Halloween Drip Cake

Cake dough

1. Beat the egg, oil, honey, sugar and milk in a blender.
2. In a bowl, sift the bicarbonate, baking powder, Cocoa Powder Melken 100% and flour.
3. Pour the mixture from the blender into the bowl and mix with a spatula or wire whisk until obtaining a smooth and homogeneous mass.
4. Grease three molds with mold release agent or butter and flour and divide the dough between them.
5. Take to medium oven (preheated) for approximately 30 minutes, or until they are touch resistant.
6. Remove from oven and unmold after 5 minutes

Filling

1. Melt the White Melken Chocolate according to package instructions.
2. Add the cream and stir until you get a ganache.
3. Hydrate the gelatin in 30 ml of water and wait 10 minutes.
4. Dissolve the gelatin in the microwave for 15 seconds and add to the ganache.
5. Then add the whipped cream and stir until you get a mousse.
6. Assemble the cake by alternating layers of dough and mousse in an acetate-lined rim/form.
7. Take it to freeze for 4 hours.

Coverage and Finishing

1. Take the cake out of the fridge, unmold it and remove the acetate.
2. Pass a very thin layer of filling around the cake, so that it has a certain transparency. Return the cake to the fridge.
3. Heat the White Melken Ganache in the microwave until it becomes fluid.
4. Divide into two parts and add food coloring to make an orange syrup and a purple syrup.
5. Place the cake on a turntable and pour a little of each syrup alternately, creating a “drip” effect.
6. Take the colored ganaches to the fridge until they are much firmer again.
7. Beat each one of them vigorously to incorporate air and become lighter.
8. Place the whipped ganaches in piping sleeves fitted with a star tip and decorate the top of the cake.