INGREDIENTS
FOR THE CHOC-HEAVEN CAKE
450 grams self-raising flour
550 grams caster sugar
160 grams Dutch cocoa powder
1 tsp bicarbonate of soda
½ tsp sea salt
1 tsp instant coffee
375 ml buttermilk, at room temperature
170 grams coconut oil, melted
3 large eggs, at room temperature
2 tsp vanilla extract
375 ml boiling water
FOR THE DECORATION
Cherry brandy (such as Kirsch), to splash between the cake layers (optional)
625 ml double cream, whipped
Diese Geschichte stammt aus der Issue 149-Ausgabe von Mollie Magazine.
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Diese Geschichte stammt aus der Issue 149-Ausgabe von Mollie Magazine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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