So I’ve got to say, I was very nervous about making this cake for my brothers birthday, because of the many opportunities for things to go wrong, but I am so happy with how it turned out. The cake has 4 layers, a white chocolate buttercream on the inside and outside, and chocolate ganache drips. For the decoration I used garnishes, like the stripped chocolate cigars, chocolate bark shards and chocolate fans, that I made with Matt (Head Chocolatier for Lindt in Dubai) last weekend during our chocolate masterclass, as well as some store-bought brownie, cookies and cream hershey’s kisses, and oreos. I was trying to stick to a white and brown theme, as you can probably tell. So unfortunately I cant reveal the recipes I used for the sponge and buttercream, but the recipe for the ganache drips is as follows:
1/2 C dark chocolate chips
1/2 C heavy/ whipping cream
1. Heat the cream in a microwave until it coats the back of a metal spoon (about 2 minutes), stirring it every 30 seconds.
2. Place the chocolate chips in the bowl and allow them to submerge and melt in the cream for about a minute.
3. Stir the mixture until there are no more lumps of chocolate and everything is combined.
4. Place the bowl in the fridge for 15-20 minutes or until thick enough to use for the drips.
5. Place the ganache in a squeezy bottle and do a test drip on the cold cake (this is important). The ganache should be thin enough that it runs down the cake with ease, but thick enough that it sets. If it needs to be thicker put it in the fridge for another 10-15 minutes. If it needs to be thinner place it in the microwave for 5 seconds.
For the tutorial click on this link:
Here is the tutorial I used to get a smooth (smoothish, it was my first attempt) finish with buttercream on the cake: