the ganache should be quite loose you may need to add more cream to achieve the correct consistency. either in the microwave at 30 second bursts or heat the cream in a small saucepan and once it's steaming, add the chocolate and let the steam of the cream melt the chocolate. to make the chocolate ganache drips, simply melt the chocolate and cream together. Georgia's top tip: if the buttercream is quite soft, place the bowl into the fridge for 10-15 minutes and then re whisk it. fold in the melted chocolate into the buttercream with a spatula until fully incorporated turn up the speed high and whisk until the buttercream has come together and all the butter has mixed in once all the butter is inside the meringue, continue whisking at the same speed until it thickens and totally changes consistency (it may look like it's splitting but that's a good sign!) gradually add cubes of butter into the whisking meringue start whisking the meringue again on a slow-medium speed once melted, leave to one side and let's finish off the buttercream! meanwhile, break up the Tony's chocolate bar into a heat proof bowl and melt the chocolate in the microwave at 30 seconds bursts or over the pan of water that you used before once a thick glossy meringue, leave the bowl and meringue to cool completely at room temperature
place onto a stand mixer with a whisk attachment, or use an electric hand whisk and whisk the egg whites and sugar until a thick and glossy meringue has formed (approx. 5-10 minutes) heat up this mixture until it reaches 65☌ and the sugar has completely dissolved, continuously mixing to ensure the temperature remains even throughout place the bowl over a pan of simmering water and continue mixing the sugar and egg whites with the spatula in a stand mixer bowl or metal/glass bowl, mix the egg white and caster sugar using a rubber spatula, until fully incorporated
#Chocolate drip cake how to
How to make the chocolate meringue buttercream (filling & coating for the 6-inch cake) It's much easier to decorate a cake the day after it's been cooked! Less crumbs! Once the cakes have cooled, wrap them in clingfilm and leave at room temperature - not in the fridge. Georgia's top tip: Bake your cakes the day before decorating. leave to cool completely on a cooling rack bake for 45 - 50 minutes until the cakes are fully baked through, springing back to the touch evenly distribute the batter between the two tins (approx. add in the yoghurt and mix in until the batter in completely smooth sift in the flour (and baking powder if using plain flour), cocoa powder and baking soda and mix until fully incorporates add in the eggs and mix together to fully combine combine the melted butter and the sugar in a large bowl using a whisk
heat the butter in a saucepan on a low temperature until it's fully melted but not bubbling
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