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M&M Drip Cake

M&M Drip Cake

Chocolate cake with chocolate buttercream, M&M buttercream, a chocolate drip and lots of M&Ms!

Course Dessert
Cuisine American
Keyword Cake
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Caster sugar
  • 500 g Butter or baking spread
  • 9 Eggs large
  • 425 g Self raising flour
  • 75 g Cocoa powder
  • 1 tbsp Milk
  • 1/2 tsp Baking powder

For the M&M buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 200 g M&M Chocolate spread with crispy pieces
  • 1 tbsp Milk

For the chocolate buttercream

  • 350 g Butter or baking spread
  • 615 g Icing sugar
  • 85 g Cocoa powder
  • 1 tbsp Milk

For the chocolate drip

  • 75 g Dark chocolate
  • 1 tsp Vegetable oil

For decoration

  • 125 g Chocolate M&Ms

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  7. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  8. To make the M&M buttercream mix the butter and icing sugar together. Once it starts to come together add the milk and M&M Crispy Pieces spread and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  10. Put one of the sponges on a decorating turntable and pipe a border of chocolate buttercream around the edge of the sponge

  11. Fill in the centre of the sponge with some M&M buttercream, then add the next sponge on top

  12. Do the same again - pipe a chocolate buttercream border and fill the centre with M&M buttercream, then add the final sponge on top

  13. Use some chocolate buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  14. Coat the cake with a second layer of chocolate buttercream and smooth it out as best you can. Then put it back in the fridge for 30 minutes to 1 hour to set

  15. For the chocolate drip, melt the chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted

  16. Mix the oil into the melted chocolate

  17. Put the chocolate into a piping bag and snip a small section off the end

  18. Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  19. Use a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like

  20. Put the remaining M&M buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake, spread a little in the centre too for the M&Ms to stick to

  21. Fill the centre with the chocolate M&Ms

  22. Move the cake onto a serving plate or cake stand, and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days