The cake according to this recipe was prepared by our grandmother, and it is remembered as a miracle, because it was amazingly tasty! Much tastier than the store counterpart. Meanwhile, the recipe is not at all complicated, preparation takes a little time, and the simplest available products are used. The main thing is that they are of high quality.
It is necessary
- For the cream:
- - butter - 200 g;
- - condensed cocoa - ½ can.
- For cakes:
- - flour - 1 glass;
- - granulated sugar - 1 glass;
- - sour cream - 300 gr;
- - condensed cocoa - ½ cans;
- - eggs - 2 pcs.;
- - soda - ½ teaspoon;
- - vinegar - 1-2 drops;
- - Cahors, liquor or cognac for impregnation.
Instructions
Step 1
Break 2 eggs into a bowl. Add a glass of granulated sugar and grind thoroughly.
Step 2
Pour half a can of condensed cocoa and 300 g sour cream into another dish. Mix thoroughly until the mass is uniform in color and consistency. Pour this mass into a bowl with eggs and sugar and mix everything very thoroughly again.
Step 3
We take a glass of flour. We extinguish half a teaspoon of baking soda with 1-2 drops of vinegar. Pour into flour, mix. Now pour the flour into the previously prepared mass, constantly mixing very thoroughly. The dough should be thin, homogeneous, without lumps. Some housewives interfere with a mixer, but because of this, the cakes may settle after baking. Better to stir with your hands.
Step 4
Preheat the oven to 180-190 degrees. We line the baking dish with confectionery oiled paper or grease with butter and sprinkle with bread crumbs.
Step 5
Pour the dough into a mold and place in a preheated oven. You need to bake from 30 to 50 minutes, depending on your oven. It is easy to check the readiness of the cake - you need to pierce it with a toothpick (or a sharpened splinter), pull it out and look - if there is a viscous dough on it, then the cake is not ready yet.
Step 6
Take the finished cake out of the oven and put it on a damp towel to make it easier to separate it from the paper. After 5 minutes, cut off the baked edges and carefully remove from the paper. Then put it on the wire rack for several hours.
Step 7
When the cake is no longer hot, but still a little warm, cut it lengthwise into three cake equal in height. We take a brush and coat each of them with Cahors, liquor or cognac. Cover with a cloth and leave for a while to absorb the impregnation.
Step 8
Preparing the cream. To do this, you need to remove the oil from the refrigerator in advance so that it becomes soft. Mix 200 g butter with half a can of condensed cocoa. Knead and rub thoroughly until a homogeneous soft mass is obtained.
Step 9
Lubricate the cakes with cream and form a cake. We also apply cream on top and on the sides. Then we leave it in the refrigerator for 8-12 hours.
