chocolate box cake

Name: chocolate box cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 125 g soft butter; 200 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 125 ml Milk; 2 packages (75 g each) Chocolate droplets; 150 g Dark chocolate coating; 1 TEASPOON Oil; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Figure 02: Cocoa for dusting

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

125 g soft butter
200 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
250 g Flour
1/2 package Baking Powder
125 ml Milk
2 packages (75 g each) Chocolate droplets
150 g Dark chocolate coating
1 TEASPOON Oil
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Figure 02: Cocoa for dusting

Directions

1
Cream butter, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the milk. Put half of the dough into a greased, flour-dusted box form (approx. 30 cm long, 1 3/4 litre capacity). Stir chocolate drops, except for 1 tbsp, into the remaining dough, spread on the dough and smooth it down. Sprinkle with 1 tablespoon of chocolate drops. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. If necessary, cover with foil about 10 minutes before the end of the baking time
2
Remove the cake, let it cool in the mould for about 30 minutes, then turn out of the mould and let it cool down on a cake rack. Coarsely chop the chocolate coating and melt over a warm water bath. Stir in oil. Cover the cake with the chocolate coating and refrigerate for approx. 1 hour
3
Fig. 02: Covering the cake with the chocolate coating. Sprinkle with cocoa and refrigerate for about 1 hour
4
waiting time approx. 3 hours