Staghorn cake with dark dough


Preparation time: 20 min.
Cooking or baking time: 25 min.
Total preparation time: 45 min.

The other day, I've finally tried out the staghorn cake recipe with the dark dough, and although the dough has not risen as high as I would have expected, I find it almost better than the one with the light dough.

He has also become very loose and tastes wonderfully chocolaty, in addition to the lemon glaze? a very special treat!

As promised, I will continue this easy and quick recipe for all Backfreudigen!

Ingredients for a baking dish (mine is 28 x 40 cm in size):

For the dough:

  • 250 g butter
  • 3 eggs
  • 2 cups of sugar (250 g)
  • 1 cup of milk
  • 1 tsp deer horn salt
  • 250 g flour
  • 50 g of cocoa

For the casting:

  • 1 tbsp lemon juice
  • 3 tablespoons water
  • 250 g powdered sugar
  • Zuckerstreusel


  1. First preheat the oven to 180 degrees (top / bottom heat).
  2. The butter and the eggs are creamed with the mixer at the highest level, then the sugar is added and stirred.
  3. The staghorn salt is stirred in the milk and also stirred under the mass.
  4. Then the flour is mixed with the cocoa, sieved, stirred into the mixture and all stirred into a creamy dough. This is now evenly distributed on the greased or lined with baking sheet, which is now pushed into the preheated oven.
  5. After a baking time The cake is ready for about 20-25 minutes. I then let it cool slightly with the oven door slightly open, before I take it out to cool it down.
  6. For the casting I mix the lemon juice with the warm water and the powdered sugar and stir everything smoothly. Then I spread the icing on the cake and sprinkle the sugar sprinkles over it - now he's ready to enjoy.

I wish you all a GOOD APPETITE!

Great Gardening Spring Special 2017 | June 2021