• 120 g (130 ml) soft butter
  • 200 g (250 ml) sugar
  • 3 eggs, separated
  • 5 ml vanilla essence
  • 40 g (100 ml) cocoa
  • 240 g (430 ml) cake flour
  • 10 ml baking powder
  • 1 ml salt
  • 175 ml milk

Preheat the oven to 180 °C. Cream the butter and gradually add a third of the sugar. Beat until light and creamy. Beat the egg yolks well and add one third of the sugar. Beat until light and creamy. Combine the two mixtures and add the vanilla essence. Sift together the cocoa, flour, baking powder and salt. Alternately add the flour mixture and milk to the butter mixture. Beat the egg whites until stiff and add the last third of the sugar. Fold the beaten egg whites into the batter. Spoon into the greased ring pan and bake for 30 – 35 minutes.


  • 200 g 70 % dark chocolate

Place cake on drying rack with a baking tray underneath. Put the chocolate in a bowl over a saucepan of boiling water. Melt the chocolate and pour it over the cake until it’s completely covered. You can now spoon some of the melted chocolate into a small paper piping bag and decorate the cake further.