Preparation time: 35 minutes
Chocolate lovers will love this fluffly Surinamese cake. Plus, it will be ready in no time thanks to Faja Lobi’s special Choco Eksi Trafasie mix!
Choco Eksi Trafasie:
- 200g unsalted butter
- 400g Faja Lobi Choco Eksi Trafasie
- 2 Tbsp cocoa powder
- 200g dark chocolate
- 200 ml milk
- 1½ Tbsp Greek yogurt
- 4 eggs (M)
- 200g melted chocolate
- Cake mold, ⌀ 24 cm
- Mixer with whisks
- Baking paper
- 1 bamboo skewer
Heat the chocolate until fully melted. Bring all ingredients to room temperature and make sure that the butter has softened. Place the oven tray slightly below the middle of the oven and preheat the oven at 150 °C. Place the baking paper over the cake mold.
Beat the butter in a mixing bowl, using the mixer at the highest speed, until soft and creamy. Add the Choco Eksi Trafasie cake mix, cocoa powder, melted chocolate, milk, yogurt, and eggs at once. Mix it for 1 minute, using the mixer at the lowest speed, until smooth. Then beat the batter for 3 minutes, using the mixer at the highest speed, until fluffy.
Pour the batter into the cake mold, smoothen the surface and bake the cake in the oven until done and golden brown (convection oven: 18-25 min., or electric oven: 30-35 min.). Pierce the middle of the cake with a bamboo skewer. If the skewer comes out clean and dry, the cake is done.
Take the cake mold out of the oven, place it on an oven tray, put a clean and dry dishcloth on top, and let it cool for 10 minutes. Then take the cake out of the cake mold, remove the baking paper, cover the cake with tinfoil, and let it cool for 1 hour.
Brush the cake with melted chocolate, then decorate it with the nonpareils.
During mixing, you could add:
- ½ tsp grated lemon peel, and/or
- 2 tsp Laigsingh Rum Essence aroma, and/or
- 2 tsp Laigsingh Vanilla Essence aroma
This recipe was made available to you by Faja Lobi.