Halloween Drippy Cake | Blondies Kitchen Channel скачать в хорошем качестве

Halloween Drippy Cake | Blondies Kitchen Channel

BOO! Are you a Halloween lover or hater? WE ARE DEFINITELY LOVERS. Any excuse to dress up, make spooky treats and EAT CHOCOLATE! Our Halloween Drippy Cake will take longer than our average recipes to create but if you want to have fun in the kitchen or get the kids involved, we promise you won’t be disappointed. The cakes can be made a day ahead and iced the following day. You can even make the buttercream ahead, chill it in the fridge, and bring up to room temperature before re beating just before using it to ice your cake. TRICK OR TREAT! Don’t forget to tag us and leave any comments because we love hearing how you’ve got on. Xoxo Ingredients for cake: 450g plain flour 700g golden caster sugar 170g cocoa powder 3 tsp baking powder 3 tsp bicarb 4 eggs, beaten 500ml milk 250ml veg or sunflower oil 500ml boiling water 1 tsp vanilla extract/paste 2 capfuls of orange extract Buttercream: 750g unsalted butter softened 1500g icing sugar, 1 tbsp orange food colouring 1 capful of orange extract Chocolate drip: 80g Dark chocolate (50-60-% cocoa solids) 80g Double cream Toppings: Any Halloween chocolate/candy you like Method: Grease and line 3 20cm cake tins. Preheat your oven to 175C and prepare the middle shelf for baking. In a very large bowl, mix all your dry ingredients together and then add the milk, oil, boiling water, vanilla and orange extract. Use a whisk to combine everything until lump free and you have a shiny chocolate batter. Divide evenly among the 3 lined cake tins (you can use scales to do this). Bake in the middle of the oven for 30 mins, or until a skewer inserted comes out clean. Once baked and cooled, halve each cake until your left with 6 equal cake layers. While the cakes are baking, make your buttercream in a table top mixer or using electric beaters. Beat the butter until pale and fluffy. Add a generous tbsp of orange food colouring. Next, add large spoonfuls of the icing sugar to the butter, beating really well until all the icing sugar is in. This takes a good 10-15 minutes to ensure the sugar and butter form a light as air buttercream. Add a splash of milk (around 1 tbsp) and the orange extract. Beat again until the consistency of your buttercream is light and fluffy, but silky and creamy. If the buttercream isn’t silky, add a little more milk. When you’re ready to decorate, make your chocolate ganache drip for the top of the cake by heating the double cream over a low heat. As soon as it’s steaming, remove from the heat and add your chocolate. Keep stirring until the chocolate melts and leave to the side while you crumb coat your cake in icing. Use a turntable and a large palette knife to decorate your cake. Start by putting a dollop of icing on your cake board and lay one sponge layer over the top to seal down to the board. Dollop a generous spoonful of icing onto your cake layer and spread evenly across the cake using the palette knife. Don’t worry if icing splurges around the sides, you’ll use this to crumb coat the cake. 10. Repeat until all layers are on the cake and try and make the cake as level as possible. Coat and scrape down the sides using your palette knife to base coat the cake. Chill in the fridge for at least 30 mins -1 hour before coating again. 11. Coat your cake in another layer of buttercream to smooth over for a better finish. 12.Next, check your chocolate ganache is the right consistency by testing a small patch on top of your cake. Once dripping effectively, pour over the cake and let it drip down all sides like its splattering down! It is Halloween remember! 13.Leave to set for 5 mins and then top with all your chocolate treats. 14.To slice and serve watch Kristelle’s tip in the video! HAPPY HALLOWEEN :D