White and Dark Chocolate Drip Cake

I really enjoy making and decorating cakes, and trying new recipe's. So when my husband and a team mate of his were having a birthday party I thought this would be a great opportunity to try and make a drip cake. I had seen a lot of these on instagram, and thought they looked pretty cool, so I gave it a go. It was so much fun, and relatively easy! The below recipes made a really big tall cake, (would feed 20+ people) but you could easily just make one of the cakes and get the same result. It was delicious, and I can't wait to try out some different designs.

One Bowl Chocolate Cake

3 cups self-raising flour

2 cups sugar

1½ tsp vanilla extract

¾ cup cocoa powder

2 tsp baking soda, sifted

200g butter, softened

1 cup milk or unsweetened yoghurt

3 large eggs

1 cup boiling hot coffee

Method

Preheat oven to 160°C fan bake. Grease a 20cm-diameter springform cake tin and line the base with baking paper. This recipe make a high cake so you need to also line the sides to make the tin higher.

Place all ingredients in a large bowl or electric mixer and mix until the ingredients are combined and the butter is fully incorporated. Pour into prepared tin and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin and then cut cake into two layers.

White Chocolate Mud Cake

400g butter

500g white chocolate (good quality)

400ml water

2 cups caster sugar

2 teaspoons vanilla extract

4 eggs

2 cups of plain flour (sifted)

2 cups of self raising flour (sifted)

Method

Preheat oven to 150°C fanbake. Grease a 20cm-diameter springform cake tin and line the base with baking paper. This recipe makes a high cake so you need to also line the sides to make the tin higher.

Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.

Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.

Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out and cut cake into two layers.

Butter Cream Icing ( I doubled the quality for this large cake)

140g soft butter
280g icing sugar
1-2 tbsp milk
Method
Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.

Assembly of the cake

Sandwich each layer of the cake together with butter cream, alternate the flavours. There should be 4 layers. Apply the remaining butter cream to the top and sides of the cake so the cake is completely covered and you can see no cake. Smooth out with a long cake spatular of cake smoother.

Place in the fridge to cool for at least 30 minutes. Remove and apply the ganache drip. Use a spoon or a squeeze bottle to apply to the cake. Put back into fridge to set.

Chocolate Ganache Drip (make this after the cake has been iced with butter cream and cooled in the fridge for at least 30 mins)

150g good quality dark chocolate

100g unsalted butter, cubed

Place the chopped chocolate in a dry bowl and set over a double-boiler. Once melted, take off the heat and add the cubes of butter, a few at a time and stir to melt.