John Myers
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Baking: Chocolate Cake with Buttercream
The perfect baking: chocolate cake with buttercream recipe with a picture and simple step-by-step instructions.
The dough
- 250 g Liquid butter
- 300 g Sugar, brown
- 350 g Spelled flour type 630
- 2 tablespoon Cocoa powder slightly de-oiled
- 4 piece Free range eggs
- 2 teaspoon Food atron
- 200 g Sour cream
The topping
- 250 g Butter at room temperature
- 200 g Powdered sugar
- 1 piece Egg
- 2 tablespoon Cocoa powder slightly de-oiled
- 5 drops Taste of rum
- 100 g Almond flakes
- Mix the melted butter with the other ingredients to form a heavy batter and pour into a rectangular springform pan (35 x 24) lined with paper.
- Bake in a preheated oven at approx. 160 degrees for 30 minutes. Take out and let cool.
The topping
- In the meantime, stir the butter, which is at room temperature, with the powdered sugar until frothy. Add cocoa powder, egg and rum flavoring and mix well.
- Evenly brush the cooled cake with the butter mixture and decorate with almond flakes. Chill until you enjoy the cream, until it is firm.
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