First, stir the eggs, oil, sugar and vanilla sugar in a mixing bowl until frothy. Then add flour, baking powder, cocoa powder and stir in with the milk.
Put the very liquid dough in a greased, crumbled baking pan and bake at 170 ° C on the middle rack for about 50-60 minutes.
Let the cake cool slightly in the tin, then let it cool down completely on a wire rack and coat with chocolate icing.
Tip:
you can also use margarine instead of oil or just split both (I recently did it so that I took 50 ml and 150 g margarine! Since I only had that was also possible but it has become very airy and loose)
Check with a wooden stick whether this is already done (pierce and see if something sticks, if not, then it is done)
It also tastes really good without glaze and I would prefer to use this baking cocoa because it tastes more intense.
Ingredients
Print Recipe
Pin Recipe