Lindt Chocolate Drippy Cake
Here is my chocolate drip cake, the buttercream is flavoured with Dark and Milk Chocolate Lindt chocolates.
For the cake
225g/8oz Plain Flour
200g light brown Demerara Sugar
150g Caster Sugar
90g/3oz cocoa powder
1½ tsp Baking Powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz vegetable oil
250ml/9fl oz boiling water
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 6in round deep cake tins.
For the cake, place all of the cake ingredients, apart from the boiling water, into a large mixing bowl. with a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. as this point the cake mixture will become quite liquid.
Divide the cake batter between the sandwich tins and bake in the oven for 45-55 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely in their tins, before icing.
Chocolate Swiss Meringue Buttercream
4 large egg whites
1/3 cups granulated sugar per egg white
2 cups unsalted butter softened but still a bit firm, cubed
300g Lindt Chocolate Balls
Melt the chocolate, either in short bursts in the microwave or over a pan of simmering water, and allow to cool.
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
Place bowl over a pot of simmering water and stir with a whisk until the mixture is hot and no longer grainy to the touch (or reads 72C on a thermometer)
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled and the bowl is no longer warm to touch
Slowly add cubed butter and mix until smooth.
Add the cooled melted chocolate and whip until smooth.
200g Dark Chocolate (any left over Lindt too)
100g Double Cream
If you find the chocolate drip is too thick add some more cream and if its too thin add some more chocolate