|300 g||melted butter|
|7,5 dl||Helsinki Mills Wheat Flour|
|4 tsp||baking powder|
|4 tsp||vanilla sugar|
|5 tbsp||dark cocoa powder|
|4 dl||icing sugar|
|2 tbsp||cocoa powder|
|5-6 tbsp||strong, cold coffee|
|50 g||melted butter|
|Helsinki Mills Organic Crunchy Muesli|
Measure the eggs and sugar into a bowl and beat until light and airy. Add the melted butter and milk, and mix well. Combine the dry ingredients and add to the liquid, mixing well. Turn the batter out onto a baking sheet covered with baking paper. Bake the sponge at 200 degrees Celsius for around 15-20 minutes, depending on your oven.
Once the cake has cooled, measure the icing sugar into a bowl. Add the coffee one tablespoon at a time, mixing well. Finally, add the melted butter and stir until smooth. Pour the icing over the base and spread it all the way to the edges. Decorate with muesli and marshmallows or salted nuts, cornflakes, sprinkles… Let the icing set before cutting the cake into pieces.