Super chocolate buttercream cake

Ingredients for 2 servings:

• 1 bag(s) of chocolate pudding powder
• 300 ml milk
• 100 g chocolate coating
• 150 g flour
• ¼ pack of baking powder
• 80 g sugar
• 225 g butter
• 1 egg(s)
• 20 g powdered sugar
• some cocoa powder
• 50 ml Baileys Irish Cream
• Fat for the mold
• possibly chocolate decoration

Instructions

Working time approx. 3 hours; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 35 minutes

Moist chocolate cake with Baileys and chocolate buttercream, for a round baking pan with a diameter of 13 cm

Prepare the chocolate pudding with 300 ml of milk and set aside to cool. Now grate the chocolate coating with a sharp knife and place the pieces in the refrigerator for now. Then prepare the batter. Beat the egg, 75 g butter, and sugar until light and fluffy, then add the flour and baking powder. Add a few teaspoons of cocoa to the batter to darken it slightly. Now add about half of the chocolate pudding and 2/3 of the chocolate shavings to the batter and gently mix everything together on a low speed. This shouldn’t be rocket science; you just need enough chocolate chips left over for the edge of the cake. Pour the batter into a greased 13 cm baking pan and smooth it out with the back of a moistened spoon. Bake for 35 minutes at 180 °C (top/bottom heat). Meanwhile, prepare the buttercream. To do this, beat 75 g butter with about 10 g powdered sugar until the butter has noticeably lightened in color. Then add the rest of the chocolate pudding to one part and about 50 ml of Baileys to the other part – Baileys Chocolat Luxe is particularly good, but you can of course use any other eggnog if you like. Place the two buttercreams in a slightly cooler place. Not in the refrigerator, as they will become too hard to handle there. Let the cake cool slightly until lukewarm, then cut into three slices and separate them immediately. A helping hand is useful here. This prevents the layers from breaking, which isn’t a problem, as you can stick them back together with a little eggnog. Spread the Baileys buttercream on the bottom layer, leaving a little extra. Place the second slice on top and spread with chocolate buttercream. Finally, place the last layer on top and spread with chocolate cream in the same way as the edge. Press the remaining chocolate shavings into the sides with a spoon. They will melt quickly in your hands. Apply the remaining Baileys cream in dots using a piping bag. Decorate with small chocolate hearts or similar decorations, if desired.