Easter Drip Cake

• unsalted butter↗350g g

  softened, plus extra for the pan

• caster sugar↗350g g
• self-raising flour↗350g g
• baking powder↗1 tsp tsp
• medium eggs6
• vanilla bean paste↗1 tsp tsp
• lemon↗1

  zest

• whole milk↗2 tbsp tbsp
• salt↗pinch of pinch
• jam6 tbsp tbsp

  we used strawberry, but any flavor works

• butter↗300g g

  softened

• powdered sugar↗600g g
• vanilla extract↗½ tsp tsp

  (optional)

• whole milk↗1-2 tbsp tbsp
• dark chocolate↗100g g

  coarsely chopped

• жирні вершки100ml
• міні шоколадні яйця200g

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Grease and line with parchment the base and sides of three 20 cm round cake tins. Beat the butter and sugar (by hand with a whisk or with a stand mixer fitted with a paddle) for 4–5 minutes until the mixture is light and fluffy. Sift the flour together with the baking powder and a pinch of salt through a fine sieve into a separate bowl to remove lumps. Add the eggs one at a time to the butter mixture, beating well after each addition. If the mixture becomes a bit thick, add one or two tablespoons of flour to bring it together again, then fold in the vanilla, lemon zest, flour and milk with a spatula. Spoon the batter into the prepared tins and smooth the surface. Bake for 25–30 minutes until golden and a skewer inserted in the centre comes out clean. Remove and let cool in the tins for 20–30 minutes, then transfer to a wire rack to cool completely.

2. 2

   To make the buttercream, beat the butter until light and fluffy. Gradually add the powdered sugar, then at the end beat in the vanilla extract and milk if the cream needs thinning. Transfer the cream to a piping bag and cut a 2 cm opening at the tip. Place one cake layer on a stand or plate. Spread the top with half of the jam, leaving a 1 cm border around the edge, then pipe cream around the border. Cover with the second layer and repeat the process. Cover with the third layer and, with a thin layer of cream, create a “crumb coat” on the top and sides. Refrigerate for 1 hour to set. Spread the remaining cream, ensuring a smooth surface. Return to the fridge for another 30 minutes.

3. 3

   To make the glaze, place the dark chocolate in a bowl and heat the cream in a small saucepan until it just begins to steam, not boil. Pour the hot cream over the chocolate and let sit for a few minutes to melt. If the ganache is too thick or separates, add 1 tbsp whole milk and stir until glossy, then let it cool slightly. The ganache should be pourable but not too hot, otherwise it will melt the cream.

4. 4

   Pour the ganache into the centre of the cooled cake, then use a small spatula to spread it in circular motions, covering the top and allowing it to drip down the sides. Work quickly so the ganache does not set before it flows. Sprinkle the top with mini chocolate eggs. Let set for at least 15 minutes. To slice, dip the knife in hot water and wipe it dry before each cut.