Grainy Chocolate Cake
10 servings
120 minutes
Grainy chocolate cake is a refined delicacy of French cuisine, where the delicate texture of semolina combines with a rich chocolate flavor. Its roots trace back to European baking traditions, where simplicity of ingredients transforms into sophisticated pleasure. Thanks to kefir, the dough gains airiness, while vanilla and orange essence provide subtle aromatic notes. The cake has a light moisture and grainy structure, creating a unique sensation with every bite. It is perfect as a morning treat with coffee or tea and complements family festive tables beautifully. The finished cake can be stored in the freezer to maintain freshness, making it a convenient option for preparation in advance. Dusting it with powdered sugar not only delights the taste but also makes it look appetizing like a masterpiece of pastry art.
1
Mix semolina with sugar and salt. Pour the mixture with kefir and let it sit for about an hour to swell.
- Semolina: 1 glass
- Kefir: 1 glass
- Sugar: 1 glass
- Salt: 0.3 teaspoon
2
Preheat the oven. Add cocoa and softened margarine to the swollen mixture, beat with a mixer while adding eggs one by one. Add vanilla, essence, and baking powder to the homogeneous whipped mass. Beat the mixture while adding flour until it reaches a creamy consistency.
- Cocoa powder: 50 g
- Margarine: 125 g
- Chicken egg: 4 pieces
- Wheat flour: 1 glass
- Baking powder (raising agent): 10 g
- Vanillin: to taste
- Orange essence: to taste
3
Grease the mold with margarine and sprinkle with semolina. Pour the whipped creamy batter into the mold. Bake.
- Margarine: 125 g
- Semolina: 1 glass
4
Sprinkle the finished cake with powdered sugar. It can be stored in the freezer for up to 1 week.
