Crazy chocolate room for busy people

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
2.8 59
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 24
  • 7-10 Tbsp slightly + 150 ml sunflower oil
  • 625 g Flour
  • 450 g Sugar
  • 1 package Vanilla sugar
  • 3 TSP Baking Powder
  • 7-10 Tbsp Salt
  • 75 g Baking cocoa
  • 2 TABLESPOONS Cider vinegar
  • 7-10 Tbsp frozen raspberries

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Coat an ovenproof dish (approx. 24 x 35 cm; approx. 5 cm high) with oil. Mix flour, sugar, vanilla sugar, baking powder, 1 pinch of salt and baking cocoa in the baking tin.

  2. 2

    Push in 2 hollows. Add 150 ml sunflower oil and vinegar. 3⁄4 Pour l cold water over it. Mix with a dough scraper. Bake in a hot oven for about 45 minutes.

  3. 3

    Take out the cake. Add chocolate icing to taste (heat 100g of whipped cream, remove from heat. Melt 100 g dark chocolate in pieces and 1⁄2 cubes of coconut fat (12.5 g; palmine) in the cream while stirring.) Sprinkle or dust with cocoa.

  4. 4

    Decorate with frozen raspberries.

Nutrition Facts

KCAL
290 kcal
CARBS
42 g
FATS
12 g
PROTEINS
4 g