Content

• Variations
• Advice

Add liquid ingredients and stir well. Liquid ingredients include vinegar, oil, vanilla, water and eggs. Some people like to put each ingredient into the dry ingredients, others like to mix the liquid ingredients together in a separate bowl before adding the dry ingredients.

Pour mixture into a round mold spread with oil and flour. Oil and flour will keep the mixture from sticking to the mold.

Bake at 180 ° C for 30 minutes.

Let the cake cool for about 5 minutes.

Apply cream if desired. advertisement

Variations

• Make a soft chocolate cake and serve as a dessert snack.
• Make a thick chocolate cake for a rich, creamy dessert.
• Combine hazelnut chocolate with chocolate cream cake if you like the classic cream pie.
• Make a cream cake from chocolate crackers if you don't want to use the baking method.
• If you run out of toppings, try sprinkling your chocolate cookie crumbs on the cake.
• Make chocolate bread with walnuts to enjoy with afternoon tea.
• Try making a cream cake with an Oreo cookie topped with crisp chocolate.

Advice

• You can decorate chocolate biscuits, nuts or flowers for cream cakes.
• If using eggs, beat the yolks separately and add to the mixture first, beat the whites and add to the end.
• Use half the ingredients if you want to make the cake smaller, or double the ingredients if you want to make the cake bigger.
• Do not cut or remove the cake from the baking pan before letting it cool for at least 5 minutes. It's best to let the cake cool completely. The cake should only be cut or removed from the baking pan prior to completion if there is a problem with baking timing or the cake must be eaten warm.
• If you want to know if the cake is baked or not, put a toothpick in the center of the cake to check.
• Try baking at a lower temperature to make it soft and fluffy. However, baking at a low temperature will take longer.
• If you prefer softer cream, add more baking powder.
• You can use milk instead of water.
• Vegetarians can't eat egg cream cakes, so make sure to prepare them separately for scones without eggs. There are many people who also don't like sour cream or butter. So you can use rice flour instead. Note, however, that if you use rice flour, the pastry will be thinner.
• Taste the cake before freezing.