Ingredients:
For the shortcakes:
200 g flour
200 g sugar
75 g cocoa powder
1.5 tsp. baking powder
1.5 tsp. baking soda
1 tsp. salt
2 eggs
240 ml milk
120 ml vegetable oil
240 ml boiling water
2 tsp vanilla extract
For the cream:
200 g butter
300 g icing sugar
75 g cocoa powder
120 ml milk
2 tsp vanilla extract
Preparation:
Preparation of the shortcakes:
Preheat the oven to 175°C. Line two round baking moulds (20 cm diameter) with baking parchment and grease with butter.
Mix the flour, sugar, cocoa powder, baking powder, baking powder, baking soda and salt in a bowl.
Add the eggs, milk, vegetable oil and vanilla extract. Mix well.
Pour in the boiling water and mix again. The dough will be liquid.
Divide the batter into two moulds and bake for 30-35 minutes. Cool the cakes.
Preparing the cream:
Beat the butter until creamy.
Gradually add the icing sugar and cocoa powder, beating until smooth.
Pour in the milk and vanilla extract, whisk until the cream is lush.
Assembling the cake:
Place one crust on a plate and smear with cream.
Cover with the second cake and brush the whole cake with the remaining cream.
Decorate as desired (e.g. with chocolate shavings or berries).