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Chocolate Dripping Cake


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Ingredients

24 portion(s)

Sponges

  • 400 grams sugar
  • 400 grams butter
  • 1/2 tsp salt
  • 1 tsp vanilla essence
  • 6 eggs
  • 50 grams cocoa powder
  • 1 tsp baking powder
  • 350 grams Self Raising Flour

Ganache

  • 300 grams mascarpone cheese
  • 100 grams caster sugar
  • 300 grams double cream
  • 15 grams cocoa powder
  • 2 bananas

Chocolate dripping

  • 60 grams water
  • 110 grams caster sugar
  • 75 grams chocolate, Min 50% cocoa
  • 3 leaf gelatine
  • 30 grams double cream

Covering sauce

  • 4 egg whites
  • 320 grams sugar
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 350 grams butter
  • 120 grams full fat milk
  • 6
    1h 20min
    Preparation 1h 20min
    Baking/Cooking
  • 7
    advanced
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Chocolate Dripping cake
  1. Method




    1,- Preheat the oven 180 C. Butter three 20cm sandwich tins and line with non-stick baking paper.





    2,- Add the sugar into the mixing bowl and make icing sugar 20 sec/speed 10





    3,- Add the butter, salt, vanilla and mix 1 min/speed 14. Insert the butterfly and beat 2 min/speed 4





    4,- Add the eggs, cocoa powder and baking powder and mix 3 min/speed 4





    5,- Add the flour and mix 1min/speed 4. Remove the butterfly out and put the sponge mixture into a large bowl. Divide in between the tins each should have about 450/500 grs (they will all cook at the same time).





    6,- Put in the oven during 40 min. Make sure that they are ready by inserting a toothpick into the centre of the sponge. Leave them for about 10 minutes in the tins and then put them in cooling rack until they are cool and you are ready to put the cake together.





    Chocolate ganache







    7,- Insert the butterfly and add the mascarpone cheese, cream, sugar and cocoa powder and whip it speed 3.5 remove the butterfly and add the mixture into an icing bag and reserve.





    8,- Make sure that all the cake tops are level if not just cut the tops a little bit. Put the first sponge on a plate and add ½ of the chocolate cream on top of the first sponge. Cut thinly the 1st banana into slices and put it on top of the chocolate cream. Repeat the process with the second sponge (cream and bananas). Put on top the last sponge. Place in the in the fridge. Clean and dry the mixing bowl, lid and butterfly.





    Covering Cream





    9,- Insert the butterfly in the blades. Add to the bowl the eggs whites, 200 grs of sugar, salt and lemon juice. Beat 4Min/50 C/speed 3.5, once finished remove the measuring cup and beat again 4 min/ speed 3.5. Remove the butterfly and reserve in bowl.





    10,- Insert the butterfly and add the butter, milk and sugar and beat 3 min/speed 3. Remove the butterfly and put the mixture in a bowl and reserve





    11,- Insert the butterfly and add 150 grs of the butter cream and mix 20 sec/speed 3. Remove the butterfly and put this in a bowl. Spread a very thin layer of the butter cream all over the cake. Put it back in the fridge.





    12,- Put in the bowl 300 grs of butter cream and 1 tsp of cocoa and mix 5 sec/speed 3 . Remove 3 tablespoons on the butter cream put in a small bowl. With the help of the spatula just push down whatever remains in the walls of the bowl.





    13,- Add 1 tbsp of cocoa and mix 5 sec/speed 3. Once this is finished put In a bowl. Clean and dry the bowl.





    Dripping sauce





    14,- Add some water to the gelatine and let them rest





    15,- Add to the bowl the water and sugar and without the measuring cup 5 min/105 C/speed 2.5





    16,- Add the chocolate and mix 20 sec/speed 2.5





    17,- Add the cocoa and mix 20 sec/speed 4





    18,- Add the cream and mix 20 sec/speed 4





    19,- Add the gelatine which has been drained as much as possible and mix 20 sec/speed 4. Afterwards without the measuring cup programme 15 min/speed 2.





    20,- whilst this is cooking remove the sponges from the fridge and cover with spatula with the covering cream all over the cake, try to make it as smooth as possible.





    21,- with a spoon remove stir the chocolate every 4/5 minutes until it is cold and the same consistency to that of béchamel . Remove the cake from the fridge and with the help of a spoon just spoon or drizzle the dripping sauce first in the middle and diameter, slowly, slowly so that you do not lose control. Put back in the fridge for a minimum of 30m minutes





    22,- Before serving decorate your cake with as many chocolates, bomboms or chocolate sweets!

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

Add a comment
  • Hi, there are steps missing in the covering cream...

    Submitted by Krystlemcghee on 12. November 2017 - 16:13.

    Hi, there are steps missing in the covering cream and the temperature missing in step 19 of the dripping sauce

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