Chocolate cake

Category: Culinary recipes

Ingredients
Dough:
flour	1 and 3/4 st
cocoa	3/4 st
soda	2 tsp
baking powder	1 tsp
powdered sugar	2 tbsp.
salt	0.5 tsp
kefir	1 st
vegetable oil	0.5 st
egg	2 pcs.
vanilla sugar	1 pack.
ready-made instant coffee	1 st
Cream:
black chocolate	230 g
cocoa	2 tbsp. l.
instant coffee	1 tsp
boiled water	5 sec. l.
vodka	2 sec. l.
egg	2 pcs.
sugar	2 tbsp. l.
salt	on the tip of a knife
sour cream or cream	1 st

Cooking method

Cooking the dough:
Sift flour, add sugar, cocoa, soda, baking powder and salt. Separately mix kefir, vegetable oil, eggs and vanilla sugar. Mix everything well with a mixer. Add dry ingredients and stir. Stir in hot coffee. Divide the finished dough into 3 parts and bake at 180C for about 35-40 minutes. We check the readiness with a toothpick.
Preparing the cream:
Stir broken chocolate, cocoa, coffee, water and vodka and melt in a water bath. Separate the whites from the yolks. Mix the yolks with half the sugar and grind until white. Pour in melted chocolate slowly and stir with a mixer. Beat the whites into a thick foam with a pinch of salt, without stopping whipping, add the remaining sugar a little. Gently mix the whipped egg whites with the chocolate mass (mix from top to bottom, as if lifting the cream). Beat sour cream or cream with a mixer and mix with the chocolate mass so that there are no white streaks. Leave in the refrigerator for several hours to cool.
Transfer the cooled cakes with cream. Decorate the finished cake to your liking - with nuts, chocolate fondant or whatever you like.

The dish is designed for

for a family or small boiling

Cooking program:

oven, refrigerator, mixer

Note

The dough turns out to be liquid, so a silicone mold is best suited for baking. The mass is very similar to the taste of chocolate ice cream and tends to melt, so keep the finished cake in the refrigerator.