CHOCOLATE GANACHE DRIP CAKE RECIPE - BBC GOOD FOOD
Make this impressive chocolate ganache drip cake with Swiss meringue buttercream for a special occasion. This indulgent sponge is perfect for a celebration
Provided by Liberty Mendez
Categories Dessert
Total Time 1 hours 55 minutes
Prep Time 1 hours 20 minutes
Cook Time 35 minutes
Yield 14
Number Of Ingredients 14
Steps:
- Butter three 20cm round cake tins and line with non-stick baking paper. Heat the oven to 190C/170C fan/gas 5. Beat the butter and sugar together in a large bowl until light and smooth. Gradually beat in the eggs until combined, then mix in the vanilla. Fold in the flour and baking powder until everything is combined. Stir in the milk to loosen.
- Bake the sponges for 20 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then transfer onto a wire rack to cool completely.
- Meanwhile, make the Swiss meringue buttercream. Put the egg whites and sugar into a heatproof bowl over a small pan of gently simmering water. Make sure the bowl doesn’t touch the water. Whisk for 3-4 mins until the sugar dissolves. Put into an electric mixer and whisk for 10 mins over a medium-high speed until you have a thick meringue.
- Gradually add the butter into the meringue mixture for 5 mins until incorporated and the buttercream is fluffy.
- Put one sponge onto a plate or cake stand, top it with a few tablespoons of the buttercream and spread into an even layer. Add the next sponge, and repeat. Top with the final sponge.
- Smooth a thin layer of the buttercream around the cake, so all the sides are coated – this is called a crumb coat. Chill in the fridge for 45 mins. Remove and smooth a thick layer of the remaining buttercream around the cake using a palette knife, reserving a little for decoration. Put back in the fridge for 45 mins-1 hr to set.
- Meanwhile, make the ganache. 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 it to be pourable but not too runny. 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. Leave to set for 10 mins.
- To decorate, put the leftover buttercream in a piping bag with a round nozzle and pipe little dots on top of the cake. Decorate as you like, remove any flowers before eating.
Nutrition Facts : Calories 699 calories, FatContent 46 grams fat, SaturatedFatContent 28 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 44 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.9 milligram of sodium
EASTER NEST CAKE RECIPE - BBC GOOD FOOD | RECIPES AND ...
Bake a showstopping cake for Easter. This one is so easy and the kids can decorate it by filling the pretzel nest with their favourite chocolate eggs
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 15
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and line two 20cm round cake tins. Add the flour, cocoa powder, baking powder, bicarb, sugar and a large pinch of salt to a bowl. Mix with a whisk, squeezing any large lumps of sugar through your fingers, until you have a fine, sandy mix.
- Whisk the oil with the buttermilk in a jug. Stir in the vanilla and eggs, then pour the wet ingredients into the dry and mix until there are no more streaks of flour. Divide the mixture between the tins and bake for 25 mins. Test the cakes by inserting a skewer into the centre – if there is any wet mixture on the skewer, return the cakes to the oven for 5 mins more, then check again. Leave the cakes to cool in the tins for 15 mins, then transfer to wire racks to cool fully.
- Next, make the nest. Clean one tin and line it with some oiled baking parchment. Put the marshmallows and butter in a heatproof bowl and microwave on high for 1 min, stirring halfway through (or heat gently in a pan on the hob). Continue microwaving in 20-second blasts until you get a runny mixture. Stir in the cocoa, pretzels and shredded wheat until well combined. Tip the mixture into your lined tin and use the back of your spoon to create a nest shape. Leave to cool at room temperature for a few hrs, or chill in the fridge if you need it to set faster.
- To make the icing, beat the butter, cocoa, icing sugar and milk together until smooth, adding a splash more milk if the mixture is too stiff. Assemble the cake by stacking the sponges with icing in between, topping with more icing and the nest. Fill your nest with as many chocolate eggs as it will hold, then serve. It may be easier to cut the cake if you remove the nest – you can then chop the nest into chunks and serve alongside the cake.
Nutrition Facts : Calories 606 calories, FatContent 31 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 47 grams sugar, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SodiumContent 1 milligram of sodium
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APPLE MUFFINS RECIPE - FOOD NETWORK
Reviews 5
- Preheat the oven to 400 degrees. Line 12 muffin tins (2 1/2 inch round) with paper liners. Sift sugar, baking powder, baking soda, salt and cinnamon together. Add flour and sift again. In a bowl combine egg, melted butter and buttermilk. Stir the wet ingredients into dry ones and mix just to combine don't overbeat. Add apples and pecans. Spoon batter into muffin tins to the top. Sprinkle with granulated sugar and bake 25 minutes. Transfer to a rack to cool.
CHOCOLATE GANACHE DRIP CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 55 minutes
Category Dessert
Calories 699 calories per serving
- To decorate, put the leftover buttercream in a piping bag with a round nozzle and pipe little dots on top of the cake. Decorate as you like, remove any flowers before eating.
EASTER NEST CAKE RECIPE - BBC GOOD FOOD | RECIPES AND ...
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Afternoon tea, Dessert, Treat
Calories 606 calories per serving
- To make the icing, beat the butter, cocoa, icing sugar and milk together until smooth, adding a splash more milk if the mixture is too stiff. Assemble the cake by stacking the sponges with icing in between, topping with more icing and the nest. Fill your nest with as many chocolate eggs as it will hold, then serve. It may be easier to cut the cake if you remove the nest – you can then chop the nest into chunks and serve alongside the cake.
APPLE MUFFINS RECIPE - FOOD NETWORK
Reviews 5
- Preheat the oven to 400 degrees. Line 12 muffin tins (2 1/2 inch round) with paper liners. Sift sugar, baking powder, baking soda, salt and cinnamon together. Add flour and sift again. In a bowl combine egg, melted butter and buttermilk. Stir the wet ingredients into dry ones and mix just to combine don't overbeat. Add apples and pecans. Spoon batter into muffin tins to the top. Sprinkle with granulated sugar and bake 25 minutes. Transfer to a rack to cool.
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