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Glass 250 ml
Mold 18x28 cm
Ingredients:
All ingredients must be at room temperature.
3/4 cup of milk
0.5 cup of vegetable oil
4 whole eggs
1 cup of sugar
3 tablespoons of cocoa
Mix until the ingredients are combined.
2 cups of wheat flour
1 teaspoon of baking soda
1 teaspoon of baking powder
Mix on low speed just until ingredients are combined
Pour the dough into an 18x28 cm form
Bake for about 40 minutes (until the stick is dry) without convection, using the top-down heater in an oven preheated to 160 degrees. Cool.
Cut the cake into 3 equal layers
1 liter of very cold whipping cream 36%
Raise.
5-6 tablespoons of powdered sugar
2 vanilla sugars (16g each)
2 cream-fix (9g each)
Add to the whipped cream and mix until it begins to thicken
Soak the countertop with bitter tea
Fill a small jar with blackcurrant jam
Set aside a small part of the cream to decorate the cake. Divide the rest into 2 parts and put one part for jam.
Place the second top and also soak it with tea
Put the second jar of currant jam and the second part of the cream
Cover with the third cake layer and also soak it with tea. Cover with cling film and put in the fridge.
100 g of dark chocolate
pour 100 g of hot whipping cream 30%
Stir until the chocolate is completely melted
Pour over the cake and put in the fridge for 4 hours, preferably overnight.
Decorate the cake with the reserved cream
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