Currant Cocoa Layer Cake

For the currant cocoa layer cake, preheat the oven to 170° C. Mix flour, cocoa, baking powder and vanilla sugar. Beat eggs, sugar and butter until fluffy. Mix flour mixture with milk alternately into egg mixture.

Pour four tablespoons of batter into a greased springform pan and bake in the oven for about 7-10 minutes. When the surface is firm enough, spread two tablespoons of jam on it, spread 4 tablespoons of batter on it again.

Bake again for 7- 10 minutes, continue like this until all the dough is used up. Mix butter, honey and cocoa until smooth. Spread the jam on the cake while it is still hot and pour the chocolate icing on top. If necessary, place in the hot oven again for a short time so that the chocolate icing spreads well.

When the icing is firm, remove the sides of the springform pan and allow the currant and cocoa layer cake to cool completely.

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