Quick Chocolate Cake
Description
Homemade treats for tea. In my recipe, the chocolate cream turns out very gentle and sweet. When you slice the cake, it even slightly oozes out. If you want the cream to hold its shape better, add butter once the cream is ready. Remember to soak the cake layers—this is what makes the cake moist! Good luck. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for the crust and the cream right away. Let's get started!
- 2
Step 2
Mix two eggs with a whisk together with a cup of sugar and a cup of kefir (sour cream).
- 3
Step 3
Add one and a half cups of flour, 3 tablespoons of cocoa powder, and baking powder. Mix the ingredients together with a whisk.
- 4
Step 4
The dough should be smooth and free of lumps.
- 5
Step 5
Grease the multicooker pan. Pour the batter into it and place the bowl into the appliance. Select the "Baking" mode and set the time for 50 minutes.
- 6
Step 6
Now let's prepare the cream. In a saucepan, combine the egg, a cup of sugar, 3 tablespoons of flour, and 3 tablespoons of cocoa powder.
- 7
Step 7
Add the warm milk in small portions, and use a whisk to combine the ingredients until a smooth mixture forms.
- 8
Step 8
Bring the cream to a boil, stirring constantly. You will feel the cream beginning to thicken; remove it from the heat. The cream is ready. You can add a piece of butter, which will make it richer and help it set more firmly.
- 9
Step 9
Cool the finished sponge cake.
- 10
Step 10
Cut it into two parts. Be sure to soak the sponge cake! With what? It's up to you: you can use syrup from canned fruits, jam, or sugar syrup with alcohol. Spread the first cake layer with cream.
- 11
Step 11
Cover with the second soaked layer. Spread the cream all over the cake. Decorate to your liking. I used walnuts and a tablespoon of coconut flakes to decorate mine. Place the cake in the refrigerator for 15–30 minutes. Done!