More Chocolate

Yupp, I am back with some more choco… This time a little more seasonal than last time. I baked a giant chocolate cupcake-ish thing.. and added gingerbread frosting to it.

5 eggs, 4 deciliters white sugar, 4 deciliters flour, 4 teaspoons baking powder (baking soda), 4 tablespoons cacao powder, 150 grams of butter, 1/2 deciliter of milk, 1 teaspoon of cardamom powder, 1 teaspoon of ginger powder, 1 deciliter of powdered sugar, 1/2 deciliter water, and 150 grams of gingerbread cookies. For American measures, use google. Believe me, it’s worth it.

Crack the eggs in a big bowl and add the white sugar. Whisk this for at least 7 minutes. While you’re whisking the egg and sugar, you can start melting the butter on low heat in a pot. To the bowl, add baking powder, cocoa, milk, flour, and cardamom, and keep whisking it for another 5 mins or so. Pour in HALF of the melted butter and whisk it for another minute. Bake it in the oven at 175 degrees celsius for about 30 minutes. Whatever you bake it in should be filled just below half before going in the oven. It will more or less double in size. Check that it’s baked all the way through with a match or something you usually use to check things like that with, iow it should not stick any residual batter to the match/whatever you use. When done, let it cool down somewhere below room temp.

For the frosting: mix the gingerbread together with the powdered sugar, until all the chunky bits are unchunky. It should look like some sort of flour. Add the rest of the melted butter (keep it over a water bath to keep it melted for a while, or remelt it) and smear it over your cake. Delish and you’re welcome! 🙂