A simple chocolate drip cake, made of a molly cake, whipped cream and decorated with melted chocolate.
The molly cake is an easy cake and recommended for layered desserts. It’s moist and light.
This cake was made to celebrate a birthday. You can decorate your cake as you wish. Be creative!
- In a large bowl, whisk the eggs with sugar for 5 minutes until it doubles in volume.
- In another bowl, sift the flour with cocoa powder, salt and baking powder.
- Mix the flour mixture with eggs mixture.
- In a separate bowl, beat the double cream until firm, but not too firm.
- Add the first mixture to the double cream, in 3 batches, and mix delicately with a spatula until well combined.
- Cover your cake tin (preferably round of 18cm or 16cm) with baking paper (bottom and sides).
- Bake your molly cake in a preheated oven at 160°C for about 1h15.
- When the cake is ready, leave to cool for 10 minutes before removing the tin.
- When it’s completely cold, keep for 2 hours in the fridge before you cut it.
- You should cover the cake entirely with a cling film before putting it in the fridge.
- Dissolve the instant coffee in the 1 tbsp of warm water.
- Melt the chocolate then add the dissolved coffee.
- Add 2 tbsp of the double cream to the chocolate and let cool.
- Whip the double cream with the vanilla extract and the sugar, then add the chocolate to it.
- Cut the molly cake, horizontally to 3 or 4 layers, equal in heights.
- Spread the cream between each two layers.
- Spread some crushed nuts in between.
- Entirely cover the cake with the rest of the cream.
- Decorate with the melted chocolate.
- Be creative in the way you decorate your cake, depending on the occasion.