Chocolate cake
Description
The cake turns out moist, moderately sweet, and very chocolatey. The sponge batter will be runny—that is how it should be. It’s best to line the bottom and sides with foil so the batter doesn’t leak out. Oreo crumbs are now available in stores and can be used instead of cookies. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Oreo" chocolate cake.
- 2
Step 2
Sift the flour, baking powder, cocoa, and baking soda into a bowl, add the sugar and salt, and mix.
- 3
Step 3
In another bowl, mix the milk, vegetable oil, and egg until smooth.
- 4
Step 4
Combine both parts and beat with a mixer at medium speed until the batter is smooth.
- 5
Step 5
Continuing to whisk, pour in the boiling water. Stir until smooth.
- 6
Step 6
Pour the batter into an 18 cm springform pan and place it in the preheated oven. Bake the sponge cake at 180 degrees for 30 minutes, until done. Remove the pan with the sponge cake and, using a sushi stick or the handle of a wooden spoon, make many holes all over the surface.
- 7
Step 7
Pour the condensed milk into a heavy-bottomed saucepan and add the chopped chocolate. Place over a water bath and, stirring, bring to a smooth consistency.
- 8
Step 8
Pour the chocolate mixture over the hot sponge cake and spread it evenly. Leave it in a cool place for two hours. Carefully remove the sponge cake from the pan.
- 9
Step 9
Pour cold cream into a bowl, add powdered sugar, sift in the cocoa, and whip until fluffy and creamy.
- 10
Step 10
Crush the "Oreo" cookies into crumbs. Add the cookies to the cream and gently mix.
- 11
Step 11
Using a pastry spatula or a wide knife, apply the cream to the sides and top of the cake, then smooth it out.
- 12
Step 12
Decorate the cake as you wish and place it in a cool place for two hours.
- 13
Step 13
The baked goods are ready. Serve with tea.