Chocolate cake:
75 g butter
1 teaspoon vanilla sugar
2.5 dl milk
1 egg
3 dl wheat flour
1 dl cocoa
2 teaspoons baking powder
2.5 dl caster sugar
Chocolate frosting:
300 g butter (room temperature)
1 dl icing sugar
100 g sea salt chocolate
A splash of vanilla extract
Chocolate cake base:
Set the oven to 175 degrees.
Melt the butter in a large saucepan.
Remove the pan from the heat, add the milk and eggs and stir.
Mix together all the dry ingredients and then sift into the saucepan. Carefully fold into a smooth batter.
Pour the batter into a lined springform and bake in the lower part of the oven for about 45-55 minutes or until completely cooked through. Take the cake out from the oven and let it cool completely.
Chocolate frosting:
Whisk together the soft butter to a cream. Add icing sugar and whisk. Melt the chocolate in a double boiler. Lastly add your melted chocolate once it has cooled down and carefully turn over.
Serve and decorate the cake with the frosting, grated chocolate and edible flowers.
