Moist German Chocolate Ant Cake with Streusel
Ingredients
- 125 g butter
- 160 g sugar
- 1 packet vanilla sugar
- 2 eggs
- 200 g all-purpose flour
- 2 tsp baking powder
- 100 g chocolate sprinkles
- 125 g egg liqueur
- 200 g milk chocolate
- Butter for greasing the pan
Preparation
Cream butter with sugar and vanilla sugar until fluffy. Gradually add eggs and mix
Preheat oven to 180°C (convection: 160°C). Mix flour with baking powder and add to the butter-sugar mixture along with the egg liqueur. Mix the batter well. Add chocolate sprinkles and stir briefly
Grease a loaf pan (25x11 cm) and pour in the batter. Smooth the top and bake the cake in the preheated oven for about 65 minutes. Let cool completely, then remove from the pan. Chop milk chocolate coarsely and melt over a water bath. Pour the melted chocolate over the cake and let set
Notes
This classic German cake becomes incredibly moist and airy due to the chocolate sprinkles and egg liqueur
