCOLATE RECIPES | JAMIE ...
Total Time 1 hours 20 minutes
Calories 447 calories per serving
- Preheat the oven to 180ºC/gas 4. Line a 26cm x 37cm swiss roll tin with baking paper, making sure it is higher than sides.
- Blitz the walnuts in a food processor until finely ground, then add the baking powder and a pinch of sea salt.
- Separate the eggs. Use an electric beater to whisk the egg whites to firm peaks. Gradually beat in half the sugar, till glossy.
- In another bowl, whisk the egg yolks with the remaining sugar until pale and thick. Gently fold in the walnut mixture, flour and cocoa. Using a large metal spoon, fold the egg white mixture into the nut mixture, a little at a time. Spoon into the tin and bake for 25 minutes, until an inserted skewer comes out clean and the sponge is springy.
- While still warm, lay a sheet of baking paper over the sponge and flip it out of the tin. Peel off the tin lining and leave to cool for 5 to 10 minutes. Drizzle the cake with the marsala and roll from the longest edge, the paper inside. Cover with a damp cloth. Melt the chocolate in a bowl set over a pan of simmering water. Put the icing sugar in a food processor with the butter and blitz to cream. Add the slightly cooled chocolate and pulse till smooth. Place in a bowl and chill in the fridge for 30 minutes. Whisk the cream until just starting to peak and then gently stir in the chestnut purée. When the sponge is cool, unroll and spread with the cream, leave a 2cm border around the edge. Re-roll the cake, without the paper but using it as a guide.
- Spread the chocolate icing on top. Make wood-effect with a fork, then dust with icing sugar.
CHOCOLATE MUFFINS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Afternoon tea, Dessert, Treat
Calories 257 calories per serving
- Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.
CHOCOLATE BROWNIE BUNDT CAKE — LET'S DISH RECIPES
From letsdishrecipes.com
Reviews 4.4
Total Time 1 hours
Cuisine American
Calories 471 calories per serving
- Pour ganache over cake and serve.
PARADISE CHOCOLATE CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine British
- Once the chocolate is set, slice into eight long wedges and finely chop any broken pieces. Stand the wedges vertically in the centre of the cake and sprinkle any broken shards around the edge. Dust with icing sugar and serve.
ONE MINUTE CHOCOLATE ICING RECIPE | ALLRECIPES
From allrecipes.com
SATINY CHOCOLATE GLAZE RECIPE | ALLRECIPES
From allrecipes.com
70 CHOCOLATE DESSERT RECIPES | MYRECIPES
From myrecipes.com
SOURDOUGH CHOCOLATE CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
18 RECIPES TO TRY WITH CHOCOLATE CHIPS — EAT THIS NOT THAT
From eatthis.com
EASY CHOCOLATE FROSTING | RECIPES
From hersheyland.com
50 BEST CHOCOLATE DESSERT RECIPES | TOP DESSERTS FOR ...
From foodnetwork.com
54 RECIPES THAT PROVE CHOCOLATE AND CARAMEL ARE A MATCH ...
From tasteofhome.com
EASY FLOURLESS CHOCOLATE CAKE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
THE MOST DELICIOUS HOT CHOCOLATE BOMB RECIPES YOU CAN MAKE ...
From cratejoy.com
MARY BERRY’S LEMON DRIZZLE CAKE | BAKING RECIPES | GOODTOKNOW
From goodto.com
EASY VEGAN CHOCOLATE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
BUCHE DE NOEL (CHOCOLATE CHESTNUT LOG) | RECIPES | DELIA ...
From deliaonline.com
44 WHITE CHOCOLATE CHIP RECIPES [MAKE COOKIES, CAKES ...
From tasteofhome.com
EGGLESS CHOCOLATE CAKE RECIPE BY SWASTHI'S RECIPES
From indianhealthyrecipes.com
ROYAL ICING RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SUPER EASY CHOCOLATE FROSTING RECIPE - LAUREN'S LATEST
From laurenslatest.com
CHOCOLATE PISTACHIO BUNDT CAKE - COPYKAT RECIPES
From copykat.com
CHOCOLATE SUGAR COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ROYAL ICING RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SUPER EASY CHOCOLATE FROSTING RECIPE - LAUREN'S LATEST
From laurenslatest.com
CHOCOLATE PISTACHIO BUNDT CAKE - COPYKAT RECIPES
From copykat.com
CHOCOLATE SUGAR COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SUGAR & CRUMBS BRANDED ICING SUGAR
From sugarandcrumbs.co.uk
VANILLA ICING OR GLAZE FOR CAKE AND COOKIES RECIPE
From thespruceeats.com