Ant cake – moist and with double chocolate
by Tavolino
This ant cake is a wonderfully moist loaf cake with chocolate sprinkles in the batter and a thick layer of dark chocolate coating. It is easy to prepare and perfect for any occasion.
Ingredients
- Flour 350 g
- Baking powder 1 packet
- Butter 250 g
- Sugar 180 g
- Vanilla sugar 1 packet
- Chocolate sprinkles 100 g
- Eggs 6
- Heavy cream 250 g
- Dark chocolate coating 150 g
Preparation
- 1
Preheat the oven to 180 °C top/bottom heat and grease a loaf pan.
- 2
Cream 250 g of room-temperature butter with 180 g of sugar and 1 packet of vanilla sugar in a mixing bowl.
- 3
Add the 6 eggs one by one to the butter mixture, stirring well after each addition.
- 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
Finally, gently fold 100 g of chocolate sprinkles into the batter.
- 6
Pour the batter into the prepared loaf pan and smooth the top.
- 7
Bake the cake in the preheated oven for approx. 50 minutes.
- 8
Remove the cake from the oven and let it cool completely.
- 9
Coarsely chop 150 g of dark chocolate coating and melt it over a water bath.
- 10
Pour the melted chocolate coating evenly over the cooled cake and let it set.