Motif Cake beer Mug with Bitter-chocolate Inside

Preparation forms:

1. A mini springform pan with a diameter of 11 cm is required for the beer mug. This must first be completely greased and then lined with baking paper on the bottom and on the edge. The edge paper should be 10 – 11 cm high and consist of two-ply baking paper. Then put the mold in the refrigerator until you are ready to use it.
2. Use suitable disposable paper liners or made of silicone for the mini-box cakes. Size here 10 x 5 cm. Those made of paper don’t have to be greased, silicone yes. When making a larger cake, a 26-inch springform pan is used. It is advisable to lightly grease these too first and then to line the bottom and the edge with baking paper. Here the edge paper does not have to be higher than the shape.

Dough:

1. Preheat the oven to 200 ° O / bottom heat. Melt the chocolate over a water bath at a mild temperature. When it is liquid, gradually stir in the butter, remove it from the water bath, have it ready.
2. Put the flour, cocoa, baking powder, baking soda and salt in a bowl and mix well. In another bowl, whip the eggs until creamy and pour in both types of sugar. Beat until the mixture is creamy and frothy.
3. Then stir in the chocolate mixture and the vanilla aroma with the hand mixer running slowly. When everything has combined well, stir in the flour mixture and sour cream one after the other until both are used up. Then stir the dough at the highest level for approx. 2 minutes and then fill into the desired shapes. For the beer mug you have to fill the small springform pan twice and bake it one after the other. The dough is enough for 10 small box shapes and 2 mini springform pans.
4. In the case of the mini springform pan with the high paper edge, only fill in the dough up to the actual edge of the mold. With the mini box tins up to 1 cm below the edge. The baking time is 40-45 minutes for the small springform pan and 30-35 minutes for the box molds on the 2 rack from below. Estimate the baking time for the 26 springform pan at 40 – 50 minutes. Do the wooden swab test for all 3 variations.

Completion of beer mug:

1. Cut off the top curvature of one of the two round cakes. Leave it as it is for the 2nd. Then put both on top of each other and measure the height and circumference. This is the later measure for the coating of the fondant. Then halve both 1 – 2 times across, fill in layers with the stable cream and spread thinly all around. The rest is later for the “beer crown”.
2. Now roll out the yellow fondant thinly and cut out the rectangle according to the determined dimensions (height and circumference of the jug). Press in the typical “knobs” with a small cookie cutter and a round, blunt rolling pin. In doing so, leave the top edge approx. 1.5 cm free and mark a small groove horizontally over the entire length. Then place the fondant strip around the cake – with the groove facing upwards – and carefully press it on with the flat of your hands. The pattern must not suffer. Connect the two ends that meet each other well.
3. For the handle of the jug, first make a short roll from the white fondant and then shape the handle from it. Stick a toothpick into both ends and use it to attach the handle to the jug where the seam is.
4. Now transfer the almost finished jug onto a corresponding cake plate or something similar. Pour the remaining cream into a disposable piping bag and squirt the typical foam hood onto the upper dome. Some “foam” can run down the sides and land on the “floor”. For the decoration I chose small puff pastry pretzels (finished product).

Completion of small box cakes:

1. Remove all cakes from their molds and place on a mat. Mix all the ingredients – except for the chocolate sprinkles – into a very viscous glaze and pour it over the surface of the cakes. The casting should just diverge. Then sprinkle the sprinkles or similar on its surface and let it set.

Completion of the cake:

1. Leave the cake in the pan after cooling. Spread the ganache. But it doesn’t have to be a smooth surface. Deliberate bumps are decorative. Then place the mold in the refrigerator so that the ganache can set. Only then remove the cake from the mold and sprinkle the surface with a little shaved chocolate
2. The link for the ganache: Ganache in 3 variations
3. The number of people mentioned above refers to a sufficient amount of dough for the following suggestions: As in this case for 10 box tartlets 10 x 5 and 2 mini springform pans with a diameter of 11 cm. Or possibly for 16 box molds, or a 26 springform pan.