Drip Cake
Ingredients
Butter Cake:
- 1 cup butter
- 2 2/3 cups sugar
- 10 egg yolks
- 4 ½ cups MAYA Cake Flour
- 1 tablespoons + 2 teaspoons baking powder
- 2 teaspoons salt
- 2 teaspoons vanilla
- 1 ½ cup milk
Italian Meringue Buttercream:
- 1 ¾ cup white sugar
- ½ cup water
- 8 (30 grams each egg white) egg whites
- 2 cups butter
- 1 teaspoon vanilla extract
Chocolate Ganache:
- ½ cup heavy whipping cream
- 1 cup Semi-sweet chocolate chips
Additional ingredients:
- Pretzels
- Chocolate sticks
- Chocolate malt balls
- MAYA Oven Toaster Fudge Brownies, cut into 1” squares
Instructions
Butter Cake:
- Preheat oven to 350F. Grease and line four 6x3 round pan. Set aside.
- Cream butter until soft. Add in sugar and beat until light and fluffy. Add egg yolks, one time at a time, beating well after each addition.
- Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with combined vanilla and milk. Blend well.
- Pour into prepared pan.
- Bake for 40 to 45 mins or until done. Let it cool. Chill in the refrigerator.
Italian Meringue Buttercream:
- In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.
- Heat up to 230 degrees on a candy thermometer.
- Whip egg whites until stiff. Do not over beat.
- When the sugar temperature reaches 240 degrees, remove from heat immediately and with the mixer running, add it to your egg whites in a stream. Beat on high speed.
- Continue to whip until no heat remains in the bowl.
- With the mixer still running, add butter bit by bit, beating until spreadable consistency, approximately 3 to 5 minutes. Beat in vanilla.
- Set aside until ready to use.
Chocolate Ganache:
- In a double boiler, simmer whipping cream.
- Pour chocolate chips and mix until melted. Remove from heat.
- Let it cool. Set aside until ready to use.
Assemble Cake:
- Cut off the cake’s dome portion, then cut the cakes in half.
- Place one cake layer on a base. Pipe Italian meringue buttercream and place another cake layer, do the same in between the cake layers.
- Cover the whole cake with the buttercream.
- Place three to four pieces of skewer at inside the cake for support.
- Place ganache in a piping bag and start piping around the edges of the cake to get the “drip” effect.
- Decorate the top and sides of the cake with pretzels, chocolate sticks, chocolate malt balls and brownies.
Notes
