No-Machine-Needed Chocolate Fountain

One part ingenuity, one part chocolate! 🤪


25 reviews




Total time: 45 minutes

Ingredients for 8 people

2 cups of sugar

5 eggs

1 1/4 cups of yogurt

1 1/4 cups of vegetable oil

5 1/2 cups of flour

4 tsp of baking powder

2 bananas

30 raspberries

20 mini madeline cookies

15 marshmallows

1 lb of milk chocolate

1 lb of white chocolate

1 lb of dark chocolate


Plastic bottles

Paper towel rolls


Golden paper

Double-sided tape

Plastic wrap



Spring-form pan

Step 1/4

Cut off the bottoms of 4 plastic bottles and remove a 3 cm wide strip from the sides of 3 of them. Glue the 2 rolls of paper towels together lengthwise. Wrap the rolls with gold paper and secure with double-sided tape. Wrap one end of the roll with plastic wrap.

Step 2/4

Cover a cardboard disc with golden paper using glue to secure. Remove a disc the same size as the paper towel roll in the center of the disc. Place the disc in the center of the roll and glue the 3 notched bottle ends upside down. Glue the last bottle end upside down to the end of the roll without any plastic wrap.

Step 3/4

Mix the sugar, eggs, yogurt, vegetable oil, flour and baking powder and pour into the spring-form pan. Bake for 25 minutes at 350 °F. When the cake comes out of the oven, and has cooled, place the film-covered end of the roll in the center of the cake.

Step 4/4

Top the cake with sliced bananas, raspberries, mini madeleines, and marshmallows. Pour the melted milk chocolate over the fountain, then the melted white and dark chocolate. Enjoy.

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