Chocolate buttercream cake

Chocolate buttercream cake


For the base

6 eggs 150 g sugar 200 g flour1 pinch of salt 1/2 packet of baking powder

For the filling

Today I made it a little easier for myself and mixed a ready-made buttercream and mixed it with 100 g melted dark chocolate.1 jar of orange marmalade 2-3 tablespoons of orange liqueur


Beat the eggs and sugar for about 15 minutes until creamy.  Mix the flour, a pinch of salt and the baking powder. Then carefully and slowly sift this mixture through a sieve into the egg mixture and carefully stir it into the egg mixture using a silicone dough scraper. This should also be done carefully and with a lot of patience. Then line a 26 cm baking pan with baking paper, but do not grease the edge, otherwise it will collapse. Now bake the sponge cake at 180 degrees top/bottom heat for 25 to 30 minutes. (but be careful, every oven is different). Use a knife to loosen the sponge cake from the edge of the springform pan and turn it out onto a cake rack lined with baking paper. Now peel off the bottom paper and let it cool completely. Prepare the buttercream according to the instructions on the packet and divide it into three parts. Also cut the sponge cake into three parts horizontally. Now mix the jam with the liqueur and spread it on the first layer and then spread some of the buttercream over it and place the second layer on top. Repeat the whole process with the jam and buttercream on the second layer. 

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