Cocoa Cake

For the dough:

250 g soft butter or margarine

250 g sugar

1 pck. vanillin sugar

1 pinch of salt

4 eggs

100 g wheat flour

50 g cornstarch

40 g cocoa powder

1 teaspoon baking powder

For dusting:

1 Spoon Icing sugar

1 teaspoon cocoa powder

1. Preheat the oven. Top/bottom heat: about 180° C; hot air: about 160° C
2. For the dough, mix the butter or margarine in a mixing bowl with a mixer (stirrer) until smooth Gradually add sugar, vanilla sugar and salt. Stir until the mixture has formed a bound mass.
3. Add the eggs bit by bit (each egg about 1/2 minute) Mix flour with starch, cocoa and baking powder and stir in 2 portions at medium speed.
4. Fill the dough into a ring cake tin (ø 22 cm, greased) and smooth it down. Bake the cake for about 45 minutes.
5. Place the mould on a cake rack. Leave the cake to stand in the mould for about 10 minutes, then remove from the mould and turn over onto a cake rack covered with baking paper. Let the cake cool down.
6. Dust the cake with icing sugar first, then with cocoa and serve.

Tip: The cake is suitable for freezing. You can also prepare the cake in a springform pan with a tube base (Ø 26 cm).