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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
- 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)
- Preheat your oven to 180°C.
- In a pot over medium heat, melt together the butter, coffee and vanilla. Let cool.
- In a large bowl, whisk together sugar, flour, cocoa powder (sifted), baking powder, baking soda and salt.
- Add the butter and coffee mixture to the dry ingredients, then add the quark and add. Mix until combined. Add quark and eggs and mix again.
- 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.
- Bake for 25-30 minutes or until a skewer comes out clean.
- Let the cakes cool in the tins for 10 minutes, then take them out and level them with a serrated knife.
- Crumb coat with chocolate fudge frosting (recipe below) and put in the freezer for 20 minutes.
- Frost again, now a bit thicker to get an even coating. Put in the freezer for another 20 minutes.
- 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.
- 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.
- 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, melted
- With a hand mixer, beat the butter until light and creamy. Add the sifted powdered sugar and keep mixing, until well mixed.
- 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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