Watermelon Dome Cake
This watermelon dome cake is a delightful summer treat featuring a sweet watermelon jello center, a rich chocolate shell, and a fluffy cake base.
Equipment
- Blender
- Silicone mold (ø 8-inch dome)
- Paintbrush
- Dental floss
Ingredients
- 20 oz watermelon after blending
- 2 fl oz water
- 2 oz sugar
- 12 sheets gelatin soaked in cold water
- 2 tbsp chocolate chips
- 12 oz white chocolate
- 1 tsp green food coloring powder
- 8 oz stiff whipped cream
- 1 piece cake base ø 7-inch
Instructions
- Cut the watermelon into small slices, add the pieces to a blender, and mix until smooth.
- Let the gelatin sheets soak in cold water until completely softened. Boil the water and sugar, add the gelatin, and stir until completely dissolved before adding the pureed watermelon. Pour the mixture into a pan and refrigerate for 10-15 minutes.
- Melt and temper the white chocolate. Use a brush to draw light strokes inside the silicone mold and let it dry before moving on to the next step.
- Color the rest of the white chocolate green, pour it into the silicone mold, and swirl it around until the entire mold is evenly coated. Briefly leave the mold at room temperature and then refrigerate.
- Once the chocolate in the mold has set, remove it from the fridge and spread the stiff whipped cream around the bottom and inner walls of the chocolate shell, making sure to leave enough space at the top for the cake. Remove the watermelon jello from the fridge, add the chocolate chips, and stir. Pour the jello over the whipped cream in the mold.
- Top the mold off with the cake, cover, and refrigerate for at least 2 hours.
VIDEO
Notes
Best served on warm summer days with a refreshing glass of iced tea or fruit punch.