I have been eyeing these drip cakes in gorgeous colors for a while on pinterest and Instagram now. Katherine Sabbath sort of invented them in 2015 and they have been a rage. They look deliciously pretty and leave people wondering how the drips were made.
Very easy. Just some runny ganache and a cold cake.
I have made it here with a classic chocolate cake, a strawberry buttercream and chocolate ganache dripping. Once you know the basics, you can play around with cake flavors and white chocolate + gel color drip. And ofcourse any variation of buttercream or meringue frosting.
Chocolate Drip Cake
What you will need :
For the sponge cake:
180 gram all purpose flour
1 and 1/4 teaspoon baking powder
1 and 1/4 teaspoon baking soda
60 gram cocoa powder
a pinch of salt
275 gram castor sugar
100 gram yoghurt
40 ml warm water
130 ml strong brewed hot coffee
75 ml vegetable oil, I use groundnut oil
1 teaspoon vanilla extract
For the strawberry buttercream :
100 gram butter, at room temperature (I use Amul)
230 gram icing sugar
7-8 strawberries – pureed in a mixer with a tablepoon of granulated sugar
For the chocolate drip :
100 gram chopped dark chcolate
200 gram Amul cream
What to do :
Sift all the dry ingredients : flour + baking powder + baking soda + cocoa powder + salt and keep it aside.
In another bowl whisk the eggs. Add sugar, yoghurt, warm water and mix.
Add the sifted dry ingredients and brewed coffee to this mixture and fold in with a spatula till it gets completely incorporated.
Pre-heat oven to 170C.
Grease the sides and line the bottom of two 8 inch cake pans with parchment paper.
Pour the cake batter in the cake pans and bake in the pre-heated oven for about 30 minutes.
Remove from the oven and let it cool in the pan for 5 minutes before removing.
Let it cool completely on wire racks.
For making strawberry buttercream, mix all ingredients with a whisk or a stand mixer.
For the chocolate drip, keep the chopped chocolate in a heatproof bowl. Heat the cream till it starts to bubble around the edges. Do not let it come to a boil.
Pour the cream on the chocolate and cover it for 2 minutes.
Whisk it till all the chocolate melts and it becomes smooth. Let it cool down.
Take a cake board or a wooden board and place one layer of the cake on it. Cover it with strawberry buttercream on the sides and top.
Place another cake on top and cover all the sides and top with buttercream. Smoothen it with a spatula dipped in hot water.
Put it in the refrigerator for one hour and let it become cold.
Make the chcoolate drip 20 minutes before using it on the cake. If you make it in advance and it becomes thicker when you use it, heat it in microwave for 10-2o seconds till it becomes runny again. But ensure that it is not hot when you pour it on the cake.
Now remove the cooled cake from the fridge. With a spoon start pouring the ganache on the edges of the cake. It will start dripping down. Within one or two drips you will realise how much to pour at one go. Cover the entire edge of the cake with such drips.
Now pour more ganche in the centre and spread it lightly with a spatula.
Put it in the fridge for 5 minutes to set.
You can decorate it with some sprinkles and fresh flowers.
Store it in the fridge if you live in a hot and humid place like Mumbai.
You can add a teapoon of corn syrup to the ganache to get a smoother finish. But you can absolutely skip it like I did.
The cake recipe is from a book called Chocolate by Cordon Bleu. The drip technique is taken from Stylesweetca.com.
Yan use an eggless cake recipe from here and turn this into an eggless dessert.
I have been eyeing these Hi-hat cupcakes on Pinterest for so long now, that I had to make them sooner than later. They are essentially choclate cupcakes with a frosting and dipped in melted chcolate, like your Mc Swirl in Mc Donalds.They looked daunting. What if the fluffy white meringue on top which gets dipped in the chocolate just melts away? What if the chocolate doesnt hold and starts dripping? What if the entire frosting collapses and settles in a puddle on the cupcake? It would be an epic bake-fail, but curiousity got the better of me and I made these. And beleive it or not, they are super easy! I watched a couple videos about making the frosting and then adapted a Martha Stewart recipe to make mine.
What you will need :
For the cupcakes
2 cups maida
¾ cup cocoa powder
1 tablespoon baking powder
½ teaspoon baking soda
a pinch of salt
1 and ½ cup castor sugar
8 tablespoon melted butter (I use Amul)
1 cup plain yoghurt
½ cup warm milk
1 tablespoon vanilla extract
1 and ½ cup chocolate chips
Mix the flour + baking powder + baking soda + cocoa powder + salt. Sift it so that it gets aerated and there are no chunks of baking powder or soda.
In a separate bowl, whisk butter till pale and add sugar. Mix well.
Then add the eggs, one at a time and whisk into the butter.
Mix in the yoghurt and vanilla.
Now with a rubber spatula fold in the dry ingredients and the milk in two additions. Always start and end with the dry ingredients.
Pre-heat oven to 180C for 5 minutes.
Meanwhile, line a muffin pan with paper liners. Drop the batter into the pan and bake for 20 minutes till a skewer inserted in the centre comes clean.
Let it cool in the pan and then on a wire grill completely before frosting.
For the meringue frosting
3 large egg whites
1 and ¾ cup castor sugar
1 teaspoon vanilla extract
In a large heatproof bowl, mix all the ingredients and whisk with a manual whisk or a hand held blender till it forms soft peaks.
In another vessel, heat water till it simmers.
Put this bowl with egg whites on the vessel over the stove/ gas. Whisk continuously till it forms stiff peaks and the temperature of the egg whites goes upto 70 degrees C on a candy thermometer. If you don’t have a candy thermometer, keep it whisking on the simmering water for 10 minutes, it reaches about that temperature and then egg whites are safe to be consumed.
Then remove from heat and keep whisking till it cools down considerably and frosting thickens.
Do not stop whisking in the entire process or egg whites will curdle.
Transfer frosting to a pastry bag fitted with a big round nozzle.
For the chocolate coating
2 cups chopped chocolate
2 tablespoon vegetable oil
How to proceed:
Combine chopped chocolate and oil in a microwave safe bowl and heat it in bursts of 20 seconds, whisking in between, till all chocolate is melted. Alternately, you can heat it over double boiler.
Let it cool to room temperature.
If the chocolate hardens by the time you are ready to dip, heat it in microwave for 30 seconds and it will be liquid.
Now the cupcakes are ready to be frosted and dipped.
Frost a high pile of the meringue frosting on each of the cupcakes. Refrigerate for a couple of minutes before dipping in chocolate.
Keep the melted chocolate in a high wide glass. I used a measuring cup for it.
Now grab each cupcake by its bottom and carefully dip it into the melted chocolate and remove it. Don’t worry, it will stay put. The meringue will not melt, you have my word.
Put it in the fridge and let it sit for half hour before cutting.
You high-hat cupcakes are ready!
Eggless Cupcake with eggless buttercream frosting
Some recipes call for cream of tartar in the meringue, but I havent used it. It stays well and holds shape even without the cream of tartar.
Ensure that the instructions int he recipe are followed well, let the cupcakes cool down before frosting. lt the meringue sit in the fridge for a few minutes before dripping in the chocolate and let the chocolate be at room temperature but still liquid.
In the Mumbai humidity, the chocolate ont he frosting starts to sweat as soon as you take it out of the refrigerator. There is hardly anything that can be done about it though.
If you want an eggless chocolate cupcake recipe, see here.
If you want an eggless chocolate buttercream frosting see here. Meringue frosting looks prettier because of the black and white combination, but you can use any other stable buttercream too.
Everything about this cake sounds dreamy. It is an indulgent affair and not for the whole-wheat-carrot-cake type of a day.
Pound Cakes are heavy. With so many eggs in them they can be filling. But so delicious and creamy. And add some cream cheese in the mix, you have a delectable buttery, cheesy cake. The mild tartness of the cherries goes very well with the cake and makes it very flavourful.
Cherries are in season right now, and I must have used about 40-50 un-pitted cherries on top of the cake I love how that looks. My little baby boy Arjun helped me make the decoration and gave me one cherry at a time while I placed it on the cake. Loved doing that.
This cake serves 8, has to be sliced thinly while serving. Perhaps with a cup of coffee, like the French.
Cherry Cream Cheese Pound Cake
What you will need:
3 cups maida – all purpose flour
1 tsp baking powder
1/4 teaspoon baking soda
1 and 1/2 cup butter at room temperature
220 gram cream cheese, I use D’lecta
2 and 1/2 cup granulated sugar
2 and 1/2 teaspoon vanilla
6 large eggs
Cream Cheese Chocolate Frosting
125 gram cream cheese, cold
50 gram Amul butter
300 grams icing sugar, sifted
1 teaspoon cocoa powder
Fresh cherries for decoration
What to do :
For the cake, sift the all purpose flour + baking powder + baking soda and keep it aside.
In another bowl, whisk room temperature butter and cream cheese together, add vanilla extract.
Now add granulated sugar and whisk.
Add the eggs one at a time, whisking till it gets fully incorporated.
Pre-heat oven to 180C.
Line two 8 inch pans with a parchment paper at the bottom and butter and flour the sides.
Pour the prepared batter in the pans and bake in a pre-heated oven for 25-30 minutes till a skewer inserted in the centre comes out clean.
Remove from the pan and let the cakes cool completely before frosting.
To make the frosting, take all the ingredients in a bowl and whisk till it comes together to form a smooth frosting.
Place one cake on a plate or a wooden board, frost it lightly and then place the second cake on top. Again frost the sides lightly, scraping of any excess frosting.
Put about 1/4 cup of frosting on top of the cake and spread evenly.
Put the cake int he fridge for 10 minutes so that the frosting sets a bit before placing the cherries on top.
If you live in a hot humid place, it is better to keep the cake in the fridge. Bring it to room temperature for half hour before serving.
The mild cocoa flavour in the frosting helps balance the cheesy frosting.
Yesterday was my first baking class. I taught the tart making technique and apple and orange tart to a group of friends. I was very nervous in the beginning. There were six girls and having six pairs of eyes focussed on you is daunting. I fumbled, couldn’t crack an egg neatly, spilt sugar on the counter and certainly couldn’t look at anyone. But all of them were really supportive and within a few minutes I was relaxed.
Making the tart dough and kneading it without letting the butter melt is a tricky business. But I still wanted to give all of then a feel of sablage – the French technique of pressing down the dough to make it look like sand. So we did it quickly, the Mumbai heat was unsparring, but we worked our way around. I have had no prior experience in teaching. Really, the last time I tried to teach anyone anything was my brother and he fled to the US. But I wanted to show tart making to a very hardworking and talented baker friend Rucha, and it was about time I broadened my horizons, so this class happened.
As I have a little toddler who is sometimes wary of strangers, I was worried that he might start hollering and I will have to leave everything and sit with him. But he was very well behaved. And looked forward to eating some cake. And this baking class wouldn’t have happened without the awesome support of my in-laws. They are pretty much the best. 🙂
Ok that was my little thank you speech, but thank you all so much. For showing belief that I could do it and for forgiving the little things that went awry.
This was not a paid class and it was strictly for friends who I knew outside of social media. In my own home.
But who knows if this might become a regular feature, a proper class in a proper venue. I am yet to figure that out.
P.S : Links similar to what was taught in the class –
At home all of us are such a big fan of masala chai that my 14 month old baby asks for tea after every meal. He gets his little toy cup and toy kettle and I have to pour 2-3 drops of tea into his milk. He sits and sips it slowly like his grandfather.
And then I saw this cake in The Big Book of Treats by Pooja Dhingra. What a wonderful idea to incorporate masala chai flavours into cake. We have pots of lemongrass and basil in the window and use it regularly while brewing tea. So I added it to this cake and the frosting has basil seeds and flowers. Straight from the plant. It gives the cake a very refreshing taste. Something familiar and yet decadent.
Presenting The Masala Chai cake :
150 gram maida
1 teaspoon baking powder
100 gram Amul butter – at room temperature
200 gram castor sugar
1 teaspoon vanilla essence
80 ml chai – freshly brewed without sugar and milk
Basil leaves and lemon grass while brewing tea
For the frosting :
100 gram butter
¼ teaspoon cardamom powder
¼ teaspoon cinnamon powder
225 gram icing sugar
1 tablespoon milk
Few basil (tulsi) flowers for decoration
What to do :
Whisk the maida and baking powder together and sift it.
In another bowl whisk butter and add sugar and vanilla essence.
Add the eggs one at a time, incorporating it well into the mixture.
Add the brewed chai to the batter, mix well.
Then fold in the flour mixture with a spatula.
Preheat oven to 170 for 5 minutes.
Line a muffin pan with paper cups. Fill it with the batter.
Bake for 15-20 minutes till a skewer inserted in the centre comes clean.
To make the frosting, cream butter and then add all the ingredients together and whisk well till it forms a smooth icing. Fill it in a piping bag with nozzle of your choice.
Once the cupcakes are cooled, pipe the frosting on the cupcakes. Decorate with basil flower stems.
The same batter can also be used to make cupcakes. It yields 12 cupcakes. And two small loaves.
Basil flowers are totally edible and definitely use them if you can. The regular tulsi flowers can also be used.
The crumb of this cake is very soft and melts in the mouth. the trick is to use room temperature butter and eggs.
It can be stored for 5 days without frosting and upto a week further in the fridge.
Edited to add on 17 May 16′ : In a hurry to bake the cake, I added hot tea to the eggs, and part of it caramelised to sticky toffee like structure. Not very pleasant. Note – Always add cooled tea.