The classic recipe for chocolate cake
Chocolate cake buns are similar to a regular cake, but damp, melt-in-your-mouth and moist. The cream for the dessert is made with a base of sour cream and butter, it turns out not too greasy and harmonises perfectly with the moist cakes.
- sugar – a cup;
- a couple of eggs;
- 130ml kefir;
- 120ml raffin oil;
- 125 ml water;
- soda – 18 grams;
- flour – two hundred and twenty grams;
- cocoa 65 grams;
- sour cream – 440 g; 15% sour cream – 440 g;
- 3g vanillin;
- packet of butter;
- powdered sugar – 185 g;
- 4 handfuls of roasted peanuts;
- dark chocolate – 120g.
- Step-by-step recipe for chocolate cake with kefir
How to do it :
In a bowl, beat the eggs, combine with the sugar and, having whipped to a stiff foam, add to them refined butter, not cold kefir, water, all mixed with a mixer at low speed for a couple of minutes more.
Combine the sifted flour with cocoa and baking soda and slowly pour into the previously prepared mixture, and knead well until homogeneous.
Transfer the base to a baking tray lined with parchment and bake for 25 minutes.
Allow the finished cake to cool on a wire rack.
For the cream, chop the softened butter, combine with the powder, vanilla and beat with a mixer until delicate but thick. Add the sour cream to the mixture and whisk a little more.
Divide the cake with a sharp knife into two parts, put one on a dish, apply the cream, spread with a spoon all over the surface, glue the second part together.
The cream is also applied to the top and sides.
Thaw the dark chocolate in a steam bath, cool and use a cornetter to apply to the top of the cake in different directions.
Decorate with chopped peanuts.
Put the cake in the fridge for a few hours.
You can bake this cake not only in a round shape, but also in a square shape by placing the batter in a deep frying tray of the desired shape.