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Schoko Fault Line Cake

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A deliciously rich chocolate cake with a charming fault line design.

Ingredients

Scale
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until smooth.
  7. Pour the batter into a prepared cake pan.
  8. Bake for 30-35 minutes or until a toothpick comes out clean.
  9. Allow cooling before decorating for the fault line effect.

Notes

  • Store in an airtight container for up to 3 days.
  • This cake can be frozen for up to a month when wrapped properly.

Nutrition

Find it online: https://michaelskueche.de/schoko-fault-line-cake/