Chocolate Cake with Nuts and Cocoa
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
My cream didn't thicken enough the first time, so I placed it over a water bath and added a bit of flour and cornstarch. I took it outside (it was cool), and it thickened.
Ingredients
- Cocoa Powder - 9 tablespoons
- Salt - a pinch
- Baking Powder - ¼ teaspoon
- Sugar - 1½ cups
- Activated Baking Soda - 1 teaspoon
- Chocolate eggs - 2 pieces
- Instant coffee - ½ cup
- Milk - ½ cup
- Chocolate - 9.9 oz
- Butter - 5.8 oz
- Wheat Flour - 1½ cups
- Cream - ½ cup
Step by Step guide
Step 1
Preheat the oven to 347°F. Grease 2 cake pans with butter.
Step 2
Sift and mix cocoa, flour, salt, baking soda, and baking powder.
Step 3
Using a mixer, beat the butter with sugar until creamy and smooth. Add the eggs.
Step 4
Mix the milk with the coffee.
Step 5
Incorporate half of the dry ingredients into the mixture, pour in the milk-coffee mixture, and add the remaining dry ingredients.
Step 6
Mix everything thoroughly and evenly divide the batter between the two pans. Bake for 25 minutes.
Step 7
Chop the chocolate (I used one with nuts, it's tastier) finely and place it with the cream (or water) over a water bath. Allow it to melt completely, stirring occasionally. Remove the bowl from the heat. Chop the butter and add it to the still warm chocolate. Mix the cream thoroughly until smooth, then let it cool at room temperature for 1–2 hours.
Step 8
Once the cream has cooled, spread it between the layers and over the entire surface of the cake.
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