Chocolate Shard Cake

Chocolate Shard Cake

By November 24, 2017

Chocolate Shard Cake

We would like to thank Jen Lewis and Rachael Leeman who gave us this recipe.

*Image shows a variation of the recipe

  • Prep Time : 01h 30min
  • Cook Time : 60 minutes
  • Yield : 12

Instructions

For the Chocolate Shards:

To make the marble shards, line a 30 x 20cm baking tray with greaseproof paper. Break 150g of 54% Dark Chocolate in a heatproof bowl. Place the bowl over a pan of barely simmering water and stir until melted. Also melt 75g of White Chocolate as above.

Pour the melted 54% Dark Chocolate into the lined baking tray. Spread the chocolate to the edges of the tray with a palette knife and tap the tray on your surface to smooth. Spoon blobs of the White Chocolate randomly over the Dark Chocolate and using a cocktail stick or wooden skewer create a marble effect by swirling the two chocolates in a figure of eight pattern repeatedly.

Leave to cool in a cold place until completely set. Once set break the chocolate into shards by hand.

For the Buttercream:

Place the softened butter in a bowl and beat until pale and fluffy. Keep mixing whilst gradually adding Chocolate Milkshake Icing Sugar until all combined. Cover and set to one side.

For the Cake:

Meanwhile make the sponge cake, preheat the oven to 180ᵒC (160ᵒC fan oven, 350ᵒF, Gas 4). Grease and line 4 x 7inch round cake tins. Do not use loose bottomed tins as the cake batter is very liquid. Put all the ingredients for the cake except the hot water into a bowl and fold carefully until all the ingredients are mixed.

Add the boiling water and with a hand whisk, mix until you have a smooth consistency. The cake batter will have a very liquid consistency. Pour the mixture into a jug and divide the mixture evenly between the cake tins. Bake for 30 minutes until cooked and a cocktail stick or skewer comes out clean. Leave to cool.

For the Modelling Chocolate:

Break 150g of 54% Dark Chocolate in a heatproof bowl. Place the bowl over a pan of barely simmering water and stir until melted. Meanwhile place Liquid Glucose tube in a jug of hot water. When all chocolate is melted remove from the heat and add 70g warm Liquid Glucose and stir until combined. Transfer the mix into a zip lock bag and flatten to cool completely 1-2 hours, do not refrigerate.

When the Modelling Chocolate is cool, remove from the bag and roll out to thickness of £1 coin. Use Christmas tree cutter to cut shapes to go around the cake. Spray Christmas tree shapes with Gold Shimmer Spray to give a festive finish.

To assemble the cake:

Once the cake is cooled, use a small amount of buttercream to stick the base tier of the cake to the cake board. Spread the buttercream on each layer of cake using a palette knife and stack the cake together. Then spread a thin amount of buttercream on the outside of your cake, starting from the base and working up the cake. Chill for around 30 minutes in the fridge until set.

Add another layer of buttercream around the whole cake and once covered, use a palette knife to get a smooth finish.

For the Chocolate Drip:

To make the chocolate drip, break 150g of 54% Dark Chocolate and 100g butter in a heatproof bowl. Place the bowl over a pan of barely simmering water and stir until melted. Leave to cool slightly for around 5 minutes. Pour the melted chocolate onto the top of your cake and using a palette knife, spread over the top of the cake and push to the edges of the cake so that it starts to drip over the edge.

Whilst the chocolate drips are still setting, insert your shards, by making some incisions in the top of the cake (around 3cm depth) using a small sharp knife to help the shards stay upright.

Finishing touches:

Place the gold Christmas trees around the bottom of the cake.

You can also add fruit or berries to the top of the cake before the chocolate drip sets.

Credits:By Jen Lewis and Rachael Leeman

We would like to thank Jen Lewis and Rachael Leeman who gave us this recipe. *Image shows a variation of the recipe
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