Naked Chocolate Drip Cake
- Preheat the over to 350˚ F.
- Line the bottom of three 6” (or two 9”) pans with parchment paper rounds. Mix cake mix as shown on the package and evenly add to the pans filling them half way.
- Bake for 22 minutes (depending on your over, check at 20 minutes with a toothpick). Let cool in the pans completely.
- To make buttercream icing. Cream butter with electric mixer, add vanilla and slowly add the icing sugar. Once combined drop in 3 drops of blue food colouring and turn mixer on high and mix for 5 minutes or until it is fluffy (will almost double in size).
- Place one cake on a serving tray or cake stand, spread an even layer of icing on the top, and repeat with the second layer of cake. Place the final layer on top. Spread icing around the outside and top, smoothing as you go. Now, make it “naked” (best style for having a forgiving icing finish), using a flat edge (ruler, long knife, or cardboard) slowly scape the out layer of icing until smooth and some of the cake is showing through. There really is no wrong way to ice a naked cake just keep going until you like how it looks, adding and taking away icing as needed.
- Place in the fridge for about 10 minutes to set up.
- In a glass bowl melt 1 cup of chocolate chips with a tablespoon of milk or water and heat in the microwave for about 30 second. Once melted keep stirring until it is smooth, incorporated together and shiny. Let cool to room temperature.
- Remove cake from the fridge, using a spoon slowly add the melted chocolate to the top pushing it over the edges to create a drip effect. Smooth the remaining chocolate over the top.
- Sprinkle with the sprinkles and return to the fridge to let the chocolate set, about 5 minutes. Remove from fridge.
- Using a piping bag or corner of a plastic sandwich bag, add evenly spaced icing mounds to the top of the cake, and top each one with a truffle ball from Alter-Eco.
- Place on your brunch table and wait for the ooohhs and aaahhs to begin, oh and enjoy!