Chef Diana’s Drip Cake
The Drip Cake is one of Chef Diana Cahya’s favorites because it is easy and involves so much fun. “You can put anything on top of it. Anything! You can go wild with your imagination,” said the native of Malang, East Java.
For this decorative cake, Diana uses a butter cake as the base. Butter cake, which uses butter, sugar, eggs, flour and leavening agents such as baking powder or baking soda, is considered one of the quintessential cakes in American baking. Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar and eggs to bake a heavy, rich cake.
“Butter cake gives a sturdier foundation for the cake, so it can hold up many decorations. I also like the taste better than sponge cake,” she said.
Diana has loved cooking since she was a kid. The young Diana liked joining her mother and grandmother in the kitchen.
“Kitchen work was like playing for me, but that often got me kicked out of the kitchen, because I was disturbing their work,” she reminisced with a laugh.
Upon high school graduation, Diana went to the U.S. to pursue culinary study, but had to return home early to take care of family business.
However, the culinary world never stopped calling her, and in 2013 she returned to the kitchen and started creating.
She started with making what she called “CharPao”, a short for character pao (steamed bun), in which she turned bland colored steam buns into cute, colorful, edible 3D cartoon character faces.
Diana is currently busy writing baking books and teaching at pastry schools.
Valentine Drip Cake
250 g Unsalted butter
200 g Sugar
215 g Low protein wheat flour
2 g Baking powder double acting
40 g Dairy whipping cream
to taste Vanilla essence, chocolate paste
100 g Dark cooking chocolate
50 g Dairy whipping cream
To taste Buttercream icing; assorted cookies, candies, chocolate and sweets
- Mix butter and sugar well.
- In a separate bowl, mix eggs, whipping cream and vanilla essence. Add the mix in portions into the mixing bowl, in turns with flour.
- Use spatula for final mixing. Divide into four portions. Pour the first two portions into two 16-centimeter round cake pans. Add chocolate paste to the remaining two portions, pour into separate round pans.
- Bake for 25 minutes at 180°C.
- Mix cooking chocolate and whipping cream, heat for few minutes in microwave until it turns to a silky mixture.
- Arrange the round cakes into layers, with buttercream in between and all over. Move to fridge to cool.
- Decorate with ganache drip and assorted cookies, candies, chocolate and sweets.
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