Christmas Ombre Cake #ad - In The Kitchen With Kate

You can see the Chocolate Ombre Cake recipe on Stork’s website here –
The beauty of this cake is that you can decorate it however you like! The steps on how I decorated are below. If you give it go, use the hashtag #bakewithstork and tag me on Instagram or Twitter so that I can see them.
Ganache:
• 100ml double cream
• 100g chocolate, finely chopped
Extra frosting:
• 165g Stork with Butter
• 360g icing sugar
• Piping bag fitted with star nozzle
Decorations:
• Christmas sprinkles
• Gingerbread men
• Optional: Merry Christmas bunting
Steps:
1. Heat cream in a small saucepan or microwave until very hot, but not boiling. Pour over the finely chopped chocolate and stir until melted and smooth. Allow to cool for a few minutes.
2. Pour some of the ganache over the top of the chilled cake. Using an offset spatula spread the ganache out to the sides letting it drip over the edges to fall naturally. You may need to help push some over. Apply more when needed.
3. Sprinkle over Christmas sprinkles and place in the fridge until the ganache has set.
4. Once set, place bunting on top of the cake. Beat the extra icing together until light and fluffy. Spoon into a piping bag fitted with a star tip.
5. Pipe 5 swirls around the edge of the cake, top with sprinkles and decorate each swirl with a small gingerbread man.
Each serving contains: Percentage per serving*
Energy: 2519kj/598kcal 30
• Fat: 33.1 47
• Saturates: 14.3 72
• Sugars: 53.4 59
• Salt: 0.9 15
*% of Reference Intake of an average adult (8400kJ/2000kcal)
This cake is intended as an indulgent festive treat
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