Chocolate cake "Death by Chocolate"

Ingredients for 1 servings:

• 125 g butter, soft
• 150 g sugar
• 1 packet of vanilla sugar
• 2 m.-sized eggs
• 80 g currant jelly
• 150 g flour
• 1 tsp baking powder
• 60 g cocoa powder
• 1 tsp baking soda
• 80 g dark chocolate, chopped, or chocolate drops
• 250 g buttermilk
• Fat for the mold
• 100 g dark chocolate, chopped
• 100 g cream, liquid
• 1 tbsp powdered sugar
• 25 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

moist chocolate cake with icing

Preheat oven to 175°C (fan assisted). Line a 26cm springform pan with baking paper and grease the sides. Cream together the butter, sugar, and vanilla sugar until light and fluffy. Slowly stir in the eggs, one at a time, then the blackcurrant jelly and buttermilk. Sift the flour, cocoa powder, baking powder, and baking soda over the mixture and fold in along with the chocolate. Pour the batter into the springform pan and smooth it out. Bake in the hot oven for approx. 45 minutes. Let it cool in the pan for 15 minutes, then remove from the pan. For the glaze, gently heat the chocolate, butter, cream, and icing sugar in a saucepan. Beat until smooth and spread over the cake. Delicious on its own, with whipped cream, or with fruit sorbet.