12 Serves
82 Mins
Preheat your oven to 175°C and grease a round cake pan.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
166 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
193 mg / 1,250 mgPotassium
437 mg / 4,700 mgSodium
413 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
3 g / 28 gSugar
80 g / 50 gSaturated Fat
12 g / 20 gCholesterol
55 mg / 300 mgCaffeine
5 mgNet Carbs
108 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
In a separate bowl, cream the butter and sugar together using a hand mixer until light and fluffy, then beat in the eggs one at a time.
Gradually incorporate the dry ingredients into the wet mixture, alternating with a splash of milk or cream if needed to achieve a smooth batter.
Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Once cooled, frost the cake and decorate with crushed Ferrero Rocher chocolates.
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Danish