Summary

Ingredients

• 250 g butter, or bakin maarine
• 2 small Glass sugar
• 1 ½ small a glass water
• 3 tablespoon cocoa powder
• 3 egg (s)
• 2 small Glass flour
• 1 packet vanilla sugar
• 0.75 ¾ pack baking powder

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Instructions

1. I always measure the dry ingredients with a 0.2 liter glass.
2. Put the butter, sugar, water and cocoa in a medium-sized saucepan and bring to the boil. Take the pot off the stove and let it cool down a bit. Then pour approx. 100 ml of this mixture into a cup, as this will serve as a glaze after baking.
3. Pour the remaining ingredients into the saucepan and stir until a relatively thin, smooth dough is formed. Now the dough is placed on a baking sheet or in a springform pan (I prefer this when baking) and baked at 170 ° C fan oven. The baking time on the baking sheet takes about 25 minutes, in the springform pan it takes 65 minutes in my (somewhat underperforming) oven.It is best to just do the toothpick test after a while to be sure.
4. After baking, let the cake cool down a little and then use a spoon or a pastry brush to spread the pouring liquid you removed on the cake so that it looks really soggy.
5. Tip:
6. Before baking, spread fruit, such as sour cherries, on the dough, but the canned fruit must then be drained well. In addition, you only need to remove about 50 ml of the icing, because the cake with fruit will be juicy anyway.