MARC’S CHOCOLATE BROWNIE DRIP CAKE

Contestant Marc Elliott’s daughters Jasmine and Rosie love this cake – he says they buzz with excitement whenever they know he’s baking it.

YOU WILL NEED

3 x 15cm sandwich tins, greased, then base-lined with baking paper • medium piping bag fitted with a medium plain nozzle 20cm cake • board (optional) cake scraper • cake-decorating comb (optional) squeezy bottle or small, paper • piping bag (optional)

For the sponge

• 50g (1¾oz) cocoa powder

• 2tsp instant coffee

• 6tbsp just-boiled water

• 100g (3½oz) unsalted butter, softened

• 275g (9¾oz) caster sugar

• 3 large eggs

• 175g (8oz) self-raising flour, sifted

• 1tsp baking powder, sifted

• 100g (3½oz) 70% dark chocolate chips

For the chocolate ganache

• 200g (7oz) 70% dark chocolate, chopped

• 200ml (7fl oz) double cream

For the chantilly cream

• 200ml (7fl oz) double cream

• 1tbsp icing sugar

• 1tsp vanilla extract

For the chocolate drips

• 75g (2¾oz) milk chocolate

• 75ml (2½fl oz) double cream

To decorate

• 100g (3½oz) each milk, white and dark chocolate, at room temperature

Preheat the oven to 180°C/fan 160°C/ gas 4.

First, make the sponge. Mix the cocoa and coffee with the just-boiled water to a smooth paste, then set aside.

Beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 3-5 minutes, until pale and creamy, scraping down the sides of the bowl from time to time.

Add the eggs, one at a time, beating we l l b e t we e n e a c h addition and adding a little flour if the mixture begins to curdle. Beat in the cooled cocoa/coffee paste, then fold in the flour, baking powder and chocolate chips until fully combined.

Divide the mixture equally between the lined tins and level with a palette knife. Bake for 20-25 minutes, until slightly coming away from the edges and a skewer inserted into the centre of each sponge comes out clean. Leave to cool in the tins for 5 minutes, then turn out on to a wire rack and leave to cool completely.

Meanwhile, make the chocolate ganache. Place the chocolate in a medium heatproof bowl. Pour the cream into a small pan and bring just to the boil over a medium heat, then pour it over the chocolate. Leave for 5 minutes, then stir until smooth and glossy. Leave to cool, then beat with an electric hand whisk until light and fluffy.

Make the chantilly cream. Using an electric hand whisk, whisk the cream, icing sugar and vanilla together to soft peaks. Spoon into the piping bag fitted with a medium plain nozzle and twist the end to seal.

To assemble, spread a blob of ganache on the cake board or serving plate and place one sponge on top. Pipe half the chantilly on top, add the second sponge and repeat with the remaining chantilly. Top with the last sponge.

Using a palette knife, spread the sides and top of the cake with the chocolate ganache, then using a scraper, scrape the top and sides until smooth. If you wish, you can use a decorating comb to gently comb grooves into the chocolate ganache. Chill the cake for 30 minutes.

Next, make the chocolate drips. Put the chocolate in a heatproof bowl. Pour the cream into a small pan and bring just to the boil over a medium heat, then pour it over the chocolate. Leave for 5 minutes, then stir until smooth. Leave to cool a little until thickened slightly.

Place the chocolate mixture in a squeezy bottle, or in a small piping bag (twist to seal and snip the end). Pipe drips down the edge of the cake (it’s fine if the drips make puddles at the bottom), then spread the remainder on top. (You can use a teaspoon to create the drips, if you prefer.) Chill for 30 minutes, until the chocolate has set.

Using a potato peeler, shave curls of white, milk and dark chocolate on to the top of the cake to decorate.