Today I want to invite you to cook a very tasty, soft, with a rich chocolate taste, moderately sweet, lean chocolate cake.
Preparing a cake from available products is easy and simple.
The cake is perfect for both home tea drinking and a festive table.
Let's cook
The pie is cooking very quickly, so you must immediately turn on the oven and heat up to 200 degrees.
Mix in a bowl
- 200 grams or 10 tbsp. tablespoons of sifted wheat flour
- 40 grams or 4 tbsp. spoons of sifted cocoa
- 160 grams or 8 tbsp. tablespoons of sugar
- 10 grams or 1 tsp. a spoonful of soda
- 1/3 h tablespoons of salt
Mix with a whisk until smooth.
- Pour 65 grams or 7 tbsp into the dry mixture. tablespoons of vegetable oil (this is about 1/3 cup of 250 ml)
- 250 grams of room temperature water
Mix with a whisk until smooth.
- At the end, add 12 grams or 1 tbsp. a spoonful of tablespoon 9% vinegar
Stir until smooth.
I bake in a split pan, 18 cm in diameter.
I cover the bottom of the form with parchment paper, there is no need to lubricate the sides of the form.
Pour the dough into a mold, level.
We remove to bake in an oven preheated to 200 degrees, for 45 - 50 minutes.
I had my cake baked for 47 minutes, but you look in your oven.
The baking time depends on the size of the pan in which you will bake and the temperature in the oven.
We check the readiness of the cake with a wooden skewer, pierce it, if it comes out dry, then the cake is ready.
We take out the pie from the oven and let it cool in the form for 15 - 20 minutes.
Next, carefully pass the knife along the edge of the form, release it from the form.
Turn the top side onto the wire rack, remove the parchment paper on which the cake was baked, and in this form, let it cool to room temperature.
Wrap the cooled cake in plastic wrap and put it in the refrigerator for 5–6 hours, or better overnight.
If you do not have time for the cake to rest in the refrigerator, then the cooled cake can be cut into cakes immediately, it may crumble more, but this will not affect the taste.
You can watch a step-by-step video recipe in my video below
Let's prepare the frosting cream
- Pour 100 grams of room temperature water into the bowl
- Pour 80 grams or 4 tbsp. tablespoons of sugar
- Add a pinch of salt
Mix with a blender so that the sugar and salt are completely dissolved.
Pour in 190 grams or one incomplete glass of 250 ml of odorless vegetable oil.
Beat with a blender for about 2 minutes.
The mass will thicken a little and turn white.
Add 40 grams or 4 tbsp. tablespoons of sifted cocoa.
Beat with a blender until smooth, about 1 minute.
The chocolate paste will thicken.
Grind 100 grams of roasted peanuts in a blender, you can take salted peanuts. Peanuts can be substituted for the nuts you love.
Add the peanuts to the chocolate paste.
Beat with a blender until smooth.
The chocolate-nut spread is ready, we will use it as a cream - frosting for our cake.
But you can also cook it just like that, and use it as a spread on bread, or as a filling for rolls and pancakes.
We cut off the cap of the pie.
With a cut cap and nuts, we will decorate the cake at the end.
Cut the cake into 3 cakes.
I cut the kennel along the edge, insert the thread into the cut, and cut the cake with the thread.
The structure of the cakes is porous, they are soft and moist; there is no need to soak the cakes additionally.
The cake is delicious on its own. You can also make a lean cake with fruit mousse cream on the basis of this cake.
Put the first cake on a plate.
Install a split ring with an acetate film.
Divide the cream into about 4 parts. So that each cake is covered with cream and leave the cream in order to grease the side of the cake.
We spread 1/4 of the cream on the bottom cake. We level evenly.
Cover with the second cake. Press down slightly.
- Cover with cream
- Cover with the third cake. Press down slightly
- Cover with cream
We cover the cake with cling film and put it in the refrigerator for 3-4 hours, I usually put it away overnight.
To sprinkle the cake, grind 25 grams of peanuts and 25 grams of the cut cap from the cake in a blender.
We take out the finished cake from the refrigerator, remove the mold and film.
We coat the side of the cake with the remaining cream.
Decorate the cake with crumbs.
Ingredients designed for cake diameter 19 cm, height 6 cm, weight 1200 grams.
Chocolate pie
250 grams - water
65 grams - vegetable oil (7 tbsp. spoons or 1/3 cup 250 ml)
160 grams - sugar (8 tbsp. spoons)
200 grams - wheat flour (10 tbsp. spoons)
40 grams - cocoa (4 tbsp. spoons)
10 grams - soda (1 tsp. spoons)
1/3 h spoons - salt
12 grams - table vinegar 9% (1 tbsp. the spoon)
Cream – Glaze
100g - water
190 gram - vegetable oil (one incomplete glass of 250 ml)
80 gram - sugar (4 tbsp. spoons)
40 grams - cocoa (4 tbsp. spoons)
100g - roasted peanuts
A pinch of salt
Sprinkling
25 grams - roasted peanuts
25 grams - chopped pie scraps
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