Chocolate and Strawberry Drip Cake

Chocolate and Strawberry Drip Cake

Ingredients icon-ingredients

*For a 18cm diameter cake tin or ring.

  • Sponge Cake

  • 300g Wheat flour

  • 50g Cocoa powder

  • 16g Baking powder*

  • ½ teaspoon Salt

  • 350g Non-dairy milk

  • 200g Sugar

  • 75g Dark chocolate

  • 45g Sunflower oil

  • 1 teaspoon Apple vinegar

  • 1 teaspoon Vanilla essence*

  • Filling (Strawberry cream)

  • 330g Strawberry puree*

  • 40g Corn Starch

  • 65g Sugar

  • 240g Non-dairy cream

  • 5 Strawberries

  • Chocolate Drip Ganache

  • 75g Non-dairy cream

  • 75g Dark chocolate


  • For the Sponge cake.

  • 1.Pour the flour, cocoa powder, baking powder and salt into a bowl and mix well.

  • 2.Heat the non-dairy milk with the sugar, pour over the chocolate and mix until it melts completely. Add the oil, vinegar and vanilla essence.

  • 3.Next, mix the liquid and dry ingredients together well until a smooth texture is obtained. Pour into the greased mould and place in a pre-heated oven.

  • 4.Bake at 180ºC for approximately 40 minutes.

  • 5.When cooked allow it to cool down, remove from mould and set aside.

  • For the Filling (strawberry cream).

  • 1.Pour half of the strawberry puree into a saucepan, add the sugar and allow to dissolve.

  • 2.Mix the corn starch in the other half of the strawberry puree.

  • 3.Now mix both parts of the puree together and heat until it thickens.

  • 4.Pour immediately into a bowl and cover with plastic film (the film should touch the cream to prevent crusting).

  • 5.After cooling, place the bowl in the fridge until completely cold.

  • 6.Whip the cream and mix with the strawberry cream. To obtain a good result, first stir the strawberry cream energetically. Later add some whipped cream using enveloping/encircling movements.

  • 7.Once integrated and when there are no lumps, pour in the rest of the cream and mix everything together. Clik HERE to see how it should look!

  • Assembling.

  • 1.Cut the strawberries into pieces.

  • 2.Cut the cake horizontally into three equal parts.

  • 3.Cover one part of the sponge cake with a bit of the filling, spread it and distribute half of the strawberry pieces. Repeat this process twice leaving the last layer without pieces of strawberries.

  • 4.Cover the sides of the cake with the cream and smooth with the help of a spatula. Clik HERE to see how it should look!

  • 5.Place the cake in the fridge and allow to cool further.

  • For the chocolate drip ganache.

  • 1.Boil the non-dairy cream.

  • 2.Remove the cream from the stove, add the chocolate, wait a minute and mix until you get a homogeneous and bright ganache.

  • 3.Allow the ganache cool down a bit, but no too much (it should not be too fluid or too dense to achieve the desired effect).

  • 4.Pour out the ganache by the edge of the cake with the help of a jug to create the effect of drops. Cover the top with a little more ganache and spread it with the help of a spatula.

  • 5.Cool and decorate it to your liking.

  • *Be careful with the baking powder, some may contain egg traces.

  • *Be careful with the vanilla essence, some may contain traces of milk.

  • **You can prepare the strawberry puree simply by blending the strawberries. For a better result, filter the puree.


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