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BAM Cake converter 
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Ingredients:
for the cake:
- 280 g flour
- 400 g sugar
- 75 g BAM cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- a pinch of salt
- 1 teaspoon espresso powder
- 240 ml milk
- 120 ml oil
- 2 large eggs
- 2 teaspoons BAM vanilla paste
- 250 ml boiling water
for the icing:
Instructions:
preparation of the sponge:
1
Preheat the oven to 180 °C. Grease two 23 cm diameter baking pans with butter.
2
Place flour, sugar, BAM cocoa powder, baking powder, baking soda, salt and espresso powder in a large bowl. Stir until all ingredients are combined. Add the milk, oil, eggs and BAM vanilla paste to the flour mixture and mix on medium speed so that the ingredients are combined once again. Reduce the speed and carefully add the boiling water to the batter and stir until the mixture is smooth.
3
Divide the batter evenly between the two prepared baking pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted into the center comes out clean.
Remove from the oven and let cool for about 10 minutes, then remove the cake layers from the pan and let cool completely.
serving and decoration:
1
Prepare the chocolate ganache and decorate the cake. You can also use the chocolate ganache as a chocolate filling and spread it between the baked layers of the chocolate cake. Enjoy your meal!
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