A super easy birthday, which looks spectacular and tastes even better!
This Vanilla and Chocolate Drip cake is something that I just threw together as my Auntie was coming to stay with us a few days after her birthday. And with me being a baker I obviously had to bake her a birthday cake. I wanted to make something that everyone would enjoy but most importantly the birthday girl. So, I went for the classic flavour combination of vanilla and chocolate. And to be extra trendy I opted for the modern drip style cake. This cake that I ended up making consisted of a vanilla sponge brushed with a vanilla sugar syrup, sandwiched and coated with a vanilla buttercream, then topped with a milk chocolate ganache drip and covered in chocolates! Delicious!
For the sponge:
• 300g butter
• 300g caster sugar
• 300g plain flour
• 6 eggs
• Pinch of salt
• 1 ½ tsp vanilla extract
For the vanilla syrup:
• 60g caster sugar
• 60ml water
• 1tsp vanilla extract
For the buttercream:
• 300g butter
• 650g icing sugar
• 1 ½ tsp vanilla
For the chocolate ganache drip:
• 70g milk chocolate
• 150ml double cream
For the decoration:
Go wild and pick up all your favourite sweets and chocolate I’ve opted for;
Toblerone, Maltesers, galaxy cookie crumble, rolos, milkyway buttons, white chocolate, crunchie, terrys chocolate orange
1. Preheat the oven to 170°C and line 3 8-inch cake tins with butter and flour.
2. Beat the butter and sugar together in a bowl until it turns white and fluffy.
3. Next beat the eggs and vanilla together lightly in a separate bowl.
4. Then gradually add the eggs with a tablespoon of flour (to stop the mixture from curdling).
5. Beat all the egg in and with and remaining flour fold it into the mixture carefully.
6. Then tip the mixture in to the prepared cake tins and bake for 20-25 minutes. Until golden brown.
7. Whilst the cakes are baking make the sugar syrup.
8. Place the sugar in saucepan with the water and vanilla and bring to the boil. Then turn down the heat and leave to simmer for 5 minutes.
9. Once the cakes are out the oven leave to cool for 5-10minutes then prick all over with a fork and use a pastry brush to brush the syrup all over the cakes.
10. Once completely cooled make the vanilla butter cream.
11. Place the butter in a bowl and beat. Then gradually add the icing sugar and beat together, scraping down the sides of the bowl regularly.
12. Once all the icing sugar has been incorporated add the vanilla and beat to ensure it’s a smooth consistency.
13. Then begin to assemble the cake.
14. Sandwich the cakes together with some buttercream and then give the whole cake a crumb coat and leave to set in the fridge for at least an hour.
15. Then remove the cake from the fridge and give the cake the final butter cream coat and leave to chill in the fridge whilst you make the ganache drip.
16. Place the cream into a saucepan and let it simmer for a few minutes. Then pour over the chocolate and stir until the chocolate is melted.
17. Then allow to cool. Make sure the ganache is cooled before pouring onto the cake, otherwise it will melt the butter cream and you don’t want that to happen!
18. Once cooled pour the ganache over the cake and allow it to drip down the sides of the cake.
19. Now for the fun part, cover the cake in the chocolate and sweets of your choice.
20. Finally dig in!!!!