Two layers of rich chocolate orange cake sandwiching an orange sponge cake, filled with orange tinted buttercream and frosted with chocolate buttercream. Finally the cake is dripped with chocolate ganache and decorated with candy.
Happy belated Halloween!! Hope you all had a wonderful time.
This cake should have been posted on Halloween. I would have posted it sooner, but I wanted to do a video for the post as well. I had to rope in my Mr to help me with the video. He was brilliant. If you want to see how I made this cake, please visit my instagram page, Bakes By ChiChi. It’s a minute long. Scroll down for a longer version of the video. I lost light at the end of the video :-(.
Drip cakes are so popular and trendy right now. To be honest I am in love with them. They are visually appealing and what I love also is that you can let your imagination run wild when making these cakes.
To start off you need your favourite cake. As it is Halloween themed cake I went with a chocolate and orange layer cake. Two layers of chocolate orange cake and one layer of orange cake. The cake is bursting with gorgeous orange flavours. Orange and chocolate make such a wonderful pairing. It is just spot on. The filling for the drip cake is vanilla buttercream tinted orange. And finally I frosted the entire cake with rich chocolate buttercream tinted with black gel colour.
Here are some helpful tips for making a drip cake:
1.Use whipping cream to make your ganache.
2. The consistency of the drip is very important. Too runny and the glaze slides right off the sides and pools at the bottom of the cake board. Too thick and you have to practically force your drip to the edge of the cake ending up with blobs on the side of your cake.
3. I use a ratio of 2:1 for dark chocolate and 3:1 for white chocolate. If the ganache is too thick, I thin it with vegetable oil. I add the vegetable oil a little at a time until I am happy with the consistency. Melt the cream and chocolate at 30 second bursts in the microwave until chocolate has melted. Let the ganache set for about 10 minutes before using.
4. If you want to tint your ganache, gel colours are best. To colour, add the gel colour to the white chocolate chips or chunks and cream before melting.
5. Make sure your buttercream cake is thoroughly chilled before dripping. Keep the cake in the fridge until you are ready to drip.
6. I use a squeeze bottle to add drops of ganache around the edges of the cake, before filling the centre of the cake with ganache and then using an angled spatula or spoon to even out the ganache.
7. Finally decorate your cake with favourite treats. You can make your own candy bark, lollipops, chocolate, fresh fruit. Use whatever you have at hand.
This cake is not just visually pretty, it is also delicious. The flavours of the chocolate orange and orange sponge cake compliment each other, making it just perfect for any occasion.
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Tools used to make this cake