Baked goods

Cocoa cake with piped quark and vanilla pudding

Cocoa sheet cake with a piped quark and vanilla pudding filling. Choose a lattice or circular pattern and bake at 180°C. Serves 8.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
15 min
Cook time
40–45 min
Total time
1 hr
Temperature
180 °C (350 °F)
Servings
8 servings
Difficulty
Medium
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This cocoa cake with a piped quark and vanilla pudding filling looks like a bakery creation, but it is easier to make than a Bundt cake. Simply mix flour, sugar, oil, water, cocoa powder, and eggs to make the batter, then pour it into a baking pan. Pipe the quark (farmer's cheese) filling, made with cooked and cooled vanilla pudding, directly into the liquid batter to create a lattice, circles, or other patterns. Bake the cake for 40 to 45 minutes at 180°C (350°F).

Ingredients

Batter:

Filling:

1 cup = 250 ml (metric cup)

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Instructions

Tip: tap a step to mark it as done.

  1. Combine all the batter ingredients and beat thoroughly. Pour the batter into a greased and floured baking pan.
  2. For the filling, cook the pudding mix with the milk to make a thick pudding (using less milk than the package directions call for). Let cool completely, stirring occasionally as it cools to prevent lumps.
  3. Mix the remaining filling ingredients together, then stir them into the cooled pudding. Transfer the filling to a piping bag and pipe it into the batter in a lattice pattern. Alternatively, choose another pattern, such as circles.
  4. Bake in an oven preheated to 180°C (350°F) for approximately 40–45 minutes. Test with a toothpick: once no batter sticks to it, remove the cake from the oven to keep it from drying out and losing its soft texture.
  5. Serve the cake with whipped cream or fresh fruit.

Tip: Fit a piping bag with a plain round tip or snip an opening about 1 cm wide, then pipe the filling evenly just above the surface of the batter so the lines are uniform and the pattern stays distinct.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
447 kcal
Protein
16 g
Carbohydrates
56 g
of which sugars
22 g
Fat
18 g
of which saturates
4.5 g
Fiber
1.7 g
Salt
0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Maľovaný tvarohovo-pudingový koláč s kakaovým cestom

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