Men's cake

Ingredients for 1 servings:

• 150 g flour
• 150 g sugar
• 1 packet of baking powder
• 30 g cocoa powder (approx. 1 tbsp)
• 5 eggs (or 4 eggs and 50 ml milk)
• Fat for the mold
• 2 can/n mandarin oranges, drained (drained weight 175 g)
• 4 tbsp marmalade (orange) or other yellow jam
• 1 pack of pudding powder (chocolate)
• ½ liter of milk
• 3 tbsp sugar
• 30 g cocoa powder (approx. 1 tbsp)
• ¾ tsp cinnamon
• ½ tsp clove(s), ground
• ½ tsp allspice, ground
• ½ tsp ground ginger
• ½ tsp cardamom, ground
• 1 pack of flavoring (Orange-Back) or the grated peel of an untreated orange
• 250 g butter
• 1 tbsp powdered sugar
• 150 ml cream
• 175 g chocolate (dark)
• 1 tbsp powdered sugar
• 75 g butter

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

tart, Christmassy chocolate buttercream cake

Filling: Take about 10 tablespoons of milk and mix it with the pudding powder. Bring the remaining milk to a boil with the sugar, cocoa powder, spices, and orange zest. Stir in the mixed pudding powder and cook for two minutes while stirring, or as directed on the pudding packet. Let the pudding cool to room temperature. Allow the butter to warm to room temperature (same temperature). Sponge cake: Mix the flour, baking powder, sugar, and eggs and pour into a greased dish (springform pan or fruit base dish). Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes. Turn out immediately and let cool. Instructions: Beat the room-temperature butter with the powdered sugar until fluffy. Stir in the room-temperature pudding a spoonful at a time, then whisk once. Divide the sponge cake in half lengthwise and top each layer with jam. This means: Strain jam or marmalade through a sieve, heat it in a saucepan, and spread it over the cake layers. Arrange the mandarins on the bottom layer and spread half of the buttercream on top. Place the middle layer on top and spread the rest of the cream on top. Place the last layer on top (this works best in a cake ring). Glaze: Bring the cream to a boil, remove from the heat, and dissolve the chocolate, powdered sugar, and butter while stirring. Pour the glaze over the cake. Refrigerate for at least 2 hours (preferably overnight) before serving.