For the dough: 6 tbsp Cocoa powder, unsweetened 250 g Wheat flour 300 g Sugar 1 tsp Baking soda 1 tsp Baking powder 1 pinch Salt 2 Egg(s) 150 g Butter melted 250 ml Water Fat for the pan For the glaze: 3 tbsp Cocoa powder, unsweetened 200 g Powdered sugar 2 tbsp Butter melted 1 tsp, heaping Cinnamon powder 50 ml Milk warm as needed Coconut flakes for sprinkling
Instructions
55 min Total time
20 min Prep time
35 min Baking time 1 Mix the dry ingredients together. Then add the eggs, melted butter, and water, and quickly blend with a mixer into a creamy batter. 2 Pour the batter into a greased shallow baking pan (approximately 23 x 33 cm) and bake at 170 °C with top and bottom heat on the lowest rack for about 35 minutes. Don't bake too long—the cake should still be slightly moist in the center. 3 Let the cake cool and turn it out of the pan. Stir the glaze ingredients well and brush it on.
If you like, you can sprinkle coconut flakes on top, just like they do in Denmark, or skip them if you prefer. 4 The quantities given are for a square shallow pan of approximately 23 x 32 cm. For a baking sheet, you'll need double the amount.
