A cake recipe for all foodies:
(*) For a tray of about 34×40 cm.
For the chocolate sponge mix eggs and sugar to a light cream. Mix the flour with the cocoa and add. Fold in carefully. Only at the end add the liquid light butter and mix thoroughly.
Cook the vanilla sponge cake in the same way.
Place a parchment paper in a baking sheet, pull up the parchment paper about 2 cm in the middle of the sheet and fold it so that the baking sheet is cut in half diagonally. Then place the sponge cake mixture on one side of the baking sheet at a time and smooth it out. Bake in a 160 degree oven for about 30 minutes.
For the chocolate cream, chop the chocolate. Bring the cream to the boil, remove the pan from the heat, add the chocolate and stir until it has dissolved. Cool completely in the refrigerator.
Cut the sponge diagonally into strips about 50 mm wide. Now place a light sponge strip next to a dark one. Spread them with chocolate cream, now place a light sponge on top of the dark sponge and a dark one on top of the light one. Again spread with chocolate cream. Repeat the same procedure. Now cut the whole cake once, stick a little bit of chocolate cream on top of each other to make a cube. Spread the rest of the chocolate cream on top of the cube so that you don’t see any of the different colored layers.
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