Ingredients:
5 dl flour
3.5 dl sugar
3 dl cocoa powder
3 tsp bicarbonate of soda
1.5 tbsp vanilla sugar
1 tsp salt
2 dl neutral oil (sunflower, rapeseed or cooking oil)
2,5 dl water
3 dl milk
3 eggs
1 tbsp coffe
Chocolate frosting:
300g chocolate of your choice
300 g butter, soft and room temp
600 g cream cheese
Bottoms:
Preheat the oven to 150 degrees celcius. Lie three springform pans with a diameter of 23 cm with parchment paper.
Instructions:
Mix together the dry ingredients, flour, powdered sugar, cocoa powder, bicarbonate of soda, vanilla sugar & salt, in a bowl.
In a separate bowl, lightly whisk together neutral oil, water, milk, eggs and coffee.
Pour over the dry ingredients into the other bowl with wet ingredients. Stir everything together to a smooth batter.
Distribute the batter evenly between the three prepared cake pans.
Bake one form at a time in the lower part of the oven for 30-40 min. Let the cakes cool before you take them out of the molds.
Chocolate frosting
Roughly chop the chocolate and place it in a heat-resistant bowl. Place the bowl over a saucepan of boiling water to melt the chocolate. When the chocolate has melted, remove the bowl from the heat and allow it to cool completely.
In a separate bowl whisk together the butter and cream cheese creamy with an electric whisk. Add the cooled chocolate and whisk a little more.
Put the frosting in a spirit bag with a tulle of your desired shape. Add the filling to each layer and decorate with fresh berries and roughly chopped chocolate.
Your cake is now ready to be served!
Tip: Use a measuring cup to evenly distribute the batter in the molds. I usually put 1 dl of batter at a time in each mold until the batter is finished.
