Chocolate Buttermilk Cake

Ingredients for 1 servings:

• 300 g flour, grippy
• 3 tsp baking powder
• 45 g cocoa powder
• 250 g sugar
• 1 ½ packets of vanilla sugar
• 6 eggs
• 225 g butter, melted and cooled
• 190 ml buttermilk
• 150 g butter
• 300 g semi-sweet chocolate coating
• 300 ml whipped cream
• 100 g powdered sugar, sifted

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 45 minutes

Mix the flour with the baking powder and cocoa and sift it into a bowl. Stir in the sugar and vanilla sugar, then add the eggs, butter and buttermilk and mix everything well. Pour the batter into a greased 26 cm springform pan, smooth it out and bake in a preheated oven at 180 degrees (top/bottom heat) for about 45 minutes. Leave the cake in the pan for a short time, then remove it from the pan and let it cool completely, then cut it in half. Cut the butter and chocolate coating into pieces, melt them with the cream and powdered sugar in a saucepan over low heat, then let it cool. When the mixture thickens, stir with a wooden spoon until it is spreadable. Spread half of the cream onto two sheets of dough. Put the cake together and spread the remaining cream over the top and sides of the cake. Chill the cake for two hours and decorate as desired.