Watermelon Themed Drip Cake!

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Helllooooo summer! Well, what’s left of it anyway. I’ve been so busy that I barely noticed July and before I knew it, it was August and I hadn’t even gone swimming yet. So when I got invited to a BBQ I made sure I attended, busy schedule be damned! I brought along this little gem, and man was it a hit. You can check out the video below to see just how I made this, and if you scroll even further I have listed most of the recipes I have used. I purchased all of my candy at Bulk Barn, so I definitely recommend checking out your local bulk food store so you’re not buying big bags of candy.

 

 

 

Chocolate Mud Cake recipe:

Preheat oven to 325 degrees.

In a large saucepan add:

250g salted butter

180ml coffee

Bring to a rolling boil. Remove from heat and add:

250g dark melting chocolate.

Whisk together until chocolate is melted and set aside to cool.

In a large bowl add:

150g all purpose flour

150g self raising flour

60g unsweetened cocoa

1tsp baking soda

500g caster sugar

Whisk together until well incorporated. To the dry ingredients add:

5 large eggs (room temp is best)

1tsp vanilla

1/2 cup buttermilk (room temp is best)

70ml vegetable oil

Mix together with a wooden spoon. At this point you can add in your cooled chocolate mixture until everything is well incorporated. This recipe makes enough for a 9′ round or a tall 8′ round. Grease and line your pans with parchment. Bake on the middle rack for 55 minutes or until an inserted skewer comes out clean.Let cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.

White Chocolate Ganache:

In a microwavable bowl add:

175g white chocolate

75ml of heavy cream

Microwave for 30 seconds and stir well, repeating the process until all the chocolate has melted. Add food coloring until you get your desired shade and let cool (slightly warm, not cold so it sets) before pouring onto your cake.

Swiss Meringue Buttercream Recipe:

In a stand mixing bowl or heat resistant bowl add:

1 cup sugar

1/2 cup egg whites

Whisk together and place bowl over a double boiler. Whisk constantly until mixture reached 140 degrees Celsius. Remove from the double boiler and mix on high using your stand mixer or hand mixer until the outside of the bowl reaches room temperature.Add:

1 1/4 cup salted butter

Whip until light and fluffy. Mixture may look curled/lumpy at first, just keep whipping and it will  come together eventually. To this add:

1tsp vanilla (pure vanilla, don’t use the fake stuff)

Troubleshooting: Ensure your mixing bowl is clean. If it isnt clean your egg whites will not whip properly. You can take the extra step of wiping your bowl with some lemon juice before you add your ingredients.

 

Simple Syrup:

In a small sauce pan add:

1 cup water

1 cup sugar

Bring to a boil and ensure all of the sugar has dissolved. Remove from heat and let cool before brushing on your cake.

 

Cookie Dough Buttercream:

I use Sally’s Baking Addictions recipe, see here: http://sallysbakingaddiction.com/2013/03/27/chocolate-chip-cookie-dough-cupcakes/

French Macarons:

I used The Joy of Baking’s recipe, see here:

http://www.joyofbaking.com/frenchmacarons/RaspberryMacaronsRecipe.html

This is an easy recipe to follow, especially if you are a beginner (like me) with Macarons.

 

 

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