CHOCOLATE CAKE "THREE CUPS" / DELICIOUS AND MOIST DESSERT
Ingredients:
Flour - 1 cup 200 ml (130 g)
Sugar - 1 cup (180 g)
Kefir - 1 cup (200 ml)
Egg - 1 pc.
Baking soda - 10 g (1 tsp)
Vegetable oil - 3 tbsp
Cocoa powder - 1.5 tbsp
For the cake frosting:
Sour cream 30% fat - 400 g
Powdered sugar - 1.5 tbsp
The chocolate sponge cake is baked, divided into two parts, then the layers are spread with frosting. Finally, the cake is sprinkled with biscuit crumbs left from the cake layers and allowed to soak.
Instructions:
In a bowl, place the egg, salt, and mix slightly.
Add sugar and whisk until the sugar dissolves.
Add vegetable oil.
Mix again with a whisk.
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
In a separate bowl, mix kefir and baking soda.
Pour the kefir mixture with soda into the egg mixture. Stir.
Add sifted flour and cocoa powder.
Stir until lumps dissolve.
Pour the batter into a 20 cm diameter cake pan.
Bake the cake in the preheated oven for 35-40 minutes.
Cool the finished cake in the pan.
Level the top of the cake by cutting off the top.
Cut the cake in half lengthwise.
Crush the top into fine crumbs in a blender bowl. It will be needed for decorating the cake.
In a bowl, mix sour cream and powdered sugar until the powdered sugar dissolves.
Place one half of the cake on a large plate. Spread with about 1/3 of the frosting.
Spread a little frosting on the second cake layer and cover the first layer.
Spread the remaining frosting over the top and sides of the cake.
Sprinkle the cake with prepared crumbs.
Chill the cake in the refrigerator for 2 hours.
Cut the cake and serve.
Enjoy your meal!