Chocolate ganache drip cake

• butter↗340g g

  softened, plus extra for greasing the tins

• sugar↗340g g
• large eggs↗6
• vanilla extract↗1 tsp tsp
• self-raising flour↗340g g
• baking powder↗1 tsp tsp
• milk↗2 tbsp tbsp
• large egg whites↗3
• sugar↗225g g
• unsalted butter↗300g g

  cut into cubes and softened

• vanilla extract↗1 tsp tsp
• dark chocolate↗100g g

  finely chopped

• heavy cream75ml ml
• edible flowers

  with glitter or chocolate, for decoration (optional)

Step-by-step instructions

1. 1

   Grease three 20 cm round baking tins with butter and line them with parchment paper. Preheat the oven to 190 °C/170 °C fan/gas 5. In a large bowl, beat butter and sugar until light and smooth. Gradually add the eggs, beating until combined, then add vanilla. Gently fold in the flour and baking powder until the mixture is homogeneous. Add the milk and stir to loosen.

2. 2

   Bake the sponge cakes for 20 minutes until golden, testing the centre with a skewer—it should come out clean. Let them cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

3. 3

   Meanwhile, prepare the Swiss meringue buttercream. Place the egg whites and sugar in a heat‑proof bowl over a small saucepan of gently simmering water. Ensure the bowl does not touch the water. Whisk for 3‑4 minutes until the sugar dissolves. Transfer to an electric mixer and beat for 10 minutes on medium‑high speed until a thick meringue cream forms.

4. 4

   Gradually add the butter to the meringue mixture over 5 minutes, until it incorporates and the cream becomes fluffy.

5. 5

   Place one sponge cake on a plate or cake stand, spread a few tablespoons of cream on top and smooth evenly. Add the next sponge and repeat. Finish with the final sponge.

6. 6

   Apply a thin layer of cream around the cake to cover all sides – this is called the crumb coat. Refrigerate for 45 minutes. Then evenly spread a thick layer of the remaining cream around the cake with a spatula, leaving some for decoration. Return to the fridge for another 45 minutes to 1 hour to set.

7. 7

   Meanwhile, make the ganache. Place the dark chocolate in a bowl and heat the cream in a small saucepan until it begins to steam. Pour the hot cream over the chocolate and let it melt for 5‑10 minutes. Stir to obtain a glossy ganache, then set aside to thicken slightly—it should be pourable but not too runny. Spoon the ganache over the top edge of the cake, allowing it to flow down the sides – start from the back edge to control the flow. Also fill the centre of the top of the cake with chocolate. Let it set for 10 minutes.

8. 8

   For decoration, pipe the remaining cream from a pastry bag fitted with a round tip onto the top of the cake as small dots. Decorate to taste; remove the edible flowers before serving.