Instructions

    Follow these steps

  1. Set oven to 175°C (350°F).

  2. Butter a baking pan, 20 cm in diameter.

  3. Assemble the assistent with beater bowl and cookie whisks.

  4. Melt the butter in a saucepan.

  5. Whisk the eggs carefully in the beater bowl and add the melted butter.

  6. Mix all dry ingrediencies and add to the batter.

  7. Add the water and let the batter blend together.

  8. Bake in the oven for 25-30 minutes.

  9. Let cool down and place the cake in the fridge.

  10. Divide the almost frozen cake in three cake bases.

  11. Follow these steps: Lemon curd filling

  12. Assemble the assistent with beater bowl and balloon whisks.

  13. Whisk the cream and add the lemon curd.

  14. Mount the cake bases with lemon curd cream in-between and place in the fridge. Over night.

  15. Topping

  16. Assemble the assistent with beater bowl and cookie whisks.

  17. Mix all ingredietnts apart from the cream to a fluffy batter.

  18. Whisk the cream seperately and blend together with the chocolate batter.

  19. Cover the cake with the chocolate cream and decorate it with ground chocolate or Malteser.

Ingredients

  • 150 gram salted butter
  • 2 st eggs
  • 270 gram sugar
  • 150 gram flour
  • 2 tsp baking powder
  • 80 gram cocoa
  • 1 tsp vanilla powder
  • 150 ml hot water

Lemon Curd

  • 400 ml cream
  • 200 ml lemon curd

Topping

  • 100 gram salted butter (room temperature)
  • 150 gram cream cheese
  • 150 gram nutella
  • 60 gram icing sugar
  • 20 gram cocoa
  • 100 ml cream Ground chocolate or Malteser