R Cartwright I thought it was about time I had a go at a drip cake. My recipe for strawberry and chocolate drip cake, is simple but packed full of deliciousness. Making it perfect for a celebration cake. No artificial coloring’s or flavorings used in this cake, hence the strawberry butter cream is paler than you might see on others.
Cooking with Kids?
This is a great recipe to make with children. Get them to help with the weighing and measuring. Kids love to help mixing up the cake too. Just ensure caution is taken when placing in and taking out of the oven and melting the chocolate.
Is it Vegan?
This recipe is suitable for people following a gluten free diet and vegetarians. The recipe could be adapted for a vegan diet, by substituting the margarine and butter for vegan margarine. The replacing the eggs with either a flax seed egg. I have a great egg replacement guide here. Plus ensuring you choose a vegan chocolate for the topping.
Do I need any specialist equipment?
No specialist equipment needed for the recipe. Basic cake making equipment is all the you’ll need. If you want to have more control over where the chocolate goes, you could use a piping bag. But I like the natural flow of the chocolate from my spoon.
Easy Strawberry and Chocolate drip cake
Ingredients
- 3 medium free range eggs
- 150g Gluten free self raising flour
- 150g caster sugar
- 150g Baking margarine
- 1 tsp Gluten free baking powder
- 1 tsp vanilla extract
For the decoration
- 3 tbsp Strawberry jam
- 200g Icing sugar
- 100g butter
- 200g Gluten free milk chocolateÂ
Instructions
- Pre-heat the oven to 180c gas mark 4.
- Grease and line two loose bottom 7'' sandwich tins
- Cream the margarine and sugar together until light and fluffy.
- Beat in the eggs and the vanilla.
- Fold in the flour and baking powder.
- Divide the mixture equally between the cake tins.
- Bake for 25 minutes until golden brown and pulling away from the edges of the tin.
- Remove from tins and allow to cool.
- Whilst cooling - make the strawberry butter cream icing.
- Beat the butter until soft.
- Stir in one tablespoon of the strawberry jam and add the sieved icing sugar.
- Beat until completely smooth.
- Oce the cakes are cold, sandwhich together with the remaining two tablespoons of strawberry jam.
- Use half the butter cream icing to crumb coat the cake and place in the fridge to set.
- Once set, use the remaining butter cream icing to smooth off the surface of the cake.
- Return to the fridge.
- Melt the chocolate in a bowl over a saucepan of warm water.
- Remove the cake from the fridge and using a spoon, drip the melted chocolate over the top of the cake, allowing some to run down the sides.
- Finally, return to the fridge to set before serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 427Total Fat: 23gSaturated Fat: 10gTrans Fat: 2gUnsaturated Fat: 12gCholesterol: 63mgSodium: 274mgCarbohydrates: 52gFiber: 1gSugar: 40gProtein: 4g
Don’t forget to Pin it for later!
