Chocolate cake according to GOST
Description
The recipe won't take much time. If possible, prepare the sponge cake in advance and let it rest in a bag for a day—it will become softer and won't crumble. Use high-quality cocoa and dark chocolate, as they affect both the taste and the appearance of the cake. Be sure to soak the cake layers with syrup—they will become incredibly moist and melt in your mouth. If preparing for children, you can omit the cognac from the syrup. Use an 18 cm diameter pan for this recipe—the sponge cake will turn out taller. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Beat the eggs with a mixer until foamy, then add sugar and beat until white. Sift the flour and mix it with cocoa and baking powder.
- 2
Step 2
2. Add the flour to the egg mixture in portions and gently mix with a spatula. Line the bottom and sides of the pan with parchment paper, then pour in the batter and bake in a preheated oven at 170 degrees for 35-40 minutes.
- 3
Step 3
3. Prepare the cream: beat the softened butter with a mixer, add the room-temperature condensed milk, and whisk until smooth.
- 4
Step 4
4. Mix the cocoa with vegetable oil and add it to the cream. Mix the cream again with a mixer. Cut the sponge cake into three layers. Prepare the syrup: heat water with sugar until the sugar dissolves, cool slightly, and add brandy.
- 5
Step 5
5. Assemble the cake, brushing the layers with syrup and frosting. Spread frosting on the top and sides of the cake and decorate with melted chocolate. To make chocolate shavings, spread chocolate onto parchment paper, roll it up into a log, and let it set.
- 6
Step 6
6. Then unroll the roll and decorate the cake with chocolate sprinkles. Leave the cake in the refrigerator for 5-6 hours.