Home Receptenparty Recipe swap: Charissa chocoholic drip cake
chocoholic drip cake death by chocolate chocolate cake charissa

Recipe swap: Charissa chocoholic drip cake

door Linda Terrizzi

In the first 'recipe swap' we get a very special cake from Charissa to see. She shares the recipe for this luxurious, over-the-top chocolate drip cake with us. Isn't it a picture?

This is what she has to say about it herself:

"This cake is absolutely suitable for the ultimate chocolate lover, because this cake consists of chocolate, chocolate and chocolate… en as if that was not enough, there is also all kinds of chocolate goodies on top!  This recipe is a bit tricky for the beginner, but well worth it. If you read the recipe and tips carefully and watch my videos, you should definitely succeed.”

INGREDIENTS:

Chocolate cake (20 cm)



  • 225 gr wheat flour
  • 60 gr cocoa powder
  • 270 gr sugar
  • 1 bag (16 gr) of baking powder
  • 160 gr butter
  • 3 eggs
  • 200 ml milk
  • pinch of salt

Filling

  • 250 ml cream
  • 3 tablespoons of sugar
  • 2 tablespoons of cocoa

Finish: Chocolate ganache
(you need this recipe 2 times, 1 time for smearing and 1 time for the drip!)

  • 150 gr dark chocolate
  • 150 gr cream

Garnish



  • 1 bar of dark chocolate
  • pieces of Toblerone
  • coffee macarons
  • chocolate macaroons
  • chocolate truffles

chocoholic drip cake death by chocolate chocolate cake charissa


PREPARATION OF CHOCOHOLIC DRIP CAKE:

Grease a 20 cm springform tin with butter and cover with baking paper. Preheat the oven to 180 degrees.

Chocolate cake

Strain the flour and cocoa powder. Mix all dry ingredients together and set aside.

Beat the butter and sugar together until well blended. Then add the eggs 1 by 1 and mix each egg into the butter and sugar.



Now add half of the dry ingredients and half of the milk and mix well. Repeat with the rest of the dry ingredients and milk.

Pour the batter into the baking tin and bake in the oven for 30-35 min (depending on your own oven). The cake is cooked when you insert a toothpick and it comes out clean.

Allow to cool for 10 minutes before removing the baking tin. Let it cool completely.

Filling

In a bowl, beat the whipped cream with the sugar and then mix in the cocoa.

Cut the cake (when cooled) into 3 layers. Turn the cake upside down; so when you cut the cake, the top layer goes on the bottom and you end up with the bottom: this ensures that you will get a nice tight top later.

Build up 

The 1st layer goes on a bottom plate (cake drum). This is covered with a layer of whipped cream, followed by the 2nd layer of cake. Then there is another layer of whipped cream and the last layer of cake is allowed on top. Now the cake is allowed to cool for at least 45-60 minutes.



Finish

In the meantime you can make the ganache for spreading. Do this in the following way:

  1. Break the chocolate into pieces and place in a bowl.
  2. Warm the whipped cream (do not boil) in a saucepan. Pour the warm whipped cream on the chocolate and let it stand.
  3. Stir the chocolate with a whisk until everything is melted.

Let it cool down to make it firmer. As soon as the ganache is spreadable, remove the cake from the refrigerator and spread the cake. If necessary, you can repeat this step to get the cake nice and tight. Place the cake back in the refrigerator.

Put the rest of the ganache in the fridge for at least 30 minutes. Then take it out of the fridge and beat it with the mixer. Put this ganache in a piping bag with a nice nozzle.

Make the ganache for the drip. Let it cool slightly, but it should still be liquid. Place the ganache in a piping bag. Cut off a small tip of the piping bag and drip the cake all around.

Garnish

When the drip is still 'wet' we will put all the decorations on it; the ganache makes it stick.

Use the pieces of chocolate, toblerone, macarons and truffles and spread them over the cake. Here you can give your creativity freedom. You can spray the whipped ganache in nice swirls among all other decorations.

 


TIPS:

  1. Make the drip cake with vanilla cake instead of the chocolate fudge cake
  2. Fill the cake with caramel or dulche de leche and replace the coffee macarons with caramel macarons.
  3. You can also make the macarons and truffles very well, but if you find that too much trouble, you can of course also buy them ready-made.
  4. Do you have trouble cutting and smearing the cake. Watch my Youtube video for the Red Velvet Drip. Here you can see how I do that and you immediately see how I drip a cake.

blankCharissa lives in Rotterdam and has a huge passion for everything related to cooking and baking in addition to her work in childcare. Her hobby started with making cakes. She took courses and watched all the YouTube tutorials she could find.

As her baking hobby got out of hand, she decided to start a business and sell her cakes. She started under the name 'Cakes by Charissa', but this soon no longer covered the load.

At the moment she collects the most delicious recipes on her website, www.takeabite.eu – In addition to many tasty cake recipes, you will also find recipes for different types of fudge, appetizers and even main dishes. Definitely worth following!


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