Kaba – Cake à la Cusana

Ingredients for 1 servings:

• 110 g cocoa powder, instant (Kaba or Nesquik or similar)
• 450 g sugar
• 350 g flour (405 or 550)
• 250 ml mineral water
• 125 ml oil, tasteless
• 1 egg(s), size M
• 4 egg yolks, size M
• 4 egg whites, size M
• 1 bag of vanilla sugar
• 1 bag of baking powder
• 200 g hazelnuts or almonds, ground
• 100 g powdered sugar, sifted
• 1 ½ tsp, heaped cocoa powder (real, not cocoa), sifted
• Water, hot
• 20 g butter, for the mold
• Flour , for the shape

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a quickly prepared, chocolatey and moist mug cake

This is actually a mug cake, but I have a disturbed relationship with the quantities. For those who prefer the coffee-pot version, here are the original quantities: 1 cup of Kaba, 2 cups of sugar, 2 cups of flour, 1 cup of mineral water, 1/2 cup of oil, 5 medium eggs (beat 4 egg whites until stiff peaks form and fold into the finished batter), 1 packet of vanilla sugar, 1 packet of baking powder, 200 g ground nuts or almonds. Mix the Kaba, sugar, flour, mineral water, oil, 1 whole egg, 4 egg yolks, baking powder, and vanilla sugar well. Beat 4 egg whites until stiff peaks form and whisk thoroughly and carefully into the batter. Grease the pan well (with butter) and lightly flour it. Pour in the batter. The recipe is suitable for a tall cake in a 26 cm springform pan with a tube insert (springform ring). Of course, it can also be used in a similar pan with a diameter of 28 cm; then the pieces won’t be quite as big. Baking time: a total of around 50 minutes, including 10 minutes (fan oven) at 185°C, then switch to 175°C, adjusting the top and bottom heat accordingly. My tip: 10 minutes at 210°C, 40 minutes at 185°C. Be sure to do the skewer test! Every oven has a mind of its own…! Leave the finished cake to cool in the pan on a rack for at least 15 minutes, then turn it out, or carefully loosen the springform pan with the tube insert and remove the ring lid. (I always put a damp cloth on the tin for 20 minutes after turning it out and have never had any problems with the cake. I usually make a cocoa/icing sugar glaze for the coating. For real chocolate lovers I recommend the Palmin/chocolate version or ready-made glaze. Of course, sifting it with icing sugar also works. Glaze: Gradually mix the sifted icing sugar, which has been well mixed with cocoa, with a little hot water (whisk) and immediately cover the cooled cake with the glaze.