Cocoa cake – triple chocolate happiness

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 100 ml coffee
• 140 ml buttermilk
• 125 g margarine or butter
• 230 g flour
• 1 tbsp baking powder
• 5 tbsp baking cocoa
• 1 pinch of salt
• 100 g chocolate drops, baking-proof
• 200 g dark chocolate coating or dark chocolate, chopped
• 60 ml milk
• some margarine or butter for greasing
• some flour to dust the baking tin
• Chocolate shavings or cocoa nibs for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Not so sweet

Preheat oven to 180°C. Butter and flour a bundt cake pan or loaf pan. Beat eggs and sugar with a hand mixer until thick and creamy. Lightly melt the butter, mix with the coffee and buttermilk, and add to the egg custard. Mix the ingredients well. Mix the flour, baking powder, cocoa, and salt and sift them into the wet ingredients. Stir briefly until all ingredients are well combined. Finally, stir in the chocolate chips. Pour the batter into the prepared baking pan. Bake for about 25 minutes. This can vary between 20 and 35 minutes depending on the oven and pan. The best way to check is to use a skewer test. After baking, let the cake cool in the pan. To glaze, it’s best to place the cake on a wire rack. Finely chop the chocolate coating. Heat the milk in a small saucepan and pour it over the chocolate coating. Let it stand briefly, stir once, and immediately glaze the cake. Garnish with light or dark chocolate shavings and/or cocoa nibs as desired.