Pour the cake mixture into your baking pans and bake for about 40-50 minutes. Mix to obtain a smooth and homogeneous paste (the preparation is a little liquid it is normal). Then pour this mixture in several times into the bowl containing the dry ingredients. Add the liquid ingredients (eggs, milk, oil) to the mixture (chocolate, butter, coffee and water). In a large bowl, sift together the flour, unsweetened cocoa powder, baking soda and salt, then add the sugar. In another bowl, whisk together the eggs, buttermilk, oil and vanilla. Place the chocolate pieces, butter, coffee and water in a saucepan over low heat, melt and let cool. Preheat the oven to 338☏ / 170☌ and Line 2 round 15 cm cake pans. Keep the cake in the fridge for at least 1 hour (take it out about 20 minutes before serving) (If it is too runny, put it in the fridge to set the icing) Pour white chocolate drip over the top of the cake and spread until the drip goes over the sides. Cover with a new layer on the whole cake. Spread a very thin layer of Swiss buttercream over the whole cake (crumb coat) and let it sit in the refrigerator for 10-15 minutes. Let your cake sit in the fridge for at least 20 minutes if needed. Place a cake board on your turntable and place a first layer of cake and pipe the buttercream around the edges and fill the inside with praline ganache. Cut your cakes into several layers of equal thickness using a cake leveler. Fill 2 pastry bags with the ganache and the other with the pink buttercream. Whisk the praline ganache at medium speed for about 2 - 3 minutes. Set aside at room temperature, it should be 95☏ / 35☌ when ready to use. Add a small amount of purple food coloring. Heat in a double boiler or in the microwave on low power. Chop the white chocolate and put it in a container with the heavy cream. 
Cover with cling film and leave in the fridge overnight.įollow the step by step instructions for the : SMBC - Swiss Meringue Buttercream and add a touch of pink food coloring. Stir in the praline until you have a smooth mixture. 
Break the chocolate into pieces in a bowl, then pour the hot cream over it and stir with a wooden spoon. Bring the heavy cream to a boil in a saucepan over medium heat. Cover with cling film and put them in the fridge for at least 2 hours. Turn out of the pan and let cool completely on a rack. Fill the 2 prepared pans with the batter and bake for about 45-50 minutes. Stir in dry ingredients until mixture is smooth and still liquid. Add the contents of the saucepan to the egg, milk and oil mixture. Mix together the flour, unsweetened cocoa powder, baking soda, salt and sugar in another container. Mix together the eggs, buttermilk and vegetable oil in a container. Melt the dark chocolate, butter, instant coffee and water in a saucepan over medium heat until smooth and cool. Line 2 round baking pans of 6 inch / 15 cm diameter with parchment paper. #Chocolate drip cake how to#
How to make the chocolate drip cake recipe Mud cake
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