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🍰 Fluffy Chocolate Cake for Springform Pan

412 kcal · 30 min · 4 servings

Ingredients

• 200 g Butter
• 7 tbsp cocoa powder
• 110 g whole wheat flour
• 110 g wheat flour Type 1050
• 1 tsp baking powder
• 230 g raw cane sugar
• 0.5 tsp salt
• 1 vanilla pod
• 2 eggs
• 150 g sour cream
• 150 g dark chocolate
• 15 g coconut oil
• 2 tbsp chocolate shavings
• 1 tbsp powdered sugar from raw cane sugar

Instructions

1. 1. Melt the butter in a small pot.
2. 2. Stir the cocoa and 125 milliliters of water into the melted butter.
3. 3. Add the flours and the baking powder to a large bowl.
4. 4. Mix the dry ingredients with the sugar and the salt.
5. 5. Slit the vanilla pod lengthwise.
6. 6. Scrape out the vanilla seeds and add them to the flour mixture.
7. 7. Whisk the cocoa butter, the eggs, and the sour cream in a separate bowl.
8. 8. Add the liquid mixture to the flour mixture.
9. 9. Stir everything thoroughly until a smooth batter forms.
10. 10. Line a springform pan with baking paper.
11. 11. Pour the batter into the prepared pan.
12. 12. Preheat the oven to 175 degrees Celsius (convection 160 degrees or gas level 2 to 3).
13. 13. Bake the cake for 45 to 50 minutes.
14. 14. Test for doneness by inserting a wooden skewer into the center of the cake.
15. 15. Remove the cake from the oven when the skewer comes out clean.
16. 16. Let the cake cool down completely in the pan.
17. 17. Chop the dark chocolate into small pieces.
18. 18. Melt the chocolate pieces together with the coconut oil over a hot water bath.
19. 19. Spread the liquid chocolate evenly over the cooled cake.
20. 20. Decorate the surface with chocolate shavings and powdered sugar.
21. 21. Serve the cake as desired.

Nutrition per serving

• kcal: 412
• Protein: 7 g · Fett/Fat: 24 g · Carbs: 41 g