Plain chocolate cake

Name: Plain chocolate cake
Cook time: 1 h 30 min
Total time: 4 h
Yield: 16
Ingredients: 250 g soft butter or margarine; 250 g Sugar; 1 pck. Bourbon vanilla sugar; 1 pinch(es) Salt; 4 Eggs (Gr. M); 300 g Flour; 65 g Cocoa; 1 pck. Baking Powder; 125 ml Milk; 1 pck. (125 g each) Cake glaze (dark); 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
240 mins

Ingredients

Servings: 16

250 g soft butter or margarine
250 g Sugar
1 pck. Bourbon vanilla sugar
1 pinch(es) Salt
4 Eggs (Gr. M)
300 g Flour
65 g Cocoa
1 pck. Baking Powder
125 ml Milk
1 pck. (125 g each) Cake glaze (dark)
7-10 Tbsp Fat and flour

Directions

1
Beat the fat, sugar, vanilla sugar and salt with the whisks of the hand mixer until creamy. Add eggs one after the other, alternating with 1 tbsp. flour (approx. 60 g) each and stir well. Mix the rest of the flour, approx. 240 g, with cocoa and baking powder and stir into the fat-egg mixture together with the milk. Bring 125 ml water to the boil, let it cool down briefly and stir it into the dough while still hot.
2
Put the dough into a greased, flour-dusted ring cake tin (approx. 2 1/2 l capacity) and smooth it down. Bake in the preheated oven, lower shelf, (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes (stick test). Place the finished cake in the tin and let it cool on a cake rack for approx. 15 minutes. Turn out the chocolate cake from the tin and let it cool down for about 2 hours.
3
Bring water to the boil in a pot, remove from the heat and place the glaze bag inside. Leave it in there for about 10 minutes. Then dry the bag, knead and cut open. Pour the glaze evenly over the ring cake and let it dry.