Chocolate Cake with White Frosting and Caramel-Almond Chocolate Pieces

Here’s one relatively quick Chocolate Cake from my oven

Like, you mix it and bake it for half an hour. Let’s say that this cake is not complicated and it’s gorgeously delicious. The white cream sprinkled with caramel-almond chocolate pieces between two layers of chocolate cake and used like topping is considered like a great weekend dessert.
Ingredients for the cake

• 4 eggs
• 1 1/2 cup of sugar
• 2 tbsp of butter
• 1 cup of milk
• 2 cups of flour
• 2 tsp of baking powder
• 3 tbsp of cocoa
• a bit of salt and vanilla extract

Method

Mix the egg whites until firm. Add sugar and slowly add egg yolks while mixing. Stir the dry ingredients in another bowl and melt the butter in warm milk. Add the dry ingredients to eggs and mix it slowly and thoroughly. Now comes the warm milk with butter into the batter while mixing fast. Pour the batter into the baking pan covered with baking paper and bake the cake in the oven on 375 F degrees for 25-30 minutes. As you get it out wrap it in plastic foil until it cools – just to keep the moist.

Ingredients for the white frosting

• 4 tbsp of flour
• 2 cups of milk
• 4 tbsp of sugar
• 4 tbsp of butter
• 2 tbsp of powdered sugar
• Caramel-almond chocolate bar in pieces

Method

Mix the flour and sugar with a little cold milk. Boil the rest of the milk and cook the flour mix in it (like pudding) and cool it. Mix the butter with powdered sugar until fluffy and add the cold white cream. At the end add the chocolate pieces and cream the cake.

To me this cake is so simple and yet so gorgeous, I just can’t resist it