The most chocolate cake
12 servings
90 minutes
The chocolate cake is a true embodiment of luxurious chocolate delight. Its deep, rich cocoa flavor combines with the tender texture of moist layers, creating a harmony of sweetness and softness. The glaze adds silkiness to the cake and enhances its chocolate richness, while subtle hints of vanilla add sophistication. This dessert can adorn any celebration and become a favorite among chocolate lovers. The origins of the recipe trace back to home baking traditions where every detail was crafted for perfect taste. Decorated with chocolate confetti, it not only pleases the eye but also offers delightful gastronomic experiences. It can be served as a standalone dessert or with a cup of aromatic coffee that enhances its chocolate character.
1
Preheat the oven to 180 degrees. Grease 2 cake pans with a diameter of 20 cm with butter and dust with flour.
- Butter: 75 g
2
Sift the sugar, flour, cocoa, baking powder, soda, and salt into a mixing bowl. Beat in the eggs, add milk, oil, and vanillin. Whisk at medium speed for about 2 minutes. Pour in boiling water (the batter will be liquid) and whisk again. Pour the batter into molds.
- Sugar: 2 glasss
- Wheat flour: 2 glasss
- Cocoa: 0.5 glass
- Baking powder: 1.5 teaspoon
- Soda: 1.5 teaspoon
- Salt: 1 teaspoon
- Chicken egg: 2 pieces
- Milk: 1.3 glass
- Vegetable oil: 0.5 glass
- Vanilla: to taste
- Boiling water: 1 glass
3
Bake the layers for 30-35 minutes, check for doneness with a toothpick. Cool for about 10 minutes and remove from the molds. Let cool completely.
4
Beat the butter in a mixer. Gradually add powdered sugar and cocoa, alternating with milk. Add vanilla and beat until smooth. About half of the glaze will be needed for the cake.
- Butter: 75 g
- Powdered sugar: 2.5 glasss
- Cocoa: 0.5 glass
- Milk: 1.3 glass
- Vanilla: to taste
5
Spread the cooled layers with icing between them and on the outside. Decorate with chocolate confetti.
- Confectionery decorations: to taste