Chocolate cake with icing
8 servings
90 minutes
Chocolate cake with glaze is a delightful treat rooted in Italian pastry tradition. Its rich, velvety flavor arises from the combination of bitter chocolate, creamy sour cream, and airy dough. The glaze adds a refined sweetness with a hint of cocoa bitterness, creating a perfect balance of flavors. A unique feature of this dessert is the ability to complement it with berries or jam, giving each slice new flavor nuances. This cake is ideal for festive celebrations as well as cozy family evenings. Each spoonful is a harmony of tenderness and chocolate pleasure, immersing you in the atmosphere of Italian hospitality.
1
Melt 180 grams of chocolate and 100 grams of butter in a water bath.
- Dark chocolate: 180 g
- Butter: 100 g
2
Whisk 3 eggs and 150 grams of sugar until a white cream forms and the volume increases by 3 times.
- Chicken egg: 3 pieces
- Sugar: 150 g
3
Add melted chocolate to the egg mixture.
- Dark chocolate: 180 g
4
Add 1 cup of sour cream and mix everything thoroughly.
- Sour cream: 1 jar
5
Sift flour, baking powder, salt, and soda into the resulting mixture. Knead the dough thoroughly.
- Wheat flour: 125 g
- Baking powder: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Soda: 1.5 teaspoon
6
Line a mold (24–26 cm) with baking paper and grease with oil. Bake at 175 degrees for 35–40 minutes.
7
Cool the finished cake on a rack.
8
Prepare the glaze. Whip room temperature butter to a white cream.
- Butter: 100 g
9
Add cocoa. Mix on low speed until smooth.
- Cocoa powder: 1.5 glass
10
Add half a glass of hot water, almost boiling.
- Boiling water: 0.5 glass
11
And gradually add powdered sugar to the mixture.
- Powdered sugar: 2.3 glasss
12
Cut the cake into 2/3 parts. You can spread the cakes with jam (blueberry, currant, etc.). Coat the cakes with glaze, leaving more on top and sides of the cake.
- Dark chocolate: 180 g
- Cocoa powder: 1.5 glass
- Powdered sugar: 2.3 glasss
- Sour cream: 1 jar
13
Decorate with berries as desired.