Chocolate Cherry Drip Cake
Chocolate cherry drip cake - Fudgy chocolate cake layers with cherry conserve, vanilla cherry buttercream and a delicious chocolate ganache drip! A showstopper of a cake!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 180C/160fan/350F. Butter and line your cake tins with a circle of baking parchment.
In a large bowl, mix together the flour, sugar, baking powder and bicarbonate of soda. Beat in the soft butter until the mixture is well combined.
Whisk together the cocoa, sour cream, vanilla extract and eggs. Beat this into the butter and flour mixture, stopping when you have a well combined, smooth batter.
Pour the batter into your tins and bake for 20-25 minutes or until a cake tester comes out clean. Remove the cakes from the oven and let them cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
For the buttercream, beat the sieved icing sugar and butter together using an electric mixer until well combined. Add the cherry preserves, milk and vanilla and beat on high speed until very soft and fluffy.
When the cakes are completely cold, pipe a “dam” of buttercream around the edge of each sponge. By piping a “dam” all I mean is pipe a ring of buttercream all around the outside edge of the cake using a piping bag fitted with a round nozzle. This prevents the filling from oozing out of the cake. You can find tutorials on YouTube if you aren’t sure but it’s very simple.
Once you’ve piped the “dam” of buttercream, spoon about half of the jar of cherry conserve in the middle. Repeat with the other two layers of sponge before topping with the final sponge, making sure they are as level as possible, then using a spatula, apply a layer of buttercream all over the top and sides of the cake. I achieve a smooth finish by using a bench scraper/plastic scraper. They are a cake decorator’s secret weapon - they help you achieve a professional finish.
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Continue Reading at Somethingsweetsomethingsavoury →Chef's Notes
**To make this cake I use 2x20cm sandwich tins. Please note I divide the mixture in half and bake two cakes at a time. If you have 4 tins and a huge oven, you could bake them all at once to save time!**I had a small amount of chocolate buttercream in the freezer from the wedding cake I made a few weeks ago, so I used it to decorate the top of the cake once the chocolate drip was set. I used my new Wilton 6B open star piping tip which I’m in love with! I used this chocolate buttercream recipe from Sally’s Baking Addiction.if you don't want to go to the trouble of making chocolate buttercream for the top of the cake, you could keep a small amount of the cherry buttercream and use that instead. Freshly whipped cream would also be good.
Notes
**To make this cake I use 2x20cm sandwich tins. Please note I divide the mixture in half and bake two cakes at a time. If you have 4 tins and a huge oven, you could bake them all at once to save time!**I had a small amount of chocolate buttercream in the freezer from the wedding cake I made a few weeks ago, so I used it to decorate the top of the cake once the chocolate drip was set. I used my new Wilton 6B open star piping tip which I’m in love with! I used this chocolate buttercream recipe from Sally’s Baking Addiction.if you don't want to go to the trouble of making chocolate buttercream for the top of the cake, you could keep a small amount of the cherry buttercream and use that instead. Freshly whipped cream would also be good.
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