Chocolate Buttermilk Cake

Ingredients for 1 servings:

• 3 eggs
• 4 cups flour
• 3 cups sugar
• 2 cups buttermilk
• 250 g margarine or butter
• 1 packet of vanilla sugar
• 2 tsp baking soda
• 50 g cocoa powder
• 2 eggs
• 3 tbsp milk
• 2 packets of vanilla sugar
• 3 tbsp cocoa powder
• 8 tbsp powdered sugar
• 250 g coconut oil (Palmin)
• Grease for the tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

easy to prepare and guaranteed to be addictive ;o)

For the batter, first mix the flour, sugar, vanilla sugar, baking soda, and cocoa powder thoroughly (I always use a coffee mug). Then add the eggs and buttermilk. Heat the margarine or butter in the microwave for about 2 minutes until it is liquid. Also add it to the ingredients. Mix everything until a smooth batter forms. Grease a deep baking tray (note: use the drip tray, otherwise the batter will overflow), pour in the batter, and smooth it out. Bake in a preheated oven at 170°C (top/bottom heat) for about 20-30 minutes. Once the cake is baked, let it cool slightly and prepare the icing in the meantime. To do this, mix the cocoa powder with the powdered sugar and vanilla sugar. Then add the milk and eggs. Heat the Palmin in the microwave for about 2 minutes until it is liquid. Also add it to the ingredients. Mix everything with a whisk until smooth. Spread the icing on the still-warm cake. Tips: If you like, you can pierce the cake with a wooden skewer, which will allow some of the icing to run into the cake. After the icing has dried a bit, I always top it with colorful sprinkles or sugar hearts. This is a very airy cake that’s addictive and also a hit at children’s birthday parties.