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Chocolate Drip Cake
Ingredients
- 4 eggs
- 60 gr Cacao Powder
- 60 gr Almond Spread
- 200 gr baked pumpkin
- 180 gr date paste
- 5 gr vanilla extract
- 16 gr leavening
For the filling:
For the frosting:
- 50 gr cream
- 50 gr Raspberry and Cacao NibsChocolicius
Toppings:
- Cacao & Nuts
- Chocolicius
- Granola
- Granola Bars
- Shredded Coconut
- Cashews
Instructions
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Mix all the ingredients together until you get a uniform dough.
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Divide the dough into two pans (one for each cake).
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Bake each cake at 180ºC for approximately 20 minutes.
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Unmold the cakes and assemble. Place the first cake on your cake stand and add a layer of Cocoa and Hazelnut spread. Then place the other cake on top and repeat.
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Make the frosting by melting the chocolate with boiling cream. Pour it over the cake with a spoon, letting it drip down the sides.
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Decorate with the toppings of your choice.