Easy Mocha Cake with Lilacs
- Prep Time: 20 min
- Cook Time: 25-30 min baking
- Total Time: 50 min
- Yield: 10 pieces 1x
- Method: Mix & Bake
Ingredients
Scale
For the chocolate cake
- 3 dl all-purpose flour (1 ¼ cup)
- 2 dl granulated sugar (¾ cup + 1 tbsp)
- 2 tbsp cocoa powder
- 1 tsp vanilla sugar or a couple of drops of vanilla extract
- 1 tsp baking powder
- 150 g butter (5.25 oz)
- 1 dl milk (¼ cup + 3 tbsp)
- 1 egg (medium size)
For the icing
- 50 g butter (1.75 oz)
- 1/2 dl coffee (3 tbsp + 1 tsp)
- 4 dl icing sugar (1 ½ cup + 3 tbsp)
- 2 tbsp cocoa powder
- 1 tsp vanilla sugar (or a couple of drops of vanilla extract)
Edible flowers, for example lilacs
Instructions
- Preheat the oven to 175 degrees celcius (347 °F). Butter and line a 20 cm size springform pan.
- Mix all the dry ingredients.
- Melt the butter and add the milk and the egg.
- Add the dry ingredients through a sieve.
- Pour the mix into the cake pan and bake in the middle of the oven for 25-30 minutes. The cake is ready when some crumbs still stick to a test stick. Don’t bake for too long so that the cake doesn’t get dry.
- Melt the butter for the icing and add the coffee.
- Add the icing sugar, cocoa powder and vanilla sugar through a sieve mixing well.
- Transfer the cake onto a serving plate and pour the icing on the cake.
- Decorate with edible flowers.