Fruit Chocolate Drip Cream Cake
Ingredients
Cake Layers
2 cups (250 g) all-purpose flour
1 ½ cups (300 g) sugar
½ cup (115 g) butter (softened)
1 cup (240 ml) milk
3 large eggs
2 tsp baking powder
1 tsp vanilla extract
¼ tsp salt
Whipped Cream Frosting
2 cups (480 ml) heavy whipping cream (cold)
½ cup (60 g) powdered sugar
1 tsp vanilla extract
Chocolate Drip
¾ cup (130 g) semi-sweet chocolate chips
½ cup (120 ml) heavy cream
Topping
Fresh strawberries
Orange slices or mandarins
Kiwi slices
Cherries
Mint leaves
Powdered sugar (for dusting)
Instructions
1. Prepare the Cake
Preheat oven to 350°F (175°C).
Grease and line two 8-inch cake pans.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then add vanilla.
Add dry ingredients gradually, alternating with milk.
Divide batter between pans.
Bake for 25–30 minutes or until a toothpick comes out clean.
Let cakes cool completely.
2. Make Whipped Cream
Beat cold heavy cream until soft peaks form.
Add powdered sugar and vanilla.
Beat until stiff peaks form.
Keep refrigerated until use.
3. Prepare Chocolate Drip
Heat heavy cream until hot (not boiling).
Pour over chocolate chips.
Let sit 2 minutes, then stir until smooth.
Let cool slightly until thick but pourable.
4. Assemble the Cake
Place first cake layer on a serving plate.
Spread whipped cream evenly.
Add second cake layer.
Frost the entire cake with whipped cream.
5. Add Chocolate Drip
Carefully pour chocolate around the cake edges.
Spread remaining chocolate on top.
6. Decorate
Pipe whipped cream swirls on top.
Arrange fresh fruits.
Dust lightly with powdered sugar.
Storage
Keep refrigerated.
Best eaten within 2–3 days.
