John Myers
Ingredients for 1 servings:
- 225 g wheat flour type 405
- 75 g cocoa powder
- ½ pack of baking powder
- 6 eggs, size M
- 300 g sugar
- 75 g rapeseed oil
- 75 g milk
- 225 g butter, melted
- 115 g butter, melted
- 30 g cocoa powder
- 75 ml espresso, very strong
- 2 packets of vanilla sugar
- 300 g powdered sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
small cakes for afternoon coffee
Preheat oven to 200°C (top and bottom heat). For the batter, sift together the flour, cocoa powder, and baking powder and mix. Beat the eggs and sugar with a hand mixer until creamy. Beat in the oil, butter, and milk, then spread the flour mixture evenly over the batter. Lightly grease the edges of a baking sheet and line it with baking paper. This will prevent the paper from slipping. Pour in the batter and spread it evenly. Bake in the center of the oven for 25 minutes. Turn off the oven and let the cake stand for another 5 minutes. Let it cool after baking. For the frosting, sift together the powdered sugar, cocoa, and vanilla sugar. Mix the melted butter with the espresso and stir in the powdered sugar mixture until smooth. Spread the frosting over the cold cake with a pastry brush and chill until it begins to set slightly. Refrigerate if desired. Once cooled, cut the cake into approximately 3 x 9 cm strips and serve. A dollop of whipped cream would also go well with it. Also good as a small dessert.
Facebook Comments