Gingerbread Cake

Hi! Since Christmas is nearly in town, I thought it would be nice to give you some inspiration for festive desserts. Everyone is making cookies or gingerbread men or truffles, which are truly amazing both for taste and sight, but I had in mind something super-easy, something you can make in 40 minutes and it’d still be heavenly delicious at the same time – like my gingerbread cake.


You will get a flat cake fitting into a baking tray of measurements 29×40 cm, 3,5 cm deep.


You will need:

450 g all-purpose flour
300 g sugar
16 g vanilla sugar
24 g baking powder
2 tbsp. cocoa powder
1 tsp. cinnamon
2 eggs (size M)
9 tbsp. oil (e.g. sunflower)
1/2 l milk

FOR TOPPING:
200 g chocolate (whichever you like)


Preheat the oven to 180-200°C


Like I’ve said, this is going to be super-easy. Before making a dough you need to grease the baking tray with an unsalted butter and then powder it with flour (or you can use baking paper, which is easier).

To make the dough simply mix all the dry ingredients in a bowl (that means flour, sugar, vanilla sugar, baking powder, cocoa powder and cinnamon). Then add the liquid ingredients (eggs, oil and milk) and blend until the dough is soft.
Pour the dough into the baking tray and put it in the preheated oven. Bake for approximately 30 minutes.

Now you have two options: Either you can leave it like that and then bon appetite, or you can put chocolate topping on the top, which makes things a little bit sweeter, depending on how much of the topping you use.
For the topping – you can buy some at the shop, or you can melt some chocolate yourself in a water bath. Anyway, don’t pour the topping on a hot cake – first let it cool off a bit.

This is not my photo, but it’s basically how mine looks like. 😉

And you’re done! You can of course use more of your creativity and decorate the cake more than just by adding a topping on top – you can sprinkle it with grated coconut, for example. 😉

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