Saturated Devil’s Nutrition Chocolate Cake is Complete the opposite of another popular white and fluffy biscuit “Food of Angels”, but no less tasty. Wet Chocolate Cakes interbedded and completely covered with chocolate icing. Cake – nowhere more chocolate! It is better to use as a part of cakes alkalized cocoa instead of ordinary. It will give the biscuit more more diabolical, almost black color, and even more saturated and rich chocolate flavor and aroma. Impossible to resist! Share with друзьями: 
Time:2 hours 25 minutes Difficulty: easy Servings: 15 – 20 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 1 tbsp. boiling water
- 120 gr. cocoa
- 300 gr brown sugar
- 160 gr premium flour
- 120 gr. flour for cakes
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tbsp. vegetable oil
- 130 gr sour cream at room temperature
- 2 large eggs at room temperature
- 2 large yolks at room temperature
Chocolate glaze
- 160 gr butter at room temperature
- 30 gr mayonnaise
- 90 gr. dark chocolate, melted and slightly cooled
- 250 gr powdered sugar
- A pinch of salt
Recipes with similar ingredients: premium flour, chocolate dark, eggs, sour cream, mayonnaise, icing sugar, brown sugar, cocoa
Recipe preparation:
- Place the grid on the middle level of the oven and heat it to 160 °. Metal shape measuring 32×22 cm. Sprinkle with culinary spray and cover with baking paper so that it hangs over sides of the form. Sprinkle paper with a cooking spray.
- In a small bowl, whisk the cocoa in boiling water. stationary mixer with spatula nozzles mix sugar, whole flour, soda and salt. In a large bowl, whisk the vegetable butter, sour cream, eggs and yolks. Pour the mixture into cocoa and stir slowly with a whisk. Turn on the mixer at low speed and gradually add liquid mixture to dry ingredients.
- Continue kneading at low speed for another 30 seconds. Stop mixer and scrape the dough from the sides of the bowl. Turn on the mixer and knead dough at low speed for another 10 – 15 seconds to make it homogeneous. Pour the dough into the prepared form and bake 30 – 35 minutes, until the cake is springy when pressed lightly and until its internal temperature will not reach 96 ° C.
- Place the biscuit mold on the wire rack and cool for 30 minutes. Then remove the mold and completely cool the cake before applying glaze, about 1 hour. Chocolate icing. bowl of the stationary mixer with nozzles of blades on high whisk butter and mayonnaise until light airy mass, 3 to 4 minutes. Reduce mixer speed to low and slow pour melted chocolate. Keep whipping on low speed, periodically scraping the icing from the walls of the bowl, until the whole chocolate does not mix completely with butter.
- Stop the mixer and add a third of all sugar. Mix at low speed, stopping the mixer to scrape off glaze from the walls of the bowl. Repeat until all sugar is mixed. Add salt and continue whisking for another 2 to 3 minutes to the glaze became uniform and slightly brightened. Glaze can use immediately or keep in a sealed container when room temperature for 4 hours, or store in the refrigerator in a week. Warm chilled glaze before use. to room temperature.
