Approximately 48 pieces

For the sponge:
250g soft butter or margarine
* 350 g brown sugar
* 2 packs of Dr. Oetker Bourbon vanilla sugar
* 6 eggs (size M)
500 g flour
* 70 g of sieved cocoa powder
* 1 teaspoon baking soda
* 2 teaspoons Dr. Oetker Backin
* 200 ml mineral water
* 250 g crème fraîche
For the ganache, covering:
200 g dark chocolate coating (at least 55% Kakoanteil)
* 120 g butter
* 25 g caster sugar
* 125g fresh cream

Method:
preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

stir the batter for butter or margarine in a mixing bowl with electric mixer with whisk at the highest level of smooth. Gradually stir in sugar and vanilla sugar. As long as the stirring until a bound mass has formed.

egg gradually stir (about ½ minute each egg). Flour with cocoa, baking soda and baking powder, alternately stir in 2 portions with the mineral water briefly over medium heat. Crème fraîche fold. A back frame on a baking sheet set (30 × 40 cm, lined with baking paper). Spread the dough on the baking sheet and flatten it.

Slide the baking sheet in the preheated oven. The ground biscuits about 35 minutes .

place the baking sheet to a wire rack. Bottom pastry to cool.

In the meantime, chop the chocolate into pieces for the topping, butter, powdered sugar and fresh cream in a saucepan melt in hot water over low heat while stirring.
Remove the pan from the bath, let cool chocolate mixture, stirring occasionally. If the chocolate begins to be plump, give pass on the pastry base, and tighten using a small spoon, a wave pattern through the cream.

the cake in the fridge and let the chocolate mixture to solidify.

The back frame and remove. The chocolate velvet cake cut into small cubes.

Chocolate Velvet Cake