John Myers
Creamy Chocolate Cake >>
The perfect creamy chocolate cake >> recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 200 g Flour
- 30 g Cocoa
- 2 tsp Baking powder leveled full
- 170 g Sugar
- 1 packet Vanilla sugar
- 4 Eggs
- 125 ml Buttermilk
- 200 g Dark chocolate couverture
- 200 g Cream
- 70 g Powdered sugar
- Nut cookies and sugar pearls for decoration
- Grease the spring form (26 cm). Preheat the oven to 180 ° C (convection 160 ° C). Melt 150g butter in a saucepan on the oven, then cool. Mix the flour, cocoa, baking powder, sugar and vanilla sugar together. Add liquid butter, eggs and buttermilk one after the other and stir well. Pour the batter into the pan and bake for 45 minutes. Take out and let cool.
- Melt the remaining butter and chopped couverture with cream and powdered sugar. Stir to a smooth mass. Cool and stir with a wooden spoon until the mixture is spreadable.
- Cut the cake twice horizontally. Spread a quarter of the chocolate cream on the first floor. Place the second one on top and coat with another quarter of the cream. Now put on the third base and coat the cake with the rest of the cream. Decorate with nut cookies and sugar pearls. Chill the cake for three hours.
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