Chocolate cake - incredibly tasty and juicy homemade cake
Very tasty and delicate chocolate cake, which can be prepared without the use of scales. The cake is very easy to prepare, it can be made very quickly at home, because, most likely, you already have all the ingredients in your refrigerator. The cake is moist, tender and airy.
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❗ I use a 200 ml cup for measuring
❗ kefir (yogurt) and eggs at room temperature
❗ Form diameter 21 cm
Korzh:
Kefir (yogurt) - 1 cup (200 g)
Sugar - 0.75-1 cup (150-200 g)
Flour - 1 cup (130 g)
Vegetable oil - 2 tbsp.
Cocoa - 2 tablespoons with a slide
Large eggs - 2 pcs.
Baking powder - 10 g
Salt - ¼ tsp
Cream:
Cottage cheese (not grainy) - 2-2.5 cups (300-400 g)
Sour cream 20% - 2 cups (300-350 g)
Sugar - 100-150 g (0.5-0.75 cups)
Vanilla sugar - 20-30 g
Chocolate glaze:
Sour cream 20% - 3 tablespoons (120-150 g)
Sugar - 3 tablespoons with a slide
Cocoa - 1 tbsp. with a slide
Butter - 20 g
1. For the cake, it is important that kefir (yogurt) and eggs are at room temperature. Beat eggs with salt and sugar until fluffy for 3-4 minutes. Add kefir (yogurt) and vegetable oil.
2. Mix flour, cocoa and baking powder. Sift them into the whipped mixture. Mix with a spatula. You don't need to mix too long, just until smooth.
3. Pour the dough into a mold, bake for 40-45 minutes in an oven preheated to 160 degrees. Allow the finished cake to cool slightly in the mold, then remove and let cool on a wire rack.
4. For cream, beat cottage cheese and sour cream with a blender, add sugar and vanilla sugar. The density of the cream can be adjusted by adding a little more cottage cheese or a little less sour cream. When the cream becomes completely homogeneous, it can be beaten with a mixer for 3-5 minutes to make it more airy.
5. Cut the cake into 3 parts. Put the first cake in a mold, grease with 6-7 tbsp. cream, lay out the second cake, grease with 6-7 tbsp. cream. Cover with the 3rd cake and put in the freezer for 1 hour so that the cake fixes its shape.
6. In the meantime, make the icing. Mix sour cream, sugar and cocoa. Cook over low heat until boiling. Add some butter. Allow glaze to cool.
7. Remove the cake from the mold and cover with icing, put in the refrigerator for 10-15 minutes so that the icing sets well and can be served.