Cake Chocolate
The Chocolate Cake, encountered during a sojourn in Europe, is far from ordinary; it's an experience that captivates with its full-bodied cocoa essence and unique blend of ingredients. Key to its remarkable flavor and texture are the sour cream, which imparts a moist tenderness, and margarine, lending it a velvety touch. This cake is a testament to the allure of simple ingredients coming together to create a symphony of tastes, marrying the rich bitterness of cocoa with a lush sweetness. Motivated by the desire to recreate this taste sensation, a journey of culinary exploration unfolded, culminating in success. The resulting recipe is not just about recreating a dessert, but about sharing a piece of the world—a slice of distant cultures and the sweet memories of travel. Now, with pride and joy, this chocolate cake recipe is shared, inviting others to partake in a delicious, global culinary experience from the comfort of their own kitchens.
Equipment
- 1 oven
Ingredients
- margarine – 100g
- Eggs – 2 pcs
- sugar – 1 tbsp
- Cocoa – 2 tbsp
- soda – 1/2 tsp
- Flour – 1.5 cups
Cream:
- sour cream
- sugar
- For the lubrication of chocolate cake:
- butter – 50 gr
- sugar – 3 tbsp
- milk – 2 tbsp
- Cocoa – 1st.l
Instructions
- Melt the margarine in ostuzhennoy mass add egg, sugar, cocoa, baking soda, stir and gradually add the flour.
- Bake three cakes. After they have cooled, brush them with sour cream.
- Cream: Sour cream – 2 cups sugar – 1 cup.
- Above you can lubricate the chocolate:
- 1 – or melt
- 2- or chocolate cook: oil plums, sugar, milk, cocoa simmer for 1-2 minutes.
- You can decorate the cake with chocolate, half grate, another split into pieces and arrange as you like it.
- Then put in the fridge for 1-2 hours.