Prep time: 10 mins
Cook & Assembly time: 3 hours
You will need:
1. A cake board
2. 1 clear cake collar/ cake strip
3. Piping bag
4. Cellotape and scissors
For the Assembly:
5. 2 500 gms chocolate chip sponges/ pound cakes (Homemade or store bought)
6. 1 cup liquid ganache room temperature
7. 2 cups vanilla buttercream frosting
8. Rainbow sprinkles
· Place a cake board
· Apply a small amount of frosting in the middle of the cake board
· Place one cake layer at the center of the cake board
· Wrap this layer with a cake collar and secure it with a cellotape
· Now put some frosting into a piping bag and pipe one layer of the butter cream frosting on to the cake
· Place the other cake layer and repeat the process of piping the frosting.
· Refrigerate for a minimum of 2 hours or till it’s time to consume
· When you are ready, take the cake out and let it rest at room temperature for about 10 minutes
· Now pour in the liquid chocolate ganache
· Top it with rainbow sprinkles, marshmallows or a topping of your choice.
· Now for the big reveal! Pull up the cake collar and see a puddles of chocolate drip over the layers of cake and frosting!
· Enjoy the messy goodness.
Vanilla Buttercream frosting:
1. 1 cup unsalted butter, softened to room temperature
2. 2 cups confectioners’ sugar
3. 1/4 cup heavy cream, half-and-half, or whole milk, at room temperature
4. 2 tsp pure vanilla extract
5. salt, to taste
· With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
· Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
· Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
· Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
Liquid chocolate ganache:
1. 200 gms semi-sweet chocolate bars, finely chopped
2. 1 cup or 250 ml heavy cream
· In a saucepan, add heavy cream and heat on medium to low ( make sure not to boil the cream)
· Once the cream is warm enough, remove from heat and add chopped chocolate
· Let the chocolate sit for 2-3 minutes in warm cream.
· With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted.
· Let it sit at room temperature for about an hour to cool and slightly thicken.
· The ganache is now ready to use as a drizzle