Delicate chocolate cake

Delicate chocolate cake

Category: Confectionery

Ingredients
eggs	2 pcs.
sugar	1 glass
sour cream	1 glass
flour, premium	1.5 cups
cocoa	3 tbsp. l.
ammonium	1 tsp
milk	1 tbsp. l.

Cooking method

• A very simple and quick cake to prepare. It tastes delicate and oily. Very pleasant texture, it lasts for a very long time (it does not get stale, but on the contrary opens up to the full on the second or third day). It is better to bake it in advance before the celebration.
• So:
• Beat the eggs with sugar until creamy so that the sugar has time to dissolve.
• Extinguish ammonium in hot milk (a reaction will begin, foam will rise and there will be a not very pleasant pungent smell - do not worry, it should be so).
• Add cocoa to the flour and stir until smooth so that there are no dark or light inclusions in the finished cake. It is better to take dark cocoa with a rich color and smell (I use alkalized cocoa powder).
• Pour the egg mixture, sour cream, quenched ammonium into the dry mixture and knead a homogeneous dough (resembling biscuit in consistency)
• Pour into a non-stick pan (I bake one cake in a 22 cm pan). You can grease the bottom and sides with oil, but this is not important. The finished cake flies out "with a whistle."
• Bake for 30-34 minutes at 180 * C. When baking, there may be a harsh smell of ammonium (do not worry, it will go away and will not be felt in the finished product, but it is he who will make the texture delicate and airy, which is not easy to achieve in chocolate baked goods).
• Be prepared for the dough to rise with a "hat" in the center. Then it will settle a little, but so that the aesthetic appearance does not suffer, I always turn the finished cake upside down and let it cool completely on the wire rack (from 8 hours to a day).
• Smear the finished and still warm cake on all sides with impregnation (I use cognac or cherry liqueur). Do not water, but evenly smear with a brush (do not overdo it, since the still warm cake absorbs liquid like a sponge). It's not necessary, but I don't like dry edges in baking, so the impregnation gives the whole cake the same texture.
• 
• You can optionally decorate the top of the cake with chocolate icing or cut the cake into 2 pieces and coat with cream (sour cream with cherries and nuts is good).
• And I love to eat it just like that with a cup of aromatic coffee. Help yourself!

ammonium

ammoniy, what is your ammonium?

be careful with ammonium 🔗
safer and more familiar - baking powder

Ammonium food has been used for a long time in baking as a chemical leavening agent. No other baking powder will give this texture, unfortunately. If we talk about soda and ammonia, which of them is difficult to say, since soda has a specific smell that often spoils the taste of baked goods, and baked goods using ammonium, although more porous, without a taste, its appearance, especially color, can be much worse. than the type and color of baking soda. Ammonium is also very good for making thin cakes that melt in your mouth. In cooking, only ammonium, which has not come into contact with air, gives good results. Therefore, it is taken out of sealed cans or bags only immediately before use. The process of introducing ammonium into the dough should be fast and occur at the final stage of the dough preparation.

[Kate]

Kate, the first time I see such bags, yeah

now, live, learn, you need to look in stores

I love chocolate baked goods !!!! We don't have ammonium in our stores. Maybe you can replace it with soda? In what proportion?

Try it with baking soda (or baking powder), although I haven't tried it, to be honest.In proportions, no more than 1 tsp. otherwise you will smell baking soda. Tell us about your experiments later!

[Irsha]

Irsha, in Russia, ammonium is prohibited for retail sale, but it is used absolutely everywhere in the industrial production of confectionery.

Instead of regular soda, you can use Overt soda (it does not leave a specific taste), although it is expensive compared to our usual soda.

I will be the first with the report)
Thanks for the recipe, I didn't have time to cool down and steep quickly and deliciously)) After about five minutes I passed the water + cognac with a brush, and after 10 they cut it



Ammonium was replaced by 2 hours. l. baking powder, sour cream was almost enough, about five mm of vegetable oil poured into a glass. And not so dark, because 2 tbsp. l. from hp under the cocoa knife (we need to bypass it, but decided to step back a little))
I think it should be good for cupcakes. I'll try it somehow.

[ikom]

ikomThank you for such a quick report! It is very light and fast! I think that your experience with baking powder will be useful for those who do not sell ammonium on the free market. Yes, in this version, probably, the cupcakes should turn out well! It is simple and uncomplicated, for homemade tea drinking, but no less soulful and delicious from this!

[kava]

kava, Katya, yes, it is true that ammonium is not sold in Russia. Yes, and in Ukraine (Western), it was not sold before either. But all the houses baked with him. They didn't buy, but got it somewhere. ...

Thanks for the recipe, the cut is gorgeous