Cake (super chocolate)
Description
Perfectly pairs with tea and coffee. This cake can undoubtedly be called the most chocolatey of all imaginable ones. Hazelnut chocolate spread "Nutella", dark chocolate, and cocoa turn it into every sweet lover's dream! For baking the sponge cakes, I recommend using a 20 cm diameter pan to achieve the ideal cake layer thickness. You can decorate this cake with cream, chocolate, chocolate shavings, or cake crumbs—everything works! Optionally, add some nuts to the cream for an incredibly delicious result. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Mix the sifted flour with sugar, cocoa, baking powder, and baking soda. Brew strong coffee and let it cool. Add eggs, kefir, coffee, and vegetable oil to the dry ingredients, then mix with a blender for one minute.
- 2
Step 2
2. Line the pan with parchment paper, divide the dough into three equal parts, and bake three layers in a preheated oven at 170 degrees (30 minutes each).
- 3
Step 3
3. Leave the cakes in the mold for 5 minutes, then remove them. Allow the cakes to cool, trim off the tops, and crumble them. For the cream, melt the dark chocolate in the microwave, then let it cool to room temperature.
- 4
Step 4
4. Beat the soft butter and room-temperature chocolate paste with a mixer for several minutes. Add the warm chocolate and mix at low speed until smooth.
- 5
Step 5
5. Spread the cream between the cake layers, on the sides, and on top. Coat the sides with crumbs from the cake tops. Decorate the cake with the remaining cream and refrigerate for 6–8 hours.