Magnificent chocolate cake
Description
Homemade baking for tea. This dough is also great for baking in mugs in the microwave. In just 2–3 minutes you’ll have a wonderful mega‑chocolate cake. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Mix and sift the dry ingredients – flour, cocoa, baking soda, salt, and baking powder.
- 2
Step 2
Beat the softened butter thoroughly with the sugar until pale. Scrape the mixture from the sides and continue beating until the whole mixture becomes fluffy. Add the eggs one at a time, continuing to beat until fully homogeneous. Add each subsequent egg only after the previous one is fully incorporated.
- 3
Step 3
Add mayonnaise to the mixture and beat again.
- 4
Step 4
Mix dark beer with instant coffee and vanilla extract.
- 5
Step 5
Add the flour and the beer mixture to the butter mass in portions alternately, beating with a mixer on low speed until a homogeneous dough forms.
- 6
Step 6
Finally, add the chopped chocolate to the dough and stir with a spatula.
- 7
Step 7
Spread the batter into three identical, prepared pans with a diameter of 18–20 cm and bake in a preheated oven at 180 °C for 20–25 minutes – until a toothpick comes out dry. Do not overbake!
- 8
Step 8
Place the finished layers on a rack and cool them completely.
- 9
Step 9
For the frosting, beat softened butter with vanilla extract, gradually adding cocoa powder, powdered sugar, and a little milk until a fluffy cream forms. I used half a portion of the frosting – it was enough for an 18 cm diameter cake.
- 10
Step 10
Spread the layers with cream and stack them on top of each other. Cover the cake with cream on the top and sides and let it sit in the refrigerator for a while so the cream sets.
- 11
Step 11
Garnish the cake with fresh berries and mint leaves.
- 12
Step 12
Ready. Serve at the table.