How to make a Chocolate Drip Cake

Directions

• Mix your Marg and Sugar together until it is creamy – add a bit of egg with a bit of flour and blend in and repeat until all the egg and flour is beaten in
• Add your vanilla essence
• Place the mixture in your tin and cook at 160 degrees for approximately 1 hour and 15 minutes or until your skewer comes out clean
• Repeat this so that you have two madeira cakes cooked and cooling
• To make your buttercream- mix together your icing sugar and butter until creamy and add your vanilla essence – colour the icing with your chosen colour paste- I have used baby pink
• When the two cakes have cooled- level off the tops, halve the cakes and spread inside the conserve and some buttercream- then sandwich the two cakes together with another layer of buttercream
• have placed a hollow dowel in the middle of my stacked cakes to make sure that they do not move about when stacked. You can use some wooden skewers for this instead if you prefer- just remember to warn the recipient that the cake has these inside before they eat it.
• Cover the cakes in a thick layer of buttercream and spread over the cakes and on the top until it is even. You can dip you knife or palette knife in some hot water to make the buttercream look smoother if you prefer.
• Place your whole cake in the fridge for about 20 minutes
• While your cake is in the fridge you can make your melted chocolate dripping
• Melt your chocolate in a bowl over a simmering pan of water until it is completely melted and set aside to cool
• Take your cake out of the fridge
• Put a piping bag in a pint glass and pull the sides of the bag over the top of the pint glass and pour in your melted chocolate which should still be runny
• Gather up your icing bag and remove from the glass- carefully snip off the end of the piping bag but be careful as the chocolate will come pouring out so hold the end together until you are ready to pipe onto the cake
• To create the drips pour the chocolate over the sides of the cake all the way around the top- the drips will start to set on the sides as the cake is cold from the fridge- go all the way around the cake and use the rest of the chocolate to cover the top of the cake
• You can now decorate the top of the cake. I have piped buttercream flowers on to the top and put macaroons around the top and a few at the bottom of the cake but you can use bars of chocolate or loose chocolate and sweets to decorate your cake
• Your cake is now ready to eat.