Drip Cake

Mouth-watering chocolatey goodness in each slice.

Drip Cake

Course: Cake
Cuisine: International

Ingredients

Butter Cake:

  • 1 cup butter
  • 2 2/3 cups sugar
  • 10 egg yolks
  • 4 ½ cups MAYA Cake Flour
  • 1 tablespoons + 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons vanilla
  • 1 ½ cup milk

Italian Meringue Buttercream:

  • 1 ¾ cup white sugar
  • ½ cup water
  • 8 (30 grams each egg white) egg whites
  • 2 cups butter
  • 1 teaspoon vanilla extract

Chocolate Ganache:

  • ½ cup heavy whipping cream
  • 1 cup Semi-sweet chocolate chips

Additional ingredients:

  • Pretzels
  • Chocolate sticks
  • Chocolate malt balls
  • MAYA Oven Toaster Fudge Brownies, cut into 1” squares

Instructions

Butter Cake:

  • Preheat oven to 350F. Grease and line four 6x3 round pan. Set aside.
  • Cream butter until soft. Add in sugar and beat until light and fluffy. Add egg yolks, one time at a time, beating well after each addition.
  • Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with combined vanilla and milk. Blend well.
  • Pour into prepared pan.
  • Bake for 40 to 45 mins or until done. Let it cool. Chill in the refrigerator.

Italian Meringue Buttercream:

  • In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.
  • Heat up to 230 degrees on a candy thermometer.
  • Whip egg whites until stiff. Do not over beat.
  • When the sugar temperature reaches 240 degrees, remove from heat immediately and with the mixer running, add it to your egg whites in a stream. Beat on high speed.
  • Continue to whip until no heat remains in the bowl.
  • With the mixer still running, add butter bit by bit, beating until spreadable consistency, approximately 3 to 5 minutes. Beat in vanilla.
  • Set aside until ready to use.

Chocolate Ganache:

  • In a double boiler, simmer whipping cream.
  • Pour chocolate chips and mix until melted. Remove from heat.
  • Let it cool. Set aside until ready to use.

Assemble Cake:

  • Cut off the cake’s dome portion, then cut the cakes in half.
  • Place one cake layer on a base. Pipe Italian meringue buttercream and place another cake layer, do the same in between the cake layers.
  • Cover the whole cake with the buttercream.
  • Place three to four pieces of skewer at inside the cake for support.
  • Place ganache in a piping bag and start piping around the edges of the cake to get the “drip” effect.
  • Decorate the top and sides of the cake with pretzels, chocolate sticks, chocolate malt balls and brownies.

Notes

drip-cake-full-new-gen-baker

Leave a Reply

Your email address will not be published. Required fields are marked *

Like us on Facebook

See our Instagram

Follow us on Twitter