Chocolate cake with buttercream frosting
Description
The cake is quick and easy to prepare. The chiffon cake batter includes odorless vegetable oil and milk. For flavor, add natural or instant coffee. Country-style cream has a higher fat content, so pay close attention to its consistency while whipping to avoid turning it into butter. Detailed recipe. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the necessary ingredients for the dough. Brew the coffee in boiling milk, let it stand for 5 minutes, then strain. Sift cocoa and flour into a bowl and mix.
- 2
Step 2
2. Beat the eggs with sugar and vanilla until a stable light foam forms. While continuing to beat, slowly pour in the vegetable oil in a thin stream. Then add the coffee with milk.
- 3
Step 3
3. Gradually add the flour and cocoa mixture in parts, gently stirring with a spatula to maintain the lightness of the batter.
- 4
Step 4
4. Grease a baking dish (20 cm in diameter) with oil. Pour the batter into the dish and bake in a preheated oven at 180°C for 40–50 minutes. Adjust the time according to your oven.
- 5
Step 5
5. Cool the cake in the pan, then on a wire rack.
- 6
Step 6
6. While the biscuit is cooling, prepare the whipped cream. Whip the chilled cream until stiff peaks form, about 4-5 minutes. Attention! Do not over-whip to the point of becoming butter. Add the condensed milk and whip until smooth.
- 7
Step 7
7. Cut the sponge cake into two layers. Spread cream on the top of one layer, cover with the second layer, and gently press down.
- 8
Step 8
8. Spread the sides and top of the cake with cream or pipe it using a pastry bag. If desired, decorate the top with fresh berries. Keep the cake refrigerated until serving.