Crispy chocolate butter cake

Name: Crispy chocolate butter cake
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 225 g Butter; 200 ml Milk; 400 g Flour; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 package (7 g) Dry yeast; 3 TSP Cocoa powder; 1 egg (size M); 150 g Cornflakes; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

225 g Butter
200 ml Milk
400 g Flour
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 package (7 g) Dry yeast
3 TSP Cocoa powder
1 egg (size M)
150 g Cornflakes
7-10 Tbsp Grease

Directions

1
Melt 75 g butter in a saucepan. Add milk and remove from the heat. Mix flour, 75 g sugar, vanillin sugar, salt, yeast and cocoa powder in a bowl. Add the egg. Add the butter-milk mixture and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes.
2
Knead dough and roll out on a greased fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Meanwhile melt 150 g butter and 175 g sugar. Fold in the cornflakes. Pour the cornflakes mixture onto the cake and bake at the same temperature for 15-20 minutes. Take the cake out of the oven, let it cool down and cut into strips
3
1 1/2 hours waiting time