Soft, not requiring impregnation, moderately sweet lean chocolate cake.
The cake is prepared quickly and easily.
The cake is perfect both for home tea drinking and for meeting guests.
Let's cook
- Sift 200 grams or 10 tbsp into a bowl. tablespoons of wheat flour
- 40 grams or 4 tbsp. cocoa spoons
- Add 160 grams or 8 tbsp. tablespoons of sugar
- 10 grams or 2 tsp baking powder for dough
- 1/2 tsp tablespoons of salt
We mix.
Pour 60 grams or 7 tbsp into the dry mixture. tablespoons of vegetable oil
We add coconut milk diluted with water, in the total mass it is necessary to get 360 grams of liquid.
For me this liquid consists of 160 grams of coconut milk and 200 grams of water.
Stir until smooth.
The dough turns out to be liquid, it should be so.
Pour the dough onto a baking sheet covered with baking paper.
We level it evenly over the entire surface.
The size of my baking sheet is 39 x 32 cm.
We bake in an oven preheated to 200 degrees for 12 - 15 minutes.
We check the readiness with a wooden skewer, pierce it, if it comes out dry, then the cake is ready, it is not necessary to dry it.
Straighten immediately, and cut off the cake on all sides along the edge.
Dock, remove, you can grind them if desired, and sprinkle them on the sides and top of the cake. Or just eat, they are delicious on their own.
Divide the cake into 4 equal parts and let cool.
You can watch a step-by-step video recipe in my video below
Let's preparechocolate cream on a custard basis. A step-by-step recipe can be read in the article
Egg-free chocolate cream. Dairy free. For cakes, pastries
Put the first cake on a plate.
Install a detachable mold with acetate film.
We divide the cream visually into 4 parts.
We spread 1/4 of the cream on the bottom cake.
We level evenly.
Sprinkle the cream with chopped dark chocolate with 70% cocoa content.
- Cover with the second cake. Press down slightly
- Cover with cream
- Sprinkle with chopped chocolate
And so we continue to shape the message of the cake.
- Cover with the third cake
- Cover with cream
- Sprinkle with chopped chocolate
- Cover with the fourth cake
- Cover with cream. We level the cream
We cover the cake with cling film and put it in the refrigerator for at least 5-6 hours, I usually put it away overnight.
We take the finished cake out of the refrigerator and decorate as desired.
I sprinkle with chopped chocolate.
Ingredients designed for cake size 19 x 15 cm, height 7 cm, weight 1530 grams.
Chocolate pie
160 grams - coconut milk
200 grams - water
60 grams - vegetable oil (7 tbsp. spoons)
160 grams - sugar (8 tbsp. spoons)
200 grams - wheat flour (10 tbsp. spoons)
40 grams - cocoa (4 tbsp. spoons)
10 grams - baking powder for dough (2 tsp. spoons)
1/2 tsp spoons - salt
Cream
390 gram - coconut milk
150 grams - sugar (7.5 tbsp. spoons)
50 grams - corn starch (3 tbsp. spoons)
65 grams - dark chocolate with 70% cocoa content
250 grams - coconut cream
If cornstarch is not available, it is better to replace it with wheat flour.
Sprinkling
35 grams - dark chocolate with 70% cocoa content
I also recommend taking a look at the page with these recipes.
Egg-free chocolate cream. Dairy free. For cakes, pastries
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Gorgeous Chocolate Cake without eggs and dairy products. Lenten cake