Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Frosting
Utensils
One rectangular baking tin (approx. 25 x 30 cm), greased
How it's done
Batter
Mix the flour, sugar, cocoa powder, baking powder and salt in a bowl. Whisk the butter, eggs and milk, pour into the bowl of flour, mix well with the whisk. Transfer the batter to the prepared tin.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, turn out onto a sheet of baking paper. Remove the upper sheet of baking paper, place the cake back in the tin.
Frosting
Mix the icing sugar with all the other ingredients up to and including the coffee, spread on top of the cake, sprinkle with the desiccated coconut, cut the cake into 20 pieces.
| Shelf life: | Wrap in cling film and keep at room temperature for approx. 3 days. |
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