Chocolate & Peanut Drip Cake Tutorial
You will need:
• 3 x 7”chocolate sponges
• 1 quantity of vanilla buttercream: https://steemit.com/recipes/@cake-lady-jen/the-cake-lady-28-top-buttercream-recipe
• 1 quantity of peanut brittle: https://steemit.com/recipe/@cake-lady-jen/the-cake-lady-45-easy-caramel-brittle-recipe
• 50g dark chocolate
• 75mL double cream
• Peanuts / Reece’s Pieces (for decoration)
Method
First of all, cut up your peanut brittle, and think about which of the larger pieces you want to keep for decoration.
‘Whizz up’ half of the peanut brittle, and fold this through one third of the buttercream.
Stack and fill your chocolate sponges with the nutty buttercream.
Now, 'crumb coat' the outside in a very thin layer of buttercream, making sure there are no gaps. Then refrigerate for half an hour (I usually tidy up the crumbs at this point!).
Your cake will have this ‘naked’ look, but if you want a thicker layer, go round again and then re-refrigerate.
NOTE: The easiest way to achieve smooth edges is with a palette knife and turntable. Cover the cake in a thick layer of buttercream, then hold the knife at a 90° angle, and spin the turntable.
(Sorry I couldn’t demonstrate and photograph at the same time! Next time I will plan ahead and get my husband to assist with the pictures.)
Whilst the cake is cooling in the fridge, make the ganache.
In a small pan, bring the cream just up to boiling point – you will see it start to bubble slightly. Once you see this, take it off the heat and add the chocolate. Stir like crazy until you get a smooth glossy finish like this (it will take a couple of minutes).
DO NOT return to the heat or it will curdle and look grainy.
Put the ganache into a piping bag and leave to cool slightly.
You are almost ready to assemble! Get your decorations to hand now.
Remove the cake from the fridge, and put a trial of nuts around the bottom:
Now it’s time to drip!
Start by piping the ganache round the very top edge of your cake.
Keeping the bag in one place for slightly longer will create the drips, because the chocolate will pool there. Work all around the top edge of the cake, then fill in the centre with the remainder - sread it out with a spoon.
Now arrange the decorations on top, as desired.
I think it’s also nice to make a small ‘feature’ decoration at the front:
And enjoy!
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