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March 2, 2019 By Jill Christine Lodato Leave a Comment

Chocolate Decadent Candy Drip Cake

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Oh, what to do with all the left over chocolate from the holidays? Make a chocolate candy cake – of course.

When I offered to make a friends 65th birthday cake I knew exactly what I wanted to do. With a lot of candy from the holidays, I incorporated it into his cake.

I made a chocolate cake (see recipe link below) and filled with raspberry cream frosting (mix raspberry jam with buttercream).

I decorated the cake with chocolate frosting and a ganache drip.

Note: The drip gave me trouble because I forgot to thaw cake from freezer. The cold cake made the drip harden too quickly which hindered the chocolate from making a perfect drip.

See video here:

How to make ganache drip:

My Recipe for Chocolate Cake – Click Here

Recipe for Chocolate Buttercream

 


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Filed Under: Cake & Cupcake Recipes Tagged With: buttercream, cake, chocolate, cocoa, decorate, drip, frosting, ganache, recipe, recipes

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Let’s bake! Ingredients you need: 1⁄2 Cup (1 Let’s bake! Ingredients you need:  1⁄2 Cup (1 Stick) Butter 
3⁄4 Cup Brown Sugar
1⁄2 Cup Granulated Sugar 
1 Large Egg
1 Teaspoon Pure Vanilla Extract 
1 1/2 Cup All-Purpose Flour
1⁄2 Teaspoon Baking Powder
1⁄2 Teaspoon Ground Cinnamon 
1⁄2 Cup Raisins
11⁄2 Cup Quick-Cooking Oatmeal
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Ingredients you need: 2 1/2 Cups toasted oatmeal, Ingredients you need: 2 1/2 Cups toasted oatmeal, 1/2 cup ground flaxseed, 2 Tbsp chia seed, 1 Cup chocolate chips, (I also added 3/4 cup dried cranberries). In another bowl, mix 3 Tbsp brown sugar, 1/2 cup avocado oil, 1/2 cup honey or maple syrup and 2 egg whites. Mix well with the oatmeal mix. Press into an 8 x 8 pan. Bake in preheated oven 350 F for 20 minutes. Cool and cut into squares. Enjoy!! #granola #granolabars #glutenfreebaking
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