Easter Chocolate Drip Cake with Tony’s Chocolonely x Georgia’s Cakes
Prep
25 minsBake
50 minsServes
Difficulty
Hard About
Tony Chocolonely and Georgia's Cakes grace us with this eggcellent chocolate cake, the perfect Easter centrepiece to impress guests. Made with the best ingredients, from Dove's Farm flour to our pure cane caster sugar!
To make the 6-inch cake:
Preheat your oven to 170°C on fan
Grease and line 2 x 6-inch cake tins
Heat the butter in a saucepan on a low temperature until it's fully melted but not bubbling
Combine the melted butter and the sugar in a large bowl using a whisk
Add in the eggs and mix together to fully combine
Sift in the flour (and baking powder if using plain flour), cocoa powder and baking soda and mix until fully incorporates
Add in the yoghurt and mix in until the batter in completely smooth
Evenly distribute the batter between the two tins (approx. 550g per tin)
Bake for 45 - 50 minutes until the cakes are fully baked through, springing back to the touch
Leave to cool completely on a cooling rack
TOP TIP
Bake your cakes the day before decorating. Once the cakes have cooled, wrap them in cling film and leave at room temperature - not in the fridge. It's much easier to decorate a cake the day after it's been cooked! Less crumbs!
To make the chocolate meringue buttercream (filling & coating for the 6-inch cake)
In a stand mixer bowl or metal/glass bowl, mix the egg white and caster sugar using a rubber spatula, until fully incorporated
Place the bowl over a pan of simmering water and continue mixing the sugar and egg whites with the spatula
Heat up this mixture until it reaches 65°C and the sugar has completely dissolved, continuously mixing to ensure the temperature remains even throughout
Place onto a stand mixer with a whisk attachment, or use an electric hand whisk and whisk the egg whites and sugar until a thick and glossy meringue has formed (approx. 5-10 minutes)
Once a thick glossy meringue, leave the bowl and meringue to cool completely at room temperature
Meanwhile, break up the Tony's chocolate bar into a heat proof bowl and melt the chocolate in the microwave at 30 seconds bursts or over the pan of water that you used before
Once melted, leave to one side and let's finish off the buttercream!
Start whisking the meringue again on a slow-medium speed
Gradually add cubes of butter into the whisking meringue
Once all the butter is inside the meringue, continue whisking at the same speed until it thickens and totally changes consistency (it may look like it's splitting but that's a good sign!)
Turn up the speed high and whisk until the buttercream has come together and all the butter has mixed in.
Fold in the melted chocolate into the buttercream with a spatula until fully incorporated
TOP TIP
If the buttercream is quite soft, place the bowl into the fridge for 10-15 minutes and then re whisk it.
To make the chocolate drips:
To make the chocolate ganache drips, simply melt the chocolate and cream together.
Either in the microwave at 30 second bursts or heat the cream in a small saucepan and once it's steaming, add the chocolate and let the steam of the cream melt the chocolate.
The ganache should be quite loose; you may need to add more cream to achieve the correct consistency.
Ingredients – 7 items
1
For the 6 inch cake
Butter
Tate & Lyle Fairtrade Caster Sugar
Eggs
Doves self-raising flour
Fairtrade cocoa powder
Doves baking soda
Plain yogurt
For the 2nd tier of 8-inch cake
Butter
Tate & Lyle Fairtrade Caster Sugar
Eggs
Doves self-raising flour
Fairtrade cocoa powder
Doves baking soda
For the chocolate meringue buttercream (filling & coating for the 6 inch cake)
Egg whites
About 5 large egg whites
Tate & Lyle Fairtrade Caster Sugar
Unsalted butter
Room temperature
Tony’s dark chocolate
For the chocolate drips
Tony’s dark chocolate
Whipping cream
Plain yogurt
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Two of our favourite fruity flavours in one delicious scone triangle!
Here`s how to make them:
Ingredients
For the scones
3 tbsp Tate & Lyle Granulated Sugar
Zest of one lemon
175g self raising flour
¼ tsp salt
½ tsp baking powder
45g unsalted butter
80ml milk
1½ tsp lemon juice (squeeze fresh from the zested lemon)
100g blueberries
A little milk, for brushing the scones
For the glaze (optional)
80g Tate & Lyle Icing Sugar
2-3 tsp lemon juice
Method
Preheat the oven to 200C/390F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, rub the Tate & Lyle Granulated Sugar and lemon zest together.
Add in the flour, salt and baking powder, stirring everything together.
Tip in the butter and rub in until the mixture resembles breadcrumbs.
Separately in a jug, mix together the milk and lemon juice. Pour into the flour mixture and roughly bring together. Add in the blueberries and mix through evenly, bringing the dough together.
Lightly flour your worktop then tip the dough out, squeezing together to form a disc about 1” thick. Cut into eight wedges, then transfer to the prepared baking sheet.
Lightly brush the tops of each scone with a little milk, then bake in the preheated oven for 18-20 minutes until the scones are baked and golden on top.
For the glaze, mix together the Tate & Lyle Icing Sugar and as much lemon juice as required to achieve the consistency you like. Drizzle over the scones and enjoy!
Yet another dessert mash-up... and this time it`s Battenburg Blondies!
A delicious marzipan chessboard you can`t help but make a move for, it`s your favourite cake with an irresistible new texture...
Serves: 16
Ingredients:
200g unsalted butter
125g Tate & Lyle Caster Sugar
125g Tate & Lyle Soft Light Brown Sugar
¼ tsp salt
¾ tsp almond extract
2 large eggs
225g plain flour, sifted
75g ground almonds
Pink food colouring
6 mini Battenberg cakes (optional)
Method
Preheat the oven to 180ºC (fan oven). Line an 8” square loose-bottomed tin with parchment paper and set aside.
In a large microwave-safe bowl, add in the butter and both sugars. Heat in 20-second bursts in the microwave until completely melted. Whisk the ingredients together until fully combined. Allow to cool for a couple of minutes.
Stir in the salt and almond extract, then whisk in the eggs one at a time until completely combined. Tip in the flour and ground almonds and mix again until completely combined.
Divide the blondie mixture equally between two bowls. Colour one of them pink using some food colouring, then transfer both into piping bags. Pipe alternating lines of the mixture in the tin, covering the bottom and using about half of the batter to do so. Shake the tin or use a small knife or spatula to help level the batter, then pipe a second layer of blondie mixture on top of the first, topping the pink lines with plain batter and the plain with pink. Again, shake the tin a little to level the top and fill in any gaps. Don’t worry too much, it will also spread during baking in the oven.
Once all the blondie mixture has been piped, place the tin in the preheated oven and bake for 20-25 minutes. The blondie is done when the top is pale golden and a toothpick inserted into the middle comes out clean or with a few damp crumbs. Cool completely before slicing.
Once cooled, slice the blondie into 16 squares. Top with a couple of slices of mini Battenberg cake if you wish, using a little apricot jam to hold it in place.
Enjoy!
We know you can`t keep up with all these smashed together recipes, but this one`s simple and stunning, we promise!
Introducing the Brondie, a gooey comforting brownie mix of milk, dark and white chocolate.
Because when you can`t choose between baking brownies or blondies... we say just have both!
You don`t even need to dip these in your tea... though we`re sure you will anyway!
Infused with Earl Grey and lemon, these fragrant and floral biscuits are something a little different if you can bear to part with the chocolate digestives...
Recipe below:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea Leaves
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
Chocolate like you`ve never seen it before...
Fastly becoming our favourite chocolatiers, @hillstreetuk is run by brothers Greg and Chris, who`ve combined their skills of chocolate making and design to craft a business built on stunning flavour and mind-boggling visuals.
With locations in Cambridge and Saffron Walden, they`re bringing decadence back to chocolate, so we`re thrilled it`s Tate & Lyle Sugar that goes into every one of their creations! 🏆
#TrustedByTheBest
Cheesecake on a stick!? We`ll have 6 please...
Like frozen yoghurt but creamier, smoother and cakier, this summer recipe is our most delicious dessert idea yet!
Find the link in bio.
#cheesecake #icepops #summertreats #icecream #berrycheesecake
A little behind the scenes at The Wren Bakery... one of the Leeds community`s most special spots!
We`ve missed making sponge cakes and we know you have too.
So let`s make this summer`s cake quota as light and fluffy as possible!
Here`s a selection of our favourite fillings for a soft and sugary sponge... (Recipe link in bio.)
We`re honoured to be even just a small part of the project Clare!
Found near Leeds city centre, @the.wren.bakery helps train women with disadvantages to employment to become confident baristas and bakers.
So we`re proud to be helping them become the absolute best they can be!
#TrustedByTheBest
Some recipes of the liquid variety... we have a sneaky suspicion that a lot of you prefer this to cake content!
Easy to make and even easier to quaff, here are 10 of our favourite cocktails for summer. (Recipe links in bio!)
Avert your eyes coffee lovers... because we`ve torn up the rulebook on Tiramisu!
Coffee`s had the monopoly on this dessert for a very long time, but this strawberry version proves it doesn`t need to stay that way.
Topped with fresh fruit and layered with a sweet strawberry sauce, dare we say it`s better? (See recipe link in bio!)
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