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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Translated from a German baking site, this is a recipe for a rich chocolate layer that can be split and filled or used as desired. This recipe uses powdered coffee creamer for added richness. Note the recipe also has a cherry topping plus a rich glaze for decadence Ingredients:
cake |
90 g dark chocolate,chopped |
125 g butter |
1/2 cup sugar |
2 eggs |
1/4 cup powdered coffee creamer |
1 3/4 cup flour, sifted |
2 1/2 tsp baking powder |
125 ml water |
topping |
2 tbs sour cherry marmalade |
2 tbs rum |
glaze |
3/4 cup icing sugar, sifted |
2 tbs powdered coffee creamer |
2 tbs baking cocoa |
2 tbs hot water ( or as needed ) |
20 g soft butter |
Directions:
1. preheat oven to 160C ( approx 325F )
2. grease and flour a round cake pan, 23 cm
3. Line with greased paper
4. melt chocolate in the microwave
5. Beat butter and sugar well
6. Gradually beat in the eggs
7. Blend in the chocolate and mix well
8. Gradually beat in water and dry ingredients into chocolate mixture
9. Place mixture in the prepared pan and smooth out evenly
10. Bake about 20 minutes or tested done in center
11. Cool 10 minutes and remove from the pan
12. Boil topping ingredients and pour over cake
13. Let cool completely
14. Then glaze cake and let glaze set
15. For glaze: Mix all glaze ingredients to make preferred consitency and pour over cake
16. Note: if desired, split cake, fill with marmalade rum topping and add other half of cake and pour glaze over top of cooled cake
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