Schoko Rührkuchen is a classic German chocolate sponge cake that translates to “chocolate stirred cake.”

It’s a beloved staple in German households, cherished for its simplicity, rich chocolatey flavour, and moist texture. The term “Rührkuchen” refers to a type of cake where the batter is mixed or stirred, making it relatively easy to prepare, even for novice bakers.

Key Characteristics of Schoko Rührkuchen.

1. Texture
   Schoko Rührkuchen is light, moist, and fluffy due to the careful combination of butter, eggs, and milk or cream into the batter. The texture strikes a perfect balance between being light and delicious.

2. Flavour
The cake boasts a deep chocolate flavour, often enhanced by using high-quality cocoa powder, melted chocolate, or even chocolate chips for added richness.

3. Versatility
While it’s delicious on its own, Schoko Rührkuchen can be dressed up with:

• A drizzle of chocolate glaze or ganache.
• A dusting of powdered sugar.
• Toppings like nuts, sprinkles, or grated chocolate.
• A scoop of whipped cream or vanilla ice cream on the side.

4. Ease of Preparation
True to the “Rührkuchen” tradition, this cake is straightforward to make. The ingredients are typically mixed together in a single bowl, minimising prep time and cleanup.

5. Occasions
Schoko Rührkuchen is perfect for casual family gatherings, coffee breaks (referred to as “Kaffee und Kuchen” in Germany), or as a simple dessert. Its no-fuss nature makes it a go-to cake for all occasions.

Ingredients Typically Found in Schoko Rührkuchen.

• Butter or neutral oil for richness.
• Sugar, often granulated or brown, to add sweetness.
• Eggs to provide structure and lightness.
• Flour, typically all-purpose.
• Cocoa Powder for a robust chocolate taste.
• Baking Powder or soda for leavening.
• Milk or cream for a moist crumb.
• Vanilla Extract to enhance the chocolate flavour.
• Optional Add-ins:
  • Chocolate chips.
  • Chopped nuts (e.g., hazelnuts or almonds).
  • A hint of coffee for depth of flavour.

Schoko Rührkuchen with a Lipem Chocolate Twist

This recipe takes the traditional German Schoko Rührkuchen and elevates it with the richness of our Lipem chocolates, known for their authentic, high-cocoa content and luxurious flavour.

Ingredients:

For the Cake:

• 200g Lipem Dark Chocolate (70% cocoa), melted
• 150g unsalted butter, softened
• 150g granulated sugar
• 3 large eggs, at room temperature
• 200ml whole milk (or plant-based alternative)
• 250g all-purpose flour
• 50g cocoa powder
• 2 tsp baking powder
• 1 tsp vanilla extract
• A pinch of salt

Optional Add-ins:

• 100g Lipem Milk Chocolate, chopped, for a gooey surprise.
• 50g chopped hazelnuts or almonds for texture.

For the Glaze:

• 100g Lipem Milk Chocolate, melted
• 2 tbsp butter
• 1 tbsp cream (optional for a silkier glaze)

Instructions:

1. Preheat the Oven:

Preheat your oven to 175°C (350°F) and grease a 22cm (9-inch) loaf tin or bundt pan. Line the base with baking paper for easy removal.

2. Prepare the Batter:

• In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract and melted Lipem Dark Chocolate until fully incorporated.

3. Combine Dry Ingredients:

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

4. Mix Wet and Dry Ingredients:

Gradually add the dry mixture to the wet ingredients, alternating with milk. Begin and end with the dry mixture for a smoother batter.

Fold in any optional add-ins like chopped nuts or chunks of Lipem Milk Chocolate.

5. Bake:

Pour the batter into the prepared tin, smoothing the top. Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

6. Cool:

Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

7. Prepare the Glaze:

Melt the Lipem Milk Chocolate and butter in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth and glossy. Add cream for an extra silky finish if desired.

8. Decorate:

Drizzle or pour the glaze over the cooled cake, letting it cascade down the sides. Sprinkle with grated Lipem Dark Chocolate, chopped nuts, or edible gold dust for a festive touch.

Serving Suggestions.

• Serve slices of the Schoko Rührkuchen with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a hot cup of Lipem cocoa for the ultimate indulgence.

Storage Tips:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap slices individually and freeze for up to a month.

Why Use Lipem Chocolate?

The high cocoa content and sustainable practices of Lipem chocolates ensure an authentic, rich taste that complements the classic flavours of Schoko Rührkuchen.

The smooth texture and nuanced cocoa notes make your cake stand out, bringing luxury to every bite.

Huh?

That was my first thought too when I heard Zuchinni and Chocolate used in the same sentence.

When you think of zucchini, the first thought is either savoury dishes or salads. But have you ever considered that a humble zuchinni could become the star ingredient in a delicious, moist chocolate cake?

Well enter Lipem Zucchini Schoko Kuchen—a dense, moist chocolate cake that’s irresistibly rich, thanks to Lipem’s premium chocolate. It’s an interesting way to add a new twist to your dessert list!

Why Zucchini in a Chocolate Cake?

First and foremost, Zucchini is the secret ingredient you never knew your cakes needed.

This vegetable adds an unbeatable moistness to the cake without overpowering the rich chocolate flavour.

It’s also a clever way to sneak in some veggies for those picky eaters at home. Combine it with Lipem’s dark chocolate, the result is a treat that’s as indulgent as it is unique.

Just look at this beauty.

Ingredients for Lipem Zucchini Schoko Kuchen.

Here’s what you’ll need to recreate this chocolate cake using our finest chocolates:

Dry Ingredients

• 200g all-purpose flour
• 50g cocoa powder (Lipem’s premium cocoa powder)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients.

• 200g grated zucchini (approx. 1 medium zucchini)
• 100g unsalted butter, melted
• 150g granulated sugar
• 2 large eggs
• 120ml buttermilk or plain yoghurt
• 1 tsp vanilla extract

Chocolate Additions.

• 150g Lipem dark chocolate, melted
• 100g Lipem milk or white chocolate, chopped (for folding into the batter)

How to Make Lipem Zucchini Chocolate Cake

Step 1 – Prep Work

1. Preheat your oven to 175°C (350°F).
2. Grease a 20cm springform pan or line it with parchment paper.

Step 2 – Prepare the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix well.

Step 3 – Mix the Wet Ingredients

1. In a separate bowl, whisk the melted butter and sugar until smooth.
2. Add the eggs one at a time, whisking thoroughly after each addition.
3. Stir in the buttermilk (or yoghurt) and vanilla extract.

Step 4 – Add the Zucchini

Fold the grated zucchini into the wet mixture. The zucchini should be evenly distributed for a moist texture.

Step 5 – Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture. Use a spatula to fold everything together gently.
2. Pour in the melted Lipem dark chocolate and fold until incorporated.
3. Add the chopped Lipem milk or white chocolate for a delicious bite of creamy sweetness in every slice.

Step 6 – Bake

1. Pour the batter into the prepared pan and smooth the surface.
2. Bake in the preheated oven for 40–50 minutes or until a skewer inserted into the centre comes out clean.

Step 7 – Cool and Serve

1. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
2. Dust with powdered sugar or drizzle with a ganache made from Lipem chocolate for an extra indulgence.

Pairing Suggestions

Your Lipem Zucchini Schoko Kuchen pairs beautifully with:

• A dollop of freshly whipped cream.
• A scoop of vanilla ice cream.
• A hot cup of Lipem’s dark hot chocolate, for a perfectly comforting treat.

Why Choose Lipem Chocolate?

At Agrobio Int, we believe in making chocolates that bring up every dessert into a masterpiece.

Our chocolates are made with sustainable, high-quality cocoa from Cameroon, ensuring deep, flavours in every bite.

Using Lipem in your Schoko Kuchen guarantees a rich, velvety texture and an unforgettable taste.

Final Thoughts

The Lipem Zucchini Schoko Kuchen isn’t just a cake—it’s a celebration of European baking traditions and the luxurious quality of Lipem chocolate. So whether you’re serving it at a family gathering or enjoying a slice with your afternoon coffee, this cake is sure to impress.

Ready to bake your own? Gather your Lipem chocolates and get started today!

It is that time of year again!!!! We are delighted to share this perfect Christmas recipe since they can be made well in advance.

Our cakes also have a great shelf life and are perfect for the family. So read below to learn how to make a delicious Lipem Biscuit Cake :).

Christmas Pudding Chocolate Biscuit Cake

Prep time – 25 minutes

Chill time – 3 hours (Overnight is best)

Servings – 10-15

Ingredients

• 140g Dark chocolate
• 140g Milk chocolate
• 140g Condensed milk
• 140g Butter
• 115g Rich tea biscuits
• 115g Digestive biscuits
• 75g Crunchies
• 60g Maltesers
• 2lb pudding bowl

Source : Gills Bakes & Cakes

Optional Decoration

• White, red or green fondant
• Santa Decoration
• Ribbon

Directions

1. In a large bowl, roughly break up the digestive biscuits into different size pieces. Also add in the chopped up Crunchies and Malteasers.

2. Melt your preferred chocolate and butter together in the microwave in short 30 second blasts till melted.

3. Leave to cool for 5 minutes then very gently fold in your condensed milk till just combined. (Over mixing may cause splitting)

4. Add your chocolate mix into your dry ingredients and fold till all biscuits are coated.

5. Press mix into your pudding bowl. After each spoon press in mixture down as much as possible to stop air bubbles forming.

6. Flatten out your mix as much as possible at the top of the pudding bowl to prevent a misshaped pudding when you remove it from the mould.

7. Set in the fridge overnight.

8. Remove your pudding from the bowl onto your serving board by pressing and squeezing the mould. If you are having any difficulty, run a knife around the rim of the bowl to create an air gap.

9. Roll our your white fondant, cut a drip shape and gently place on top of your pudding. The condensation will help it stick.

10. Decorate with anything you wish i.e, ornaments, gold dust etc.

12. Add a ribbon around the bottom of your pudding securing with a little tape.

13. Take a snap and Enjoy!! This will last a few weeks in and airtight container. (Once cut, biscuits at the cut section may become a little softer).