EASY CHOC DRIP CAKE
A super quick and easy cake that’s sure to impress your guests and your tastebuds!
The Sweet Magazine team used store bought cakes to create this stunning Easy Choc Drip Cake in no time at all, but you could bake up your favourite cake. It’s the perfect centrepiece for your table, and since it’s a decoration only project, you’ll have it all put together in less than 45 minutes!
Dr Oetker Ready to Roll Icing White
Dr Oetker Wafer Paper Flowers
Dr Oetker Easy Choc Milk
Dr Oetker Edible Wafer Daisies
Red gel food colour
Yellow gel food colour
2 quantities of buttercream
3 store bought sponge cakes or three of your favourite cake with the domes levelled.
1 cake board same size as cakes
Easy Choc Drip Cake
The Sweet Magazine team made this cake for Easter celebrations using Ready to Roll Icing to make Easter eggs. Get creative and make your own themed toppers, or visit the baking isle of your supermarket for a range of pre-made decorations perfect for any party theme. For a simple and super tasty cake, skip the decorations entirely and top with your favourite sweets!
To decorate your Easy Choc Drip Cake, start by colouring your ready to roll icing. Gently knead a golf ball sized amount of white ready to roll icing (fondant) until smooth. Add 1 drop of red gel food colouring. Knead the colour into the white ready to roll icing until there are no streaks of colour. Repeat with yellow red gel food colouring.
Break your yellow, pink, and white fondant in to four smaller pieces (they don’t need to be the same size) and roll into crack free balls using the palms of your hands. Shape into an egg shape, and leave to one side sitting on the fat bottom of your egg. Letting the eggs rest on baking paper will stop them from sticking to your surface.
Use a double batch of butter cake to bake three 6” cakes, or use three store bought sponge cakes (your cake will be a little bigger than ours).
Whip up two quantities of your favourite buttercream. Cut any domes off the top of your cake using a bread knife. Layer your cakes a generous amount of buttercream, and finish by covering the whole cake in a thin coat of buttercream. Chill for 15 minutes, this will hold in any loose crumbs.
Add red gel food colour to the remaining buttercream to make pale pink buttercream. Remove the cake from the fridge and cover with pink buttercream. Smooth using an offset spatula. Add a little extra food colour to remaining buttercream to make a darker pink and add in dots around the edge of your cake. Smooth with a cake scraper ensuring the sides of your cake are as smooth and straight as you can make them. Wonky buttercream will cause gaps in your dripping chocolate.
Chill the cake while you prepare your Easy Choc. Melt Easy Choc in the microwave for 30 seconds and stir well. Heat in 10 second bursts in the microwave stirring well each time until the Easy Choc is completely melted and smooth. Allow to cool slightly so that it doesn’t melt your buttercream.
Remove your cake from the fridge and use a dessert spoon to drip Easy Choc around the edge of your cake, then use to fill in the top of your cake so the top is entirely covered in chocolate.
To decorate the top of your cake, allow the Easy Choc to set a little, then add the large icing Easter eggs you made. Fill in the gaps with speckled chocolate Easter eggs, or your favourite sweet treats. To finish, add Edible Wafer Daisies and you’re ready to serve your Easy Choc Drip Cake for Easter!
TIP: Don’t decorate the cake with Easy Choc and Easter eggs until you’re ready to serve. Condensation from removing the cake from the fridge can make the colour in the fondant run, and will make the sugar coating on your chocolate Easter eggs run. Condensation will also make wafer paper dissolve.