OMG! I Made a Layered Chocolate Mud Drip Cake!
I never thought I would make a drip cake! They look beautiful and delicious but it was not on my bucket list. So much detail and effort gets put into making the cake look beautiful and elegant, but at any stage they can fail and end up looking like a 3 year got a new paint set and went mental on a birthday cake. So when my gorgeous, almost 10-year-old girl, showed me a picture of a drip cake and asked me if I could make it for her birthday I started having heart palpitations.
But, I did what any fearful, loving mum would do; I said yes and went into procrastination mode. I bought all the ingredients I thought I would need for the cake I envisaged and then put them in the pantry to wait for “inspiration”.
Layered Chocolate Mud Drip Cake
A delicious celebration chocolate mud cake with a strawberry frosting and milk chocolate ganache.
Chocolate Mud Cake
- 250 gm butter room temperature
- 200 gm dark chocolate (broken into squares) 45% cocoa
- 450 gm sugar
- 250 gm milk
- 1 1/4 cup plain flour
- 1/4 cup dutch process cocoa
- 1/2 cup SR flour
- 2 eggs
- 250 gm unsalted butter room temperature
- 100 gm strawberry jam or to taste
- 600 gm icing sugar
- 5 drops pink food colouring
- 200 gm dark chocolate (broken into squares) 45% cocoa
- 140 gm pouring cream
- 120 gm milk chocolate
- 200 gm white chocolate
- 3 drops pink food colouring
- 1 tsp pink and white sprinkles
- 1 pkt maltteasers
- 1 Tbs pink pearl balls
- 1 Tbs silver pearl balls
- 3 macarons
Chocolate Mud Cake
Preheat fan forced oven to 170 degrees.
Line 2 circular cake tins with baking paper.
Add butter and chocolate to TM bowl. Chop 5 sec/Speed 9.
Melt 5min/80degrees/Speed 1.
Add sugar to the chocolate mixture. Combine 2 min/80 degrees/Speed 1. (NOTE: If the sugar doesn't melt or the chocolate gets stiff don't worry! It will still work.)
Add the milk and eggs to the TM bowl. Blitz 30 sec/Speed 7.
Add the flours and dutch process chocolate to the TM bowl. Combine 30 sec/ Speed 5.5. Repeat this step in the flour is not completely incorporated.
Pour the batter into the prepared tins.
Bake for 55 minutes or until a skewer comes out clean.
Turn the cakes out onto a cooling rack. When cooled wrap the cakes in plastic and freeze overnight.
Strawberry Ganache - (Make the following Day)
Add the butterfly to the TM bowl.
Place the softened butter, food colouring and jam in the bowl.
Combine 1min/Speed 3. (scrape down the bowl and restart as needed)
Add the icing sugar to the mixture and beat. 3 min/Speed 3.
Check the buttercream for flavour and consistancy. At this stage, you can add a drop of milk if the mixture is too thick or more jam if you prefer a more strawberry flavour.
Place the chocolate in the TM bowl. Chop 5sec/Speed 9.
Add the cream to the chocolate. Melt 2min/50 degrees/Speed 2.
Prepare a cookie sheet for the chocolate by covering it with baking paper.
Place the milk chocolate into a glass bowl and melt. 1 minute in the microwave. Stir once during this time. Repeat for 30 seconds if necessary.
Divided the white chocolate into two glass bowls.
Melt each for 1 minute in the microwave. Stir once during this time. Repeat for 30 seconds if necessary.
Pour the milk chocolate over the baking paper in a swirling pattern.
Pour one of the white chocolate bowls over the baking sheet continuing the swirling pattern.
Add the pink food colour to the final bowl of white chocolate and quickly pour this over the baking paper.
Scatter sprinkles, cake decorating pearls of Maltteasers over the chocolate then refrigerate.
Complete assembly instructions and tips are in the story 🙂
Happy cake making!
This cake is made over 2 days so please factor in the overnight freezing time.
The day before her birthday I started to panic and decided I should at least make the chocolate mud cake. Mud cake is something I can almost make in my sleep. I have a fabulous, easy recipe that never fails me. The cake is best made the day before so that it can be frozen overnight. This makes icing with the buttercream easier. The buttercream will thicken as you ice the cake making it easier to get it on the sides. It also reduces the crumbliness of the cake, so you don’t tend to get crumbs in the buttercream layer.
Tip 1. Any cake that needs a buttercream icing is best made the day before and frozen overnight.
With day ones cooking activities complete I put the cake in the freezer and checked my decorating supplies. The sprinkles and pink pearls were still in the pantry. The block of white chocolate and milk chocolate were both missing! I went back out to the shops and replenished the pantry. This time I found better hiding spaces.
The next day was Anais birthday! I managed to procrastinate until lunch time and then panic set in. In just 3 hours Anais would be home from school! The cake decorating needed to start NOW! After a few deep breaths, I decided to take things in baby steps. My logic was, that if things went pear-shaped I could pull out and she would just have a frosted cake.
Drip Cake Assembly Instructions
1. Buttercream Stage
Chocolate and strawberry are a delicious combination. Rather than just tint the buttercream pink, I decided to add some strawberry jam to the mixture to give it some flavour. My drip cake was a layer cake so I smeared frosting over the top of the base cake and then added the top layer. It was really quite easy to coat the cake with buttercream.
Adding Maltteasers around the base of the cake allowed me to be a little less fussy about finishing the bottom of the cake perfectly.
The cake went back in the fridge so the buttercream frosting could set. At this stage, I was considering pouring myself a glass of wine. The drip cake was now at the extent of my cake-making ability. I was at the point where anything could go wrong.
Tip 2. The buttercream frosting needs to be rock hard before the ganache drip is added!
2. Ganache Stage
I didn’t pour myself a glass of wine. Instead, I pressed on making the mammoth cake from hell. The ganache was made in the Thermomix too. This allowed me to keep the temperature of the melted chocolate low. The ganache needed to be fluid; but not so hot that it would melt the buttercream frosting or run all over the cake.
Freezing the cake overnight and then returning it to the fridge meant the buttercream set quickly. Once the ganache had been made the cake was ready for the drip layer. At this point, I seriously considered aborting the cake making process.
Regardless of my nerves I took a deep breath and poured the ganache onto the middle of the cake. I allowed the chocolate to make its own way to the sides of the cake. Once the chocolate flow had slowed I gently coaxed the chocolate from the centre of the cake out toward the sides. I needed to add a little more ganache to the centre of the cake to help the “spillover”.
Tip 3. The trick to a natural looking drip cake is not touching the ganache near the edges of the cake. The ganache spillover needs to happen from the movement of chocolate coming from the centre of the cake outwards.
Once I had my ganache drip, I put the cake back in the fridge a breathed a massive sigh of relief.
3. Making Chocolate Shards
Making the chocolate shards was simple. I had no intention of tempering chocolate so I was completely confident in this step. Firstly, I lined a tray with baking paper, then added milk chocolate to 1 glass bowl and white chocolate to 2 more glass bowls. The chocolate was melted in the microwave then swirled onto the baking paper. I added pink colouring to the final bowl of white chocolate and swirled that through the other two colours. Malteteasers and pink sprinkles were added randomly to sections of the chocolate. Once I was happy with the effect the chocolate went into the fridge to harden.
When the chocolate sheet had set I used a hot knife to cut triangular shapes. The chocolate was then returned to the fridge.
5. Decorating the Cake
I think these macarons make an elegant addition to the top of a drip cake. If you’re looking for a macaron recipe you can find my favourite macaron recipe here. Macarons are super easy to make in the Thermomix. If you’re short on time just buy 3 or 4 macarons in the appropriate colours for the cake. Actually, buy an extra macaron for yourself, the sugar hit will help you get through the making of this monster cake.
Cake decorating is not my forte! I decided to look at a few cakes on google images. This was partly to procrastinate and partly because I was freaking out! I had my decorations ready to go, but I lacked the confidence in actually placing them on the cake. I noticed all the cakes I liked had one thing in common; the decorations were in a cluster and occupied about one-third of the cake.
Tip 4. Google pictures of drip cakes for inspiration!
At this stage I made my husband take a look at the cake. I was scared I would trash it from here on in!
One by one I added the decorations and happily, the cake came together nicely!
The moral of this very long story is; if I can make this cake, ANYONE can!
Have you made a drip cake? Would you ever make one of these cakes? Why not pin this picture for later.
Why not pin this picture for later.
If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers.
Thanks for stopping by!