Chocolate drip cake with figs and blackberries

Materials:

  • 640 gram of FunCakes Mix for Brownies
  • 150 gram of FunCakes Mix for Enchanted Cream® Choco
  • 275 gram of FunCakes Chocolate Melts – Dark
  • 100 grams of FunCakes fondant – Forest Green
  • FunCakes Magic Roll-Out Powder
  • 3 eggs
  • 70 grams of soft unsalted butter
  • 235 ml of water
  • 100 ml of milk
  • Various kinds of blue fruits: blackberries, blueberries, figs
  • FunCakes Bake Release Spray
  • Wilton Decorator Preferred® Deep Round Pan Ø 20×7,5cm
  • Wilton -Perfect Height- Rolling Pin
  • Wilton Comfort Grip Spatula Angle
  • Wilton Cake Leveler
  • PME Holly Leaf Plunger Cutter Set / 3
  • Patisse Cake grid

Preparation:
Preheat the oven to 180°C (convection oven 160°C) and grease the baking pan with the Bake Release Spray. Prepare the Mix for Brownies as indicated on the package or in this basic recipe and bake the brownie for 45-50 minutes. Release it from the baking pan right after baking and let it cool down on a cake rack. Prepare 150 gram of the Mix for Enchanted Cream® Choco following the package or this basic recipe.

Cut the brownie in half once using the cake leveler and fill and cover all around with the chocolate Enchanted Cream® . Make sure the original bottom of the brownie now becomes the top so you get a nice flat surface. Knead the fondant, roll it out thinly on a with Magic Roll-Out Powder covered surface and cut out various sizes of holly leaves with the plunger set. Melt the chocolate and pour it over the cake. To create your drip effect, carefully push the chocolate over the edge of the cake with a palette knife. Decorate with fresh fruit and the holly leaves. Leave the cake in the refrigerator until further use.