The recipe for this cake comes from American cuisine. It turns out just incomparable. The cakes are very porous and airy. The cake is covered with chocolate icing. Ideal for family tea and a festive table.
It is necessary
- - 170 butter
- - 2 eggs
- - 875 g brown granulated sugar
- - 3/4 cup cocoa powder
- - 1 tsp. salt
- - 180 ml of milk
- - 400 ml of condensed milk
- - 250 g walnuts
- - 500 g flour
- - 250 g dark chocolate
- - 1/2 tsp. soda
- - 1/2 tsp. baking powder
- - 250 ml sour cream
- - 2 g vanillin
- - 1 tsp. vinegar
- - 1/2 cup vegetable oil
Instructions
Step 1
Make caramel. Mix 250 g of granulated sugar, condensed milk and 115 g of butter. Simmer over low heat until the butter and sugar are dissolved.
Step 2
Take two tins and cover with baking paper, smooth the caramel over the surface. Grind the nuts in a blender and sprinkle over the caramel. And leave the caramel mass for a while to cool slightly.
Step 3
Make a dough. Combine 500 g granulated sugar, cocoa, baking soda, baking powder, salt and flour. Add vinegar, vanillin, vegetable oil, 250 ml boiling water, sour cream and eggs, stir until smooth. Divide the dough in two and place on top of the caramel.
Step 4
Preheat oven to 180 degrees and bake for about 40-45 minutes until golden brown. Remove the cakes from the oven and leave to cool on the wire rack.
Step 5
Make the frosting. Heat the milk and add 1/4 cup granulated sugar and cook until the sugar dissolves. Remove from heat, add 55 g of butter and chopped chocolate, stir until smooth.
Step 6
Place the first crust on a plate, caramel side up. Pour the chocolate icing on top, cover with the second crust with caramel facing up and fill with the icing again. Decorate with walnuts. Refrigerate for 2-4 hours.
