Chocolate Quark Cake

May 29, 2016
0 Ratings
Photo by Stella
  • Makes 1 cake
Author Notes

This recipe was invented when I ran out of sour cream and only had quark in the fridge. The result? The moistest, chocolate-y cake I've ever made! —Stella

What You'll Need
  • Chocolate Quark Cake (adapted from The Sugar Hit)
  • 75 grams butter
  • 250 milliliters brewed coffee
  • 2 teaspoons ground vanilla
  • 290 grams sugar
  • 185 grams spelt flour
  • 90 grams unsweetened dutch cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 1/2 grams baking soda
  • 1 pinch salt
  • 250 grams low fat quark
  • 3 eggs
  • 200 grams bittersweet chocolate
  • 1 packet sprinkles
  • Chocolate Fudge Frosting (below)
  • Chocolate Fudge Frosting (from Cynthia Barcomi)
  • 235 grams soft butter
  • 235 grams sifted powdered sugar
  • 1 tablespoon cream
  • 180 grams bittersweet chocolate, melted
  1. Chocolate Quark Cake (adapted from The Sugar Hit)
  2. Preheat your oven to 180°C.
  3. In a pot over medium heat, melt together the butter, coffee and vanilla. Let cool.
  4. In a large bowl, whisk together sugar, flour, cocoa powder (sifted), baking powder, baking soda and salt.
  5. Add the butter and coffee mixture to the dry ingredients, then add the quark and eggs. Mix until combined.
  6. Grease your baking pans (I advise lining them with baking sheets, so they won’t stick to the pan), and divide the batter evenly. I used three 16cm baking pans.
  7. Bake for 25-30 minutes or until a skewer comes out clean.
  8. Let the cakes cool in the tins for 10 minutes, then take them out and level them with a serrated knife.
  9. Crumb coat with chocolate fudge frosting (recipe below) and put in the freezer for 20 minutes.
  10. Frost again, now a bit thicker to get an even coating. Put in the freezer for another 20 minutes.
  11. Take the cake out of the freezer, and place it on a high surface or balance it on your hand. Take a handful of sprinkles and press them into the cake. Do this all around the cake, but keep the top free of sprinkles. Stick in the freezer for 10 minutes.
  12. Melt your chocolate and take out the cake from the freezer. Pour the chocolate on the middle of the cake, then use a spoon to guide to the sides of the cake, so that the chocolate drips down. If you don’t have enough drips, you can use your spoon to pour a little more chocolate straight down the sides of the cake.
  13. Put in the fridge until the chocolate has set, and then serve.
  1. Chocolate Fudge Frosting (from Cynthia Barcomi)
  2. With a hand mixer, beat the butter until light and creamy. Add the sifted powdered sugar and keep mixing, until well mixed.
  3. Pour in the cream and melted chocolate and mix very little after that so the chocolate doesn’t become too light.

See what other Food52ers are saying.

  • Stella
  • Yvonne

3 Reviews

Yvonne August 25, 2017
This recipe should be re-written, there was no flour or sugar or baking powder mentioned in the ingredients list, quantities are all wrong, I wasted loads of good stuff and ended up with a frisbee, not happy, if your going to list a recipe please get it right, I now have no time to make anotherb
Stella August 26, 2017
Hi Yvonne, I'm so sorry about this! I have now edited the recipe and hope everything is right. Again, I'm really sorry!
Yvonne August 26, 2017
Well thanks but I got the flour quantities wrong, surely these recipes should be proof read, anyway too late for my daughters birthday now