Frieda's 'Cocoa Bread' – Mom's recipe for cocoa cake

Ingredients for 1 servings:

• 400 g sugar or icing sugar
• 3 eggs, room temperature
• 100 g butter, room temperature
• 450 g flour
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 4 tbsp cocoa powder, unsweetened
• 1 tsp, sautéed cardamom or cinnamon
• 1 lemon(s), untreated, zest
• ¼ liter of milk
• possibly butter for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Basic recipe for cakes, tarts or sandwiches for coffee break

Whisk together the sugar, vanilla sugar, eggs, and butter until fluffy. In another bowl, combine the flour, baking powder, cocoa, and the remaining spices. Stir this mixture alternately with the milk into the sugar, egg, and butter mixture. Pour the batter into a baking pan (butter a regular baking pan beforehand; rinse a silicone pan with cold water beforehand). Bake slowly at approximately 160–175°C (320–350°F) for about 45 minutes, depending on the pan. To test if the cake is done, lightly press your finger onto the surface. If the impression remains sunken, it still needs baking time. Alternatively, you can insert a skewer into the cake—if no batter sticks to the skewer, the cake is done. This makes a full baking sheet and can also be baked in a 30 cm ring pan. The cake will then be about 7 cm thick. It tastes delicious sliced ​​with coffee or tea, but can also be made into a beautiful cake. My mother’s original recipe calls for only two eggs, cinnamon (instead of cardamom), and no vanilla sugar. If you like the cake, you can try this recipe later.