Chocolate cake according to GOST
6 servings
60 minutes
Chocolate cake according to GOST is a true taste of childhood filled with rich chocolate notes and a velvety texture. This classic dessert hails from the Soviet era when strict quality standards dictated its composition, ensuring an unchanged taste and tenderness. The cake's base is an airy cocoa sponge, while its main highlight is a thick cream made from boiled condensed milk and butter, creating a unique caramel-chocolate aroma. The cognac soak adds subtle elegance to the layers, and the nut topping completes the composition with a textural twist. This cake is perfect for celebrations and cozy family gatherings, evoking nostalgic memories and providing delight in every bite.
1
Beat the eggs with sugar (125 grams) until white. Add sifted flour with cocoa. Mix gently. This will make the dough.
- Chicken egg: 5 piece
- Sugar: 200 g
- Wheat flour: 125 g
- Cocoa: 1 tablespoon
2
Pour into the mold and bake at 180°C until a dry matchstick comes out (I made half the dough, using an 18 cm mold).
3
While the cake is baking, we prepare the cream. Whip the condensed milk with butter, add cocoa (50 grams) mixed with vegetable oil. A nice cream turned out, shiny, with the smell of boiled condensed milk and chocolate.
- Boiled condensed milk: 200 g
- Butter: 200 g
- Cocoa: 1 tablespoon
- Vegetable oil: 10 ml
4
The biscuit is ready. Remove it from the mold and let it cool. If you have time, let it sit under a towel in the kitchen overnight. If not, cut the cooled biscuit into 3 layers. Soak each layer with syrup (75 grams of sugar + water + cognac).
- Sugar: 200 g
- Water: 75 ml
- Cognac: 20 ml
5
Spread cream on the layers. Coat the top and sides. Decorate as you wish. I sprinkled the sides with walnuts. Store the cake in the fridge, take it out an hour before serving.