Today’s recipe post marks the end of the Bake Off Bake Along for another year. I’m super proud that I have managed to bake along with all 10 weeks and that I have pushed myself to try new techniques such as the tangzhong method, yoghurt buttercream and mirror glazes. My Triple Layer Chocolate Drip Cake recipe is the perfect end to this year’s bake along to celebrate the past 10 weeks of baking! 3 layers of chocolate sponge filled with whipped chocolate ganache and white chocolate raspberry buttercream and a chocolate ganache drip!
You will notice that this cake recipe has no sugar in it. This was an accident during the recipe testing but I didn’t want to throw away the cakes so I carried on and it turned out to work really well with the rich ganache and the sweeter white chocolate raspberry cream. Of course the chocolate has sweetness however it’s interesting how the absence of 250g of sugar was not noticeable in the final cake. I think it’s quite nice to have a chocolate cake recipe that isn’t sickly sweet.
I use two frostings for this layer cake, a whipped chocolate ganache and a white chocolate raspberry buttercream. The whipped ganache frosting is something I’ve seen before but never done myself and it’s probably going to be new go-to frosting because it’s easy to make, tastes great, is easy to work with and use and sets nicely, giving really clean and crisp edges to the cake. All you have to do is make a chocolate ganache, a mixture of chocolate and double cream, and allow it to set slightly and then whisk it with an electric whisk until it is light and fluffy.
The white chocolate raspberry buttercream uses raspberry extract, which can be overpowering if you use too much. It’s better to go sparingly and to taste as you go along. The use of white chocolate in the frosting means that it can set firm if it is cooled down enough so keep this frosting at room temperature so it can be piped. To fill the cakes, I use two piping bags for the frostings and pipe concentric circles of the frosting which gives a fantastic effect when you slice the cake.
Check out my video guide for making my Triple Layer Chocolate Drip Cake below!
For the chocolate sponge:
- 130g margarine
- 130g 56% plain chocolate
- 5g instant coffee granules
- 75ml water
- 80g plain flour
- 80g self raising flour
- 18g cocoa powder
- ¼ tsp bicarbonate of soda
- 2 medium eggs
- 70ml buttermilk (or 70ml whole milk mixed with ½ tbsp. lemon juice)
For the whipped chocolate ganache:
- 150g dark chocolate
- 225ml double cream
For the white chocolate raspberry buttercream:
- 110g margarine
- 180g icing sugar
- 80g white chocolate, melted but cooled
- 1 tsp raspberry extract
For the decoration:
- 125ml double cream
- 20g white chocolate, melted
Preheat the oven to 170˚C. Grease and line the bases of three 7-inch sandwich tins.
Over a medium heat, melt together the margarine, plain chocolate, instant coffee and water until it is an even colour and smooth. Set aside to cool slightly. In a small bowl, whisk together the eggs with the buttermilk (or milk and lemon juice).
In a large mixing bowl, whisk together the two flours, cocoa powder and bicarbonate of soda. Make a well in the centre and pour in all of the wet ingredients and whisk together until it forms a thickish smooth cake batter.
Divide the cake batter equally between the three cake tins and bake the sponges for about 15 minutes until the sponges spring back when touched. After 10 minutes, run a knife around the edge of the cake and invert the sponges onto a cooling rack to cool completely.
For the ganache, break the dark chocolate into pieces and place in a heatproof bowl. Pour in the double cream and place the bowl over a pan of simmering water and slowly let the cream and chocolate melt together until it forms a smooth mixture and remove from the heat to cool. Stir the ganache every 10 minutes to keep it smooth and glossy.
When the ganache has firmed up slightly but is still soft, pour away about 100g of the ganache into a small bowl and set aside. Use an electric whisk to whip the rest of the ganache. It will increase in volume, becoming fluffier and lighter in colour. Transfer the whipped ganache to a piping bag and cut off a 1cm hole from the end.
For the buttercream, use an electric whisk to beat the margarine until it is lighter in colour. Add the icing sugar in two batches and whisk until combined and the icing sugar has dissolved completely. Add in the raspberry extract and the melted, but cooled, white chocolate and continue to whisk the buttercream for about 3 minutes until it is lighter in colour and smooth. Transfer to a piping bag with a 1cm hole cut off the end.
Place a sheet of baking parchment on your cake plate, about 2cm bigger than the diameter of your sponges. Place the first cake layer on the parchment and pipe alternating concentric circles of the two frostings, starting and ending with the whipped ganache. Place the second layer on top and repeat the frosting. Place the final cake layer on top with the bottom side facing up so the top is level.
Squeeze over the remaining whipped ganache and use a palette knife to completely cover the layer cake in the ganache, running your palette knife around the sides of the cake multiple times so it is smooth, with the cake layers being slightly exposed. Place the whole cake into the fridge briefly.
For the decorations, whip the double cream until it holds soft peaks. Transfer to a piping bag fitted with a large star nozzle. For the white chocolate decorations, spread the melted white chocolate into a rectangle on a sheet of baking parchment and top with a handful of sprinkles. Place into the fridge to set completely before cutting into long triangles.
Place a sheet of baking parchment larger than your cake underneath a cooling rack. Transfer the layer cake onto the cooling rack over the parchment. If the set aside ganache cannot be poured and spread easily, place into the microwave for a few seconds until it has a pouring and spreading consistency. Pour the ganache onto the top of the cake and use the back of a spoon to spread out the ganache over the edges so that it drips down the side slightly. Return the cake to the fridge to set briefly.
To finish the cake, pipe 8 swirls of the whipped double cream on the top of the cake and 1 larger swirl in the centre of the cake. Rest one of the white chocolate triangles on each swirl of cream. Leave the ganache drips to set more before serving and slicing the cake.
- Cake Week: Black Sesame and Matcha Angel Cake Slices
- Biscuit Week: Rum and Raisin Chocolate Biscuit Bars
- Bread Week: Tangzhong Chinese Tear and Share Buns
- Dairy Week: Millionaire’s Coconut Ice Shortbread or Spiced Fig and Yoghurt Cake with Yoghurt Buttercream
- 1920s Week: Piña Colada Custard Tarts
- Dessert Week: Pistachio Matcha Layered Meringue Cake
- Festival Week: Sweet Potato and Taro Tangzhong Buns
- Pastry Week: Butternut Squash Pie
- Patisserie Week: Domed Princesstårta Tartlets
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