A damp sponge cake and velvety cream. It doesn’t come out sugary

The classic never goes out of fashion – that’s why the coal cake is perfect for any occasion. It fits on a birthday (it is so effective that it will even serve as a cake), holidays, family meetings, but also as something sweet for coffee on an ordinary day. It consists of a cocoa sponge cake and an intense chocolate cream. Still, it is not overly sweet or heavy. Its name refers to the dark color of the dessert. You can serve it without additives or decorate with white chocolate chips, almond flakes or nuts. It also goes well with fruit – raspberries, cherries or slices of pears. They make the whole even more moist and full of taste.

Ingredients:

Sponge cake:

• 7 eggs,
• 220 g of fine sugar,
• 7 tablespoons of oil,
• 170 g of wheat flour,
• 60 g of dark cocoa,
• a teaspoon of baking powder,
• 2 teaspoons of vanilla sugar,
• A bit of salt.

Cream:

• 200 g of dark chocolate,
• 30 g kakao,
• a tablespoon of milk,
• 200 g of butter,
• 150 g of powdered sugar,
• 3-4 tablespoons of water.

Method of performance:

Proteins beat with a mixer to a stiff foam with a little salt. Gradually add sugar and vanilla sugar, constantly whipping until the mass is shiny and thick. Add one yolk to the whipped foam, mixing at low speed. Then pour the oil with a thin stream, stirring constantly.

Sift flour, cocoa and baking powder to a separate bowl. Add to the egg mass in batches, gently mixing with a spatula so as not to destroy fluffiness.

Pour the ready dough into a cake tin (lined with baking paper) about 21-22 cm in size and level the top. Put in a preheated oven to 170 ° C (top-down) and bake for about 40 minutes to a dry stick.

Break the chocolate, put in a saucepan, add cocoa, milk and a few tablespoons of water. Dissolve the whole (stirring), add water if necessary. Leave to cool.

Place the butter at room temperature in a bowl and beat with powdered sugar until a fluffy mass is made.

Gradually add cooled chocolate, still mixing.

Cool sponge cake cross-section into 3-4 tops, depending on how high it has grown. Transfer each of them evenly with cream. Spread the rest on top instead of traditional topping.

Source: NowowoPuje.pl