The recipe for a chocolate cake is worth having in your culinary notebook, especially if it is simple to make. This version includes a cake layered with a velvety cream made of whipped cream and chocolate. The delicate pastry literally melts in your mouth with each bite, leaving a pleasant aroma of chocolate and cherries on your tongue. Each cake layer is soaked in cherry vodka, so it not only comes out moist, but also has a much more pleasant taste.
Ingredients:
- 3 eggs,
- 100 g of fine sugar,
- 75 ml rapeseed oil,
- 100 g of wheat flour,
- 3 teaspoons of cocoa,
- a teaspoon of baking soda,
- juice of 1/2 lemon,
- a teaspoon of cane sugar,
- 50 ml of water,
- 50 ml cherry vodka,
- 500 ml whipping cream (30%) – very chilled,
- powdered sugar (to taste),
- 100 g of dark chocolate,
- a teaspoon of gelatin,
- 50 ml of milk.
How to do it:
Beat the eggs and sugar with a mixer at high speed. When, after a few minutes, you obtain a light, fluffy mass, pour the oil into it in a thin stream (without stopping whipping). Sift flour, cocoa and baking soda into the egg mixture. Stir briefly with a spatula until the ingredients are combined.
Line the bottom of a 20-22 cm diameter cake tin with baking paper. Pour the dough into the form and put it in the oven preheated to 175ºC. Bake for about 30-40 minutes – until the stick is dry. Set aside the baked cake to cool completely.
Cut the cooled cake into 3 layers with a knife. Cut off the convex part from the top and crumble it finely. Sprinkle the cake tops with punch prepared from water, lemon juice, cane sugar and cherry vodka.
Melt the crushed chocolate in 100 ml of cream in a water bath. Set aside to cool. Whip the rest of the cream until stiff. At the end of whipping, sweeten with powdered sugar to taste.
Dissolve gelatin in warm milk. Mix it with 2 tablespoons of whipped cream. Combine the “tempered” cream with the rest of the cream. Then gradually pour the cooled but still liquid chocolate into the cream. When pouring, mix with a mixer at low speed or with a whisk.
Cover the cake tops with chocolate filling. Brush them thinly on top and sprinkle with crumbled dough. Place in the fridge for 3-4 hours. Before serving, decorate as desired.
Source: Terazgotuje.pl
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