Description
This dramatic Dreadful Drip Cake recipe features two Tesco Finest Victoria sponges layered with smooth buttercream and covered in sleek black icing. Finished with a vibrant green chocolate drip that cascades down the sides, this cake is both visually striking and delicious, perfect for Halloween or any themed celebration. The recipe includes clear instructions for assembling, covering, and decorating the cake to achieve a professional finish.
Ingredients
Scale
Cake and Buttercream
- 2 Tesco Finest Victoria sponges
- 150g unsalted butter
- 300g icing sugar, plus extra for dusting
- 2 x 250g packs ready-to-roll black icing
Drip Icing
- 300g white chocolate, finely chopped
- 150ml double cream
- 1 x 10g tube green gel food colour
Instructions
- Prepare the Sponges: Place one whole sponge cake on a 22cm cake board. Trim the second sponge to create a 10cm diameter round and set aside.
- Make Buttercream: In a bowl, gradually beat the unsalted butter with icing sugar until smooth and combined, creating a creamy buttercream.
- Buttercream Application: Spread the buttercream over both sponges separately, smoothing the surface with a palette knife to create an even coating.
- Cover Large Cake with Black Icing: Roll out approximately 120g of black ready-to-roll icing into a 17cm circle on nonstick baking paper. Lightly brush the icing surface with a little cold water and place it wet side down on the large cake, trimming any excess and reserving trimmings.
- Cover Sides of Large Cake: Measure the cake’s height and circumference, roll out a rectangle of black icing to match. Brush sparingly with water and adhere it to the side of the cake, smoothing by hand or with a cake smoother.
- Cover Small Cake: Roll out the remaining black icing to cover the small cake with a 10cm circle on top, applying the same water-brushing and smoothing technique.
- Prepare Drip Icing: Heat the double cream in a pan over medium heat just until bubbles form. Pour over finely chopped white chocolate in a heatproof bowl and stir until smooth. Let cool for 5 minutes, then stir in green gel food colouring until the icing is bright and evenly colored. Allow to cool further to near room temperature.
- Apply Green Drip: Pour or pipe the green chocolate icing over the cakes, allowing it to drip naturally down the sides for a dramatic effect. Let the drip set slightly.
- Assemble Cake: Place the smaller iced cake on top of the larger one. If needed, use a skewer to hold the cakes securely in place.
Notes
- Cover the cake board with icing to create a neat presentation.
- Brush water sparingly on icing to avoid melting it.
- Use a palette knife or cake smoother to get a clean, smooth finish on buttercream and icing.
- Let the drip icing cool to near room temperature before pouring to avoid melting the black icing.
- A skewer can be used for extra stability when stacking cakes.
- This recipe serves 16 and requires cooling time before decorating.
Nutrition
- Serving Size: 1 slice (1/16 cake)
- Calories: 595 kcal
- Sugar: 71 g
- Sodium: 0.3 g
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: Estimated 9 g
- Trans Fat: 0 g
- Carbohydrates: 83 g
- Fiber: 0.7 g
- Protein: 3.4 g
- Cholesterol: 55 mg
