[the ultimative not-dry cake] Dark chocolate hazelnut cake refined with Rum


It’s nearly time to start christmas baking of this year! So stay tuned for many delicious recipes. But before I start to show you my favorite christmas treats of this year…

Here it is: The ultimative not-dry chocolate cake! When I am baking birthday cakes or cakes for any other occassions I am asking people for their favorite cake. There are many answers like cheesecake, cupcakes with frosting, chocolate cake, Baumkuchen or lemon cake and so on… But there is one thing all people agree with. Nobody wants a dry cake! There ist nothing worse than a perfectly looking cake which tastes as dry as sand. I absolutely agree with this point! Therefore I would like to show you my favorite cake which is the opposite of dry and is a perfect option for your next birthday party!

This cake is one of the reasons many of my friends ask me to bake their wedding cake.  But thats another story! 😉


First this cake contains  hazelnuts which are as well influencing the consistence and dryness of the cake. But the secret comes after baking. Then you have to drizzle the cake with Rum! It will not only prevent your cake from drying out, it will as well give it a nice aroma which matches nicely with the dark chocolate glazing. This cake can be stored a few days and won’t dry out as quickly as other cakes do! So its very suitable when you need to bake ahead!


Dark chocolate hazelnut cake refined with Rum


300 g butter
300 g white sugar
7 eggs
pinch of salt
1 tbsp. vanilla extract
150 g chocolate chunks
75 g grounded hazelnuts
200 g flour
2 tbsp. baking powder

10 tbsp. Rum
400 g chocolate glazing (dark or milk chocolate)


  1. Preheat oven to 180°C and oil a baking pan (preferably a loaf pan).
  2. Separate eggs and beat egg whites, with a pinch of salt, until stiff. Set aside.
  3. In another bowl mix together butter and white sugar until very creamy (the longer you mix the better the batter will be). Add egg yolks one after another and vanilla extract until nicely incorporated.
  4. Add flour,  baking powder, chocolate chunks and hazelnuts – Do not overmix! At last add stiff egg whites. Pour batter into the baking pan.
  5. Bake for about one hour or until a toothpick comes out clean.
  6. Now, take a tablespoon and drizzle Rum over the cake. Then let it cool completely in the baking pan.
  7. Then remove form baking pan and cover with chocolate glazing.


Have fun baking!




[little silver treasures] Angel gingerbread Cake Pops

DSC_0911 - Kopie - Kopie

…Snowflakes are kisses from heaven

10 days left until christmas and still the most important thing is missing: snow..!

But for me another thing is missing as well: the presents!


Are you the person who manage to get all christmas presents before summer ends or are you a last minute shopper who is desperately looking for presents on the 24th of December?

I have to admit that I am both. Sometimes it’s easy and I find the perfect present during the year or when I am travelling. But usually I am also buying my presents the last days before christmas. If you still have no clue what to give to your friends or family what about these heavenly Cake Pops..?


These are the perfect last minute present, because you can prepare them until 4 days ahead and decorate them to cute little treasures! This time I used chocolate for creating angel wings and eatable glitter to give them the finishing christmas touch!


You need a little time to prepare them but the semi sweet gingerbread taste and heavy chocolate glazing is worth it! You have to keep them in the fridge because then the Cake Pops won’t lose their moist and luscious consistence!



Angel Gingerbread Cake Pops

for the cake:
250 g butter
200 g sugar
4 eggs
250 g flour
1 tbsp. baking powder
50 g cacao powder
1 tbsp. gingerbread spice
pinch of salt

for the frosting:
75 g butter
150 g confectioners’ sugar
180 g cream cheese
40 g dark chocolate
1 tbsp. vanilla extract

for decoration:
dark chocolate icing
eatable glitter


  1. For the angel wings: Prepare cold (put in the freezer for 10 minutes) baking tray with baking paper. Melt chocolate icing and pour into a piping bag, carefully draw the wings on the baking paper. Let it set and dry a few hours.
  2. Now bake the cake: Cream butter and sugar. An after another add the eggs. In a bowl whisk together flour, salt and baking powder. Add dry ingredients to the butter-sugar-egg mix. At last add the cacao powder. Preheat oven to 180°C prepare a baking pan by oiling it, pour the batter in and bake for 40 minutes.
  3. Remove cake from oven and let it cool completeley.
  4. For the frosting: Melt chocolate, cream butter and melted chocolate together. Add confectioner’s sugar, vanilla extract and cream cheese. Cream until combined and put in the fridge.
  5. Next take the cake and crumble it until it’s very fine crumbled. Slowly add half of the frosting to the cake crumbles and knead with your fingers, slowly add more of the frosting and be careful not to add too much then your cake pops will be too soft! Sometimes you need not everything of the frosting, then you can just freeze it in. The consistence of the mix should be like modeling clay.
  6. Form small balls (about 30-40 g) and put them in the freezer for 20 minutes. Melt the dark chocolate icing, dip the Cake Pop stick into the icing and then carefully pop into the cake ball. Do the same with all of the balls and put them again in the freezer vor 15 minutes. Now remove and dip in the icing until Cake Pop is completely covered with icing. Now decorate Cake Pop with the chocolate wings and glitter.


Have fun baking!



[christmas baking all around germany] Vanillekipferl, Makronen and Printen


In germany it’s traditional to bake a variety of cookies the time before christmas! And everyone in our family is taking traditions serious, therefore our home is stuffed with many different cookies, baked by my mum, grandma, friends or by myself. To give you a short insight I gonna present you three of my favourite christmas cookies which a orginal from different places in germany.  So, I would like to take you on a christmas cookie journey all around germany.

We start with my all time favourite christmas cookies: Vanillekipferl. These are small, crescent shaped biscuits which have an intensive vanilla taste. There are original from Bavaria (south of germany) but nowadays you bake and eat them all around germany.



280 g flour
170 g sugar
100 g grounded almonds
pinch of salt
210 g cold butter
100 g confectioners’ sugar
2 tbsp. vanilla sugar
1 vanilla bean


  1. Mix flour, 70 sugar, salt and grounded almonds. Add the butter and knead to a dough and wrap into plastic wrap and put into the fridge for 2 hours.
  2. Preheat oven to 180°C, prepare baking tray with baking paper. Remove dough from fridge and form about 1 cm thick half moons, be sure to flour your hands when forming the “Kipferl”. Put on the prepared sheets and bake for about 12 minutes.
  3. Now mix confectioners’ sugar, vanilla sugar and the rest of the sugar (100g), remove vanilla from vanilla bean and mix well into the sugar mix. Remove cookies from oven and take a fork to carefully turn over the Kipferl until they are completely covered with sugar.
  4. Store them in a cookie jar (best before 4-6 weeks).


Our second destination is Lübeck which is located in the very north of germany. Lübeck is an absolutely beautiful little town and is famous for their good quality marzipan! Marzipan is the main ingredient for Markonen and gives them the moist and not dry touch! In addition the recipes calls for coconut flakes which matches perfect with the marzipan!

Makronen (with Lübecker marzipan)

250 g good quality marzipan
3 egg whites
0,5 lemon
150 g confectioners’ sugar
100 g coconut flakes


  1. Grater the marzipan. Wash lemon with hot water, dry with a paper towel and grater the zest. Beat egg whites until stiff, slowly add 75 g of the confectioners’ sugar and the marzipan. At last add the rest of the confectioners’ sugar (75g), coconut flakes and lemon zest.
  2. Preheat oven to 160°C and prepare baking trays with baking paper. Pour dough into a piping bag with a round tip and place (walnut size) balls on the baking sheet. Bake for 15 minutes.
  3. Best before 3 weeks.


Makronen 2

The last location for today is Aachen which is placed in the very west of germany. Aachen is very famous because of the ‘Printen’ which are original from there. Printen are the christmas cookies par excellence! They hava a rich and honey taste, refinded with christmas spices and decorates with almonds and pistachios! These cookies made it all around germany and taste so much better a few weeks after baking! So make sure to bake them before christmas and store them together with a piece of apple skin, this prevents the cookies from drying out.


Aachener Printen

80 g crumbled rock sugar
1 tbsp. fine minced candied orange peel
100 g soft butter
150 g honey
250 g spelt flour
pinch of salt
1 tbsp. gingerbread spice
2 tbsp. baking powder
4 tbsp. light marmelade (like apricot)
50 g peeled almond halves
1 tbsp. pistachios


  1. Cream butter and honey together. Add the fine minced candied orange peel, sugar, flour, salt, spices and baking powder and knead until you get a smooth dough. Wrap in plastic wrap and put in the fridge for 1 hour.
  2. Preheat oven to 180°C and prepare baking trays with baking paper. Remove dough from fridge and roll out the dough until its about 0,5 cm thick. Take a knife and cut into same size rectangles. Put on the prepared trays. Heat marmelade until liquid and spread cookies with marmelade.
  3. Decorate cookies with almonds and pistachios. Bake for 12-15 minutes. Remore from oven and let them cool. Best before 4-6 weeks (store in cookie jar together with piece of apple skin).



Have fun baking!