Chocolate cake
Last Updated on
ingredients
Corpus
1 cup granulated sugar 1/2 cup oil 1 cup lukewarm milk 1/2 packet vanilla sugar 2 cups flour, plain 1 tsp baking soda 1 packet baking powder 6 tbsp cocoa powder 1 cup boiling water
Filling
200 g bitter cooking chocolate 1 dl strong black coffee 5 tbsp cocoa powder 400 g butter dark chocolate icing
progress
We love chocolate cakes!
1.
Mix the sugar, oil, lukewarm milk, salt, eggs and vanilla sugar all together with a whisk. Add sifted flour, mixed with baking soda and baking powder, sifted cocoa. Mix everything together. Then gradually add the hot water,about three times and mix the mixture well. Pour the batter into a 25-26 cm cake tin. Line the bottom with baking paper, grease the sides with oil and dust with flour and bake in a preheated oven at 180 °C for about 50-60 minutes, (test with a skewer to see if it is done).
2.
Let the baked cake cool in the tin, then remove it from the tin and let it cool completely on a wire rack. When baking the top may crack a little but it doesn’t matter, it will even out a little after cooling, even so, turn the cake upside down.
3.
Make the filling-cream.Break the chocolate into cubes and pour 1 dl of hot strong coffee. Stir until the chocolate is melted.
4.
Mix the butter with the cocoa until foamy,and combine with the cooled chocolate. Beat well and the cream is ready. Set aside in the refrigerator for a few minutes before filling. If you find the cream too bitter, you can sweeten it with 2 tbsp of icing sugar.
5.
Cut the cooled cake into 2 parts, spread the bottom part with apricot jam, spread a thicker layer of cream on top, cover with the other part and spread the top and sides with the remaining cream. Refrigerate to set.
6.
In between, make the chocolate icing. Pour the icing over the cake, spread and leave to set. Decorate as you like with fruit.
