Even people indifferent to chocolate will not be able to resist such with a cake. Rich taste, soft moist cakes smeared with delicate cream, and all this in large quantities. The main thing is to be patient and cool the creamy chocolate mixture for the icing before whipping. It remains only to decorate the dessert with birthday candles or sprinkle with colorful dragee candies so that it becomes truly festive. According to this recipe, instead of one large cake, you can also prepare a lot of little cupcakes. Share with friends: 
Time: 1 hour. 45 minutes Difficulty: easy. Servings: 12-14. Dimensional recipes are used. capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cakes
- 440 gr. butter, plus extra for lubrication
- 8 tbsp. l with a slide of cocoa powder, plus optional for sprinkles
- 4 tbsp. flour
- 4 tbsp. Sahara
- 1/2 tsp salt
- 2 tbsp. boiling water
- 1 tbsp. yogurt
- 2 tsp soda
- 2 tsp vanilla extract
- 4 eggs whipped
Glaze
- 3 tbsp. fat cream
- 680 gr. dark chocolate, break it into pieces
- 2 tsp vanilla extract
Recipes with similar ingredients: butter, cocoa, flour premium, sugar, yogurt, vanilla extract, eggs, cream, dark chocolate
Recipe preparation:
- Cakes: preheat the oven to 177 ° C. Lubricate generously butter and sprinkle with cocoa powder four round shapes for cake with a diameter of 23 cm.
- Combine flour, sugar and salt in a bowl.
- Melt the butter in a saucepan. Pour in the cocoa powder. Shuffle. Pour in hot water, let the mixture boil for 30 seconds, then turn off the fire. Pour in the resulting mass flour mixture and mix gently to cool.
- Combine yogurt with soda, vanilla extract and whipped eggs. Stir the mixture into a mass with butter and cocoa powder.
- Distribute the dough between the prepared forms for the cake and bake for 20 minutes.
- Allow the cake to cool completely before applying the glaze. Will be even better if you put already cooled biscuits in fridge.
- Frosting: Heat the cream to a very high temperature. Then fill them with chocolate pieces and mix so that they completely melted. Pour the mass into a bowl of electric mixer. Refrigerate to cool.
- After complete cooling, add vanilla extract and beat with an electric mixer until light and airy consistency.
- Lubricate the cake with icing between the layers, on top and on the sides.
