Chocolate sponge cake
Tags:
alcohol-free
vegetarian
Description
Stirred, not shaken - this applies not only to cocktails, but also to this cake.
A cake with a guarantee of success that is literally quick in the "box". This of course refers to the loaf tin in which the quickly mixed batter is then baked. The sponge is quite versatile and can be flavoured and decorated in different ways. We chose chocolate because everyone likes it!
Zutaten für
For the cake
250
g
butter, soft
150
g
sugar
1
Pack(s)
vanilla sugar
1
Pinch(es)
salt
4
eggs
250
g
wheat flour
50
g
cocoa
1
Pack(s)
baking powder
2
Tablespoon(s)
milk
150
g
chocolate drops
150
g
couverture, dark
Preparation
Bake the cake
1
Mix the butter with the sugar, vanilla sugar and salt. Preheat the oven to 180°C top/bottom heat.
2
Gradually add the eggs and stir in vigorously.
3
Mix the flour, cocoa and baking powder and add to the butter and egg mixture in batches, alternating with the milk. Add the chocolate drops to the batter and mix evenly.
4
Pour the batter into the loaf tin and bake for 15 minutes, then remove from the oven briefly and cut lengthways in the centre with a knife and bake for a further 45 minutes.
5
Melt the chocolate coating over a bain-marie and spread over the baked cake.
Zutaten für
For the cake
250
g
butter, soft
150
g
sugar
1
Pack(s)
vanilla sugar
1
Pinch(es)
salt
4
eggs
250
g
wheat flour
50
g
cocoa
1
Pack(s)
baking powder
2
Tablespoon(s)
milk
150
g
chocolate drops
150
g
couverture, dark
