John Myers
Cake: Sponge Cake with Chocolate
The perfect cake: sponge cake with chocolate recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 250 g Sugar
- 5 Eggs
- 1 Knife point Ground vanilla pod
- 2 tbsp Rum
- 2 tbsp Caramel syrup
- 400 g Flour
- 100 g Ground almonds
- 150 g Chocolate
- 1 packet Baking powder
- Powdered sugar
- I baked a buffer for our afternoon coffee in order to also process a few leftover chocolate. To do this, I stirred room-temperature butter with sugar and vanilla until smooth. Gradually add the eggs, stirring each for at least half a minute.
- Add flour, almonds, baking powder, rum and syrup and stir everything well. Finally, the chocolate is added (leftovers from Advent calendars). Stir in and pour the batter into a bundt pan. Mine is made of silicone and doesn’t have to be specially greased.
- Bake in a preheated oven at 180 ° C (O + U heat) for about 1 hour. Take out of the oven and leave in the mold for about 5 minutes, then turn out onto a wire rack and let cool down completely. Dust with powdered sugar and serve.
- I wish you bon appetite.
Facebook Comments