Recipe of Super Quick Homemade Chocolate drip on buttered cream icing cake

by Aferrera

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We hope you got benefit from reading it, now let’s go back to chocolate drip on buttered cream icing cake recipe. To make chocolate drip on buttered cream icing cake you only need 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Chocolate drip on buttered cream icing cake:

  1. You need of Cooled 8-3 inch vanilla cake (2 pieces).
  2. Use 500 g of icing sugar.
  3. Get 250 g of butter.
  4. Use 1 teaspoon of vanilla powder.
  5. Provide of Purple food color.
  6. Use of For the drip.
  7. You need 1 cup of cream.
  8. Use 1 cup of cocoa powder.
  9. Get 1/2 cup of icing sugar.

Steps to make Chocolate drip on buttered cream icing cake:

  1. Crumb coat cake and refrigerate it for 1 hour.
  2. In a bowl, beat butter for 5 mins or until creamy and fluffy, gradually add icing sugar and vanilla to creamed butter and continue beating for 5 mins.
  3. Divide butter cream and add purple food color to one portion and mix truly.
  4. Cover top layer of your cake with uncolored butter cream and the bottom layer with colored one. Using spatula and scrapper, leveled up cake until you get a smooth and leveled iced cake.
  5. In a bowl pan, bring cream to heat until it bubble, add cocoa powder and icing sugar and continue mixing for 2-3 mins.
  6. Leave it to cool.
  7. Drip chocolate cake on top edge of cake and it will drip down.
  8. Use piping bag and star tip nozzle to decorate top of cake.

Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. My favorite way to make this simple ganache is in the microwave. When your buttercream is nice and chilled, do a test drip by letting the ganache run down the side of your cake. If it travels rapidly and pools at the bottom, your ganache is too warm. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth.

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