September briony cake

Briony Williams’ chocolate drip celebration cake

This tasty celebration cake is covered with frosting and silky ganache. The bonus? The sponge is made in one bowl

By , 02 September 2019

(68 votes)

Briony Williams’ chocolate drip celebration cake
  • Cook: 1 Hour 30 Mins
    plus cooling

  • Serves: 40

Nutritional Info
Each 80g serving contains
  • Energy

    1255KJ

    300KCAL

    15%
  • Fat

    14.0g

    med

    20%
  • Saturates

    5.7g

    high

    29%
  • Sugars

    27.8g

    high

    31%
  • Salt

    0.22g

    low

    4%
of your reference intake.
Typical energy values per 100g: 1569kJ/375kcal.
Ingredients
  • 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)
Method
  • 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.