Lakkrískaka

Liquorice cake

Here's another recipe for a chocolate-licorice cake - which, by the way, is wonderfully fluffy and fortunately not as "heavy" as it might look!


Ingredients

180 g melted margarine
200 g brown sugar
200 g white sugar
2 eggs
500 g flour
1 tsp baking powder
1 tsp baking soda
100 g baking cocoa
2 tsp licorice powder
100 g hot water
250 g sour milk
2 tsp licorice syrup

2 Tbsp jam

200 g powdered sugar
120 g melted margarine
4 Tbsp baking cocoa
2 Tbsp licorice syrup

Liquorice sprinkles / fruit as decoration


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a large mixing bowl, mix the melted butter with the white and brown sugar,...

...then add the eggs and mix vigorously.

Add flour, baking powder, baking soda, baking cocoa and licorice powder and stir.

Then add the hot water and stir.

Finally add the sour milk and the licorice syrup...

...and stir briefly but vigorously until a uniform dough is formed.

Pour the dough evenly into two springform pans of the same size (approx. 24 cm) lined with baking paper and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 20 minutes. The cakes are ready when nothing sticks to the wooden stick when you test it with the stick.

Then let the cakes cool briefly, carefully remove them from the tin and spread one with jam.

Then place the other one on top and let it cool.

For the cream, mix the powdered sugar with the melted margarine, the baking cocoa and the licorice syrup...

...and pour over the licorice cake, carefully smoothing it out.

Decorate with licorice sprinkles or fresh fruit or similar to taste.

Let it set in the fridge for at least 2 hours and then serve well chilled.

[Translated from here.]