For the recipe Batty Orange Drip Cake
|3||Dr. Oetker Fine Dark Cocoa Powder (x3 sachets/ 75g)|
|175 g||Margarine (6 oz)|
|350 g||Dark Muscovado Sugar (12 oz)|
|30 ml||Treacle (2 tbsp)|
|250 g||Plain Flour (9 oz)|
|20 g||Dr. Oetker Baking Powder (4 tbsp)|
|165 g||Unsalted Butter (5 1/2 oz)|
|Orange (1 large orange, finely grated)|
|30 ml||Freshly Squeezed Orange Juice (2 tbsp)|
|350 g||Icing Sugar (12 oz)|
|3 g||Dr. Oetker Orange Extra Strong Food Colour Gel (3 tubes / 30g)|
|150 g||Dr. Oetker 72% Extra Dark Chocolate|
Preheat the oven to 180˚C (160˚C fan oven, 350˚F, gas 4). Grease and line 2 x deep, 18cm (7 inch) round cake tins. Put the Cocoa Powder into a bowl and whisk in 350ml (12fl.oz) cold water.
Beat the margarine, brown sugar and treacle together until well blended. Whisk in the eggs and the liquid Cocoa mixture. Sift the flour and Baking Powder on top and carefully blend the ingredients together to form a thick mixture.
Divide the mixture equally between the tins and bake in the oven for 50 minutes until risen and just firm to the touch. Turn out on to a wire rack to cool completely.
To decorate, put 125g (4 ½ oz) butter in a large bowl and beat until smooth. Stir in the orange rind and juice. Gradually sieve and mix in the icing sugar to make a smooth, creamy icing. Squeeze in all the Orange Gel Food Colour and mix well to make a vibrant orange shade.
Trim the tops off the cakes if necessary, to make them completely flat. Spread one with a layer of orange icing and sandwich together. Spread more icing smoothly round the side of the cake – running the warmed blade of a palette knife flat against the cake helps to achieve a smooth effect. Spread the remaining icing smoothly on top of the cake, making sure the top edge is smooth and flat. Transfer to a serving plate or board. Leave aside in a cool place.
For the bats, using a bat shaped cookie cutter, trace 3 shapes on a sheet of baking parchment. Turn the sheet over and place on a chopping board. Arrange a thin plastic stick or wire down the centre of each shape.
Put 50g (2oz) Extra Dark Chocolate in a small heatproof bowl and place over a saucepan of barely simmering water to melt.
Transfer the chocolate to a small uncut piping bag, snip off the end and pipe round each bat shape, and over the end of the stick or wire to make sure it is held in place within the bat shape. Leave to set, then fill in the central space with more of the melted chocolate, tapping the board on the work surface to smooth the chocolate. Leave in a cool place to set.
Break up the remaining Extra Dark Chocolate and place in a heatproof bowl with the remaining butter (40g) and 10ml (2 tsp) water. Melt as above, then remove from the water. If you prefer a very dark coloured drip icing, stir in 3 tubes Black Gel Food Colour, otherwise leave plain for a naturally Extra Dark Chocolate coloured drip. Leave the drip icing to cool for about 10 minutes until starting to thicken a little.
Using a teaspoon, slowly work your way round the top of the cake, spooning a little of the drip icing at a time on to the top edge of the cake, using a slight zig-zag motion, allowing it to drip down the sides – the drips will come to their own natural halt.
Spoon the remaining drip icing into the centre of the cake and carefully spread it over the top to meet the dripping edges. Leave for a few minutes to set.
To serve, carefully peel the bats away from the baking parchment and gently skewer them into the top of the cake. Your wonderfully batty cake is now ready to serve and enjoy!
At room temperature, the drip icing will stay slightly glossy and fairly soft. If you refrigerate the cake, the icing will become much firmer and duller in colour.
If you want to make more than 3 chocolate bats, melt an extra 15g (1/2oz) Extra Dark Chocolate per bat.
|Per Serving||Per 100 g / ml|