Chocolate Cake with Chocolate Candy
Children love colourful cakes with lots of chocolate and sugar. However, sugar not only destroys the teeth, but can also endanger the health of your children in the long term. Especially on birthdays it is difficult to say no. Our chocolate cake with chocolate lentils is a compromise between colourful birthday cake and low-sugar nutrition. Because the recipe gets by with significantly less sugar than most birthday cakes, contains wholemeal flour and is still sweet and colourful.
You can also cut the cooled chocolate cake in half crosswise and spread it with apple sauce. Then put the second half back on and cover with chocolate. This makes the cake even more fruity.
- For the cake
- 3 eggs
- 190 grams sugar
- 150 milliliters vegetable oil
- 150 milliliters Orange juice
- 230 grams Pastry flour
- 4 tablespoons Cocoa (dark)
- ½ packet Baking powder
For the dough, beat eggs with sugar for about 5 minutes. Add oil, juice, flour, cocoa and baking powder. Mix well and then pour dough into a greased and floured springform pan. Bake in a preheated oven at 200°C (approximately 400°F) for 45 minutes. Cake is done when toothpick inserted in center comes out clean. Remove and cool on a wire rack. Carefully remove springform pan ring and turn cake onto a serving plate.
Stir chocolate over a hot water bath to melt and then spread over cake. Decorate with chocolate-coated candies and candles. Dry before serving.