Ingredients

• 4 dl (400 ml) sour milk or yoghurt
• 2 ½ dl (250 ml) sugar
• ¾ dl (75 ml) melted butter
• 1 dl cacao
• A pinch of pure vanilla
• 2 teaspoons soda
• About 5 dl (500 ml) flour
• (Chopped chocolate – optional)
• Black currant juice for moistening
• Cranberries rolled in sugar for topping
• 400 g dark chocolate for decoration

Preparation

1. Mix the sour milk, sugar, melted butter, cacao and vanilla. Sieve in the flour and soda mixture. If you add chopped chocolate the cake will be denser. Without it will be more spongy and airy.
2. Pour into a buttered spring-form pan and bake in 150 C for about an hour.
3. Let it cool completely before moistening with the juice. Let the cake sit in the spring-form in a refrigerator after you moisten it. If you like a richer cake, you can cut it in layers and fill with cream, jam or a filling of your choice. In such case, cut it in layers before moistening and filling.
4. Make the chocolate decoration by making a cylinder from a cardboard. You can use the outside of the spring-form as a measurement of the diagonal size. Make the cylinder higher than the spring- form. Cover the cylinder with an aluminium foil. Melt the chocolate in a bowl that is placed on the top of a pot with boiling water. Take a pastry brush and paint the cylinder with chocolate. Let it cool completely before removing the chocolate from the cylinder and placing it around the cake. It will probably break during the removal, but it doesn’t matter. Tie a ribbon around the cake to hold the pieces intact. If you want an edible ribbon, make it from marzipan. Finally, put the cranberries on the top of the cake.