Chocolate sheet cake without eggs

Ingredients for 1 servings:

• 500 g mascarpone
• 1 cup of sour cream, approx. 200 g
• 200 g sugar
• 1 packet of vanilla sugar
• 9 chocolate bars, e.g. Duplo
• 9 packs of chocolate bars, e.g. Mini KitKat
• 70 ml oil
• 130 ml milk
• ½ tbsp apple cider vinegar
• 75 g sugar
• ½ packet of vanilla sugar
• 125 g flour
• ½ pack of baking powder
• 2 packs of chocolate pudding powder
• 2 packs of butter biscuits, approx. 200 g each
• 2 cups of cream, 200 g each

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

for a deep baking tray

For the cream, combine the mascarpone, sour cream, sugar, and vanilla sugar and mix thoroughly with a mixer. Chop the chocolate bars or chocolate of your choice into small pieces with a knife. Fold about half of the chocolate pieces into the cream. For the pastry base, combine the oil, milk, apple cider vinegar, sugar, and vanilla sugar in a bowl with a mixer. Add the flour and baking powder and continue mixing. Pour the batter into a baking tray lined with baking paper and smooth it out. Bake in an oven preheated to 180°C (convection oven) for about 20 minutes on the second rack from the bottom. Prepare the chocolate pudding according to the package instructions and let it cool. Whip the cream until stiff, adding 1 sachet of vanilla sugar and 1 sachet of cream stiffener if desired. Cut the cooled base into pieces, about the same size as the butter biscuits, and place them in the baking tray. Spread the pudding on the base. Place a layer of butter biscuits on top. Spread the cream on top. Place another layer of butter biscuits on top. Spread the cream on top and sprinkle the remaining chocolate pieces on top. Tip: Alternatively, you can use a package of butter biscuits instead of the pastry base.