Learn how to make soooooo chocolaty full of treats and different styles of chocolate filling cake.
. I made this for my husbands birthday. My son asked me to make a chocolate cake for papa’s birthday which is full of chocolates and strawberries covered with chocolate. So kind of after marriage side-effects ……….. Husband’s birthday but cake is of son’s choice :). Chocolate drip cake Lets have a look how i made this chocolate goodness.
Serving = 12-14
List 1 for chocolaty sponge,
Salted butter 175 gm (I used LURPAK slightly salted spreadable butter)
Dark chocolate bar 75 gm
Plain flour 300 gm
Caster sugar 375 gm
Coco powder 25 gm
Bicarbonate of soda 1 tsp
Medium eggs 2 (on room temperature)
Butter milk 200 gm (room temperature)
List 2, For inside layers chocolate whipped ganache filling,
Milk Chocolate 150 g
Double cream 300 g
List 3, For chocolate whipped cream for cake outer covering
Whipping cream 600 g
Icing sugar 6 tbsp
Coco powder 4 tbsp
List 4, For chocolate drip
Chocolate 50 g
Double cream 50 g
List 5, For topping and decorations,
Ferrero Rocher 8-9
Snickers bites 1 pack
Dark chocolate 100 g
White chocolate 50 g
For Chocolaty Sponge,
1. Preheat oven to 180 C /160 C fan/gas 4. Grease and line 4 round tins of 6 inch size.
2. In a heat proof bowl add 175 gm salted butter with 75 gm chocolate broken into pieces.
3. Take a pan ,fill it 1/4 with water, let it boil, when it starts to boil, keep that butter and chocolate pan on it, stir it until completely melted.set it a side.
4. Sift 300 gm flour, coco powder 25 gm, bicarbonate of soda 1 tsp. set it a side.
5. In a bowl add 2 eggs and butter milk.
6. Beat it until mix.
7.Now In a big bowl add sifted flour,coco powder ,bicarbonate of soda, butter milk and eggs mixture ,chocolate and butter mixture, sugar 375 gm, and 100 ml hot boiling water.
8. Beat well until mix nicely. Do not over mix it.
9. Divide this mixture equally in 4 tins and bake for almost 25 minutes.
10. Take out and let these cakes cool in tins for 15 minutes. Then take out from tins and let them cool completely. Chocolate whipped ganache filling (For inside cake filling),
In a microwave safe bowl put double cream 300g and milk chocolate 150 g. Heat it until cream is hot but not on boiling point.
Stir it nicely with a spoon until chocolate melts in cream. Let it cool then chill completely it in fridge nicely for several hours.(This is very important to chill it because this will not whip without chilled cream)
Now beat it until stiff peaks. Chocolate whipped ganache is done. Chocolate whipped cream (For outside cake covering)
Sift coco powder and icing sugar from list 3.
Take 600 g chilled whipping cream in a bowl, start beating it slowly.
when you see it a little on thicker side, add icing sugar and coco powder, 1 tbsp at a time and keep beating.
Beat it until stiff peaks and chocolate whipped cream is ready for cake covering. For Chocolate drips
For chocolate drips ,from list 4, in a bowl put 50 g chocolate and 50 g double cream. Heat in microwave for 30 seconds, take out and mix, again heat for 30 seconds, take out and mix until its smooth and combine together.Then fill it in a piping bag. Cake layering, filling, decorating,
Cut cakes domes and level them.
On a cake board keep 1 layer of cake.
Spread some chocolate whipped ganache on it.
Again cake layer, then whipped ganache layer until 4 cake layers are done. Then keep it in fridge for half hour.
Now cover the cake with chocolate whipped cream.Save some for top decoration. Again chill this cake for 15 minutes.
Now spread chocolate drip on cake and pipe drips of it with piping bag.
Melt chocolate and cover strawberries with it. Let them cool.
Melt white chocolate, fill in a piping bag , pipe over strawberries.
Now gather all decorating ingredients at 1 place.
Pipe whipped chocolate cream on cake and keep strawberries, ferraro rochers, snicker bites on cake and sides of cake. Chocolate drip cake is ready. Chill it nicely before serving.