Name: Christmas Ganache Drip Cake
Prep time: 1 h 80 min
Total time: 3 h 180 min
Yield: 12 servings
Ingredients: 400 g Caster sugar; 6 teaspoons Vanilla extract; 1 kg Unsalted butter; 150 g Whipping cream; as needed Sprinkles; 10 tablespoons Milk; 4 teaspoons Baking powder; 1.2 kg Icing sugar; 400 g All purpose flour; 100 g Dark chocolate; 8 Egg

recipe by Kenwood https://kenwoodworld.com/

Total Time

3hrs 0mins
Serves

12
Calories

1405

This delectable Christmas Ganache Drip Cake is the perfect dessert to celebrate the holiday season. The cake features moist and fluffy layers of vanilla sponge, sandwiched together with a luscious vanilla buttercream. The exterior is adorned with a rich chocolate ganache drip, adding a touch of elegance and decadence to the festive treat. With its festive colours and irresistible flavours, this Christmas cake is sure to become the centrepiece of any holiday gathering, spreading joy and delight to all who indulge in its delightful sweetness.

recipe updated May 13, 2025

Ingredients

Unsalted butter

1 kg
Egg

8
Caster sugar

400 g
Vanilla extract

6 teaspoons
All purpose flour

400 g
Baking powder

4 teaspoons
Milk

10 tablespoons
Icing sugar

1.2 kg
Whipping cream

150 g
Dark chocolate

100 g
Sprinkles

as needed

Tools

Oven
Stove
Kenwood Chef
Medium bowl
Saucepan
Round pan - 18cm (7")
Cake board - 20cm (8")
Piping bag
Cooling rack

Step preview

First, make the sponge
Preheat the oven - 180°C
Grease three rounds tins and line with parchment paper
Fit the Creaming Beater
Add the ingredients into the appliance bowl
Mix – 2 minutes, speed 3
While the machine is running, gradually add eggs, one at a time
Mix and then scrape the bowl – 2 minutes, speed Min
Then add the next ingredient
Mix – 30 seconds, speed Min
Add the next ingredients
Mix – 1 minute, speed Min
Then add milk
Mix – 1 minute, speed Min
Divide the mixture between the three round tins
Bake until golden brown – 40 minutes, 180°C
Remove from the oven and let cool in the tins – 10 minutes
Remove from the tins and let cool completely on a wire rack
Now, make the buttercream
Clean the appliance bowl and fit the Creaming Beater
Add the ingredient into the appliance bowl, fit the splashguard
Mix – 2 minutes, speed 4
Then add the next ingredients
Mix – 2 minutes, speed 3
Now, assemble the cake
Trim the cooled sponge with a cake leveller or use a bread knife
Place the bottom sponge layer on a cake board and spread with a layer of buttercream
Top with another sponge and spread with buttercream
Place the final sponge on top
Spread a thin layer of buttercream around the top and sides to crumb coat the cake
Chill in the fridge until set – 20-30 minutes
One the cake has set, cover the sides and the top of the cake with some of the vanilla buttercream
Chill in the fridge until set – 20-30 minutes
Transfer the remaining buttercream to a piping bag fitted with a large open star tip and set aside
Now, make the chocolate ganache
Add the ingredient into a medium bowl and set aside
Add the next ingredient into a medium saucepan
Heat until boiling – high heat
Pour the hot cream over the chocolate and let rest – 2 minutes
Mix the cream and chocolate until combined and transfer into a clean piping bag
Place the chilled cake on a turntable
Use scissors to cut the piping bag open by about 5mm
Pipe the chocolate ganache along the top edge of the cake so that it drips down the side
Create the drip effect around the top of the cake
Chill in the fridge until set – 30 minutes
Remove the cake from the fridge
Pipe the remaining buttercream into swirls around the cake
Decorate with festive sprinkles
Serve

Open in app