White Chocolate Drip Cake!

This white chocolate drip cake can last 3-4 days in the fridge once made! The cooking time includes the cooling time for the cake!:)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 170C/150 Fan, and line two 8"/20cm cake tins with baking parchment.

Step 2

In a stand mixer, or a large bowl, beat together your unsalted butter and caster sugar until light and fluffy.

Step 3

Add in the eggs, self raising flour, and vanilla extract and beat again until combined well.

Step 4

Split the mixture between the two tins.

Step 5

Bake the cakes in the oven for 50-60 minutes, or until baked through - check with a skewer to make sure they're done!

Step 6

Leave the cakes to cool in the tins for 10 minutes, and then take out and leave to cool fully on a wire rack!

Step 7

Melt the white chocolate until smooth, and leave to cool whilst doing the rest.

Step 8

Beat your unsalted butter on its own for minute or two, to soften it and loosen it.

Step 9

Add in the icing sugar and beat well until smooth and fluffy.

Step 10

Add the melted and cooled white chocolate and beat again.

Step 11

Split the two cakes into four layers in total.

Step 12

Put the first cake onto a cake board of plate. Add a little buttercream and spread. Repeat with the second and third sponges. Add the final sponge on top.

Step 13

Using a small amount of buttercream, spread and smooth around the cake sides and top for a crumb coat and add to the fridge for at least 30 minutes.

Step 14

Once set, add more buttercream onto the tops and sides of the cake, and smooth around covering the cake completely in buttercream.

Step 15

I add the buttercream on using a small angled spatula, and smoothed around the edge with the patterned scraper! You need to make sure there is more buttercream on the sides of the cake than you need, as some will be removed as you smooth it over.

Step 16

Once finished, put the cake in the fridge again for at least 30 minutes.

Step 17

Add the white chocolate and double cream to a bowl, and microwave until smooth.

Step 18

Using a small piping bag or a teaspoon, drip the ganache down the sides of the cake. The more you push over the edge, the further the drip will fall.

Step 19

Set the cake in the fridge again for 30 minutes!

Step 20

Finish the cake off by piping on any leftover buttercream, and adding any sprinkles and truffles you like!