Chocolate-chocolate cake
8 servings
60 minutes
Chocolate cake is a true delight for chocolate lovers. This recipe embodies the rich traditions of Russian cuisine, combining airy dough infused with cocoa and coffee with delicate cream and glaze. The cake's flavor is deep and velvety with light coffee notes, while the texture is soft and moist, especially if the layers are soaked in syrup. Perfect for cozy family evenings or simply enjoying the moment. The chocolate glaze completes this gastronomic masterpiece.
1
In a large bowl, mix the dry ingredients: flour, salt, baking soda, and cocoa powder. In another bowl, mix vegetable oil with sugar, lemon juice, and coffee dissolved in warm water. Beat with a mixer until the sugar is completely dissolved. Then pour the liquid part into the dry mixture and mix thoroughly with a mixer or whisk.
- Wheat flour: 220 g
- Cocoa powder: 4 tablespoons
- Baking soda: 1 teaspoon
- Salt: pinch
- Sugar: 150 g
- Vegetable oil: 0.3 glass
- Lemon juice: 1 tablespoon
- Instant coffee: 1 teaspoon
- Water: 200 ml
2
Instead of cocoa, dark chocolate can be used. For this, a bar of chocolate needs to be melted in a water bath.
- Cocoa powder: 4 tablespoons
3
Then we preheat the oven to 180 degrees. Grease the baking tray or mold with butter and lightly dust with flour. Pour in the prepared batter and place the mold in the oven for 40-45 minutes. After 30-35 minutes, check the readiness with a skewer to avoid over-drying the cake.
- Wheat flour: 220 g
4
Remove the cake layer and let it cool completely, cut into two layers; optionally soak with syrup (I used coffee liqueur, 0.5 tsp instant coffee, sugar syrup: can vary to taste, total 200-250 ml).
- Instant coffee: 1 teaspoon
5
Layer with cream (any kind), assemble the cake, pour with chocolate glaze, or sprinkle with cocoa powder, powdered sugar, or grated chocolate (experiment as you like).
- Cocoa powder: 4 tablespoons
- Sugar: 150 g
