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 am back in Mumbai to the chaos, colors and my comfort zone. Overall the last 5 weeks in Paris have been quite enriching. There were days in the beginning when I did feel lost and missed home, but then the city seeped into my subconsciousness and I enjoyed the days. Paris is enigmatic and callous at the same time. The entire city is like a museum and each street is filled with art galleries and boutique shops. But also with thieves and drunkards. With gourmet food and fashion icons, but also with ragged clothes and foul smelling subways. Paris receives about 27 million visitors per year but still is the 5th topmost place in the world for pickpockets.
But as I said, my time in Paris was wonderful. I was on guard at all times , but I came back without :
Losing my passport, money and or anything valuable
Breaking any beautiful art piece or glassware in my host Danielle’s beautiful home
Gaining any weight after a month long buttery French Pastry course
Taking any medicine of any sort (not even a headache, even once).
And meanwhile, I had some amazing times when I:
Tasted almost 50 different types of French pastry from the chefs in school and also from Hermes, Laduree, Lenotre and some more.
Made awesome friends from atleast 10 different countries
Went first time to a kickass night club at the Champs Elysees (that was my first time in not only that club, but in ANY night club. Yeah.
Tasted foie grass, grilled rabbit and Julia Child’s famous beef bourgnion in the school.
Eventually I realized that :
Mona Lisa at the Louvre is not that great. And plus you can only look at the painting from a 15 feet distance . The idea of her painting in my head sounds more gorgeous than the actual painting.
Eiffel tower on the other hand is so incredibly beautiful at night that I could stare at it for a long time, and look at it with longing for it to sparkle.
The French folks are somewhat arrogant, and no one will talk to you before you say Bonjour. No matter if you said Hello/ Hi, or you are in a hurry; the world halts before you say Bonjour/ Bonsoir (that is good morning/ good evening)
All pigeons in the world are just the same. Look at this otherwise dainty Paris street :
The school, Le Cordon Bleu Paris was pretty cool, although I have some complaints about the format. That will come up in the next post.
In school we once made a sponge cake with buttercream frosting and they showed us good techniques for doing the frosting. But surprisingly just three of us from the group of thirty had frosted a cake with buttercream before. And I had done it just the week before leaving, so it was easy for me during the practicals. We had to lift the cake in left hand and frost it with a spatula in the right hand, while rotating it around. We hoped that no one would have any accident while frosting, and thankfully no one did. But, while putting the tall cake in the fridge for cooling, one girl (a very dear friend of mine), bumped it to the upper rack and the cake got a slope on one side.Never-mind, such accidents happen, but it tasted delicious!
Hot Chocolate cake with Chocolate buttercream frosting
What you will need:
1 cup unsweetened cocoa powder
1 cup hot chocolate (I use 1 cup of hot water mixed with 5 tablespoon of hot chocolate powder)
1 and ¾ cup granulated sugar
1 and ¾ cup all-purpose flour
2 and ½ teaspoon baking soda
1 teaspoon salt (if using unsalted butter)
2 large eggs
3/4 cup whole milk, preferably warm
1/2 cup butter, melted
1/4 c. Greek yogurt or sour cream
2 teaspoon vanilla extract
1 cup salted butter , at room temperature
1/2 cup cocoa powder
3 1/2 to 4 cups confectioner’s sugar
2- 3 tablespoons milk
1 teaspoons vanilla extract
What to do:
Preheat oven to 175C. Grease and flour two 9-inch round cake pans; set aside.
In a small bowl, whisk together cocoa powder and hot chocolate; set aside.
In a medium bowl, whisk together sugar, flour, baking soda, and salt; set aside.ith an electric mixer (either hand or stand), beat eggs for 1 minute.
Add milk, butter, and yogurt. Beat until well-combined.
Stir in vanilla extract until incorporated.
Add hot chocolate mixture, and stir to combine.
Add flour mixture, and stir in until just combined.
Divide batter evenly between prepared pans.
Bake for 25-35 minutes, or until wooden toothpick inserted in center comes out clean.
Cool in pans for 10 minutes.
Remove cakes from pans and cool on wire rack until room temperature.
The cake is now ready to frost and assemble.
For the frosting, take cocoa powder in a large bowl. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, whisk for about a minute or beat for about 30 seconds with a hand mixer. Repeat until all sugar and milk have been added.
Add vanilla extract and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Once the cake has completely cooled down, frost one of the cakes with buttercream with a spatula. Then put the second cake on top and cover it generously with the buttercream. Store at room temperature.
Decorate with buttercream drops on top.
You can also bake the cake batter in one pan and then cut it horizontally to frost in the centre and assemble back.
The buttercream can be stored in the fridge for upto a week. Just whisk it well before using.
I used salted butter to make the frosting, but if you use unsalted butter, add a pinch of salt to the buttercream so that it does not taste too sweet.