This is an easy to make cake which is very popular in my native Germany. Chocolate strands are the ants in the cake and Advocaat makes it tasty and very moreish. I also use ground almonds to make the cake extra moist but if you don’t want to use almonds just replace them with plain flour. The cake freezes very well cut into slices with the individual slices wrapped in cling film or foil and sealed in a freezer bag.
Ant Cake or Ameisenkuchen
For the Cake
- 5 large eggs, separated
- 250g unsalted butter, softened
- 250g caster sugar
- Pinch of salt
- 200g plain flour
- 50g ground almonds
- ½ tsp baking powder
- 1 tsp vanilla essence
- 125ml Advocaat
- 55g chocolate Strands (I used Dr.Oetker)
For the Ganache
- 25g milk chocolate
- 25g dark chocolate
- 50ml double cream
- Preheat the oven to 180C/160C fan. Grease a Bundt pan with butter (I have used my favourite Nordic Ware Heritage Bundt Pan)
- In a large bowl or in the bowl of your stand mixer, cream together the egg yolks, butter and sugar until pale and fluffy.
- In a clean, separate bowl beat the egg whites with the salt to a soft peak.
- Sift together the flour, almonds and baking powder.
- Stir the flour mixture, vanilla essence, Advocaat and chocolate strands into the butter mixture until well incorporated.
- Fold in the egg whites with a large metal spoon or a large balloon whisk.
- Bake in the preheated oven for 50 – 60 minutes until well-risen, golden brown and a skewer inserted into the middle comes out clean.
- Leave to cool in the tin for 10 minutes before turning the cake out onto a cooling rack to cool completely.
- Break the chocolate into a heatproof bowl.
- Heat the cream to boiling point, pour over the chocolate and leave to stand for 2 minutes before stirring until melted and smooth.
- Pour the ganache into a piping bag, snip off the tip and drizzle over the cake.