"Black Cake"
This cake is a simple, dry cake that tastes very festive and is perfect for
celebrations taking place in autumn and winter.
Cake tin
Spoons
Kitchen scale
Nutmeg grater
At least 2 bowls
Measuring cup
Kitchen aid/kitchen machine/handheld mixer with whisk
Rubber or silicone spatula
Brush or paper towel
Toothpicks
125 g butter
butter for the cake tin
300 g sugar
4 eggs
350 g flour (you can use whole grain of any kind that's suitable for baking)
1 pk (1 big tablespoon) baking powder (or baking soda)
60 g cocoa
1 teaspoon powdered cloves
1 teaspoon powdered cinnamon
1/2 nutmeg
1/4 l milk
0.
Take the butter out of the fridge first and measure it, then let it sit so it
softens a bit.
1.
Heat up the oven to 170-180° Celsius, measure all the other ingredients.
The powder ingredients (flour, cocoa, baking powder and all the spices) can be in
the same bowl.
2.
When it's soft enough, mix the butter with the sugar and eggs with your kitchen aid
or handheld mixer until it is homogeneous.
3.
Keep the mixer or kitchen aid running and add in all the powdery ingredients little
by little. Whenever the dough becomes too tough, add some of the milk as well.
Once in a while, scrape the dry rests settling on the edge of the bowl back into the
dough to be mixed in as well. (Spatula)
4.
When everything is mixed well into a smooth dough, prepare a cake tin with butter
(brush or paper towel) and pour the dough in, put it into the oven.
Eat the rest out of the bowl. (Hands, face, spatula)
5.
With a 26cm ø cake tin it will take over 1 hour until it's done. (60-70 minutes)
During this time, the cake will become very dark. Don't worry about it, it's not
burning. It will also grow and ideally look like a cracked mountain. If it stays
flat or becomes only a shy hill, you've forgotten the baking powder or used too
little of it.
You can use a toothpick to check if it's done.
It's best when it's still warm.
----
The toothpick check: To use a wooden stick to determine the moisture/dryness of
something. If you stick it into the thickest part of the cake, pull it out and it's
wet and has raw dough sticking to it, the cake is obviously not done yet. If it's
only slightly damp, the cake can be taken out.
Icing and additions: Powdered sugar, plain thick chocolate coating or icing made
out of powdered sugar and water work best with this cake.
It's a good cake for children's birthday parties. It's very chocolatey while being
relatively clean, the birthday child can even help make it or decorate it, and
you know exactly what it contains (no arcane additives, "E"s, colourings, unknown
allergens, animal parts...).
This cake is a simple, dry cake that tastes very festive and is perfect for
celebrations taking place in autumn and winter.
Tools:
Cake tin
Spoons
Kitchen scale
Nutmeg grater
At least 2 bowls
Measuring cup
Kitchen aid/kitchen machine/handheld mixer with whisk
Rubber or silicone spatula
Brush or paper towel
Toothpicks
Ingredients:
125 g butter
butter for the cake tin
300 g sugar
4 eggs
350 g flour (you can use whole grain of any kind that's suitable for baking)
1 pk (1 big tablespoon) baking powder (or baking soda)
60 g cocoa
1 teaspoon powdered cloves
1 teaspoon powdered cinnamon
1/2 nutmeg
1/4 l milk
Preparation:
0.
Take the butter out of the fridge first and measure it, then let it sit so it
softens a bit.
1.
Heat up the oven to 170-180° Celsius, measure all the other ingredients.
The powder ingredients (flour, cocoa, baking powder and all the spices) can be in
the same bowl.
2.
When it's soft enough, mix the butter with the sugar and eggs with your kitchen aid
or handheld mixer until it is homogeneous.
3.
Keep the mixer or kitchen aid running and add in all the powdery ingredients little
by little. Whenever the dough becomes too tough, add some of the milk as well.
Once in a while, scrape the dry rests settling on the edge of the bowl back into the
dough to be mixed in as well. (Spatula)
4.
When everything is mixed well into a smooth dough, prepare a cake tin with butter
(brush or paper towel) and pour the dough in, put it into the oven.
Eat the rest out of the bowl. (Hands, face, spatula)
5.
With a 26cm ø cake tin it will take over 1 hour until it's done. (60-70 minutes)
During this time, the cake will become very dark. Don't worry about it, it's not
burning. It will also grow and ideally look like a cracked mountain. If it stays
flat or becomes only a shy hill, you've forgotten the baking powder or used too
little of it.
You can use a toothpick to check if it's done.
It's best when it's still warm.
----
Tips:
The toothpick check: To use a wooden stick to determine the moisture/dryness of
something. If you stick it into the thickest part of the cake, pull it out and it's
wet and has raw dough sticking to it, the cake is obviously not done yet. If it's
only slightly damp, the cake can be taken out.
Icing and additions: Powdered sugar, plain thick chocolate coating or icing made
out of powdered sugar and water work best with this cake.
It's a good cake for children's birthday parties. It's very chocolatey while being
relatively clean, the birthday child can even help make it or decorate it, and
you know exactly what it contains (no arcane additives, "E"s, colourings, unknown
allergens, animal parts...).
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