Egg-free chocolate cake

8 servings
1 hour 20 min

The process of baking this cake is very simple, even a novice hostess can cope. We prepare the ingredients. We start work with dry ones. Pour the sifted wheat flour into a deep bowl. Add 200g sugar (we need the rest for the cream), salt, vanillin, soda and cocoa. Mix the contents thoroughly so that the ingredients are mixed. We make two recesses in the dry mass. We pour vegetable oil into one notch. You definitely need to take oil without smell, so as not to spoil the taste of the cake. We pour vinegar into the second hole. Then fill everything with water, boiled and room temperature, thoroughly mix the mass so that there are no lumps left. The dough should turn out in consistency as thick sour cream. Grease the baking tin with oil or cover with parchment paper, pour dough into it. Heat the oven to 180 degrees. We bake the cake for about 30 minutes, but focus on your oven, we check the readiness of the dough with a wooden skewer, the dough should not remain on it, it should come out of the dough dry. We remove the finished bark from the oven, let it cool right in the form so that the dough does not settle, you can turn it upside down while cooling. Meanwhile, we prepare the cream. Beat sour cream with sugar, until the sugar crystals are completely dissolved. If time allows, the cream can be removed for half an hour in the refrigerator so that it thickens a little. We cut the cooled cake into two parts, lubricate the lower one with cream. Cover with a second bark. Top with icing sugar. If desired, you can also lubricate with sour cream or liquid chocolate. But the dough of this cake turns out to be wet, so you can do without additional impregnation and weighing down the pleasant chocolate taste of the cake. Have a nice tea party!