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luzulaI promised the rewatch crew to post this. It's an awesome cake recipe that takes very little time. (Although the conversion is kind of a pain. Why can't measures be consistent? /o\)
Cake batter:
125-150 grams butter (say, 1 1/4 of a stick)
2 deciliters sugar (4/5 of an American cup)
1 1/4 deciliters white flour (1/2 cup)
1 1/4 deciliters unsweetened cocoa powder (with no added milk powder, either--just pure cocoa) (1/2 cup)
2 teaspoons vanilla sugar (or, you know, whatever vanilla flavoring you have)
a dash of salt
2 eggs
Melt the butter on the stove and add in the sugar. Mix the rest of the ingredients except for the eggs in a bowl, and add them into the butter/sugar mix. Then add the eggs. Butter a pan (I use a circular one with a diameter of 22 cm = 8.7 inches) and coat the butter with shredded coconut. Heat oven to 200 degrees Celsius = 390 degrees Fahrenheit.
Toffee sauce:
25 grams of butter (about 1/5 of a stick)
1/4 deciliter sugar (1/10 of a cup = 1 2/3 tablespoon)
1/4 deciliter syrup (1/10 of a cup = 1 2/3 tablespoon)
1 deciliter cream (2/5 of a cup)
Simmer these ingredients on the stove (preferably in the same cooking pan as the batter = less dishes to wash) for 15 minutes or so. Add in shredded coconut until it has a spreadable consistency, and put on top of the batter in the pan. Bake for about 15 minutes, or until the edges have solidified but the middle is still loose. Cool down (it's best when it's refrigerator-cold).
Cake batter:
125-150 grams butter (say, 1 1/4 of a stick)
2 deciliters sugar (4/5 of an American cup)
1 1/4 deciliters white flour (1/2 cup)
1 1/4 deciliters unsweetened cocoa powder (with no added milk powder, either--just pure cocoa) (1/2 cup)
2 teaspoons vanilla sugar (or, you know, whatever vanilla flavoring you have)
a dash of salt
2 eggs
Melt the butter on the stove and add in the sugar. Mix the rest of the ingredients except for the eggs in a bowl, and add them into the butter/sugar mix. Then add the eggs. Butter a pan (I use a circular one with a diameter of 22 cm = 8.7 inches) and coat the butter with shredded coconut. Heat oven to 200 degrees Celsius = 390 degrees Fahrenheit.
Toffee sauce:
25 grams of butter (about 1/5 of a stick)
1/4 deciliter sugar (1/10 of a cup = 1 2/3 tablespoon)
1/4 deciliter syrup (1/10 of a cup = 1 2/3 tablespoon)
1 deciliter cream (2/5 of a cup)
Simmer these ingredients on the stove (preferably in the same cooking pan as the batter = less dishes to wash) for 15 minutes or so. Add in shredded coconut until it has a spreadable consistency, and put on top of the batter in the pan. Bake for about 15 minutes, or until the edges have solidified but the middle is still loose. Cool down (it's best when it's refrigerator-cold).
