Chocolate and Strawberry Drip Cake

Directions

• 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.