Chocolate Drip cake from Dr. Oetker

Hi sweeties,

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.


4 eggs
150g sugar
150g flower
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,…


Step 1
– 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.

Step 2
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)

Step 3

– 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).

Step 4
– 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!


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