Chocolate Drip Cake
When you follow the recipe steps one by one, it will be easier than you think to prepare Chocolate Drip Cake at home with your hands.
Ingredients for Chocolate Drip Cake:
Sponge:
6 eggs (it is very important that they are at room temperature)
1 pinch of salt
220 g granulated sugar
2 packets of vanilla sugar
280 g sifted flour
2 teaspoons of baking powder
Ganache:
1 pack of Dr. Oetker Creme Ole
1 packet of vanilla sugar
400 ml liquid cream
Buttercreme:
200 grams of butter (Pure)
150 grams of powdered sugar
Chocolate sauce:
150 g dark couverture chocolate
20 g butter
Decoration:
You can garnish with macarons, strawberries and blueberries.
Method:
Preheat the oven to 330 F. Place greaseproof paper only on the bottom of the 26 cm springform cake tin. We never oil the wall or put greaseproof paper.
First, beat the eggs with salt in a bowl with a mixer for 1 minute, then add the sugar slowly and beat for 15 minutes continuously until they turn white and fluffy. It is very important that it reaches a thick consistency.
Add the baking powder to the sifted flour and add it to the beaten eggs, but do not use the mixer anymore. Gently turn it over with a whisk until the flour disappears, be careful, the fluffy consistency should not fall off, so we don’t use a mixer.
Pour the dough into the mold immediately and put it in the oven, we cook it for 30-40 minutes without opening the lid.
When the cake is baked, we take it out of the oven and put a kitchen cloth on it and let it rest until it cools down.
After it cools, we open the edges of the mold with the help of a thin knife, and then remove the clamp to separate the cake from the mold.
Add the ingredients of the Cream Cream at the same time and whisk until it solidifies.
For the outer cream, the butter needs to reach a soft consistency at room temperature. In another bowl, we whisk it until it lightens, add powdered sugar and continue whisking until it becomes creamy.
We divide the sponge cake into 3 slices and place the first layer in the clamped container and add half of the cream, then add the second layer, add the remaining cream and close with the 3rd layer. We rest it in the closet and remove the handcuffs.
Then we cover the cake completely with the outer cream for the outer part and leave it to rest in the cupboard.
We melt the couverture chocolate and butter in the microwave oven or on low heat without overheating, so that no pieces remain. Then we leave it to warm, but it should not freeze.
We take the cake out of the cupboard and slowly pour the chocolate from the sides first. Chocolate should neither be too cold and prevent it from flowing, nor should it be too hot and flow like water.
Finally, we pour chocolate on the entire top and decorate it as we wish.
If it is prepared 1 night in advance, its consistency and taste will be magnificent.
Note:
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