chocolate cake
Our biozentrale baking mixture chocolate cake with fine cocoa powder and raw cane sugar is the ideal helper for the quick and easy preparation of laxly juicy chocolate cake, brownies or muffins. The chocolate cake can be prepared classically with milk, butter and eggs or vegan with vegetable drink, frying & baking oil and egg substitute.
Our tip: Refine your chocolate cake as you prefer with nuts, fruits, chopped chocolate or peanut butter.
The advantages of our baking mix chocolate cake at a glance:
- Baking mix for laxly juicy chocolate cake (loaf pan form or bundt cake), brownies or muffins
- classic or vegan preparation
- quick and easy preparation
- refinement with nuts, fruit, chocolate or peanut butter
- without emulsifiers
raw cane sugar*, WHEAT flour*, 6,5 % cocoa powder*, baking powder (raising agent: sodium bicarbonate; acidified: monopotassium tartrate; maize starch*), WHEAT gluten*, sea salt.
*from organic agriculture
- gluten
May contain traces of:
- nuts
- sesame seeds
classic preperation:
Preheat the oven to 175 °C (upper/lower heat). Put the content of the bag in a bowl, add 3 eggs (room temperature), 175 g soft butter and 75 ml milk and stir into a creamy dough by using a hand mixer. Put in a well-greased loaf pan (25 cm). Bake at 175 °C for about 50 minutes.
vegan preperation:
Preheat the oven to 175 °C (upper/lower heat). Mix 1 pack (20 g) of biozentrale egg substitutes with 200 ml of sparkling water in a bowl. Add the bag content, 75 ml of plant drink and 100 ml of biozentrale frying & baking oil and mix with a hand stirrer to form a creamy dough. Place in a well greased box (25 cm). Bake at 175°C for about 50 minutes.
CURIOUS?
You can find out more about the biozentrale world here.
