Chocolate Cake with Lemon Buttercream

For chocolate cake with lemon buttercream, preheat oven to 180 degrees.

Combine cocoa, egg yolks and half the milk and cook over low heat, stirring constantly, until thick, 5 minutes.

Remove from heat and let cool.

Beat the butter for the dough until fluffy. Gradually add the sugar and vanilla sugar. Stir in the eggs one at a time. Finally, stir in the cocoa-milk mixture.

Mix flour, baking soda, baking powder and salt and stir into the dough together with the remaining milk. Pour the batter into a greased springform pan and bake for 30 minutes at 180 degrees.

Then let it cool and cut it once.

For the buttercream, cream the butter and powdered sugar until fluffy. Mix in the lemon juice. Use half of the cream to fill the cake. Spread the other half on top of the cake.

Garnish the chocolate cake with lemon buttercream with a leaf of mint and serve.

Preparation Tip:

If you like, sprinkle the chocolate cake with lemon buttercream with brittle.

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