Chocolate cakes are a classic in the confectionery world. Basically, it is these cakes that account for the great popularity among people. The fact is that cakes in the XX century became tightly associated with chocolate. This trend came from France, where cooks began to constantly use chocolate in biscuits.
Gradually, new recipes for confectionery products began to appear. But, cakes with chocolate have always firmly held their position.
To this day, this dessert is still relevant.
Ingredients of the dough for chocolate cake:
- eggs – 3 pcs;
- granulated sugar – 250 g;
- salt – a pinch;
- vanillin – a pinch;
- vegetable oil – 100 ml;
- milk – 150 ml;
- boiling water – 150 ml;
- flour – 350 g;
- leavening agent – tsp;
- cocoa – 2 tbsp;
- coffee – 1 tbsp.
Ingredients for the cream:
- condensed milk – 180 g;
- cocoa – 2 tbsp;
- chocolate – 100 g;
- sour cream – 2 tbsp;
- butter – 40 g;
- walnuts – 100 g.
Preparation of chocolate cake:
In a saucepan pour condensed milk and sour cream, pour cocoa and stir. Put the chocolate in the mixture, put on low heat and bring to a boil
. After boiling cook the cream for a couple of minutes, add butter. Melt the butter in the cream and stir.
To prepare the dough, beat the eggs in a bowl, pour granulated sugar, vanilla sugar, salt. Pour vegetable oil into the mixture and beat with a mixer until the grains of sand are dissolved
. Pour milk into the mixture and continue to beat. Pour cocoa and coffee into the mixture and stir. Combine the flour and baking powder, sift in 3-4 steps into the coffee mixture, knead the dough.
After kneading pour steep boiling water into the dough, knead the dough with a mixer.
Cover the baking tray with parchment, spread the dough on the surface in an even layer.
Bake the biscuit at 180 degrees for 10 minutes in the oven. You can soak the biscuit with instant coffee.
Crush nuts to crumbs, add to the cream. Divide the cake into two equal parts. Smear one of the parts of the sponge cake with cooled cream filling.
Cover the cream layer with the second part of the sponge cake.
Smear the top and sides of the cake with the remaining cream. Leave the cake to soak for an hour.
If desired, melt chocolate and decorate the surface of the dessert. You get a homemade chocolate cake with a bright flavor.
