Multicolored Unicorn Cake



  1. Break eggs into a container and weigh them. Weigh out the same amount of flour, butter, and sugar.
  2. Preheat the oven to 180°C (355°F).
  3. Beat the eggs with the sugars in a mixing bowl and incorporate the eggs one by one. Add the flour and baking powder.
  4. Place the chocolate bar mold on a perforated baking tray.
  5. Pour the batter into the chocolate bar mold once it’s smooth.
  6. Bake for 45 minutes. Let cool, then unmold onto a cooling rack.
  7. Wash and dry the mold.
  8. Break up half of the white chocolate and melt in a double boiler.
  9. Divide the chocolate into 4 small bowls and add a few drops of a different color of food coloring to each. Mix.
  10. Fill each square with the various colored chocolates at random.
  11. Set in the fridge for 15 minutes, then melt the remaining half of the chocolate.
  12. Pour it into the mold, spread it out evenly, then place the cake in the mold.
  13. Refrigerate for 30 minutes before unmolding.

Mold for this recipe

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