Egg-free chocolate cake
Ingredients
300 g wheat flour
100 g potato flour
300 g sugar
3 tsp baking powder
4 tbsp cocoa
2 tsp ground vanilla
100 ml margarine
200 ml milk
Ingredients for the cream
40 g margarine
3 Tbsp baking cocoa
180 g powdered sugar
1 tsp ground vanilla
1 Tbsp cappucino powder
2 Tbsp hot water
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
Mix the flour with the sugar, baking powder, cocoa and ground vanilla in a large mixing bowl.
Melt the margarine and heat the milk.
Then mix the dry ingredients with the melted margarine and warm milk...
...and work into a smooth, supple dough.
Place the dough in a springform pan lined with baking paper and bake at 350 °F (180 °C) in the preheated oven for approx. 25 - 30 minutes until the dough is cooked through (stick test!).
Allow the cake to cool thoroughly.
For the icing, mix the powdered sugar with the cocoa and ground vanilla, add the cappucino powder...
...and carefully add the hot water. Then add the melted butter and stir until smooth.
Cover the cake with the icing and let it cool or solidify in the refrigerator.
Verði þér að góðu - bon appetit!
[Translated from here.]
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