Cocoa Cake
Description
The recipe won't take much time. This cake is for lovers of exquisite chocolate flavor. Beat egg whites and yolks separately, then combine them, add flour, cocoa, and butter. Mix well, pour the batter into a pan and bake the sponge cake. Let it cool, then cut it into three layers. Prepare a custard cream using condensed milk with added cocoa, and use it to fill the cake layers. Spread jam on top, then refrigerate for an hour. Finally, pour chocolate glaze over the top, chill again, and serve.
Instructions
- 1
Step 1
Beat 6 egg yolks with half of the sugar until fluffy. First beat the egg whites without sugar, then gradually add the sugar. Combine the beaten egg whites and yolks.
- 2
Step 2
Add the flour and 25 g of cocoa, mix gently. Then pour 40 g of melted butter around the edges and mix. Transfer the batter into a greased and floured pan and bake for 30 minutes at 200°C. Let the sponge cake cool for 5 minutes, then turn it out onto a wire rack and leave for 8 hours at room temperature.
- 3
Step 3
Mix one yolk with a small amount of water, add condensed milk, and cook over a water bath for several minutes. Then add 200 g of butter, whipped with vanilla, to the cream. Add in portions, beating well after each addition.
- 4
Step 4
At the end, add 10 g of cocoa and whip once again.
- 5
Step 5
Cut the sponge cake into three layers and spread each layer with cream.
- 6
Step 6
Brush the top of the cake with jam and refrigerate for an hour.
- 7
Step 7
Melt the chocolate and 60 g of butter in a double boiler and pour the resulting glaze over the cake. Chill and serve.