I love to decorate this cake with sugar forget-me-nots, and, you have to admit they really look charming but not worth it run after them to the store. Something else will do, or ничего. 
Time: 2 час.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzhi:
- 1.5 tbsp. premium wheat flour
- 1 tbsp. ultrafine sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 Art. cocoa
- 165 gr. softened butter
- 2 large eggs
- 2 tsp vanilla extract
- 2/3 Art. sour cream
- Optional equipment: 2 oiled creamy butter cake tins with a removable bottom (20 cm in diameter)
Cream:
- 170 gr broken into small pieces of dark chocolate
- 85 gr. butter
- 2.5 tbsp. powdered sugar
- 1 tbsp. l light corn syrup
- 1/2 tbsp. sour cream
- 1 tsp vanilla extract
- Sugar flowers for decoration (read)
Recipes with similar ingredients: premium flour, eggs, sour cream, vanilla extract, icing sugar, dark chocolate, cocoa, syrup
Recipe preparation:
- Remove all ingredients from the refrigerator so that they warm up to room temperature. Preheat the oven to 180 ° C. In the kitchen combine, put all the ingredients for the cake: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla extract, sour cream and beat until a homogeneous thick dough. If you are not looking for easy ways, then in a large bowl, mix the flour, sugar and baking powder, then enter the softened creamy oil until a cream mixture is obtained. After that, mix the cocoa, sour cream, vanilla extract and eggs and beat in a bowl with the previous a mixture.
- Lay the dough into prepared forms, collecting it from the edges and leveling with a silicone spatula and bake until a toothpick will come out clean. It should take about 35 minutes, but better start checking after 25 min. Also worth turning 2 forms with cakes in the middle of cooking 180 degrees (i.e. another side). Remove the molds, place on the wire rack and let cool in for 10 min., then remove the cakes by turning the forms. Not worry if cracks appear, the cream will close them later.
- To prepare the cream, in a bowl large enough size melt chocolate with butter. Do it in microwave or in a water bath. In any case, do not act In a hurry, you don’t want the mixture to burn or stick.
- Sift into another until the chocolate with butter cools. a bowl of icing sugar. Or, even easier, beat the icing sugar in food processor to break the lumps. In the cooled chocolate mix corn syrup, then sour cream and vanilla extract, then when these components are mixed, pour in the sifted icing sugar. Or just pour the mixture through the hole in the lid food processor in icing sugar with You may need to add a little boiling water (approximately teaspoon) or icing sugar, depending on whether you need you make the cream thicker or thinner. It should turn out enough liquid so that it is easy to spread, but thick enough so as not to drain from the cake.
- Choose a plate or stand for the cake, cut out of paper to bake 4 strips to form a square and put one from cakes with the top (i.e. slightly convex) side down. center of the cake about 1/3 of the cream and smooth with a knife or spatula until the entire surface is covered with an equal layer. Lay the other cake on top, with the regular side up, slightly pressing so that the cream gets on it.
- Put 1/3 of the cream on the second cake and smooth it, by making curls on the surface (although you can make it and smooth if you have the patience and if you like it better). Lubricate the sides of the cake with cream and leave it for a few minutes to the cream has set, then gently pull out the strips of paper.
