{"id":19288,"date":"2021-11-24T08:00:28","date_gmt":"2021-11-24T08:00:28","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=19288"},"modified":"2022-12-14T12:11:58","modified_gmt":"2022-12-14T12:11:58","slug":"christmas-drip-cake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2021\/11\/24\/christmas-drip-cake\/","title":{"rendered":"Christmas Drip Cake!"},"content":{"rendered":"

A four-layer spiced chocolate Christmas drip cake with american buttercream frosting, chocolate drip and more! The best festive showstopper. <\/strong><\/h2>\n

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Christmas drip cake<\/h3>\n

I am fully and utterly obsessed with making drip cakes as we all know, and this one is no exception\u2026 I am in love with this Christmas drip cake! I know it may look a little over the top with some of the decorations, but I am here to bring my random creations to life! <\/span><\/p>\n

One thing that I have been requested to do many times is a Christmas themed drip cake – and I went with it. All of the decoration is obviously optional, as it\u2019s how I wanted to do it! This recipe is here to give you a guide – you can have fun with it! <\/span><\/p>\n

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Spiced cake<\/h3>\n

For this recipe, I took some inspiration from my gingerbread drip cake<\/a>, but made it chocolate-themed too! I didn\u2019t want to use a full gingerbread sponge-like in my gingerbread loaf cake as it\u2019s quite sticky and heavy – so instead used similar spices, in a normal sponge! <\/span><\/p>\n

I liked the idea of a chocolate victoria sponge recipe with ground ginger, cinnamon and nutmeg – the flavours to give the warmth and more of a festive feel, and ohhhh my days it worked so well! Absolutely heavenly! <\/span><\/p>\n

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Flavour alternatives and covering<\/h3>\n

The spices in this Christmas drip cake are optional of course – if you want a plain chocolate sponge you can leave them out, or even add in another flavour with 1 tsp vanilla extract<\/a>, orange extrac<\/a>t, or even peppermint extract<\/a>! It is entirely up to you. I\u2019ve even tried this with a little coffee extract and it was lovely! <\/span><\/p>\n

The frosting is an american buttercream frosting – as it is just so easy and perfect for a bake like this Christmas drip cake! I wanted something to fill the cake, crumb coat the cake, and then cover and decorate with! So a decently sized batch of buttercream is the way to go. <\/span><\/p>\n

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White buttercream <\/h3>\n

I used a white buttercream as a base – and you can achieve a white coloured buttercream a few ways\u2026 as I always get questions about this. You can try beating your room temperature block unsalted butter for at least 5 minutes on a medium-high speed in a mixer so it naturally lightens in colour as you beat it, then after adding the icing sugar you beat again for another 5 minutes.<\/span><\/p>\n

You can also try the purple method – you can add a TINY amount of purple food colouring to your buttercream and beat it in very well – I stress a tiny amount as too much and the frosting will turn grey! The purple and natural undertones of the butter create a whiter colour!<\/span><\/p>\n

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 <\/span>You can also use this white food colouring<\/a> – it\u2019s quite liquid compared to others I have used, but much better and worth the purchase! Obviously, whitening the buttercream is optional, however – it just makes it a little snowy! <\/span><\/p>\n

Chocolate drip<\/h3>\n

My favourite drip is the same as the one on my Mini Egg drip cake<\/a>, and it uses a mix of dark chocolate, milk chocolate and double cream – milk chocolate ganache can often be too thin, and dark chocolate can be too thick. The marriage of both chocolates is perfect for this Christmas drip cake! You just want to make sure the dark chocolate is 70% or darker in cocoa content. <\/span><\/p>\n

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If you want to make a coloured drip, I would recommend following the drip recipe from my rainbow cake<\/a> as its bright pink – you can use whatever colour you prefer though as always! A red would be cute, or even green! <\/span><\/p>\n

I find it best to use a small piping bag with the end snipped off to be able to drip the drips – you can use squeezy bottles, or even just pour it on top and guide the chocolate over the edge – but it\u2019s up to you! <\/span><\/p>\n

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Decoration<\/h3>\n

I decided to press some really cute Christmas sprinkles<\/a> into the base of the cake as I wanted to go over the top as I mentioned at the beginning of this blog post – but you can use other sprinkles, chocolate curls, or leave it plain! I really just was going for the showstopper element. <\/span><\/p>\n

For the topping on my Christmas drip cake, I use some chocolate curls to sprinkle over my ganache once I had made the drip and used the leftover buttercream frosting to make some mini buttercream trees on top, and a lovely little decoration. I used this green food colouring<\/a> to make a deep colour. <\/span><\/p>\n

The final touch was some chocolate stars and a few more Christmas-like sprinkles for a bit of decoration. As over the top and showstopper as you can get – but an absolute favourite bake of mine. I hope you love it! Jane x<\/span><\/p>\n

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Christmas Drip Cake!<\/h2>\n\t\t
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A four-layer spiced chocolate Christmas drip cake with american buttercream frosting, chocolate drip and more! The best festive showstopper.\u00a0<\/span><\/div>\n