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🍽️ Classic Chocolate Cake

1150 kcal · 30 min · 4 servings

Ingredients

• 6 egg yolks
• 180 g sugar
• 1 packet vanilla sugar
• 6 egg whites
• 80 g flour
• 60 g cornstarch
• 60 g cocoa powder
• 6 tbsp espresso (freshly brewed and strong)
• 1 packet chocolate pudding powder
• 1 tbsp cocoa powder
• 2 tbsp sugar
• 500 ml milk
• 150 g nut nougat
• 300 g butter

Instructions

1. 1. Preheat the oven to 175 degrees.
2. 2. Grease a springform pan with fat.
3. 3. Beat the egg yolks with half of the sugar and the vanilla sugar until frothy.
4. 4. Beat the egg whites until stiff.
5. 5. Slowly stir the remaining sugar into the egg whites.
6. 6. Gently fold the egg white mixture into the egg yolk mixture.
7. 7. Sift flour, starch, and cocoa powder over the mixture.
8. 8. Gently fold the dry ingredients in.
9. 9. Pour the batter into the prepared pan.
10. 10. Smooth the surface of the batter.
11. 11. Bake the cake on the middle rack for 25 to 30 minutes.
12. 12. Let the cake cool down.
13. 13. Carefully release the cake from the pan.
14. 14. Let the cake rest on a wire rack for about 2 hours.
15. 15. Cut the cake horizontally into two equal layers.
16. 16. Stir pudding powder, cocoa powder, and sugar into a small amount of cold milk until smooth.
17. 17. Bring the remaining milk to a boil in a pot.
18. 18. Stir the prepared pudding mixture into the hot milk.
19. 19. Let the pudding mixture come to a brief boil.
20. 20. Let the pudding cool down to lukewarm.
21. 21. Warm the nougat cream in a hot water bath.
22. 22. Stir the butter into the nougat cream.
23. 23. Stir the cooled pudding into the nougat mixture spoonful by spoonful.
24. 24. Drizzle the cut surfaces of the cake layers with espresso.
25. 25. Reassemble the cake.
26. 26. Spread the cream thickly over the entire cake.
27. 27. Place the cake in the refrigerator for 1 to 2 hours.
28. 28. Insert the birthday candles into the cake shortly before serving.

Nutrition per serving

• kcal: 1150
• Protein: 14 g · Fett/Fat: 78 g · Carbs: 105 g