Fluffy Chocolate Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter, cut into pieces
- 220 g suar
- 2 egg (s)
- 225 g flour (self-raisin flour)
- 35 g cocoa powder (drinkin chocolate powder)
- 0.5 teaspoon ½ baking soda
- 250 ml water
- Fat for the shape
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Self-Raising Flour is a special flour that is not available here, you have to mix it yourself in the proportions: 150 g flour to 2 level teaspoons of baking powder, mix very well.
- First you grease the bundt cake tin (approx. 21 cm diameter).
- Mix all ingredients with the mixer, first on a slow speed until everything is mixed, then on a slightly faster speed until the dough is smooth. Pour the dough into the mold, don`t be surprised if the dough is very runny, it`s all right. Bake in the preheated oven at 180 ° -190 ° for about 50 minutes.
- Afterwards, let it cool down in the tin for 5 minutes and put it on a wire rack. If you like, sprinkle the cold cake with powdered sugar.
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