Sainsbury's Belgian Chocolate Drip Cake Kit - 525g

Chocolate fudge cake and caramel flavour icing with Belgian chocolate chunks

with a Smooth Belgian Milk Chocolate Drip 

you need:  

2 eggs 

butter 

milk 

BOP - Makes a 7" cake

Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold

INGREDIENTS:Chocolate Flavoured Cake Mix (57%) (Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Cocoa Powder, Raising Agents:Potassium Bicarbonate, Calcium Phosphate), Caramel Flavoured Icing Mix (29%) (Icing Sugar, Caramelised Sugar Powder, Maltodextrin), Milk Chocolate Chunks (14%) (Sugar, Cows' Milk Powder, Cocoa Butter, Cocoa Mass, Emulsifier:Soya Lecithin; Flavouring).

Milk Chocolate Chunks contain: Cocoa Solids 25% minimum.

Flour is a raw ingredient and must be cooked or baked before eating

You will need: 

For the cake:
2 medium eggs
100ml cold water 
100g softened unsalted butter for the cake

For the buttercream:
125g unsalted butter for the icing 

For the chocolate drip:
20g unsalted butter for the chocolate drip
30ml semi-skimmed milk

To make the chocolate fudge cake:
Preheat oven to 180ºC/160°C fan assisted, 350ºF/Gas Mark 4. 
Grease and line two, 7” sandwich cake tins.
In a large mixing bowl, cream the butter using an electric whisk for 2 minutes until soft and pale in colour. 
Add the sachet of cake mix, 2 medium eggs and 100ml cold water to the butter and whisk for a further minute until combined. 
Divide the mixture equally between the 2 greased and lined cake tins, smoothing out the mixture in the tins.
Bake both cakes in the centre of the oven for 18-20 minutes until baked throughout. 
Remove from the oven and allow to cool completely

To make the chocolate drip:
Empty the chocolate sachet into a small saucepan and add 30ml milk and 20g unsalted butter. Heat gently, whilst stirring, until the chocolate has dissolved and the mixture is smooth. Leave to cool completely.

To create the cake:
Using an electric whisk, cream 125g of softened butter until soft and pale in colour (about 2 minutes). 
Gradually spoon in the icing mix into the butter and whisk on a high speed for 3-4 minutes, until the icing is light and fluffy.
Spread 1/3rd of the icing over one of the cakes and sandwich the cakes together ensuring the top cake is placed upside down to give a sharp top edge to the cake. 
Carefully cover the top and sides of the cake with the remaining icing, creating a smooth surface all over. To create the ‘naked’ look to the sides of the cake, scrape the icing all around the sides with a smooth edged knife. Place in the refrigerator for 15 minutes.
Stir the chocolate drip then, using a spoon, gently spread over the top of the cake, easing a little of the chocolate over the sides of the cake to create a drip effect. Leave to set in the refrigerator.

Cooking instructions: Oven

You will need:  For the cake: 2 medium eggs 100ml cold water  100g softened unsalted butter for the cake For the buttercream: 125g unsalted butter for the icing For the chocolate drip: 20g unsalted butter for the chocolate drip 30ml semi-skimmed milk To make the chocolate fudge cake: Preheat oven to 180ºC/160°C fan assisted, 350ºF/Gas Mark 4. Grease and line two, 7” sandwich cake tins. In a large mixing bowl, cream the butter using an electric whisk for 2 minutes until soft and pale in colour.  Add the sachet of cake mix, 2 medium eggs and 100ml cold water to the butter and whisk for a further minute until combined.  Divide the mixture equally between the 2 greased and lined cake tins, smoothing out the mixture in the tins. Bake both cakes in the centre of the oven for 18-20 minutes until baked throughout.  Remove from the oven and allow to cool completely To make the chocolate drip: Empty the chocolate sachet into a small saucepan and add 30ml milk and 20g unsalted butter. Heat gently, whilst stirring, until the chocolate has dissolved and the mixture is smooth. Leave to cool completely. To create the cake: Using an electric whisk, cream 125g of softened butter until soft and pale in colour (about 2 minutes).  Gradually spoon in the icing mix into the butter and whisk on a high speed for 3-4 minutes, until the icing is light and fluffy. Spread 1/3rd of the icing over one of the cakes and sandwich the cakes together ensuring the top cake is placed upside down to give a sharp top edge to the cake.  Carefully cover the top and sides of the cake with the remaining icing, creating a smooth surface all over. To create the ‘naked’ look to the sides of the cake, scrape the icing all around the sides with a smooth edged knife. Place in the refrigerator for 15 minutes. Stir the chocolate drip then, using a spoon, gently spread over the top of the cake, easing a little of the chocolate over the sides of the cake to create a drip effect. Leave to set in the refrigerator.

Packed in United Kingdom

525g

Store in a cool, dry place.

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