Incredible cake. Light, air and so ... chocolate! And surprisingly easy to prepare.
Do not need a mixer, or even eggs. Vegetable oil, which is part of the ingredients helps to preserve juiciness. Be sure after you try at least a piece, you immediately want another
Just follow the instructions on the preparation and you will have an amazing chocolate cake.
Ingredients:
< br> 3 cups flour 2 cups sugar
1/2 cup unsweetened cocoa powder 2 teaspoons
baking soda
1 teaspoon salt 2 cups
hot water
3/4
cup vegetable oil 2 tablespoons white vinegar
1 tablespoon instant coffee
1 tablespoon vanilla essence (or 2 sachets of vanilla)
Chocolate glaze:
250 grams of butter < br> 1-1 / 2 cups sugar
1-1 / 4 cup unsweetened cocoa powder pinch of salt
1-1 / 4 cups heavy cream (35%)
1/4 cup sour cream < br> 1 teaspoon instant coffee
2 teaspoons vanilla essence or 2 bags of vanilla
powdered sugar if desired
cooking process:
Preheat oven to 180 degrees, after setting the bars in the middle of the oven. Lightly grease with vegetable oil round the baking dish with a diameter of about 20 cm.
Mix all the dry ingredients for cakes, other than instant coffee, in a separate large bowl. Pass through a sieve.
Mix water, vegetable oil, vinegar, instant coffee and vanilla essence. Add to the dry ingredients and gently stir - well, if there will be a few lumps.
Divide the melted butter into two parts and one part add the dough. Stir.
Bake cakes in preheated oven about 35 minutes or until a toothpick is not dry on the tip.
Cool the cakes for about 20 minutes on the grill and then flip the shape and position again ready shortcakes on the same grid. Leave the cakes to cool before frosting cover.
For glaze, melt the butter completely over low heat in a large fireproof dish. Stir in the sugar, cocoa and salt. Mass will be very thick and grainy.
In a separate container, mix the cream, sour cream and instant coffee. Add the oil-sugar mass. Cook over low heat until until the mixture becomes smooth and very hot. Do not allow to boil!
Turn off the heat, add the vanilla essence. Cool to room temperature glaze, about 3 hours. The glaze is soft enough. If you think that it is too fluid to stay on the cake, stir in additional powdered sugar until, until it is thick enough.
Spread 1 cup of the glaze, completely covering the surface of the first cake. Cover the cake first and second repeat. Fully lubricate the edge of the cake.
Bon appetit!
Quick chocolate cake Pictures
Ingredients:
biscuit:
350 g of condensed milk,
2 eggs,
125 g of flour,
'25 cocoa,
1 hour. L. soda.
For the cream:
500 ml of milk,
150 g of sugar,
1 egg,
'70 flour,
'25 cocoa.
For the glaze:
150 g of chocolate,
75 ml cream 35% fat.
Preparation:
Preheat oven to 180 degrees.
Beat eggs with a mixer until fluffy light weight, add the condensed milk and baking soda and mix.
Pour the flour and cocoa and mix (do not whisk).
Pour batter into greased with butter baking average form and put baked for 25 minutes.
Egg Shake, Mix milk and flour.
put on a little fire and cook, stirring constantly, to thicken.
Add cocoa and mix well. Allow to cool.
Cooled cake cut into three cakes.
Fluff cream cakes, cake collected and put into the refrigerator for at least 6 hours.
Melt chocolate in cream over low heat and immediately pour them chocolate.
Give the glaze to set.
0 yorum:
Yorum Gönder