I’ve been quite busy with the two kids (yes two already) lately but when Dr. Oetker and The Insiders Benelux asked me to be a part of their campaign I did not have to think twice, cause y’all know I love baking.
I received a box filled with baking supplies and a little recipe book. While checking for the recipe that I wanted to use I stumbled upon the ‘Chocolate Drip Cake’; we all like the sound of that, am I right? I did decide to give the cake a little twist because the original cake has a whipped cream filling but I changed it to chocolate mousse. Since the cake turned out quite well I thought I had to share the recipe with all of you since it looks harder than it actually is. Let’s get started, shall we?
The necessities for this cake are a baking mold of 18cm (mine was 25, hence the bigger cake), a scale, a bowl, a palette knife and a mixer.
|SPONGE CAKE||CHOCOLATE SPREAD BUTTERCREAM||FILLING||DECORATION|
8g vanilla sugar (= 1 pack of Dr. Oetker Bourbon Vanilla sugar)
8 g baking powder (= 1 pack of Dr. Oetker Baking Powder)
|250g soft butter|
30g powdered sugar
30g chocolate spread (Nutella)
|400g whipped cream|
2 packs of Dr. Oetker Chocomousse (= 120g chocomousse powder + 200 ml milk)
|1 pack of Dr. Oetker Chocolate Frosting (or 200g of melted chocolate)|
Dr. Oetker rainbowfantasy
any other product, f.e. fruit, edible stars,…
– preheat the oven at 160 degrees
– grease the baking mold with a spray or butter
– mix the eggs in a bowl until frothy (foam-ish) -> 1 minute on the highest level
– mix the regular sugar with the vanilla sugar and blend them with the eggs
– mix it for 2 more minutes
– put the flower and baking powder together in a bowl and use a spatula to blend it with the rest
– pour the mixture into the baking mold and put it in the preheated oven for about 50 minutes.
Filling: whip the whipped cream or chocolate mousse until desired texture
Chocolate spread buttercream:
– mix the butter with the mixer until it’s soft
– add the powdered sugar and continue mixing until the sugar is invisible
– last but not least, at the chocolate spread and mix it all until you get a smooth mass
– get the sponge cake out of the oven and let it cool on an oven rack
– when the cake has cooled down, cut it twice horizontally (or as in my case, only once)
– place the first layer of the cake on a serving tray and
put the whipped cream / chocolate mousse on top.
– put the next layer of cake on top and repeat. Make sure the
last layer is flipped upside down so the top is more flat
(which I forgot to do).
– spread the chocolate buttercream onto the cake (top and sides) and divide evenly with the palette knife
– for the drip: heat the bag of chocolate frosting and knead until fluid.
– cut the corner of the frosting bag and drip it over the cake
– decorate with the rainbow fantasy, fresh fruit etc.
And that’s it! That wasn’t too difficult, right? I wonder what you guys think of this recipe; do you think I pulled it off?
Can’t wait for you all to try it as well, ENJOY!