The world has become enamored with drip cake decorating. Since it doesn’t appear that they’ll be leaving anytime soon, I decided to add my own spin to this fashion. A cake covered in black buttercream and dripping with gold is what is meant by the phrase “black and gold drip cake.” Due to the use of chocolate sponge and chocolate buttercream, the cake is extremely moist and rich.
This cake is not only aesthetically pleasing to me, but it also has a flavor and texture that are worth bragging about. Because the sponge is so beautifully moist and the buttercream is the real star, this is one of my best cakes to date. The drip cake may appear challenging at first, but once you break it down into steps, there is nothing frightening about it.
How To Color Your Buttercream
When you start with the right base, coloring buttercream is simple. I’ve discovered that coloring chocolate buttercream black is easier than coloring white, plain buttercream.
The cocoa or melted chocolate in your buttercream will initially produce a dark color that is easier to darken to black. You may end up with a grayish color if you use white buttercream.
The buttercream can be colored in two ways:
With an edible black color
Contains black cocoa
Although both methods produce the perfect black color, some people have reported that edible food color stained their teeth. I have not had that experience, but if you are concerned, you can use black cocoa powder.
The pH of black cocoa powder is slightly higher than that of Dutch-processed cocoa, but it is less acidic than natural baking cocoa. This produces a bittersweet, chocolaty flavor reminiscent of an Oreo cookie. Black cocoa can be difficult to find in stores, but you can get some on Amazon here.
The second technique is to use food coloring. You can use either gel food color or powdered color here. The gel colors are more vibrant, but the powder colors will also work. I used powdered food color to demonstrate that perfect color can be achieved.
When combining any food color or cocoa powder, take a small amount of the buttercream and mix it with the desired coloring.
Stir the buttercream until it is almost runny in the microwave. Stir until the colored buttercream is well combined with the chocolate buttercream. Before applying the buttercream to the cake, chill it for 10 minutes.
I’ve read that activated charcoal is also used. Although activated charcoal is commonly used in the kitchen, I have never used it. Activated charcoal can interfere with medication absorption, so use caution if you choose it!
How To Make Golden Drip
There are three ways to make golden drip. They are all simple to make, and all you need is a little imagination to make the decorative drips. Using prepared golden cake drip is the simplest way to create golden drips. A paintbrush dipped in golden luster dissolved in vanilla extract can then be used to color the white chocolate as an alternative method of decorating your cake.
The third technique simply entails mixing vanilla, lemon, or lemon juice with golden luster. Simply let it drip from the spoon onto the edges of your cake to achieve the original golden color. To make longer or shorter drips, adjust the amount of color added.
How To Make The Perfect Sponge Cake
The sponge cake serves as the foundation. This cake can be decorated however you want, but if the base is bad and dry, all of your hard work will be for naught. One of the keys to having the perfect cake is having the perfect sponge cake.
My tip for making a perfect sponge cake is to use buttermilk and some oil; these ingredients will provide enough moisture while also locking it in during baking. They will also extend the life of your cake. You can substitute Greek yogurt or sour cream for the buttermilk, but not the oil, as the results will be different.
Easy Black And Gold Drip Cake
Preparation time: 1 hour
Cooking time: 1 hour
Servings: 12
Ingredients:
For the sponge cake:
- 2 cups flour
- ¾ cup cocoa powder
- 1 ¾ cup sugar
- 2 tsp baking powder
- 1 pinch of salt
- 2 eggs
- 1 ½ tsp espresso granules
- ½ cup vegetable oil
- 1 ½ tsp vanilla extract
- 1 cup buttermilk
- ¾ cup + 1 tbsp hot water
For the buttercream:
- 1 ½ cup + 2 tbsp softened butter
- 4 cups powdered sugar
- 1 cup cocoa powder
- 5 tbsp heavy cream
- 1 tsp vanilla extract
- Black food color, gel or powder
For the drip:
- 1 ¼ tbsp lemon juice or vanilla extract
- 1 tsp golden luster dust
Instructions:
Set the oven to 350°F and prepare the sponge cake. 3 8-inch cake pans should be lined with parchment paper.
The dry ingredients should be combined in a sizable mixing bowl.
Add the buttermilk, hot water, vanilla, eggs, oil, and liquid ingredients by folding them in. Make sure the batter is smooth by stirring.
Between the cake pans, divide the batter. The sponge cake should bake for 22–25 minutes.
Before removing the sponge cake from the cake pan, let it cool in the pan for ten minutes.
Create the buttercream by beating butter, powdered sugar, vanilla, heavy cream, and cocoa powder together in a bowl.
Over the sponge cake’s first layer, spread some of the buttercream. Buttercream should be spread over the top layer of the second sponge cake before being placed. The third layer of sponge cake should be put on top of the buttercream.
A third of the buttercream is taken out and combined with the desired gel, coloring, or cocoa powder. A quarter cup of dark cocoa is required. For 20 seconds, microwave the buttercream. The buttercream should be thoroughly mixed with the cocoa powder or black food coloring.
After combining the colored buttercream with the chocolate buttercream, refrigerate the buttercream for ten minutes.
On the cake’s top and sides, spread some of the black buttercream. Apply a cake spatula or other decoration tool to the cake’s surface to smooth it out.
Create the gold drips by mixing golden luster with vanilla or lemon juice in a bowl.
Pour some of the golden mixture over the cake’s edges with a spoon to make drips that run down the cake.
Play with drips and make them shorter and longer; this will give the cake a more organic appearance.
The cake should be chilled for an hour before cutting and serving.