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Summery Chocolate Cake with Drip

This cake gives you a real summer feeling! With the drip and the cheerful decoration, this cake cannot be missed anywhere!

1 hour and 45 min. preparing
35 min. cooking
10 min. waiting
10 - 12 people

What you need to make summery chocolate cake with drip:

Ingredients

  • 400 g FunCakes Mix for Choco Sponge Cake
  • 200 g FunCakes Special Edition Mix for Chocolate Ganache
  • 150 g FunCakes Special Edition Mix for Enchanted Cream® Choco
  • 225 g FunCakes Mix for Enchanted Cream®
  • FunCakes Choco Drip Rose Gold
  • FunCakes Sugar Strands White
  • FunCakes Flavour Paste Violet
  • FunColours Gel Peach
  • FunColours Gel Pink
  • FunColours Gel Purple
  • FunColours Gel Red
  • 5 eggs (approx. 250 g)
  • 420 ml water
  • 250 ml milk

Necessities

  • FunCakes decorating bags
  • FunCakes Bake Release Spray
  • 3 x Wilton Standard Adapter/ Coupler
  • 2 x Wilton Tip #1M Open Star
  • Wilton Tip #4B Open Star
  • 2 x Wilton Tip #021 Open Star
  • Wilton Tip #014 Open Star
  • Wilton Icing Smoother
  • Wilton cake leveler 25cm
  • Wilton cooling Grid
  • Wilton Comfort Grip Spatula Angled 22,5 cm
  • Wilton Basic Turntable
  • Wilton –Wide Glide– Rollin Pin
  • 2 x Wilton Decorator Preferred® round baking pan Ø 15 cm
  • Silikomart Chocolate Mould Tablette

Recipe

1

Preheat the oven to 180 ° C (convection oven 160 ° C).

2

Prepare 400 g FunCakes Mix for Choco Sponge Cake as indicated on the package. Grease the baking pans with baking spray. Divide the batter between the two baking pans, bake the sponge cakes in about 30-35 minutes and let the cakes cooldown by using a cooling grid.

Tip! Isn’t your oven big enough to bake two sponge cakes at once? No problem, you’re perfectly fine baking one cake after the other. Just mix the batters for the two cakes separately as well. If you leave the sponge cake batter for too long before baking it, it will loose the air. And we don’t want that! For the quantities of the single cakes, check our quantity table.

3

Prepare 200 g FunCakes Special Edition Mix for Chocolate Ganache as indicated on the package. Let it cool down a bit and beat it on the highest speed until it has turned into a thick firm cream. Add some violet flavour paste to the ganache.

5

Cut the sponge cakes  both twice with the cake leveler and fill alternately with ganache, Enchanted Cream® Choco and Enchanted Cream®. Cover the edges  entirely with white Enchanted Cream®. Use the turntable and the icing smoother to get it nice and tight and put it in the fridge to let it stiffen.

6

Divide the white Enchanted Cream® into 4 portions and colour them with the gels in your desired colours. Place the tips in decorating bags and fill them with all the creams and ganache according to your own chocie.  Use an adaptor for the small tips enabling you to switch the tips easily

7

Pipe half the cake diagonally with all kinds of rosettes and drop flowers and finish with tufts on top of the cake, using the 3 large tips. Put the cake in the fridge for half an hour.

8

Heat the Choco Drip Rose Gold and fill the mini tablet mold with it. Let this set in the refrigerator for 5-10 minutes. Slide the drip out of the bottle down the edge of the cake. Sprinkle some sugar strands on the tufts and place a mini tablet on top.

Just a little while before you can enjoy your cake. Don't forget to share your creation: #funcakesbyme

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