Chocolate Quark Cake

By • May 29, 2016 0 Comments

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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


Makes 1 cake

Chocolate Quark Cake (adapted from The Sugar Hit)

  • 75 grams butter
  • 250 milliliters brewed coffee
  • 2 teaspoons ground vanilla
  • 90 grams unsweetened dutch cocoa powder
  • 1 1/2 grams baking soda
  • 1 pinch salt
  • 250 grams low fat quark
  • 3 eggs
  • Chocolate Fudge Frosting (below)
  • 1 packet sprinkles
  1. In a pot over medium heat, melt together the butter, coffee and vanilla. Let cool.
  2. In a large bowl, whisk together sugar, flour, cocoa powder (sifted), baking powder, baking soda and salt.
  3. Add the butter and coffee mixture to the dry ingredients, then add the quark and add. Mix until combined.
  4. Bake for 30 minuted or until a skewer comes out clean.
  5. Crumb coat with chocolate fudge frosting (recipe below) and put in the freezer for 20 minutes.
  6. 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 it into the cake. Do this all around the cake, but keep the top free of sprinkles. Stick in the freezer for 10 minutes.
  7. 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 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.
  8. Put in the fridge until the chocolate has set, and then serve.

Chocolate Fudge Frosting (from Cynthia Barcomi)

  • 235 grams soft butter
  • 235 grams sifted powdered sugar
  • 1 tablespoon cream
  • 180 grams bittersweet chocolate
  1. With hand mixer, beat the butter until light and creamy. Add the sifted powdered sugar and keep mixing, until well mixed.
  2. Pour in the cream and melted chocolate and mix very little after that so the chocolate doesn’t become too light.

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