Skip to content
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

View product 
Share this recipe
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

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?
Cake and champagne... Sounds like a date to us! 

This Valentine's Strawberry Cake is perfect for sharing the love; a light, fluffy sponge filled with a passionate pink buttercream.

See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
Is there a preserve more perfect than homemade strawberry jam? 

Made with our very own Tate & Lyle Jam Sugar, a jar of this has always been our breakfast staple... and it won't be long before we're stewing up the next batch!

A go-to recipe, whatever the season 💙

750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Enjoy!
Here's an early birthday present for you... it's #InternationalChocolateCakeDay!

Yes, it's a real day (apparently) - so quick, get raiding the shelves and prepping for a deliciously fudgy, Bruce Bogtrotter session!

(See link in bio for the ultimate chocoholic recipe)
Put down the hot water bottle guys... we know a better way to shake off the cold! 

It's the ultimate, warming winter pud isn't it, Sticky Toffee? A rich, comforting stick-to-your-ribs classic. 

Sorry to be a bad influence, but it it International Sticky Toffee Pudding Day! (Recipe in link in bio)
Meet the Belgian Iced Bun - the Chelsea Bun's cousin from across the channel! 

Unlike Chelsea, these buns are filled with lemon curd and sultanas, then finished with glacé icing and a cherry. 

Definitely one to try if you're bored of the same old cinnamon squares...

500g Strong Plain Flour
7g fast Action yeast
1 tsp sea salt 
75g Tate & Lyle Caster Sugar
200ml Warm Milk
1 large beaten Egg
50g Melted Butter.

 Filling

200g Lemon Curd.
150g Sultanas

Topping

250g Tate & Lyle Icing Sugar.
12 Glace Cherries.

Method

Mix the flour, yeast, caster sugar and sea salt in a large bowl, make a well in the centre and pour in the warm milk, butter and beaten egg.. The dough shouldn’t be too dry or sticky if it feels a little dry add a further tablespoon of water and if a little sticky add a few grams extra of flour.
Knead the dough on a flour-dusted surface, until it feels smooth. Shape into a ball and place in a large floured bowl cover and leave to rise in a warm place for approximately 1 hour or until doubled in size.
Line a large baking tray with non-stick parchment and roll the dough out to 300mm x 450mm.
Evenly spread the lemon curd over the dough and sprinkle with the sultanas.
Roll up like a swiss roll, lengthways, Cut the log into 12 equal sized buns with a sharp knife.
Egg wash the buns and arrange on the baking tray leaving a little space between each one.
Grease some cling film and cover the tray, allow to prove for 45/60 mins or until doubled in size.
Heat the Oven to 200c/180C Fan/Gas Mark 6 and Bake for 12 minutes, reduce the temperature down by 20C and cook for a further 12 minutes
Mix the sieved icing sugar with approx 3tbsp of water until a thick icing is achieved.
Top the buns with the icing using the back of a spoon.
Decorate with the glace cherries. Enjoy!

Our Products

View all products