A rich chocolate cake with divine icing will decorate any celebration. It’s not difficult to bake cakes, but to the glaze turned out to be the desired consistency and pleased you with its unearthly taste, you have to work hard. The main thing is exactly follow the recommendations given in the recipe, the result will amaze you. Brush the chocolate cakes with white icing and spread the whole cake on top and sides. Great treat for special случаев! 
Time: 2 час. 45 minutes Difficulty: easy Servings: 12 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.
Contents
Ingredients for the recipe:
Cake
- 2 and 1/4 Art. Sahara
- 120 gr. dark chocolate
- 1.5 tsp vanilla extract
- 3 tbsp. flour for sifted cakes
- 4.5 tsp baking powder
- 3/4 tsp salt
- 220 gr butter at room temperature
- 4 large eggs at room temperature
- 3/4 Art. whole milk
Divine frosting
- Protein 3 large eggs at room temperature
- A pinch of salt
- 3 tbsp. Sahara
- 3 tbsp. l white corn syrup
- 3/4 tsp white vinegar
- 1/3 Art. miniature marshmallows (approximately 30 pcs.)
- 1.5 tsp vanilla extract
Recipes with similar ingredients: premium flour, dough biscuit, eggs, milk, vanilla extract, dark chocolate, corn syrup, marshmallows
Recipe preparation:
- In a small saucepan, mix 1 tbsp. water, 0.5 tbsp. Sahara, chocolate and vanilla. Put on moderate heat and heat, stirring constantly until chocolate melts. Remove from the stove and cool. Preheat the oven to 175 ° C. Prepare three forms for cakes with a diameter of 22 cm. Sprinkle their inner surface culinary spray and cover with baking paper. Sprinkle paper culinary spray.
- Sift flour, baking powder and salt into a bowl. In the bowl stationary mixer mix the butter and the remaining 1 and 3/4 Art. Sahara. Beat until smooth. Add one at a time eggs, beating well after each. Then add the cooled chocolate mixture and mix until smooth. One by one add the flour mixture with milk, starting with a third of the flour, then – half the milk, and again the flour. Mix thoroughly each time dough.
- Pour the dough evenly over the cake tins and bake 35 minutes or until ready. Readiness can be determined by external type of cakes, they will move away from the walls of the form. Or paste a toothpick in the middle of the biscuit, it should come out dry. Cool cakes in molds on wire rack for 10 minutes, then put them on grate, remove the paper and cool completely before applying glaze. Collect the cake by coating each cake with icing, then cover it with the whole cake on top and sides.
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Divine frosting
In the bowl of the stationary mixer with a whisk, put the proteins and salt. Beat until smooth, but not strong, without formation steady peaks. In a large saucepan, mix sugar, 3/4 tbsp. water, corn syrup and vinegar. Stir to dissolve the sugar. Then heat the syrup to the sample on a hard ball (130 ° C on a thermometer for caramel), about 12 minutes. Ready caramel will stretch for a spoon with a long thread. Remove syrup from the stove and mix in it mini marshmallow. The mixture will turn out foamy. With a mixer on mix syrup into egg whites at high speed. Beat well and add vanilla.
