Classic Kindergarden Chocolate Cake

Ingredients

For a 23 cm Pan

500 g Chocolate Flavor Mix

180 g Eggs

120 g Canola Oil

80 g Water

For Coating Cream

150 g Whipping Cream

150 g Cubes of Dark Chocolate

For Decoration

2 dashes Rainbow Sprinkles or Coconut

Heat the oven to medium-high heat 175°C, grease the baking pan

Pour the contents of the bag into a medium bowl (or a mixer bowl)

Add:
1) 3 large eggs (180 g)
2) cup (120 ml) oil
3) ⅓ cup (80 ml) water

Beat the mass (manually or with a mixer with a guitar hook) until a uniform mass is obtained

Pour into the greased pan

Bake for about 40 minutes until a toothpick inserted into the center of the cake comes out clean and moist

Remove and cool for a few minutes, place on a net and disconnect from the pan for complete cooling before serving (or filling / coating with cream)

For Coating Cream

Place the dark chocolate cubes in a bowl

In a jar / cauldron, bring the cream to a boil

Pour the hot cream on the chocolate cubes, wait for about a minute and stir to melt

Cool for a few minutes and cover the cake with the cream

Decorate with rainbow sprinkles / coconut or whatever you like

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