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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

  Rating 3.0

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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