One of the most famous cakes all over the world is considered to be chocolate cake. It is hard to imagine any confectionery department without this type of cake. The
main component of the dessert is chocolate. Traditionally, dark chocolate with a high cocoa content is added to cakes. Only in the XX century dark chocolate began to be replaced by milk and white chocolate. These experiments were not in vain, for now we have many recipes for various chocolate cakes.
How to prepare an easy instant cake at home?
Ingredients for chocolate cake:
- flour – 80 g;
- cocoa – 30 g;
- leavening agent – tsp;
- eggs – 3 pcs;
- salt – a pinch;
- sugar – 180 g;
- milk – 50 ml;
- vegetable oil – 50 ml.
Ingredients for the glaze:
- cocoa – 30 g;
- sugar – 50 g;
- milk – 200 ml;
- butter – 20 g.
Ingredients for the cream:
- sour cream – 300 g;
- cottage cheese – 100 g;
- powdered sugar – 4 tbsp;
- cocoa – tbsp.
Impregnation:
- milk – 50 ml.
Preparation of chocolate cake:
In a deep bowl combine flour, cocoa and baking powder. In a separate bowl, break the eggs, salt and whisk until the formation of white fluffy
mass. Pour into the mass gradually granulated sugar, continue to whisk until the grains of sand dissolve. Pour into the mixture milk and vegetable oil, do not stop beating with a mixer.
Divide the bulk mixture into two parts, sift into the egg mass first one part, then the second. It is important that no lumps form when kneading the dough.
Grease a baking mold with butter, sprinkle with flour, pour the biscuit dough.
Line the dough on the bottom, bake at 170 degrees in the oven for 35 minutes.
To prepare the glaze, mix cocoa and sugar in a saucepan, pour milk into the mixture. Bring the glaze to a boil over medium heat, cook for 15 seconds, stirring
. Remove the glaze from the heat, pour butter into the hot mixture, whisk until dissolved.
To prepare the cream in a bowl combine sour cream with cottage cheese and powdered sugar. Beat the ingredients to a homogeneous mass with an immersion blender. Sift cocoa into the cottage cheese mixture and stir.
Poke the biscuit with a toothpick all over the surface, pour milk over it.
Spread the cream on the surface of the biscuit, spread it in an even layer. Pass the glaze over the cream through a sieve and spread it in an even layer.
Put the cake in the fridge for a couple of hours for soaking and stabilization.
You get a chocolate air cake from simple products. It is recommended to put the dessert in the refrigerator overnight, so the sponge cake will soak better.
