Juicy chocolate cake
easy
90 mins
90 mins
Ingredients
- 150 g Fine dark chocolate (70% cocoa content)
- 250 g soft butter or margarine
- 1 pinch Salt
- 225 g Sugar
- 1 package Vanillin sugar
- 6 Eggs (size M)
- 500 g Flour
- 1 package Baking Powder
- 3 TABLESPOONS Milk
- 200 g Vollmich couverture
- 20 g Coconut oil
- 100 g Whipped cream
- 7-10 Tbsp Fat and flour
Directions
- 1
Roughly chop the chocolate. Carefully melt 50 g of chocolate over a hot water bath, let it cool down. Whisk fat, salt, sugar and vanillin sugar with the whisk of the hand mixer until white-creamy. Stir in the eggs one after the other. Stir in melted chocolate.
- 2
Mix flour and baking powder, alternately stir in with the milk. Fold in chopped chocolate. Pour the dough into a greased, flour-sprinkled ring cake mould (2 litres capacity/ 23 cm Ø), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. Leave to rest for 5 minutes in the pan on a cake rack, then turn out of the pan. Let it cool down. Peel off a few curls from the chocolate coating to decorate with the economy peeler. Chop the rest of the chocolate coating and carefully melt with the coconut oil over a hot water bath. Cover the cake with the chocolate coating and let it dry.
- 3
Let it cool down. Peel off a few curls from the chocolate coating to decorate with the economy peeler. Chop the rest of the chocolate coating and carefully melt with the coconut oil over a hot water bath. Cover the cake with the chocolate coating and let it dry. Whip the cream until stiff, fill into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Sprinkle with the chocolate curls
- 4
waiting time approx. 2 hours
Nutrition Facts
370 kcal
38 g
21 g
6 g