100 g butter (or margarine without milk for those who cannot tolerate milk)
2 ½ dl of sugar
2 teaspoons vanilla sugar
5 tablespoons cocoa
¼ tsp flaxseed salt
1 ½ dl wheat flour
Chocolate icing :
2 dl whipped cream
1 dl light syrup
1 dl of sugar
100 g cooking chocolate
Preheat the oven to 175°C
Put the butter in a saucepan and melt it halfway over low heat. Remove the pan from the plate and stir with a spoon or spatula so that all the butter becomes liquid without overheating when adding the rest of the ingredients.
While the butter is resting, line the bottom of a mold (24 cm in diameter) with parchment paper. Lubricate the edges.
Add the eggs, flour, sugar, vanilla sugar, cocoa and salt to the melted butter and mix to obtain a smooth paste.
Bake on the middle rack in a hot oven for 18-20 minutes. If you want a “draft cake”, the cake should still be soft and “brittle” in the middle when you shake the pan lightly after it comes out of the oven.
The baked cake should stay in the pan and “set” at room temperature until it has cooled. Meanwhile, prepare the frosting.
Put the sugar, cream and syrup in a saucepan and heat without boiling.
Add the chocolate chunks and stir until the chocolate melts. Heat to just below boiling point and allow to thicken into a rich creamy glaze.
Remove the pan from the plate and add the softened butter in chunks, then mix to obtain a smooth, glossy and rich glaze. The icing will harden when the cake is cooled.
Pour the frosting over the cake and let it cool for at least 3-4 hours, if not longer.
Before serving, take the cake out of the mold and peel it off along the edge with a knife. Remove the “ring”. Peel off the baking paper and place the cake on a cake tin.
If you want a little extra topping, you can serve with whipped cream or vanilla ice cream and fresh berries as toppings.
The cake stays in the fridge for a week and is good for freezing.
For gluten-free: Use fine gluten-free flour for baking cakes, or use equal parts gluten-free flour and potato flour.