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1
Bring butter and egg to room temperature.
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2
Beat the egg.
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3
Combine all ingredients and sift.
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4
Also combine the ingredients.
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5
Add butter into a bowl and whisk until it becomes creamy.
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6
Add granulated sugar in 2 or 3 batches.
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7
Mix well until whitened.
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8
Add beaten eggs in 2 or 3 batches.
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9
Mix well and briskly.
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10
Preheat oven to 180C.
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11
Add half of the powdered ingredients and mix until nice and smooth.
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12
Add half of the combined ingredients.
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13
Using a rubber spatula, fold in lightly in cutting motions.
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14
Mix in the rest of the powdered and ingredients and mix lightly until it's not floury.
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15
Add a few drops of vanilla extract to finish.
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16
Fold in.
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17
If you're decorating the cakes later, pour the dough until it fills about 60% of the tin or cupcake liners.
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18
Otherwise, fill about 80%.
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19
Smooth out the surface with a spoon.
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20
Bake for about 20 minutes at 180C.
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21
Test with a bamboo skewer and make sure it comes out clean.
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22
That's it for the base cake.
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23
After the cakes have completely cooled down, finely chop up the chocolate bar and melt in a double broiler.
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24
Make sure it melts thoroughly and becomes smooth.
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25
Scoop up the melted chocolate and drizzle over the cakes from about a height of 20 cm.
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26
Decorate with sprinkles before the chocolate hardens.
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27
Voila.
