Mandarin Cocoa Cake
Cocoa can help to stabilize blood pressure because the flavonoids it contains keep it in balance. Cocoa also scores points with magnesium, which we need for nerve function and this can counteract stress symptoms.
The mandarin chocolate cake tastes even more delicious with fresh fruit. In summer, for example, you can use fresh apricots or peaches for the cake filling. Another variation is to add 1-2 teaspoons of instant cappuccino powder to the chocolate dough. Since the powder is already sweetened, you can then reduce the amount of agave syrup.
Mix the eggs with sugar, oil, cappuccino, cocoa powder, flour and baking powder to form a smooth batter. Pour the batter into a greased mold and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 25 minutes.
Take out the mold from oven and release the cake. Let the cake cool and cut horizontally into half.
Whip the cream until stiff and set aside 5 tablespoons whipped cream. Fold the cocoa drink mix into the remaining whipped cream. Spread the lower half of cake with some cocoa cream. Distribute the drained mandarins over it and top with the upper half of the cake. Cover the entire cake with the remaining cocoa cream. Decorate the cake with whipped cream and mandarins.