John Myers
Ingredients for 1 servings:
- 4 eggs
- 150 g sugar
- 1 packet of vanilla sugar
- 200 ml oil
- 250 g flour
- 50 g cocoa powder
- 3 tsp baking powder
- 200 ml milk
- 500 ml milk
- 1 pack of pudding powder (chocolate)
- 100 g sugar
- 250 g butter
- 25 g cocoa powder
- 200 g chocolate coating
- Oil or coconut oil for dilution
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes
extra-chocolate variation of the Prince Regent’s Cake
Take the butter for the cream out of the fridge. For the cream, mix the custard powder with the sugar and about 75 ml of milk. Bring the rest of the milk to a boil, stir in the mixed custard powder and bring to a boil again while stirring until the mixture thickens. Transfer to a bowl and immediately cover with plastic wrap. Allow to cool to room temperature. As soon as the custard is just room temperature, cream the butter until fluffy and stir in the custard and cocoa powder a spoonful at a time. Preheat the oven to 200°C (top/bottom heat). For the batter, beat the eggs until fluffy, then add the sugar and vanilla sugar and continue beating until the mixture is creamy. Then stir in the oil. Mix the flour with the cocoa powder and baking powder and stir in the milk. Spread about 2-3 tablespoons of batter at a time into a baking dish lined with baking paper to form a base and bake in the preheated oven for 2-5 minutes, depending on the thickness, until the surface is no longer “wet”. Immediately remove from the tin and turn out onto a wire rack, remove the baking paper and allow to cool. Use this method to bake about 8-12 layers from the dough. You can save time if you spread the next layer on another piece of baking paper using a cake ring while one layer is in the oven. This can then be put in the oven as soon as the first one is ready. Allow all layers to cool. To finish: Spread about 1 tablespoon of cream on each layer and place them on top of each other. Then allow to set in the refrigerator. Melt the chocolate coating in a water bath and thin it out with a little oil or coconut oil. Cover the cake with it and allow to set.
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