Quick chocolate cake Uwe's way

Ingredients for 1 servings:

• 1 bag of pudding powder (vanilla flavor)
• 250 g butter
• 6 tbsp sugar
• 1 bar of chocolate (dark chocolate)
• 1 cake base (Viennese base, dark), 3 layers
• n. B. Jam of your choice (e.g. cherry jam)
• 3 tbsp cocoa powder, more or less if needed
• ½ liter of milk
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

First, cook the pudding with the milk and 2 tablespoons of sugar according to the instructions. Let it cool, being careful not to let a skin form. Gently warm the butter and then beat it into the slightly warm pudding with a mixer. Season to taste with sugar. Let it cool, but the mixture should be soft enough to still be handled. Place the first cake layer on a cake plate and spread with jam. I always use cherry jam. Place the second layer on top and spread with the vanilla cream. If you like, you can add some more to a cake piping bag for later decoration with a contrasting light/dark texture. I now take the cocoa powder (not instant cocoa) and add it to the vanilla cream. You can use less at first and then add more cocoa powder if desired, depending on your taste. Beat until smooth and then spread the mixture over the entire cake, including the outer edges. Finally, I grate some dark chocolate over it. Now you can decorate with the light pudding buttercream. The cake is ready. Refrigerate for another 2 hours and then serve. Since you can always test how sweet or chocolatey you want it, you can determine the calorie content yourself.