Malted Chocolate Drip Cake

By Tracy

20 Person

180 Minutes

676 Calories

This layered drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache - a stunning centerpiece for a big occasion. For this particular one, I thought I would go for a bit more of a semi-naked style cake. Partly because I couldn’t be bothered to do the buttercream in the fully covered way, and partly because I really actually like the look of it!

Ingredients

Drizzle

75 ml double cream
100 g dark chocolate

Icing

280 g full-fat cream cheese
1 tsp. vanilla extract
3 tbsp. powdered malt drink
750 g icing sugar
250 g slightly salted butter, softened

Honeycomb

37 g chocolate balls
2 tsp. bicarbonate of soda
5 tbsp. golden syrup
200 g golden caster sugar
butter or flavourless oil, for greasing

Chocolate Sponges

100 g dark chocolate
50 g natural yogurt
2 tsp. baking powder
25 g cocoa powder
225 g plain flour
3 large eggs
250 g golden caster sugar
175 g unsalted butter, softened

Malt Sponges

2 tsp. vanilla extract
100 g natural yogurt
2 tsp. baking powder
25 g powdered malt drink
225 g plain flour
3 large eggs
250 g golden caster sugar
200 g unsalted butter, softened

Method

01

Heat oven to 180 degrees C. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition.
02

Tip the flour, malt and baking powder into the bowl with 1/4 tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir.
03

Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the center of the cakes comes out clean.
04

Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins.
05

Grease and line the base of the tins as before and boil the kettle. In the same bowl (don’t worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined.
06

Sift in the flour, cocoa and baking powder with 1/4 tsp salt. Fold the mixture together, then add the yogurt, melted chocolate, and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before.
07

Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film.
08

Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over medium heat and leave to bubble to a liquid caramel, but don’t stir.
09

When you’re happy with the color, add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up.
10

In your largest mixing bowl, beat the butter with half the icing sugar, the malt, and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined – don’t overmix or the icing may become runny.
11

Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use 1/4 of the icing to stack the cakes, alternating between the malt and chocolate sponges.
12

Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don’t worry about completely covering the sponges at this stage. Chill the cake for 30 mins.
13

Use the remaining icing to completely cover the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
14

Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little .
15

Remove the cake from the fridge and spoon the ganache over the top edge of the cake. Fill in the middle of the top of the cake with chocolate. Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved chocolate balls.

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Malted Chocolate Drip Cake

3.9

( By Tracy )

01 Information

Grade hard
Serving 20 servings
Calorie 676 Kcal
Prep Time 120 Mins
Cook Time 60 Mins
Total Time 180 Mins

02 Ingredients

Drizzle

75 ml double cream

100 g dark chocolate

Icing

280 g full-fat cream cheese

1 tsp. vanilla extract

3 tbsp. powdered malt drink

750 g icing sugar

250 g slightly salted butter, softened

Honeycomb

37 g chocolate balls

2 tsp. bicarbonate of soda

5 tbsp. golden syrup

200 g golden caster sugar

butter or flavourless oil, for greasing

Chocolate Sponges

100 g dark chocolate

50 g natural yogurt

2 tsp. baking powder

25 g cocoa powder

225 g plain flour

3 large eggs

250 g golden caster sugar

175 g unsalted butter, softened

Malt Sponges

2 tsp. vanilla extract

100 g natural yogurt

2 tsp. baking powder

25 g powdered malt drink

225 g plain flour

3 large eggs

250 g golden caster sugar

200 g unsalted butter, softened

03 Method

Step 1

Heat oven to 180 degrees C. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition.

Step 2

Tip the flour, malt and baking powder into the bowl with 1/4 tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir.

Step 3

Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the center of the cakes comes out clean.

Step 4

Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins.

Step 5

Grease and line the base of the tins as before and boil the kettle. In the same bowl (don’t worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined.

Step 6

Sift in the flour, cocoa and baking powder with 1/4 tsp salt. Fold the mixture together, then add the yogurt, melted chocolate, and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before.

Step 7

Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film.

Step 8

Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over medium heat and leave to bubble to a liquid caramel, but don’t stir.

Step 9

When you’re happy with the color, add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up.

Step 10

In your largest mixing bowl, beat the butter with half the icing sugar, the malt, and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined – don’t overmix or the icing may become runny.

Step 11

Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use 1/4 of the icing to stack the cakes, alternating between the malt and chocolate sponges.

Step 12

Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don’t worry about completely covering the sponges at this stage. Chill the cake for 30 mins.

Step 13

Use the remaining icing to completely cover the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.

Step 14

Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little .

Step 15

Remove the cake from the fridge and spoon the ganache over the top edge of the cake. Fill in the middle of the top of the cake with chocolate. Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved chocolate balls.

04 Author

Tracy

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