Cake
Description
Homemade baked treat for tea. This cake doesn't even need special decorations—its taste speaks for itself. It's very delicious, sweet, filling, and satisfying. I absolutely loved this dessert, so I'll be making it regularly. 1. Pour boiling water (200 ml) over cocoa powder and stir. Preheat the oven to 180°C. 2. Take the butter out of the refrigerator in advance. Place 180 g into a bowl, add 200 g of sugar, 2 eggs, and vanilla. Pour in the liqueur and add 2 tablespoons of flour. Mix thoroughly. 3. In a separate bowl, combine the remaining flour, baking powder, salt, and baking soda. Add the dry ingredients to the egg-butter mixture. Pour in the kefir and the cocoa dissolved in water. Mix until you get a thick chocolate batter. 4. Line the baking pan with parchment paper and grease it with a piece of butter. Pour in the batter and bake the sponge cake for about 1 hour. 5. Meanwhile, break the chocolate into pieces and place in a bowl. Melt it in the microwave. 6. Place the remaining butter into the mixer bowl and beat with a mixer. 7. Put the egg yolks into a separate dry bowl and beat them with a mixer. 8. Place the remaining granulated sugar into a saucepan, pour in 100 ml of water, and place over low heat to make a sugar syrup. 9. Let the sugar syrup cool slightly, then pour it into the egg yolks. Add the whipped butter and melted chocolate. Mix well. 10. Remove the baked chocolate cake from the oven and let it cool. Then cut it in half, generously spread the cream between the layers and join them together. Then cover the top and sides with cream. 11. Place the cake in the refrigerator overnight, then serve.