Death by chocolate

Ingredients for 1 servings:

• 160 g butter
• 400 g sugar
• 10 m.-sized eggs
• 300 g flour
• 175 g cocoa powder
• 100 g cornstarch
• 1 packet of baking powder
• 2 packets of vanilla sugar
• 300 g butter
• 400 g chocolate
• 4 tbsp milk
• 100 g powdered sugar
• 1 pack of fondant
• Sugar decoration or marzipan decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours 30 minutes

for chocolate fans

For the bases, separate the eggs and beat the egg whites until stiff. Cream the butter with the sugar, egg yolks, and vanilla sugar until fluffy. Then mix the flour with the cocoa, baking powder, and cornstarch and fold into the batter. Lightly fold in the stiff egg whites. Divide the batter into two equal portions. Bake the first half of the batter in a greased 26cm springform pan at 160°C for 30-40 minutes. Then bake the second half in the same way. Let the hot bases cool for about 10 minutes, remove from the pan, and let them cool completely on a wire rack. If you like, you can also bake the batter as one base and divide it into two. For the cream, beat the butter and powdered sugar with a mixer until fluffy. Melt the chocolate with the milk over low heat and gradually mix it into the butter and sugar mixture. Then spread the cream on the first layer, place the second layer on top, and press down lightly. Spread the remaining chocolate cream over the cake. Let the cake rest in the fridge until the buttercream sets. A little tip: this is great to do the day before. Roll out the store-bought fondant to form a large circle. Once it’s rolled out to the desired thickness, place the sheet over the cake and press it down. Then decorate it with decorations and the cake is finished. Example of a beautiful decoration: Take a small piece of fondant and, separate from the rest, knead it with red food coloring until the fondant is pink and firm. Then knead the rest until firm. It will be very sticky, but this will subside as the fondant firms up. Now roll out the white fondant and place it on the cake until it is completely covered, pressing it down lightly. Trim off the excess fondant with a butter knife. Roll out the pink fondant and cut it into a bow that fits proportionally to the cake. Stick sugar hearts onto the bow (using the icing or leftover filling if desired).