Ant cake – moist and with double chocolate

Preparation

1. 1
   Step 1

   Preheat the oven to 180 °C top/bottom heat and grease a loaf pan.

2. 2
   Step 2

   Cream 250 g of room-temperature butter with 180 g of sugar and 1 packet of vanilla sugar in a mixing bowl.

3. 3
   Step 3

   Add the 6 eggs one by one to the butter mixture, stirring well after each addition.

4. 4
   Step 4

   Mix 350 g of flour with 1 packet of baking powder and stir into the batter, alternating with 250 g of heavy cream.

5. 5
   Step 5

   Finally, gently fold 100 g of chocolate sprinkles into the batter.

6. 6
   Step 6

   Pour the batter into the prepared loaf pan and smooth the top.

7. 7
   Step 7

   Bake the cake in the preheated oven for approx. 50 minutes.

   Timer · 50 min
8. 8
   Step 8

   Remove the cake from the oven and let it cool completely.

9. 9
   Step 9

   Coarsely chop 150 g of dark chocolate coating and melt it over a water bath.

10. 10
    Step 10

    Pour the melted chocolate coating evenly over the cooled cake and let it set.