Chocolate Drip Cake with Berries
Ingredients
Cake
- 250 g margarine
- 200 g sugar
- 1 packet vanilla sugar
- 5 eggs (medium)
- 250 g wheat flour (type 405)
- 2 tsp baking powder
- 2 tsp cocoa powder
- 75 ml milk
- 100 g dark chocolate
- butter for the pan
Filling
- 100 g heavy cream
- 400 g cream cheese (room temperature)
- 125 g softened butter
- 100 g powdered sugar
- 1 tsp vanilla extract
Topping
- 100 g heavy cream
- 160 g dark chocolate
- fresh berries (such as blackberries, raspberries, and blueberries)
Preparation
Cream margarine, sugar, and vanilla sugar
Add eggs one at a time and mix well
Mix flour, baking powder, and cocoa powder in a separate bowl
Alternately add the flour mixture and milk to the margarine mixture, mixing after each addition
Finely chop the dark chocolate and fold into the batter
Preheat oven to 180°C top and bottom heat (160°C convection)
Grease a 20 cm springform pan, pour in the batter, and smooth the top
Bake for 60 minutes
Let the cake cool completely in the pan, then remove
Whip the heavy cream until stiff and chill
Beat cream cheese, softened butter, powdered sugar, and vanilla extract until creamy
Fold in the chilled whipped cream
Cut the cake into 3 equal layers
Place the first layer on a cake plate and spread 2-3 tablespoons of filling on it
Smooth the filling and place the next layer on top
Repeat with the remaining layers
Spread the remaining filling over the entire cake, covering the sides completely
Chill the cake for 30 minutes
Topping
Finely chop the dark chocolate and place in a heatproof bowl
Heat the heavy cream until just simmering
Pour the hot cream over the chopped chocolate and let sit for 5 minutes
Stir until smooth and glossy
Let the ganache cool until it reaches a pourable consistency (about 30-40°C)
Pour the ganache over the chilled cake, allowing it to drip down the sides
Decorate with fresh berries
