chocolate cake

Ingredients for 1 servings:

• 2 eggs
• 90 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 3 tbsp milk
• 110 g flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 1 pack of chocolate pudding powder for 500 ml milk
• 500 ml milk
• 40 g sugar
• 50 g nougat
• 50 g dark chocolate
• 1 egg yolk, the rest of the dough
• 400 ml cream
• 1 pack of cream stiffener
• 1 tbsp cocoa powder
• 8 sheets of gelatin
• 1 pack of chocolate glaze
• e.g. Smarties, optionally gummy bears, glitter, M&Ms, etc.

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 10 minutes

well decorated a perfect birthday gift at any age

Separate the eggs and beat the egg whites until stiff peaks form. Beat one egg yolk, the butter, sugar, vanilla sugar, and milk until frothy. Sift in the flour, cocoa powder, and baking powder. Fold in the beaten egg whites. Divide the batter between two greased baking dishes of different sizes (e.g., 18 cm and 22 cm in diameter), with a slightly thicker layer in the larger dish. Bake the bases at 160°C (convection oven) for about 20 minutes. Meanwhile, mix the chocolate pudding powder with 6 tablespoons of milk and the remaining sugar. Chop 30 g of nougat and the chocolate. Bring the remaining milk to a boil. Remove the pan from the heat, stir in the mixed powder, return it to the hot plate, and bring to a boil. Stir the chopped nougat and chocolate into the hot pudding. Beat in the remaining egg yolk. Place the pudding in a water bath to cool. When the pudding is cold, whip the cream with the cream stabilizer and 1 tablespoon of cocoa powder until stiff peaks form. Soak the gelatine and then dissolve it over medium heat. Mix 2 tablespoons of the pudding with the gelatine and fold in the remaining pudding. Fold in the cream and the remaining nougat in small pieces. Cut the larger layer in half horizontally. Place the bottom layer on a cake plate and close a cake ring around it. Pour in most of the chocolate cream and place the top layer on top. Place a cake ring the size of the smaller layer on the top large layer; in a pinch, the rim of a springform pan will also work. Pour in the remaining cream and place the smaller layer on top. Let the cream harden for at least 4 hours, then remove the cake rings. Prepare the chocolate glaze according to the package instructions and spread it over the smaller layer and the uncovered part of the larger layer. Decorate immediately with Smarties, gummy bears, glitter, etc., as the glaze hardens quickly.