You will need
- - flour — 200 g
- - sugar (zhelat. brown, but can be simple) — 200 g
- - cocoa powder — 30 g
- - soda — 1 tsp.
- salt - 1/4 tsp
- - water — 240 ml
- - vegetable oil (odorless) — 80 ml
- - vinegar — 1 tbsp
- - instant coffee (or natural) — 1 tsp
- liqueur (coffee or chocolate) — 1 tbsp
- - chocolate dark — 100 g
- - cream (33%) — 80 ml
In a deep Cup mix all dry ingredients, sifted through a sieve. Mix with a whisk.
In a separate bowl, mix water, oil and vinegar. Add the resulting mass in a bowl to dry ingredients. Then add the liqueur and vanilla.
Form of grease with butter and at the bottom lay a baking paper. In prepared pan pour the resulting dough.
Preheat the oven to 175 degrees. Form of grease with butter and at the bottom lay a baking paper. In prepared pan pour the resulting dough. Bake for about 45 minutes. To check the readiness with a toothpick.
Boil cream, remove from heat and add chocolate. Leave on for 7 seconds. Mix well until smooth. Put in refrigerator for 40 minutes.
Cooked cake cool. To pull out of the refrigerator the cream and whisk. On top of the chocolate cream cake. The cake is ready, you can decorate it with vanilla ice cream.