Mini Egg Drip Cake!

*This post may contain affiliate links. Please see my disclosure for more details!*

A Three-Layer Mini Egg Drip Cake with Chocolate Sponges, Mini Egg themed Buttercream Frosting, a Chocolate Drip and Mini Eggs! Heaven in every Easter bite!

So it’s March, it’s basically peak Easter Chocolate season and I am in full swing of my Easter Baking. I am surrounded by Easter Chocolate (which is no bad thing!) and I am obsessed with it all. 

However, as I always like to do at least one showstopper of a cake every year, I thought now would be a good time to post it! Here is my Mini Egg Drip Cake!

I decided to merge two of my older recipes for this one – my Mini Egg Chocolate Cake, and my Mini Egg Cake. My Mini Egg Cake is really the OG of drip cakes on my blog, and I still love it… but I wanted to do another one. 

I essentially wanted to literally combine the two recipes, and it worked SO much better than I thought it would! I am honestly so pleased with how this cake came out – and I am still so chuffed now! It looks so cute!

I wanted to do another drip cake as I have filmed this cake for Youtube. I wanted to film and show how to do a drip cake again as my original YouTube video wasn’t the best (bad camera angles and all), and I also wanted to show how to do more than one colour of buttercream! 

I decided to keep the flavourings and colourings of my Mini Egg Chocolate Cake because I am still so obsessed with how that came out as well – and you all love baking it just as much as I do! I’ve seen it so many times this year and it’s amazing! 

I thought I would also stick with a three layer cake because I already know that this cake uses up a lot of ingredients (hello 1kg of icing sugar!) but you can always make it smaller if you want. Because the cake uses three colours of buttercream, the three layers of sponge seemed ideal! 

I also do realise, before someone thinks it’s clever to remind me, that Mini Eggs come in four colours… but as I have explained before, and I do also explain in the video, as the yellow and white ones are quite similar, I just thought I would use one colour for those. 

I think the Pink and Purple are the more important colours anyway – especially as there are the least of those in a packet! For the food colourings I love this pink food colouring, and I also love this purple food colouring. To get a good effect with the buttercream, you really do need to use good quality colours!

For the cake, it’s quite simple. It’s the buttercream part that’s a little more complicated. As I explain in the method, you want to reserve 200g of the buttercream for your crumb coat, and then split the rest into three. One for purple, one for pink, and one to stay as it is.

I weigh my buttercream so ended up with 430g each for the purple/pink/yellow – and it was ideal for the cake in the end! I separate my colours into a larger piping bag like these, and it makes it easier to pipe onto the cake, and on the sides. 

I find it easiest to use a small offset spatula to spread the buttercream between the layers of cake, and to do most of the crumb coat, but also find using this cake scraper really good for finishing off the crumb coat, and doing the top layer! 

I use a beautiful rose gold cake board for decorating and serving, as I couldn’t be bothered to decorate the board as per usual. I use these small piping bags for the drip part of the cake, as they’re just so useful! And of course, I used my favourite ever piping tip for the top. 

I realise that not everyone will have one, but using a cake decorating turntable will change your life when doing a drip cake – so I really would recommend one! It makes it easier to smooth around the buttercream, makes it easier for the drip, and just makes it easier for decorating in general! 

It’s hard to explain the process of a drip cake that easily in writing, but you will be able to watch the video on this cake later today so that will definitely help! If you have any questions relating to the cake, leave them in the comments below! x


Mini Egg Drip Cake!

A Three-Layer Mini Egg Drip Cake with Chocolate Sponges, Mini Egg themed Buttercream Frosting, a Chocolate Drip and Mini Eggs! Heaven in every Easter bite!
5 from 4 votes
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Chocolate, Easter, Mini Eggs
Prep Time: 1 hour
Cook Time: 30 minutes
Decorating Time: 1 hour 30 minutes
Total Time: 3 hours
Servings: 20 People
Author: Jane's Patisserie



  • 400 g Unsalted Butter/Stork
  • 400 g Light Brown Sugar
  • 350 g Self Raising Flour
  • 75 g Cocoa Powder
  • 8 Medium Eggs
  • 1 tsp Vanilla Extract


  • 500 g Unsalted Butter (room temp)
  • 1000 g Icing Sugar
  • 1 tsp Vanilla extract
  • Pink Food Colouring
  • Purple Food Colouring


  • 75 g Milk Chocolate
  • 75 g Dark Chocolate
  • 150 ml Double Cream


  • Mini Eggs


For the Cake

  • Preheat your oven to 180C/160C Fan and line three 20cm/8" tins with parchment paper!
  • Beat your butter and sugar until light and fluffy.
  • Add in your eggs, flour, cocoa powder and vanilla and beat again till smooth!
  • Split evenly between your tins and bake for 30 minutes - check after 25 minutes, can take up to 35 minutes!
  • Once baked, leave to cool in the tin for 10 minutes, and then on a wire rack to cool fully.

For the Buttercream

  • Make sure your butter is at room temp.
  • Beat your butter on its own for several minutes till it's really smooth and supple.
  • Add in the icing sugar a bit at a time, beating fully each time!
  • One the sugar is in, add in your vanilla and beat again.
  • IF your buttercream is very stiff and you have been beating for a while, add in 1-3tbsp of boiling water, to smooth it. Add one spoonful at a time, and beat very well before adding another so you don't add too much.
  • Reserve 200g of buttercream for your crumb coat.
  • Split the rest between three bowls - about 430g each. Colour one purple, and one pink, and leave the third as it is.
  • Get your first cake onto your cake board, and stick down with a little buttercream.
  • Spread over a couple tablespoons of purple buttercream and smooth over. Add on the second cake and repeat with the pink buttercream. Add on the third sponge.
  • Using your crumb coat, smooth it around the edges to fill in any gaps of the buttercream and to keep all the crumbs in! I use a small offset spatula and a cake scraper. Put in the fridge till firm - about 30 minutes.
  • Using piping bags, or whatever you fancy, pipe circles of purple buttercream frosting around the first layer, then pink around the second layer, and then finally the yellow for the third layer and the top.
  • Using a cake scraper, smooth the cake around to create a flat and smooth ombre buttercream. Once smooth, put in the fridge till firm - about 30 minutes

For the Ganache

  • Add your chocolates and cream to a microwave proof jug/bowl, and heat for 30 seconds. Stir well, and microwave on 10 second bursts till the ganache is smooth, stiring each time.
  • Add your ganache to a piping bag, and take the cake out of the fridge.
  • Snip a small amount off the end of the piping bag and pipe drips down the side of the cake, and then fill in the top and spread it over. Put in the fridge - about 30 minutes

For the Decoration

  • Pipe any leftover buttercream on top, I used my 2d closed star piping tip, and then decorate with Mini eggs! I used some whole for on top of the buttercream, then filled in the middle with some whole, and some chopped.


  • I recommend using the following for this cake! (Affiliate links)
  • This cake is large, which is why there are so many ingredients! If you want to make a two layer version, follow the same method but use...
    • For the Cake - 250g Butter and sugar, 200g flour, 50g cocoa powder, 5 medium eggs, 1tsp vanilla - split between two 8" tins. 
    • For the Buttercream - 325g of butter, 650g of icing sugar, 1tsp of vanilla. 
  • The decoration is completely optional, but this is the way I have done it! 
  • I use milk and dark chocolate for my ganache so you don't struggle with the dark chocolate ones being too thick. Feel free to swap to just dark, but if you use just milk you will need to use less cream. 2:1 ratio. 
  • This will last at room temp for 3-4 days.
  • If you prefer to keep it in the fridge, it may dry out, especially if it's been cut into. 
Nutrition Facts
Mini Egg Drip Cake!
Amount Per Serving
Calories 762 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 27g169%
Cholesterol 181mg60%
Sodium 45mg2%
Potassium 183mg5%
Carbohydrates 89g30%
Fiber 2g8%
Sugar 71g79%
Protein 6g12%
Vitamin A 1342IU27%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 2mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Recipes on my Recipes Page!


J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Cheryl Wilson
    August 4, 2020 at 12:22 am

    Hi Jane, love all your recipes, you recommended me to try this chocolate cake recipe as a drip, to make your chocolate buttercream for this size cake instead what would the ingredients be please 🙂 thank you so much, such an inspiration xx

  • Elisha
    July 31, 2020 at 8:57 am

    Hi Jane, sorry for another message. But I’m just wondering if you could actually freeze buttercream as I always seem to have some left over. Or would it keep in the fridge for a couple of days. Or do you not recommend doing this! Thanks so much xx

    • Jane's Patisserie
      July 31, 2020 at 9:34 am

      Buttercream can last up to about two weeks in the fridge, or three months in the freezer – both times though it will need bringing back to room temperature and re-beating! Xx

  • Elisha
    July 27, 2020 at 11:32 pm

    5 stars
    Hi Jane, love this recipe. I recently tried this cake with a white chocolate drip using measurements stated when someone asked (150g white chocolate and 50ml of double cream). However when I had done the drips on the cake they looked way too thick and were not the right consistency. I was just wondering where I may have went wrong and if you could help?! Thanks so much x

    • Jane's Patisserie
      July 28, 2020 at 3:52 pm

      Hey! Ahh yay! What brand of white chocolate did you use? xx

    • Elisha
      July 29, 2020 at 10:32 am

      Thanks for getting back! I used Aldi cheap white chocolate! I also added some food colouring so I’m not sure weather this is why?

    • Jane's Patisserie
      July 29, 2020 at 7:13 pm

      Ah it will be the food colouring – food colouring can kill chocolate if it’s the wrong type! You need high quality ones such as sugar flair/pro gel/wilton xx

    • Elisha
      July 29, 2020 at 8:25 pm

      That’s great thanks so much! However mine are the Wilton ones from hobby craft? Could it be maybe that I put to much in? x

    • Jane's Patisserie
      July 30, 2020 at 3:55 pm

      Ahh okay yes it could be too much then! It’s hard to say for certain, sorry! x

    • Elisha
      July 30, 2020 at 4:14 pm

      That’s no problem! Thank you so much for your help!! I will try added less next time and see how it turns out. Thanks again! xx

  • Alice
    July 25, 2020 at 1:12 pm

    Hi, what do you recommend for getting the edges completely sooth? Mine still looks a bit airy/uneven. Just keep going? Thanks

    • Jane's Patisserie
      July 25, 2020 at 2:16 pm

      I use the cake scraper that is linked on the post – and then you smooth it around and it makes it lovely!

  • Kirsty
    July 24, 2020 at 9:20 pm

    Hi Jane,
    Does the stork need to be at room temperature if using in the cake or can that be used straight from the fridge?

    • Jane's Patisserie
      July 25, 2020 at 8:30 am

      Stork can be used straight from the fridge!

  • Gee
    July 22, 2020 at 1:09 pm

    Hi Jane I’m looking to make this on Friday the only sugar I could get was dark brown soft sugar do you think this will be okay thankyou

    • Jane's Patisserie
      July 22, 2020 at 7:12 pm

      Yes that would be fine! Just means it’s a slightly deeper colour/flavour!

  • Hermione
    July 9, 2020 at 4:40 pm

    Hi what cocoa percent dark chocolate do you use for the ganache? And would Cadbury milk choc be ok to use?

    • Jane's Patisserie
      July 9, 2020 at 6:03 pm

      Hey! No, I don’t recommend cadbury’s for ganache – dark needs to be 70% at least, and milk should just be supermarket own of cooking chocolate for the best result!

  • Millie
    July 6, 2020 at 10:51 pm

    Hi Jane,
    What brand of food colouring do you recommend the most for this, thanks

  • Essie
    July 6, 2020 at 2:03 pm

    Hi Jane, I want to make this for my mums birthday this Sunday. I plan to make sponges on Friday and decorate on Saturday but how should I store it overnight once decorated? My cake box only just fits your two tier cakes. Is the fridge a no no?

    • Jane's Patisserie
      July 6, 2020 at 2:20 pm

      The sponges should be stored at room temp, wrapped in clingfilm well! And then the entire cake can be kept in the fridge if it’s completely sealed in buttercream and not cut into as thats when it dries out!

  • Lucy
    July 3, 2020 at 11:15 pm

    Hi Jane☺️ for the 2 layer cake, what split of buttercream would you recommend for crumb coat/outside layer etc? X

    • Jane's Patisserie
      July 4, 2020 at 7:18 pm

      I’m not 100% sure I am afraid, but just reduce it down for new quantities xx

  • Amy Lethbridge
    July 3, 2020 at 4:36 pm

    Hi Jane,
    Do you think I could use the dairy milk ‘dark milk’ bars for the ganache instead of combining dark and milk? X

    • Jane's Patisserie
      July 3, 2020 at 8:17 pm

      Personally I wouldn’t use that – the cocoa content of darkmilk isn’t the same as using dark and milk chocolate (which is what you need for the best ganache) x

  • Hannah Daniels
    July 1, 2020 at 3:04 pm

    Hi Jane I’ve started baking from home and I’ve been using your recipes to make drip cakes! They taste amazing and my customers are really happy with them. I’ve been having issues with my drip cakes bulging when decorated. Ive tried using less buttercream in the layers. I’ve read online that after crumb coating to poke a hole in the middle of the cake to let the air escape from the buttercream layers, also resting weight on the cake in the fridge overnight to compress out the air. Is there anything you would recommend to stop this happening? Thank you

    • Jane's Patisserie
      July 1, 2020 at 3:36 pm

      Hey! So what butter are you using for your buttercream? Often I find this happens as people use the wrong type so the frosting is too soft. x

    • Hannah Daniels
      July 1, 2020 at 4:33 pm

      I’m using president unsalted butter, not a spread

    • Jane's Patisserie
      July 1, 2020 at 7:42 pm

      Okay – what type of mixer do you use? And as a side, the hotter weather recently can sometimes really not help. For example, in warmer weather, you don’t want to add any extra liquid at all! x

    • Hannah Daniels
      July 1, 2020 at 8:30 pm

      Using a kitchen aid with paddle attachment. Maybe I’m not making my buttercream stiff enough in this weather. Thank you for such a quick reply xxx

  • Charlotte
    July 1, 2020 at 11:54 am

    If I want to recreate this cake but do a white chocolate drip instead of milk chocolate would it still work with the same amounts of white chocolate? Thanks so much!

    • Jane's Patisserie
      July 1, 2020 at 1:54 pm

      Hiya – no you need to use a different ratio to the milk/dark chocolate. About 150g of white to 50ml cream is the ratio!

  • Sarah
    June 23, 2020 at 3:31 pm

    Hi Jane,

    If I wanted to use a coloured drip, would I melt white chocolate and then add food colouring and mix together?

    Thanks x

    • Jane's Patisserie
      June 23, 2020 at 7:39 pm

      Hey! So a white chocolate ganache is a 3:1 chocolate to cream (so different to using the milk/dark) and then you can colour that! You need to use a high quality colouring though (not a supermarket one!) x

    • Sarah
      June 23, 2020 at 8:41 pm

      Amazing, thank you! X

  • Nadia
    June 10, 2020 at 11:10 am

    Hey, if I’m only doing two layers could you please help with the amount of each ingredient for the buttercream? Thank you x

    • Jane's Patisserie
      June 10, 2020 at 4:33 pm

      Hey! Two layers is mentioned in the notes xx

    • Nadia
      June 22, 2020 at 9:29 am

      Amazing thank you! X

    June 10, 2020 at 7:01 am

    Hi Jane,

    Baking this cake for my son’s 3rd birthday, how would I make a white chocolate drip it? Would it just be white chocolate & oil?

    Thanks 🙂

    • Jane's Patisserie
      June 10, 2020 at 9:00 am

      Personally I would make a white chocolate ganache which is 150g chocolate, 50ml cream!

  • Jodie ward
    June 9, 2020 at 7:01 pm

    5 stars
    Hi Jane,
    Looking forward to making a smarties version of this for my partners 30th ☺️
    I was just wondering, in your video you mentioned baking the cake one day and decorating the next, I’m going to be making in the evening after work so will have to do this.
    Is it best to store the cane out of the fridge in a cake tub, or will it still dry out overnight without the icing on? Do you wrap in cling film or anything?
    Apologies if that has already been asked! X

    • Jane's Patisserie
      June 10, 2020 at 9:13 am

      Hey! I would wrap the sponges in clingfilm, and keep at room temp! xx

  • Eloise
    May 20, 2020 at 7:13 am

    Hi Jane … will the cake be ok if I leave it in the fridge for longer than 30 mins in between the icing etc. May seem like a silly questions but I’m a first time baker! Thanks

    • Jane's Patisserie
      May 20, 2020 at 1:17 pm

      Hey! So it can be, but too long at it will start to dry out the sponge! It can be left at room temp in a cool place for longer in between the stages! X

  • Jessica Loney
    May 19, 2020 at 7:43 pm

    Hi Jane,
    Love your baking! Tried your NYC cookies a couple of weeks ago and now I can’t stop making them!!

    My mum is a coeliac and it’s her 50th Birthday next month so was just wondering what modifications I would have to make to make it gluten free, would I just need to change the flour and would it still work okay?

    Can’t wait to bake some more of your recipes!

    • Jane's Patisserie
      May 20, 2020 at 1:25 pm

      Hey! So it can depend on the flour – generally adding in xantham gum can be a good shout as it helps replicate the missing gluten and helps bind the mix! Also, I would suggest double checking all other ingredients to make sure there isn’t any hidden gluten! x

    • Jessica Loney
      May 20, 2020 at 1:58 pm

      Thank you for your reply!

      How much xantham gum would you recommend adding?

    • Jane's Patisserie
      May 20, 2020 at 9:00 pm

      That’s okay! I would use one teaspoon! X

  • Sian
    May 19, 2020 at 12:08 am

    Hey, wanted some advice as I made this tonight and my drip dripped right down to the bottom of the cake on every drip. What did I do wrong? Xx

    • Jane's Patisserie
      May 19, 2020 at 8:13 am

      What exact chocolates did you use? x

    • Sian
      May 19, 2020 at 2:39 pm

      I used cheap supermarket own chocolate. Would you recommend using a better brand? Which method is better, using cream or oil? Xx

    • Jane's Patisserie
      May 19, 2020 at 2:56 pm

      Did you use the dark and milk? If you used all milk, that would have contributed towards it – otherwise, I often just use supermarket own myself, but some can be thinner than others! X

  • Sian
    May 17, 2020 at 10:18 pm

    Hi Jane, if I’m wanting to use milk, dark and white chocolate ombré butter cream instead on the outside of the cake. How would I do this? Thanks

    • Jane's Patisserie
      May 18, 2020 at 2:57 pm

      Have a look at my triple chocolate cake recipe xx

  • Nico
    May 14, 2020 at 12:27 am

    Any ideas of what I can use to decorate it on top? Dying to make this for my at home graduation party but I don’t think the mini-eggs are very graduation-y although they do look very pretty!

    • Jane's Patisserie
      May 14, 2020 at 2:03 pm

      You could use honestly anything you wanted! Something chocolatey, or a different type of sweet!!

  • Tara
    May 13, 2020 at 7:56 pm

    Hi, I love your recipes! I still have some mini eggs left over from Easter so may have a go at making this!
    When I bake cakes, they always rise up considerably in the middle and so I don’t end up with smooth layers.
    Do you use a cake slicer to make all of your layers flat or is there a way to stop the bake from rising in the middle?

    • Jane's Patisserie
      May 14, 2020 at 2:05 pm

      Cakes rising in the middle can happen for a number of reasons – I personally don’t flatten them (watch my youtube video on this to see how mine turn out!) but if you find yours do and by quite a bit, then I would trim them! x

  • Alanah
    May 4, 2020 at 12:19 pm

    Hi Jane was wondering what modifications would be made to make this vanilla sponge ?

    • Jane's Patisserie
      May 4, 2020 at 1:09 pm

      Take out the cocoa powder, and add in the same weight of flour (total will be 400g)!

  • Lorraine Booth
    May 3, 2020 at 8:28 pm

    5 stars
    Another amazing recipe from Jane I watched the video on YouTube a couple of times before starting and this helped a lot when covering the sides have a go at this recipe its so delicious and such a show piece

  • Alana
    May 3, 2020 at 4:56 pm

    Hi Jane,I love the look of this cake 😍 so much so that I going to try and bake it for my niece’s birthday next month. Only instead of mini eggs,I will decorate it LOL dolls. Can I add orange extract or orange zest to this recipe? As she wants chocolate orange xx

    • Jane's Patisserie
      May 3, 2020 at 5:36 pm

      Ahh thank you! And that sounds so fun! Yes you can definitely make it orange! I would either add in 1-2tsp orange extract, or the zest of two oranges! xx

    • Beth
      June 21, 2020 at 11:01 pm

      Hi Jane,
      Love your recipes! When I’ve made the ganache, do I need to let it cool on the side or in the fridge at all first or do I just pipe it straight onto my chilled cake?

    • Jane's Patisserie
      June 22, 2020 at 9:23 pm

      I usually pipe it straight on personally – you don’t want to let it sit for too long, otherwise it can effect the drip! x

  • Sasha Carroll
    April 30, 2020 at 9:41 pm

    Hi, I am looking to make this cake soon and just wondered what cake tins you used for the sponges? Thanks x

    • Jane's Patisserie
      May 1, 2020 at 9:31 am

      Tin sizes are always listed in the method! These are 8″/20cm!

    • Sasha
      May 2, 2020 at 3:27 pm

      Thanks so much! Sorry I wasn’t very clear, I saw they were 8” tins in the method I just wondered if you recommended any specific tins or if you recommend spring form tins for this recipe thanks 🙂

    • Jane's Patisserie
      May 2, 2020 at 3:38 pm

      Oh, I see! For this sort of sponge, I use any cake tin really – PME is good, or even cheap ones! I generally always use cake tins at least 3″ deep!

  • Emilie
    April 26, 2020 at 11:36 am

    Hi Jane,

    I love all of your recipes so much but i was wondering if i wanted to make a coloured ganache, for example pink; how would I go about doing that?

    Thanks x

    • Jane's Patisserie
      April 26, 2020 at 3:18 pm

      For that, you want to do a white chocolate ganache, which uses a 3:1 chocolate:cream ratio, and then add in a high quality colouring!

  • Emilie
    April 26, 2020 at 11:29 am

    hi jane! i love all of your recipes so much but i was wondering, if i wanted to go about making a coloured ganache for the drip for example pink; how would i go about that? thank you x

  • Hannah daniels
    April 24, 2020 at 12:48 pm

    5 stars
    Hi Im trying to covert this recipe to 3 6” cake tins. I’ve tried using the cakeometer app online and it says
    281.3g butter
    562.5 icing sugar
    However if I take your recipe, divide it by 8 and multiply by 6 it makes
    375g butter
    750g icing
    Abit confused 🙈 thanks

    • Jane's Patisserie
      April 24, 2020 at 2:36 pm

      Hiya – that’s because the converter is based on volume, and is correct. When using the 6″ tin, it’s about 2/3 of the recipe, not 3/4.

  • Amber
    April 15, 2020 at 2:36 pm

    Hi what could I use instead of a scraper because I dont have one

    • Jane's Patisserie
      April 15, 2020 at 2:38 pm

      You do need something that can scrape, to get the smooth effect.

  • Selina Chiu
    April 10, 2020 at 8:10 pm

    Hi Jane.

    I literally started trying to bake last week for the first time when I tried one of your no-bake cheesecakes which was amazing!

    I’ve tried this recipe today & I must have gone wrong somewhere as it’s more like a brownie texture opposed to a cake texture 😔 any idea where I could have gone wrong at all?

    Thanks for your help & loving yours recipes especially the ones you have videos for as I find them really easy to follow 😍

    • Jane's Patisserie
      April 11, 2020 at 1:42 pm

      As the sponge for this is just a basic chocolate sponge, it can only really come from being underbaked, or using an incorrect ingredient, or measuring incorrectly maybe! Most likely, the underbaking though! However, a brownie cake still sounds delicious!

  • Georgia
    April 10, 2020 at 3:13 pm

    Hello, I can’t get hold of light brown sugar anywhere! Is there any other sugar you can use for this recipe – I have granulated, caster, golden and demerara?

    Thank you!!

  • Kiri
    April 10, 2020 at 8:56 am

    Is it possible to do the ganache without double cream? Do you know of any substitutions for it?
    Thankyou so much! Xx

    • Jane's Patisserie
      April 10, 2020 at 9:16 am

      You can use the oil method that I have on a few other drip cake posts, but real ganache can only be made with cream.

  • Jasmin
    April 5, 2020 at 11:18 am

    Hi Jane,
    Thanks for the recipe, I was just wondering what Stork you used? I have the Stork original baking block and not the stork spread, so would that still work for this recipe?
    Thank you, just came across your site and you have so many wonderful recipes ! xx

    • Jane's Patisserie
      April 5, 2020 at 12:18 pm

      That will work for the sponge, but not the buttercream!

  • Sienna
    April 4, 2020 at 12:15 pm

    Hi Jane, could I make a normal non-chocolate sponge instead, how much flour do I substitute for the cocoa powder? Xx

    • Sienna
      April 4, 2020 at 12:18 pm

      Also, could I make the sponges pastel as well by adding the food colouring? 🙂

    • Jane's Patisserie
      April 4, 2020 at 12:34 pm

      And yes you can – it just needs to be good quality food colouring like I have linked!

    • Jane's Patisserie
      April 4, 2020 at 12:34 pm

      You add in the same weight worth of flour! x

    • Sienna
      April 7, 2020 at 11:41 pm

      Thank you so much❤️Xx

  • Romy
    April 2, 2020 at 7:00 pm

    I am a huge fan of your recipes!
    but now I often say that you use stork for your cake but unfortunately we don’t have that in the Netherlands. could i replace it for butter?

    greetings Romy

    • Jane's Patisserie
      April 2, 2020 at 7:29 pm

      Yes so I use baking spreads for sponges as I think it creates a lovely sponge, but use unsalted butter only for the buttercream! You can definitely use unsalted butter for both!

  • Molly Canavan
    March 30, 2020 at 1:04 pm

    Hi Jane! I was looking to make this recipe lemon flavour instead of chocolate. Would I just take out the cocoa powder and replace with lemon juice or is there anything else I need to reduce/add-in? xx

    • Jane's Patisserie
      March 30, 2020 at 5:10 pm

      You’d need to add in the weight of the cocoa powder, with more self-raising flour. The dry must always add up! x

  • Smith
    March 19, 2020 at 4:25 pm

    Hey 😋

    Excited to make this! Do you think I could make the cake say tomorrow afternoon (Friday) and then decorate etc on the Saturday morning or is it best to do it all the same day?


    • Jane's Patisserie
      March 19, 2020 at 6:42 pm

      Hey! Oh yes definitely – I usually bake sponges one day, and decorate the next!

  • Colleen
    March 16, 2020 at 8:35 am

    Jane this cake looks amazing and colourful. Hope that it tasted good too 🙂

    • Jane's Patisserie
      March 16, 2020 at 9:09 am

      Thanks! And I wouldn’t post a recipe if it wasn’t tasty…!

  • Sinead
    March 14, 2020 at 9:38 pm

    Hi hun looks fab! How many people does that serve?

    • Jane's Patisserie
      March 15, 2020 at 8:36 am

      Serving amounts are estimates, but it’s listed on the recipe.

  • Hannah
    March 14, 2020 at 9:56 am

    Hi Jane ,
    This looks amazing ! I just wanted to check that there is no baking powder in your recipe . You use it on some of your recipes. And no need to sift anything ?
    Currently working my way through loads of your recipes ! Love them 😍

    • Jane's Patisserie
      March 14, 2020 at 11:54 am

      I don’t use it in this one, no. And I never sift anything unless specified! x

    • Cheryl Wilson
      August 4, 2020 at 1:28 pm

      Hi Jane, love all your recipes, you recommended me to try this chocolate cake recipe as a drip, to make your chocolate buttercream for this size cake instead what would the ingredients be please 🙂 thank you so much, such an inspiration xx

    • Jane's Patisserie
      August 4, 2020 at 5:30 pm

      You could keep the measurements the same, but use 75g cocoa powder in place of 75g of the icing sugar! xx

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