Summary

Ingredients

• 250 g butter
• 2 glasses sugar
• 0.5 ½ glass water
• 1 packet vanilla sugar
• 3 tablespoon cocoa powder
• 2 glasses flour
• 2 teaspoons baking soda
• 4 egg (s)

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Instructions

1. Bring the butter together with the sugar, the water, the vanilla sugar and the cocoa to the boil in a saucepan and simmer for three minutes (please keep stirring).
2. In the meantime, separate the eggs and beat the egg whites until stiff.
3. Remove a cup from the cooked mass and set this cup aside for the time being (this will be the icing later).
4. Put the rest of the mixture in a bowl and mix together with the flour, baking powder and egg yolk to a smooth mixture (ideally with a mixer). Then slowly fold the solid egg white into the mixture and put them all together in a greased springform pan. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes.
5. Once the cake has cooled down, the rest of the cooked mass (which was removed beforehand) is distributed over the cake (I usually poke a few holes in the cake beforehand with a fork so that a little of the mass still pulls into the cake can). Let the cake stand for about 20 minutes and it is ready.
6. A little tip, as some of the ingredients are specified in cups - I usually use a tea glass for this, so nothing can go wrong.
7. The cake can also be baked well on the baking sheet, but then please double the quantities, otherwise the cake could become too flat.