Recommended, 2022

Editor'S Choice

Sponge cake: Quick cup cake

Photo: RFF

Chocolate nut cake

Everyone gets our fizz cake. The ingredients are measured in a cup, the mineral water makes it particularly fluffy. The quick recipe.

Sometimes it's the simple things in life that taste the best. A cup of cocoa, two cups of ground hazelnut kernels, followed by a cup of mineral water - does anyone get it, right? Our bubble cake - the most popular among the cup cake.

Chocolate cake all love. And if it is then refined by crisp hazelnuts, all the more. Just as a nutty piece of chocolate is our bubble cake - fine in taste and tender on the tongue.

The special: a splash of mineral water. Only with the addition of the carbonated soft drink will our sparkling cake really nice and easy. How we like him best? With a heart of fruity cherries. Simply add a glass of morello cherries to the finished dough, spread in the cake pan and enjoy after the specified baking time. Our bubble cake - even for the little ones a very easy baking pleasure!

In addition to mineral water, Fanta and Coke also taste very delicious in the sweet delicacies. Just try it out and be happy!

Bubble cake recipe

Ingredients (20 slices)

5 eggs, 2 cups (250 g) sugar, 1 packet vanillin sugar, 2 cups (about 100 g) ground hazelnut kernels, 2 cups (225 g) flour, 1 cup (50 g) cocoa powder, 1 packet baking soda, 1 cup (150 ml) mineral water, 100 g dark chocolate, 15 g coconut oil, 50 g hazelnut flakes, fat and breadcrumbs for the mold


1. Beat the eggs creamy with the whisk of the hand mixer for approx. 8 minutes. Gradually add sugar and vanillin sugar. Mix hazelnuts, flour, cocoa and baking powder. Mix the flour mixture under the egg mixture and stir for about 5 minutes. Stir in oil and mineral water at the end.
2. Pour the dough into a greased tin box (10 x 27.5 cm) spread with breadcrumbs and place in the preheated oven (electric cooker: 150 ° C / circulating air: 125 ° C / gas: stage 1) 1 1 / 4-1 Bake for 1/2 hour (chopstick sample). Remove the cake, allow to cool for about 20 minutes and then tumble out of the mold. Allow the cake to cool on a wire rack.
3. Coarsely chop the chocolate and coconut oil and melt in a bowl over a warm water bath. Remove the chocolate from the water bath and allow to cool slightly. Roast the hazelnut leaves in a pan without fat, remove and allow to cool.
4. Spread the chocolate on the cooled cake and leave to cool for about 45 minutes. Spread the hazelnut flakes on the cake after approx. 10 minutes.