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Cake: Chocolate Cake Mouse

5 from 2 votes
Course Dinner
Cuisine European
Servings 12 people
Calories 455 kcal

Ingredients
 

  • 250 g Butter
  • 250 g Sugar
  • 1 packet Vanilla sugar
  • 4 Eggs
  • 350 g Flour
  • 1 packet Baking powder
  • 2 tbsp Cocoa powder slightly de-oiled
  • 100 g Whole milk chocolate grated
  • For decoration
  • Powdered sugar
  • Food color

Instructions
 

  • My grandson was 2 years old today. Time to get the old cake tins out of the cellar and use them again. My son just stood in the kitchen and saw the cakes and his reaction was an incredulous shake of his head: 'Mom, how long has it been since I last saw these cake pans?' My son is in his late 20s and after elementary school these cakes were uncool, grin.
  • For the cake, stir the butter and sugar until frothy, stir in the eggs one at a time for half a minute each. Mix the flour, baking powder and cocoa, sift over the dough and stir. Stir in the grated chocolate and pour the cake into the greased pan.
  • Bake in the oven at 180 ° C (fan oven) for about 35 minutes and leave to stand in the pan for another 5 minutes. Then fall onto a plate. Mix the icing sugar with water until thick and, if necessary, color with the food color of your choice and lovingly decorate the cake with it.
  • That with the loving decoration turned out a bit sparse today due to lack of time. When my children were little, I contrasted the contours in color and decorated them with food coloring and sugar script, there are no limits to your imagination.
  • My daughter-in-law has baked a fire truck because our sweetheart is really into fire brigades and also always sees grandpa in his uniform. It turned out cute, I didn't want to withhold it from you.
  • TIP 6: If you don't have a pan, you can bake this cake on half a tray or in a 28 springform pan.

Nutrition

Serving: 100gCalories: 455kcalCarbohydrates: 58.5gProtein: 5gFat: 22.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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