Cocoa cake with red grape juice

Ingredients for 1 servings:

• 250 g butter
• 200 g raw cane sugar
• 4 eggs
• Vanilla
• 1 tsp cinnamon
• 1 tsp, heaped cocoa powder without sugar, slightly defatted
• 100 g dark chocolate shavings
• 250 g spelt flour, 630
• Baking powder, optional
• 80 ml grape juice, red or other red fruit juice
• 200 g chocolate, possibly dark chocolate
• 25 g coconut oil
• Breadcrumbs and butter for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

alcohol-free

Gently melt the butter and stir in the raw cane sugar, dissolve it, and let it cool. Stir the eggs one at a time into the cooled butter and sugar mixture. Add the spices and some of the juice. Mix the cocoa powder and chocolate shavings with the flour, adding baking powder if desired. Stir the flour mixture into the butter mixture, gradually adding the fruit juice until a smooth dough forms. Pour the batter into a ring tin dusted with butter and breadcrumbs and bake at 180 degrees (160°C fan/convection oven) for about 40-60 minutes. Do the skewer test. Once cooled, the cake can be glazed. For example, heat the coconut oil, remove from the heat, dissolve the chocolate in it, and spread it over the cake. If the glaze sets too quickly, heat it up again a little, preferably in a water bath. Continue spreading. The cake can also be baked 2 days in advance. Then cover with glaze and let it cool in aluminum foil.