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Easter Chocolate Drip Cake with Tony's Chocolonely x Georgia's Cakes

Easter Chocolate Drip Cake with Tony’s Chocolonely x Georgia’s Cakes

Prep

25 mins

Bake

50 mins

Serves

Difficulty

Hard
Easter Chocolate Drip Cake with Tony's Chocolonely x Georgia's Cakes

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!

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
Reviews

To make the 6-inch cake:

Step 1

Preheat your oven to 170°C on fan

Step 2

Grease and line 2 x 6-inch cake tins

Step 3

Heat the butter in a saucepan on a low temperature until it's fully melted but not bubbling

Step 4

Combine the melted butter and the sugar in a large bowl using a whisk

Step 5

Add in the eggs and mix together to fully combine

Step 6

Sift in the flour (and baking powder if using plain flour), cocoa powder and baking soda and mix until fully incorporates

Step 7

Add in the yoghurt and mix in until the batter in completely smooth

Step 8

Evenly distribute the batter between the two tins (approx. 550g per tin)

Step 9

Bake for 45 - 50 minutes until the cakes are fully baked through, springing back to the touch

Step 10

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)

Step 1

In a stand mixer bowl or metal/glass bowl, mix the egg white and caster sugar using a rubber spatula, until fully incorporated

Step 2

Place the bowl over a pan of simmering water and continue mixing the sugar and egg whites with the spatula

Step 3

Heat up this mixture until it reaches 65°C and the sugar has completely dissolved, continuously mixing to ensure the temperature remains even throughout

Step 4

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)

Step 5

Once a thick glossy meringue, leave the bowl and meringue to cool completely at room temperature

Step 6

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

Step 7

Once melted, leave to one side and let's finish off the buttercream!

Step 8

Start whisking the meringue again on a slow-medium speed

Step 9

Gradually add cubes of butter into the whisking meringue

Step 10

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!)

Step 11

Turn up the speed high and whisk until the buttercream has come together and all the butter has mixed in.

Step 12

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:

Step 1

To make the chocolate ganache drips, simply melt the chocolate and cream together.

Step 2

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.

Step 3

The ganache should be quite loose; you may need to add more cream to achieve the correct consistency.

Ingredients – 7 items

Serving

1

For the 6 inch cake

Butter

Butter

250 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Caster Sugar

250 g
Eggs

Eggs

4
Flour

Doves self-raising flour

200 g
Cocoa-powder

Fairtrade cocoa powder

50 g

Doves baking soda

1 tsp

Plain yogurt

150 g

For the 2nd tier of 8-inch cake

Butter

Butter

500 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Caster Sugar

500 g
Eggs

Eggs

8
Flour

Doves self-raising flour

400 g
Cocoa-powder

Fairtrade cocoa powder

100 g

Doves baking soda

2 tsp

For the chocolate meringue buttercream (filling & coating for the 6 inch cake)

Egg whites

About 5 large egg whites

150 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Caster Sugar

300 g
Butter

Unsalted butter

Room temperature

300 g

Tony’s dark chocolate

1 bar

For the chocolate drips

Tony’s dark chocolate

70 g
Cream

Whipping cream

100 ml

Plain yogurt

400 g

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Summer jam season... we've waited all year for this! 

Strawberries, raspberries and blackberries beware, because our Tate & Lyle Cane Jam Sugar is poised and ready...

Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

What kind will you make?
The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
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If you think we're going to wait until Christmas to see these guys again... you're wrong! 

For stronger molasses flavour and a deliciously chewy texture, our Dark Muscovado puts a lot more personality into your average Gingerbread person.

So don't believe the smiles, because they're actually pretty fiery!
Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
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🍩 Leeds Doughnut Shop
📌 2 Trevelyan Square, Leeds LS1 6ED
📱 @dohhut 
#TrustedByTheBest
Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy!

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We wouldn't usually recommend reaching for the vodka bottle. But this is one exception!

Unlike water, vodka doesn't help with the formation of gluten, a key culprit in turning pastry hard and leathery.

Plus, it (thankfully) doesn't effect the flavour!

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