Make The Chocolate Drizzle Cake
January 7, 2017
Make The Best White Velvet, Jam-Filled, Chocolate Drizzle Cake ever! Across Pinterest boards, there are plenty of pictures of these ‘drizzle cakes’. They look so pretty and the ones with fruit on top are especially appealing to me!
Imagining a drizzle cake with chocolate-covered fruits and raspberries prompted making the chocolate covered cherries a couple of days ago. As I expected, Dave and the kids were snitching these behind my back. Fortunately, there was still enough for the cake. Although looking at the pictures, perhaps the top should have been covered with more fruits!
Make some chocolate covered strawberries using the leftover melted chocolate from the cherries. Leave the raspberries au naturel.
Looking at the picture, I probably should have pooled some chocolate at the base and on the platter… Hmm… Next time![ctt template=”8″ link=”Y365g” via=”no” ] You Can Make The Best White Velvet, Jam-Filled, Chocolate Drizzle Cake ever! [/ctt]
Make The Cake
The cake is, once again, the white velvet cake from ‘The Cake Boss’. This is my favorite white cake! It makes two 8″ layers. You definitely need to use the pans that are 3″ high or you will have an oven catastrophe! It takes almost an hour to bake these at 325°.
Once baked and cooled, cut the cake layers in half, forming four layers. Pipe a dam of frosting along the outer edge of each layer. Then, heat the homemade raspberry jam and brush between the layers. You can see the jam in the picture below. ( Wax paper slipped under the bottom edges of the cake keeps it from making a total mess of the cake plate.)
The white buttercream frosting recipe is the one from the ‘Magic Secret To The Best Buttercream Frosting.’ Since the frosting is not used between the layers, there is enough leftover to frost another small cake. Actually, there was about as much leftover as there is in those little Ready To Spread Frosting tubs you buy and I can’t begin to tell you how much better it tastes.
After frosting the cake, remove the wax paper from under the cake, if you have used it. Chill in the refrigerator and make the chocolate ganache. Ganache is very simple to make.
Chocolate Ganache:
- 1-1/3 cups chocolate chips
- 1 cup heavy cream
Measure chocolate chips and pour into a heat-safe glass bowl. Heat the heavy cream in a small saucepan until it just begins to come to a boil. Pour over the chocolate chips and cover with a lid for 5-minutes. Don’t touch until the five minutes are over.
Remove the lid. Stir or gently whisk until it comes together and forms a velvety sauce.
Decorating The Top Of The Drizzle Cake
Then, begin decorating with chocolate-covered cherries, chocolate-covered strawberries, and raspberries. You can use additional fruits if you like.
Two Pepperidge Farm Pirouettes
were also used. These were the chocolate hazelnut pirouettes, but there are other flavors (We are an Amazon affiliate and may receive a small percentage of any sales through this link at no cost to you. Thanks for supporting this website!)
I think the addition of those creme-filled wafers really added to the design of the cake top. Don’t you? Yes, they are tasty, too.
In retrospect, I think covering more of the top with additional fruit would have been nice. However, this cake seemed to be a big hit. A couple of the kids said they thought it was their favorite cake. It may be requested again, ya know!
Maybe this will inspire you to Make The Best White Velvet, Jam-Filled, Chocolate Drizzle Cake ever!
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