German Cakes & more

100g margarine

100g sugar

2 eggs

125g flour

1 teaspoon baking powder

1-2 teaspoon cacao powder

lace of Rum

50 – 70g chocolate

30g butter

2lb loaf tin (ca. 30x15x8cm)

Set oven to 170 degrees   

Cream together butter and sugar in a bowl until light and fluffy.

Beat in the eggs a little at a time.

Add flour and baking powder.

Grease the baking tin.

Fill half of the mixture in it.

Add cacao and Rum to the remaining mixture.

Add it to the mixture in the tin.

Fold in the dark mixture with a folk to get the marble pattern.

Bake it for about 40 minutes.

Don’t forget to do the knife test to check if the cake is ready.

When the cake is ready take it out of the oven and let it cool down.

Now melt chocolate and butter.

Apply chocolate icing with a spoon. Let the chocolate drip off the spoon and design lines if you like.

It is not necessary that the cake is covered in chocolate.

But if you like to cover the cake in chocolate, use 100g chocolate and 50g butter for the icing.