Briony Williams’ chocolate drip celebration cake
- 250ml vegetable oil
- 4 medium eggs, beaten
- 450ml whole milk
- 1tsp vanilla extract
- 750g golden caster sugar
- 600g self-raising flour
- 150g cocoa powder
- 2tsp baking powder
- 3tsp instant coffee
- 2 x 100g bars Extra Special Peruvian Dark Chocolate
- 400g Asda Vanilla Flavour Frosting
- 200ml double cream
- To decorate
- 140g bag Asda Milk Chocolate Giant Buttons
- 132g pack frozen Extra Special 12 Macaron Selection, thawed
- 150g Ferrero Raffaello, unwrapped
- Homemade mini bunting attached to 2 golden paper straws (optional)
Preheat the oven to 200C/180C Fan/Gas 6. Grease and line 3 x 20cm round cake tins.
In a very large bowl, combine the oil, eggs, milk and vanilla. Stir in the sugar then add the flour, cocoa and baking powder. Mix well.
Make up the coffee with 450ml boiling water. Add to the mixture and stir well.
Divide the mixture evenly between the tins. Bake for 40-45 mins until a skewer comes out clean. Cool in the tins for 20 mins, then completely on a wire rack.
Level each sponge with a serrated knife and put the first on a plate or board.
Finely chop 50g of the dark chocolate and stir into the frosting. Spread some over the top of the sponge. Stack with the next sponge and repeat to get a 3-layer cake. Spread the top and sides with frosting; smooth with a palette knife. Pop in the fridge for 20 mins.
For the ganache, breakup the remaining chocolate in a heatproof bowl.
Heat the cream in a pan until just steaming. Pour over the chocolate and leave for a few minutes. Mix well. Cool slightly for 10 mins.
Use a teaspoon to drip ganache down the sides of the cake, then spread over the top. Chill for 10 mins.
If using bunting, make 2 guide holes in the cake with a chopstick. Slide the straws in with the bunting hanging between them. Finish by decorating with the buttons, macarons and Raffaellos.