Drip cake is a very scenic cake that comes from Great Britain. The name already perfectly explains its appearance: "drip" in fact, means to drip and "cake" cake, it is therefore a cake that greedily drips a chocolate glaze :)
I have prepared the Drip cake a few days ago to celebrate my father's birthday, which falls on the same day as my parents' wedding anniversary, so I chose to decorate the cake with fresh fruit, strawberries, currants and chocolate chips, something that would suit both of us the occasions; P
We come to the tips and tricks to make this fantastic cake: use compact bases that do not need to wet, choose a nice firm filling and ... give free space to your imagination to create your decorations! Girls, my little trip to Cagliari is over, in a few days I'll stop in Milan for another event. I send you a kiss and we will read later: *
In a large bowl, mix the sugar with the softened butter until you get a light and fluffy cream.
Then add the eggs, one at a time and start working again.
Finally, add the flour and baking powder by spoonfuls, mixing thoroughly.
Transfer the mixture into the two greased and floured molds.
Bake in a static oven at 170 ° C for 30 minutes and then ventilated at 170 ° C for 20 minutes.
Meanwhile, prepare the cream for the filling by working with ricotta, icing sugar and vanilla essence.
Separately whip the cream until it is fluffy.
Then add it to the cream and mix it gently.
When the two bases are completely cold, cut each into two discs.
Transfer the first disc to a serving dish and cover it with plenty of cream and chocolate chips.
Then lay in the second disk.
Alternate the layers of cream and chocolate chips with those of the discs, exerting light pressure on each.
Use the same cream, in abundance, for the covering and with a spatula create horizontal grooves.
Transfer the cake to the refrigerator.
Prepare the ganache by roughly cutting the chocolate. Put the cream in the saucepan, and as soon as it has reached the boiling point, turn off and add the chocolate. Mix until a homogeneous cream is obtained.
Once the chocolate has cooled, take the cake back.
Using a teaspoon, spread the ganache on the edges of the cake, so that the chocolate runs off. Start with a small piece of cake to check the consistency of the glaze, (if it drips too quickly, let it cool for a few more minutes if it is too thick, heat it slightly). .
Wash and dry the strawberries, dip them with the tip in the chocolate, then place them on the cake creating your decoration.
Add currants and chocolate chips and transfer to the refrigerator for at least 2 hours.
Your Drip cake is ready to be served.