This was my husband's second birthday cake - well, it was his 40th!
We spent his birthday with some of his family then saw other family the following weekend, so I wanted to make a cake for both occasions. For his birthday itself I made this chocolate R2D2 cake (a throwback to his childhood) and the following weekend I wanted to make more of a serious classic cake - but at the same time I wanted it to be a showstopper.
My husband loves chocolate so I decided to celebrate his love of chocolate by making something I'd seen a few (or more than a few) times on the internet. It's a 'drip cake' which means a chocolate cake with a chocolate glaze or ganache that is dripping down the sides of the cake; it's also something of an 'explosion' cake with various chocolate bars and types of chocolate sticking out of the top. They are intended to look as if they have been placed in a fairly haphazard fashion but are actually carefully arranged with pieces of different heights to create interest and balance and the appearance of a lot of chocolate bursting out of the cake!
For the cake itself, I actually had enough mixture leftover from the R2D2 cake (as the cake mould just said it took an 8-egg batter, but the recipe I used gave me far too much) to make a normal round sponge cake which I froze, and defrosted in time to make this.
For the other layer, I made the chocolate cake from this Konditor and Cook Curly Whirly cake as I remembered it being really good before (and it was).
To make the chocolate ganache on top, I used:
200ml double cream
200g plain chocolate, chopped
Heat the cream in a small pan and when it is just simmering, remove from the heat and stir in the chocolate until it has melted. Allow to cool until it is still a thick pouring consistency.
Here's a nice pic of some cake batter... I do like the before and after photos!
The cake, sliced through the middle - with the one I had in the freezer I ended up with four layers. For a drip cake you do want it to be quite tall.
I coated the top and sides of the cake in chocolate buttercream then poured the chocolate ganache over the top, encouraging it to drip down the sides. I stuck various chocolate bars and pieces of chocolate in the top, sprinkled over some giant chocolate buttons, and added some red stars (made of icing, which I bought from a cake decorating website) and a diamante '40' pick I bought from the same website.
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