Chocolate Buttercream Dripcake

Ingredients for 1 servings:

• 5 eggs, size L
• 20 g vanilla sugar
• 90 g sugar
• 120 g flour mix, gluten-free, e.g. van Dove
• 500 ml milk
• 1 packet of vanilla pudding powder for cooking
• 2 tbsp cocoa powder, real
• 120 g sugar
• 200 g sweet cream butter, room temperature, unsalted
• 100 g chocolate, cocoa content over 50%
• 100 ml whipped cream
• n. B. Sweets, gluten-free, e.g. Toffifee, Kinder chocolate bars, After Eight

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 5 minutes

gluten-free, for a 20 cm springform pan

Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 20cm springform pan with a little overhanging baking paper and close the edge of the pan so that the paper clamps shut. Cut a rim from the remaining sheet of paper that is about 3cm higher than the pan. Lightly dab the edge of the pan with a little grease to help it stick and insert the paper rim on the inside. Sponge cake batter that is not greased with the paper will not rise well if the edges of the springform pan are greased. To make the sponge cake, beat the eggs, sugar, and vanilla sugar with a hand mixer for about 5 minutes until fluffy and creamy. Sift the flour mixture over the batter and carefully fold it in with a spatula. Pour into the pan; the batter will fill the pan roughly up to the edge of the springform pan and will continue to rise during baking. Bake in the preheated oven on the middle rack for about 35 minutes. After baking, let the pan cool slightly, then remove the edge and the paper. Turn the cake over and remove the base from the tin and the paper. Allow to cool completely. Cut the cake into 3 layers. The former top of the cake will later become the base, and the smooth, baked base will go on top as the last layer. For the buttercream, mix the vanilla pudding powder with cocoa powder and sugar and stir into approx. 100 ml of cold milk until lump-free. Bring the remaining milk to a boil, then stir in the mixed mixture and simmer briefly until the pudding is thick. Transfer to a bowl and let cool to room temperature, stirring frequently to prevent a skin and lumps from forming. When the pudding is at room temperature, cream the softened butter until fluffy and stir in the pudding a tablespoon at a time. Set aside at room temperature until ready to use. If the buttercream is too soft to fill the cake, chill it slightly, stirring frequently. For the drip ganache, grate the chocolate and melt it in the heated cream. Allow to cool slightly; the ganache will thicken slightly. If it becomes too solid, you can gently reheat it. Place the first layer on a cake plate and spread with about a quarter of the buttercream, place the second layer on top and spread it again. Spread the third layer and the sides with the rest of the cream and smooth it out with a palette knife or pastry scraper. Refrigerate for about 1 hour. Carefully spread the drips around the top edge of the cooled cake using a teaspoon to form drip lines. Then spread the rest of the ganache over the top of the cake. Garnish with sweets, if desired. Refrigerate for at least 1 hour before eating.