Chocolate-spice cake from homemade baking mixture

Name: Chocolate-spice cake from homemade baking mixture
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 7-10 Tbsp For the baking mix (1 preserving jar; approx. 1 l capacity):; 300 g Flour; 1 package Baking Powder; 300 g demerara sugar; 3 TABLESPOONS baking cocoa, salt; 1 TEASPOON ground cinnamon; 1 TEASPOON ground ginger; 1⁄4 Tsp ground cloves; 100 g Rasp chocolate (dark chocolate); 7-10 Tbsp Fat and flour; 125 g soft butter; 5 Eggs (Gr. M); 200 ml Milk; 100 g Dark chocolate; 100 g Whipped cream; 25 g Coconut oil (e.g. palm oil)

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

7-10 Tbsp For the baking mix (1 preserving jar; approx. 1 l capacity):
300 g Flour
1 package Baking Powder
300 g demerara sugar
3 TABLESPOONS baking cocoa, salt
1 TEASPOON ground cinnamon
1 TEASPOON ground ginger
1⁄4 Tsp ground cloves
100 g Rasp chocolate (dark chocolate)
7-10 Tbsp Fat and flour
125 g soft butter
5 Eggs (Gr. M)
200 ml Milk
100 g Dark chocolate
100 g Whipped cream
25 g Coconut oil (e.g. palm oil)

Directions

1
For the baking mix, sieve the flour into a bowl. Mix with baking powder. First pour into the glass, shake smooth and press down a little. Then pour in the sugar. Mix cocoa, 1 pinch of salt, cinnamon, ginger and cloves.
2
Add to the sugar. Sprinkle the last layer of grated chocolate on top (see picture on the left) and close the jar. Decorate with the instructions for baking.
3
Preheat the oven for final baking (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the box form and dust with flour.
4
Pour the baking mixture into a mixing bowl. Add butter, eggs and milk. Using the whisks of the mixer, mix to a smooth dough, first on a low setting, then on the highest setting. Fill into the tin and smooth it down.
5
Bake in the lower third of the hot oven for 50-60 minutes. Approx. 10 minutes before the end of the baking time, make a wooden stick test. Remove from the oven and let it cool in the mould. Turn out onto a cake rack and let it cool completely.
6
Break the chocolate into pieces for the icing. Melt with cream and coconut oil in a small pot while stirring at low heat. Remove from the heat and let it cool down. Spread evenly on the cake.