Chocolate Enchanted Cream drip cake
Choco Enchanted Cream, Choco biscuit, Choco drip and so on. This recipe is perfect for chocolate lovers! And we call that a match made in heaven. Chocolate is also good for every occasion, the perfect excuse to always bake a delicious chocolate cake!
What you need to make your chocolate enchanted cream drip cake:
- 380 g FunCakes Mix for Choco Sponge Cake
- 150 g FunCakes Mix for Enchanted Cream® Choco
- FunCakes Choco Drip Chocolate
- FunCakes Hazelnut Crunch
- FunCakes Chocolate Crispy Pearls Mix
- 200 ml milk
- 80 ml water
- 5 eggs (approx. 250 g)
- FunCakes Bake Release Spray
- FunCakes Decorating Bags
- Wilton Decorator Preferred® Deep Round Baking Pak Ø 15x7,5cm
- Wilton Cooling Grid
- Wilton Basic Turn Table
- Wilton Tip #1M Open Star
- Wilton Decorator preferred Spatula Angled 22,5 cm
- Wilton Cake leveler 25cm
Preheat the oven to 180°C (convection oven 160°C).
Prepare 190 g FunCakes Mix for Choco Sponge Cake according to the instructions on the package. Fill a greased baking pan and bake the cake in the preheated oven for about 25-30 minutes. Let the cake cool by using a cooling grid. Bake a second cake in the same way.
Prepare 150 g FunCakes Mix for Enchanted Cream® Choco according to the instructions on the package. Cut the biscuits both once with a cake leveler and stack the biscuit layers on top of each other with a layer of Enchanted Cream® Choco. Also coat the outside with this. Put the rest of the Enchanted Cream® Choco in a decorating bag with #1M. Place the cake in the fridge for half an hour.
Heat the FunCakes Choco Drip Chocolate according to the instructions on the package and let the drip slide down the edge of the cake. It is important that the cake is cold for this and the drip is not too hot.
Push some hazelnut crunch by hand along the bottom edge of the cake and make nice, generous swirls on top of the cake with the Enchanted Cream® Choco and sprinkle on some FunCakes Chocolate Crispy Pearls Mix.