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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Good job, now enjoy!
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Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
Forget the cherry, there`s much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
We`ve given the trifle a little refresh here... And wouldn`t you know it, it`s ended up ten times more refreshing!
Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
(See recipe link in bio!)
Whenever you`re in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
With 5 London locations, they bake up the classics you know so well and elevate them to standards you didn`t know were possible.
That`s why we`re so pleased it`s us that lines their shelves! 🏆
#TrustedByTheBest
It`s been bowl and cone for as long as we can remember. But now you can add bag to the list too!
Anyone tried this before!?
Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?
As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
Dusted to the nines with Tate & Lyle Sugar, Doh`hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
We`re so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
#TrustedByTheBest
We had to spoil things for you. But it isn`t the carrots that make it taste so good...
For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado.
Carrot Cake? It`s in the bag!
#WorldChocolateDay... let`s just pretend that`s not every day!
If you`re planning on embracing some cocoa this evening, here`s a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes
We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
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