This chocolate cake here is one my mother’s recipes. One she’s baked as long as I can remember and the same with the buttercream.
However, there is no real chocolate in, but lots of good dark cocoa. And then there is my own twist. For the chocolate not to be too overpowering, but can it ever be too much? I’ve sprinkled strong liquorice powder over to the top.
CHOCOLATE SPONGE CAKE
50 G BUTTER
225 G SUGAR
85 G FLOUR
50 G COCOA POWDER
1½ TSP. BAKING SODA
1½ TSP. VANILLA SUGAR
½ TSP. SALT
½ DL MILK
Preheat the oven to 175 degrees celsius.
Melt the butter and let it cool slightly.
Whisk egg and sugar light and airy before adding the butter.
Add flour, cocoa, baking powder, vanilla sugar and salt and mix into a cohesive batter.
Finally add the water and mix.
Pour the batter into a baking pan lined with baking paper, 15x25cm, and bake for 25 minutes.
To make sure the cake is baked, insert a toothpick into the middle of the cake, it should come out clean.
Remove the cake from the oven, turn it out of the pan onto a wire rack and let it cool completely.
50 G BUTTER
50 G ICING SUGAR
25 G COCOA POWDER
½ TSP. VANILLA SUGAR
1/4 TSP SALT
Soften the butter and whisk with the icing sugar into a light cream.
Add cocoa and vanilla and season with salt.
100 G ICING SUGAR
2½ TBSP. WATER
10 G COCOA
STRONG LIQUORICE POWDER
Mix icing sugar, water and cocoa into a smooth glaze.
Cut the cake in half. With this cake you can easily use a piece of thread, place it where the cut on the cake should be and then make a loop, tightening it and pull it through the cake.
Spread the cream on the bottom layer, put the top layer on and glaze cake with the icing.
Finally, sprinkle with liquorice powder.
Cut it out in portions, depending on how big a chocoholic you are and how much you can eat.