Chocolate cocoa cake

8 servings
2 hours

How to make chocolate cocoa cake? First, prepare the necessary ingredients for the dough according to the list. Take the top grade flour. Cocoa is also desirable of high quality, for example, the Golden Label. Poor quality cocoa can crisp on the teeth. It is advisable to take vegetable oil without flavour. Take large selected eggs. If the eggs of the first category, feel free to take 3 pieces.

Sift flour, cocoa, vanillin, soda and salt through a sieve into a bowl.

In another bowl, whisk the eggs with the sugar over the pomp. In the process of whipping, I added another egg, because although it is written on the box that the eggs are selected, in fact they turned out to be the first category. In general, if you immediately take 3 eggs, the test will not get worse from this.

Pour room-temperature milk and vegetable oil into the beaten eggs and whisk again until smooth.

Pour the flour mixture in parts, stirring the dough with a mixer at low speed each time. Look at the consistency of the dough - it should be thick, but fluid. If the dough is too dense, you can slightly dilute it with vegetable oil or milk.

At the end, pour in the apple cider vinegar and stir again. Air bubbles will appear on the dough surface. This is the result of vinegar and soda.

Pour the dough into a vegetable oil-lubricated tin (Ø 20 cm). Pour the cake in the oven preheated to 180 ° C for 30-35 minutes until dry skewer. The exact time depends on your oven.

The bark will rise strongly and the top will crack. Just cut the top off, leaving a flat circle. Cool the chocolate cake completely and cut it lengthwise into two cakes.

To soak, brew half a cup of strong sweet tea.

Soak the cooled cakes in the sweet tea.

Now prepare the icing. Chocolate can be used dark or bitter. Choose according to your taste, since sugar is not added to the glaze - the sugar that is in the bark is enough.

Break the chocolate into pieces. Put the chocolate in the sauté pan, pour in the fatty cream.

Stirring constantly, melt the chocolate over low heat or in a water bath. You can pour part of the glaze into other dishes. And in the remaining glaze add 1-2 tbsp. l. potato starch to thicken the mass. Then it will not be absorbed into the bark, but a resilient chocolate layer will be obtained.

Grease the lower bark with half the chocolate mass.

Cover with a second bark.

Top the cake with the remaining chocolate glaze, distributing it also on the sides of the cake.

Garnish the cake with fresh fruit, berries, chocolate and and serve. Enjoy your meal!