Chocolate Cake Layers
by Editorial Staff
Excellent chocolate cake layers – soft, moderately moist, spongy, finely porous, just like porous chocolate. Such cakes will make a delicious cake, no matter what cream you use.
Cook: 1 hour 10 minutes
Ingredients
- Milk – 250 ml (1 glass)
- Butter (room temperature) – 60 g
- Sunflower oil – 60 g
- Eggs – 2 pcs.
- Flour – 230 g (1.5 cups)
- Sugar – 300 g (1.5 cups)
- Cocoa powder – 60 g (4 tablespoons with a slide)
- Soda – 7 g (1 incomplete teaspoon)
- Apple cider vinegar – 1 teaspoon
- Salt – 1 teaspoon
Directions
- In a bowl, combine the sifted flour with baking soda and cocoa powder.
- Whisk the cocoa and flour.
- Break eggs into the mixture of dry ingredients, pour in sunflower oil, add the soft butter.
- Add sugar and salt.
- Knead the dough with a mixer at low speed or with the K-shaped attachment of the kitchen machine.
- Pour room temperature milk and vinegar into the dough.
- Knead the dough until smooth and glossy.
Preheat the oven to 160 degrees. - Pour the resulting dough into two molds (the dia of my molds is 17 cm). It is better to lay the bottom of the molds with parchment for baking.
- Bake the chocolate cakes at 160 degrees for about 50 minutes. Check the readiness of the cakes with a toothpick or wooden stick. It must be dry.
- Remove the prepared cakes from the molds and leave them on a wire rack until they cool completely.
- When the chocolate cakes have cooled, you can cut them up to make 4 cake cakes.
- A cake made from chocolate layers prepared according to this recipe turns out to be tall, smooth, and tasty. Chocolate lovers will appreciate it!
Bon Appetit!
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