Chocolate cake with pink frosting
I like this cake because its easy to make and delicious!
Corpus
250 ml of water
125 g of diced butter + to erase molds
35 g cocoa (sieved)
300 g plain flour (sieved)
1 teaspoon of baking soda
400 g of semolina sugar
2 eggs
125 ml buttermilk
1 teaspoon of vanilla extract
Chocolate cream
250 ml whipping cream
500 g dark chocolate
140 g butter
Preheat the oven to 160 ° C. Pour water into the casserole, add butter and cocoa and heat with gentle heat until the butter melts. Pour flour, baking soda and sugar into a large bowl, add hot cocoa mixture and mix thoroughly using an electric beater. Finally add the eggs, buttermilk and vanilla extract and mix again.
Divide the dough evenly into two round cake molds with a diameter of 18 cm, lightly greased with butter and lined with baking paper. Bake for 40-45 minutes or until the skewers stuck in the center of the cake remain clean after being pulled out. Leave the baked corpora to cool in the mold for 10 minutes, then carefully remove them and let them cool completely.
In the meantime, we prepare chocolate cream. In a saucepan on a medium fire bring to boil cream. Take the saucepan out of the plate and pour the chocolate into it. Wait about 5 minutes for the chocolate to melt and stir the whisk until smooth. Put the cream in a clean bowl and let it cool. Sometimes mix it with a rubber spatula.
Using a saw knife or thread, as well as dumplings, cut both corpora horizontally in half. Place one plate on the serving plate and rub it with a quarter of cream, cover it with a second plate, lightly press it and also rub it with a quarter of cream. We continue in the same way with the third and fourth plate.
Komentáře
Okomentovat