Cocoa sponge cake

Ingredients for 1 servings:

• 300 g drinking chocolate (powder), sweetened cocoa powder
• 250 g flour
• 250 g butter, room temperature
• 5 eggs, size L, at room temperature
• 1 packet of baking powder
• 2 packets of vanilla sugar
• 2 cl rum
• n. B. mineral water
• 5 tbsp chocolate sprinkles

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

I was out of sugar but still wanted a chocolate cake…

Preheat the oven to 175°C (top/bottom heat). Grease the baking pan (I prefer a Bundt cake pan) with butter. Sift the flour and mix with the baking powder. Whisk the eggs and butter together with the vanilla sugar and cocoa powder (using a hand mixer). Add the flour mixture a spoonful at a time, mixing well each time. Finally, add the rum and chocolate sprinkles and stir in well. The batter should drip “fluffy” from the spoon; if it’s too stiff, simply add a splash of mineral water and mix well again. Pour the batter into the pan and bake for about 50 minutes. It’s best to do the skewer test before removing it from the oven. There should be no sticky batter. The cake is very moist and chocolatey. It will keep for several days, if you have any leftovers that long.