Almond chocolate cake

Ingredients for 1 servings:

• 1 m.-sized cake base (Vienna base), cut twice
• ¾ liter of milk
• 125 g butter
• 2 tbsp cocoa powder, dark, unsweetened
• 2 bags of pudding powder (chocolate)
• 1 bar of chocolate with almonds
• 1 packet of vanilla sugar
• 5 tbsp sugar
• ½ cup(s) chocolate sprinkles or grated almonds
• 15 g coconut oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

quickly made, well received

Make a thick pudding from the milk, sugar, cocoa, and pudding powder. Bring to a boil, then sprinkle the vanilla sugar evenly over the top to prevent a skin from forming. Let it cool. Mix the cooled pudding well with a mixer. Pour 2/3 of it into a bowl, crumble in the chocolate, and mix well. A little more chocolate doesn’t hurt! Gradually stir the softened butter and coconut oil (this makes the custard firm and shiny) into the remaining pudding. Place half of the chunky filling on the bottom layer, smooth it down, and place the second layer on top. Then add the rest of the filling. Put the lid on and spread the buttercream all around and on top of the cake. Decorate as you wish, e.g. with chocolate sprinkles or ground almonds.