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Irresistibly Whimsical Hippo Cake Delight

Irresistibly Whimsical Hippo Cake Delight

Irresistibly Whimsical Hippo Cake Delight: a playful, chocolate-hazelnut dessert perfect for birthdays & joyful moments.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 12 pieces
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sponge
  • 7 medium eggs
  • 100 g sugar
  • 1 teaspoon vanilla extract
  • 200 g wheat flour (Type 405)
  • 1 teaspoon baking powder
  • 100 g chocolate chips
  • 50 g butter, melted and cooled
Cream Filling
  • 7 unit Happy Hippo bars
  • 500 ml heavy cream
  • 1 packet gelatin powder
  • 2 tablespoons cocoa powder
  • 1 packet vanilla sugar
Decoration
  • 300 ml heavy cream
  • 1 packet cream stabilizer
  • 8 unit Happy Hippo bars
  • 80 g chocolate chips
  • 2 tablespoons crushed hazelnuts

Equipment

  • 20–22 cm springform pan
  • Electric hand mixer or stand mixer
  • Spatula
  • Cake ring

Method
 

  1. Preheat your oven to 180°C (350°F) for conventional or 160°C (320°F) for fan-assisted. Line a 20–22 cm springform pan with parchment paper.
  1. Melt the butter gently and let it cool.
  1. In a bowl, beat the eggs, sugar, and vanilla for 10 minutes until pale and thick.
  1. Sift the flour and baking powder over the egg mixture and fold gently.
  1. Fold in the chocolate chips, drizzle in the cooled butter, and stir just until combined.
  1. Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes.
  1. While the cake cools, crush 7 Happy Hippo bars into crumbs.
  1. Whip 500 ml of cream until stiff peaks form, then add gelatin, cocoa, and vanilla sugar.
  1. Fold in the crushed Happy Hippo bars into the whipped cream.
  1. Once cool, slice the sponge horizontally into two layers and place one layer in the ring.
  1. Spread the hippo cream filling on top of the first layer and place the second layer on top.
  1. Press down gently and refrigerate for at least 60 minutes.
  1. For decoration, whip 300 ml of cream with cream stabilizer and use to cover the cake.
  1. Decorate the cake with crushed hazelnuts, chocolate chips, and whole Happy Hippo bars.

Nutrition

Calories: 390kcalCarbohydrates: 30gProtein: 5gFat: 28gSaturated Fat: 16gCholesterol: 120mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 70mgIron: 1mg

Notes

This cake is best enjoyed within 2–3 days and should be kept refrigerated. You can bake the sponge in advance; freeze the unfrosted cake layers wrapped in foil and plastic.
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