Chocolate cake with whipped cream
Description
Perfect with tea or coffee. There are countless chocolate cake recipes—but I’d like to share my very favourite. The sponge contains no butter, kefir or sour cream, yet it comes out tender, soft and airy. So the cake stays light and delicious even when filled with whipped heavy cream. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making the cake.
- 2
Step 2
Crack the eggs into a bowl.
- 3
Step 3
Add sugar.
- 4
Step 4
Beat the eggs well with sugar.
- 5
Step 5
Then pour in refined sunflower oil and mix well again.
- 6
Step 6
Pour cold water into a bowl and mix the dough. Add baking powder.
- 7
Step 7
Pour the flour.
- 8
Step 8
Mix the dough with a whisk.
- 9
Step 9
Sift the cocoa powder.
- 10
Step 10
Mix the dough again until it is smooth and even. You can beat it with a mixer. The dough should be the consistency of thin sour cream.
- 11
Step 11
Place the dough in a baking pan lined with parchment paper. My pan is 20 centimetres in diameter.
- 12
Step 12
Bake the cake layer in an oven preheated to 175–180 degrees for 40–45 minutes. Check doneness with a dry skewer: when inserted into the center of the layer, it should come out clean.
- 13
Step 13
Chill the cream well and whip until fluffy. Afterwards, add confectioners’ sugar to taste and whip again. The cake cream is ready.
- 14
Step 14
Take the baked chocolate sponge layer out of the pan, cool it and cut horizontally into three layers. Spread each layer with whipped cream.
- 15
Step 15
Decorate the cake with buttercream roses and grated chocolate.
- 16
Step 16
The chocolate cake with whipped cream is ready. Let it soak for 3–4 hours.
- 17
Step 17
Afterward, slice the cake and serve it at the table.