Tony's ultimate choc drip cake
for the bottom tier 6-inch cake:
for the 6 inch cake:
250g Tate & Lyle Fairtrade caster sugar
200g (4) eggs
200g Doves self raising flour
50g Fairtrade cocoa powder
1 tsp Doves baking soda
150g plain yoghurt
for the 2nd tier of 8-inch cake:
500g Tate & Lyle Fairtrade caster sugar
400g (8) eggs
400g Doves self raising flour
100g Fairtrade cocoa powder
2 tsp Doves baking soda
400g plain yoghurt
for the chocolate meringue buttercream (filling & coating for the 6 inch cake)
150g egg whites
(about 5 large egg whites)
300g caster sugar
300g room temperature, unsalted butter
1 bar of Tony’s dark chocolate
for the chocolate drips:
70g Tony’s dark chocolate
100ml whipping cream
watch the full video bake-along below 🍰
or read-along here 🍰
how to make the 6-inch cake:
- preheat your oven to 170°C on fan
- grease and line 2 x 6-inch cake tins
- heat the butter in a saucepan on a low temperature until it's fully melted but not bubbling
- combine the melted butter and the sugar in a large bowl using a whisk
- add in the eggs and mix together to fully combine
- sift in the flour (and baking powder if using plain flour), cocoa powder and baking soda and mix until fully incorporates
- add in the yoghurt and mix in until the batter in completely smooth
- evenly distribute the batter between the two tins (approx. 550g per tin)
- bake for 45 - 50 minutes until the cakes are fully baked through, springing back to the touch
- leave to cool completely on a cooling rack
Georgia's top tip: Bake your cakes the day before decorating. Once the cakes have cooled, wrap them in clingfilm 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!
how to make the chocolate meringue buttercream (filling & coating for the 6-inch cake)
- in a stand mixer bowl or metal/glass bowl, mix the egg white and caster sugar using a rubber spatula, until fully incorporated
- place the bowl over a pan of simmering water and continue mixing the sugar and egg whites with the spatula
- heat up this mixture until it reaches 65°C and the sugar has completely dissolved, continuously mixing to ensure the temperature remains even throughout
- 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)
- once a thick glossy meringue, leave the bowl and meringue to cool completely at room temperature
- 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
- once melted, leave to one side and let's finish off the buttercream!
- start whisking the meringue again on a slow-medium speed
- gradually add cubes of butter into the whisking meringue
- 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!)
- turn up the speed high and whisk until the buttercream has come together and all the butter has mixed in
- fold in the melted chocolate into the buttercream with a spatula until fully incorporated
Georgia's top tip: if the buttercream is quite soft, place the bowl into the fridge for 10-15 minutes and then re whisk it.
how to make the chocolate drips:
- to make the chocolate ganache drips, simply melt the chocolate and cream together.
- 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.
- the ganache should be quite loose; you may need to add more cream to achieve the correct consistency.
Here's a bit more about Georgia:
"I started my baking journey at Le Cordon Bleu in London where I trained in patisserie for 6 months. I always knew I didn’t want to work in a restaurant or hotel after my training, so I found myself working at a small coffee shop in London baking the fresh produce but giving it all a fancy twist. Word got out quickly that I started baking and all of a sudden people were asking me for birthday cakes. Even though I wasn’t trained in cake decorating, I took my knowledge and skills that I learnt from pastry school and applied it to cakes which gave my cakes a unique look. My cakes somewhat stood out amongst others and therefore gained popularity quite quickly which led me to launching Georgia’s Cakes in 2015 where I was selling bespoke cakes as my full time job. Over the years, my cakes were being sold in Harrods food hall in London and I worked with some very well known companies and made cakes for celebrities such as cara delevingne and rihanna!"
"After opening my YouTube channel, I shifted my focus to teaching and now host regular cake workshops as well as sharing my recipes, tips and tricks online!"