Ultimate Birthday Drip Cake
6 Reviews
About the Drip Cake
Birthdays are such a special occasion that it is only right to celebrate with our Ultimate Birthday Drip Cake. With four decadent layers of fluffy vanilla sponge, decorated with smoothed vanilla buttercream, chocolate ganache drips, and mounds full of chocolate goodies, such as Bueno, Kit-Kats and Minstrels - chocolate lovers, meet your match.
If drips are your thing, then our Cookie, Oreo & Brownie Layered Drip Cake is a chocolatey force to be reckoned with, where gooey cookie meet rich brownie in a layered cake. Or get Jubilee ready with our Her Majesty's Cake - pretty in pink, with zesty bursts of orange flavours.
Ingredients
For the sponge
- 450gBillington's Unrefined Golden Caster Sugar
- 450gButter (unsalted) (softened)
- 450gAllinson's Self Raising Flour
- 8Egg(s) (free range)
- 3 tspBaking powder
- 2 tspNielsen-Massey Vanilla Extract
For the filling
- 1000gSilver Spoon Icing sugar
- 400gUnsalted Butter (softened)
- 1 tspNielsen-Massey Vanilla Extract
- 40mlMilk (whole)
For the decoration
- 1Four finger Kit Kat
- 1Daim bar
- 2Fudge bars
- 4Ferrero Rochers
- HandfulMalteasers
- HandfulMinstrels
- HandfulMini Reese's Peanut Butter Cups
For the ganache drip
- 200gDark chocolate
- 200gDouble cream
Method
Step 1
Preheat the oven to 180°C (170°C, gas mark 4) and grease and line four 8" sandwich tins.
Step 2
Beat together the softened butter and sugar until light and fluffy.
Step 3
Add the eggs one at a time, beating with each addition and adding the vanilla extract.
Step 4
Carefully stir in the flour and baking powder until fully incorporated then divide the mixture evenly between the four tins.
Step 5
Bake for 25-30 minutes until the sponges are golden and baked throughout.
Step 6
Leave the sponges to cool on a wire rack whilst you prepare the buttercream.
Step 7
To make the buttercream; beat together the icing sugar, butter, vanilla extract and milk.
Step 8
Spread the buttercream between each layer of the sponge, stacking them into 4 layers. Use the remaining buttercream to cover the sides and top of the cake, keeping aside a small amount for decoration purposes.
Step 9
Use a pallet knife to smooth the remaining buttercream around the cake.
Step 10
To make the ganache; melt the dark chocolate and cream together over a low heat until the mix becomes smooth and glossy.
Step 11
Gradually pour some of the ganache on to the centre of the top of the cake and using a pallet knife spread out towards the edges, coaxing a few dribbles down the side of the cake.
Step 12
Fill a piping bag with some of the ganache and snip off the end to pipe additional dribbles down the cake.
Step 13
To finish, decorate how you wish with KitKats, Daim bars, Malteasers, Minstels and Reece's Cups.