Summary

Ingredients

• 300 g spelled flour
• 250 g raw cane suar
• 40 g cocoa powder
• 1 packet tartar baking powder
• 1 packet bourbon vanilla sugar
• 1 pinch (s) salt
• 1 teaspoon, leveled cinnamon
• 1 teaspoon, leveled cardamom
• 0.5 ½ teaspoon, leveled clove powder
• 0.5 ½ teaspoon, leveled mace
• 130 g mararine, melted
• 300 ml sparkling mineral water
• 100 g dark chocolate
• 50 g suar beet syrup
• Icing sugar, made from raw cane sugar for dusting

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat. Grease a bundt pan and sprinkle with breadcrumbs.
2. Break the chocolate into small pieces and allow to melt in a hot water bath. I always put a coffee pot in a small saucepan with hot water and let the chocolate melt on low heat. Let the margarine melt.
3. Mix all of the dry ingredients in a mixing bowl. These are spelled flour, raw cane sugar, tartar baking powder, bourbon vanilla sugar, cocoa, a pinch of salt, cinnamon, cardamom,
4. Carnations and mace. Alternately stir the melted margarine and mineral water into the dry ingredients using the hand mixer. Add melted chocolate and sugar beet syrup and stir well.
5. Pour the batter into the cake tin and bake on the middle rack for about 65 minutes. Make a chopstick test.
6. Take out of the oven and let cool in the tin. It can be plunged slightly lukewarm. Dust with a little icing sugar. If desired, cover with chocolate icing.