This chocolate drip cake is the ultimate birthday treat for chocolate fans. For this recipe you will need four 20cm/8in sandwich cake tins (approximately 4cm/1.5in deep), a 20cm/8in and a 30cm ...

5⃣ Make the Chocolate Drip. Heat heavy cream in a saucepan just until simmering. Remove from heat and pour over chocolate chips. Let sit for 5 minutes, then stir until smooth.

Frost the entire cake and chill briefly. 8. Make the White Chocolate Drip. Microwave the white chocolate chips and heavy cream in 30-second bursts, stirring in between, until smooth. Let cool ...

The Great British Bake Off judge’s new book features seasonal sweat and savory bakes to enjoy throughout the year, including ...

Heat whipping cream, add dark chocolate, and stir until smooth. Pour ganache over the cake. Combine remaining dark chocolate and coconut oil, microwave until melted.

Bake in preheated oven until cake forms a crust, cracks in the center, and springs back lightly when pressed, 1 hour to 1 hour and 20 minutes.

Add a pinch of salt. Pour the hot heavy cream over the chocolate and whisk to combine. Once the ganache is smooth and shiny, set aside and let cool to room temperature.

For that, I skipped melted chocolate in favor of cocoa powder. Melted chocolate tends to dry out cake batter, and unless you’re using 100 percent unsweetened chocolate, adding bar chocolate also ...