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

  1. In a bowl, combine the sifted flour with baking soda and cocoa powder.
  2. Whisk the cocoa and flour.
  3. Break eggs into the mixture of dry ingredients, pour in sunflower oil, add the soft butter.
  4. Add sugar and salt.
  5. Knead the dough with a mixer at low speed or with the K-shaped attachment of the kitchen machine.
  6. Pour room temperature milk and vinegar into the dough.
  7. Knead the dough until smooth and glossy.
    Preheat the oven to 160 degrees.
  8. 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.
  9. 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.
  10. Remove the prepared cakes from the molds and leave them on a wire rack until they cool completely.
  11. When the chocolate cakes have cooled, you can cut them up to make 4 cake cakes.
  12. 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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