.jpg&w=3840&q=75)
8 Serves
84 Mins
Preheat your oven to 175°C and prepare a cake pan by greasing it lightly.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
85 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
400 mg / 4,700 mgSodium
525 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
1 g / 28 gSugar
35 g / 50 gSaturated Fat
12 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
Using a stand mixer, cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla extract.
Gradually incorporate the dry ingredients into the wet mixture until just combined, then pour into the prepared cake pan.
Bake the cake for 25-30 minutes until a toothpick inserted into the center comes out clean, then allow it to cool completely on a wire rack.
Prepare the mirror glaze by heating the chocolate and heavy cream, then emulsify with an immersion blender and pour over the chilled cake once it reaches the correct temperature.
0
g4
g0
g
Danish