The recipe for this delicious chocolate cake with moist cakes and butter cream between them can be safely used for special cases, getting ready to receive rave reviews. Before as use a liquid layer, let the ganache cool down a bit, otherwise the cake may melt. Cake cakes are wet as for cakes and rich in chocolate, their recipe can be used to cupcakes and keycaps. Share with friends: 
Time: one hour. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 3 tbsp. brown sugar
- 3/4 Art. canola oil
- 3 eggs
- 2 and 2/3 Art. premium flour
- 2 and 1/4 tsp baking powder
- 2 and 1/4 tsp drinking soda
- 1.5 tsp salt
- 1 tbsp. l vanilla extract
- 1.5 tbsp. milk
- 1.5 tbsp. water
- 1 and 1/8 Art. cocoa powder
Glaze cream
- 680 gr. softened butter
- 3 tbsp. sifted icing sugar
- 2 tbsp. l vanilla extract
- 1 pinch of salt
Ganache
- 1 and 1/4 Art. semisweet chocolate granules, cocoa content 60 %
- 3/4 Art. l corn syrup
- 3/4 Art. fat cream
Recipes with similar ingredients: premium flour, chocolate semisweet, cocoa, chocolate chips (granules), brown sugar, icing sugar, vanilla extract, eggs, cream, milk, syrup
Recipe preparation:
- Preheat the oven to 170 ° C. Oil 3 molds for bake cakes (25 cm in diameter) and cover the bottom with parchment paper. Or grease the molds and then sprinkle them with flour.
- To make cakes: combine brown sugar and rapeseed oil in an electric mixer bowl. Whipping on low speed, stir the eggs. Leave the sugar, butter and eggs to beat, while you sift flour with baking powder, soda and salt in separate bowl.
- In another small bowl, mix the vanilla extract with milk. Boil water and pour into cocoa powder, beat with a whisk until homogeneity. In a mass with eggs, alternately add the mixture with flour and milk with vanilla, starting and ending with flour. Turning off the mixer Scrape the mass off the sides of the bowl after each addition. Switch the whisk to a low speed, add the swollen cocoa.
- Scrape the dough from the sides of the bowl and pour it into prepared forms. Bake for about 15 minutes or until the toothpick will not come out clean. When the cakes have cooled, remove them from the molds and place in the refrigerator.
- For cream glaze: place in an electric bowl mixer soft butter and whisk it at low speed, adding powdered sugar. When everything is mixed, turn off the mixer and scrape the mass off the sides of the bowl. Add vanilla extract, salt and switch the mixer for 5-7 minutes to beat on medium speed. Lubricate the cakes with the resulting mass and cover the cake outside. Put the cake in the refrigerator for 10-20 minutes to frosting froze.
- To make ganache: place in a heat-resistant bowl chocolate chips and corn syrup. Bring fatty in the stew-pan cream to a boil, and cool slightly. Pour them into chocolate and beat until smooth. Pour the mixture with the mixture on top. Using a pastry shovel, level the top so that so that the ganache flows down on the sides. Refrigerate for 20 minutes. or more.
- Serve the cake cold or let it warm to room temperature. temperature.
