Football Cake

Name: Football Cake
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 75 g Dark chocolate; 200 g Butter; 300 g Flour; 2 TEASPOONS Baking Powder; 20 g Baking cocoa; 200 g Sugar; 1 pck. Vanillin sugar; 3 Eggs (Gr. M); 150 ml Milk; 150 g Whipped cream; 1 TABLESPOON Icing sugar; 1 pck (75 g each) Chocolate drops; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

75 g Dark chocolate
200 g Butter
300 g Flour
2 TEASPOONS Baking Powder
20 g Baking cocoa
200 g Sugar
1 pck. Vanillin sugar
3 Eggs (Gr. M)
150 ml Milk
150 g Whipped cream
1 TABLESPOON Icing sugar
1 pck (75 g each) Chocolate drops
baking paper

Directions

1
Coarsely chop the dark chocolate. Melt butter and dark chocolate in a bowl over a warm water bath.
2
Mix flour, baking powder and cocoa well in a bowl. In another bowl, beat the sugar, vanilla sugar and eggs for approx. 5 minutes with the whisk of the hand mixer until creamy. Add the chocolate-butter mix. Alternate the flour mixture and milk in portions and also fold into the mixture.
3
Pour the dough into a round springform pan lined with baking parchment (approx. 26 cm Ø), distribute evenly and smooth down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Stick test!
4
Remove the cake from the oven and let it cool down briefly. Remove from the mould and allow to cool completely on a cake rack.
5
In a tall container, whip cream until stiff with the whisks of the hand mixer. Let the icing sugar trickle in. Spread the cream on the cake and smooth it down. Spread chocolate drops as a football pattern on the cake.