• Lightly beat the egg with a mixer. Gradually add sugar, whisking each time. Pour in odorless vegetable oil. Pour kefir, add cold water. Mix with a whisk. Add vinegar, stir, set aside. Combine cocoa, flour, soda, vanillin.
• Pour into first mixture. Mix with a whisk. Take a mold measuring 35 by 25, line it with special paper, and pour in the dough. Bake until done, maintain a temperature of 180 degrees. It is advisable not to bake too much so that the cakes do not turn out very dry. Turn the cake over onto a towel and let cool. Prepare another crust in the same way. It is advisable to let the cakes sit for approximately 6 hours.
• Cut the cakes crosswise to make 4 pieces. The cakes are very tender, so you need to transfer them using a towel. Prepare the cream: beat soft butter with a mixer. Place cream cheese. Whisk until the mixture thickens slightly. Add hazelnut cream. Beat. Place in the refrigerator overnight.
• The next day, assemble the cake. Spread cream on all the cakes, as well as on the top and sides. Make the ganache: break the chocolate into pieces, add to the hot cream, stir until smooth. Cool the ganache and pour onto the wet chocolate cake. Refrigerate for 4-5 hours to allow the ganache to harden.

Message quote FANTASTICALLY DELICIOUS WET CHOCOLATE CAKE WITH NUT CREAM

This cake made a splash in my family! Absolutely everyone liked it!

Moist chocolate cake layers, pecan buttercream topped with cream cheese - it's soooo delicious!

_____________________________

I couldn’t make this cake according to the original recipe, because... There were some ingredients missing, or rather sour cream. I replaced the sour cream with kefir, added more flour (since kefir is thinner than sour cream), instead of peanut butter I took hazelnut cream, and replaced the glaze with ganache... It turned out awesome!

But the original recipe makes the cake look even wetter!
If anyone has the opportunity to cook exactly according to the recipe, I’ll provide the original along with a photo!

CHOCOLATE CAKE WITH PEANUTS BUTTER FRAZE (ORIGINAL)

Ingredients: For the dough:

• 250 g flour,
• 550 g sugar,
• 80 g unsweetened cocoa powder,
• 2 tsp. baking soda,
• 1 tsp. salt,
• 240 ml vegetable oil,
• 240 ml sour cream,
• 360 ml water,
• 2 tbsp. l. distilled white vinegar,
• 1 tsp. vanilla extract,
• 2 eggs.

• 500 g cream cheese, room temperature,
• 230 g butter, room temperature,
• 200 g powdered sugar, sifted
• 450 g peanut butter.

• 240 g semi-sweet chocolate, coarsely chopped
• 50 g peanut butter,
• 2 tbsp. l. light corn syrup,
• 120 ml cream 10.5-18% fat.

Cooking method:

Dough:
Preheat oven to 175°C. Grease the bottom and sides of three 20cm round cake pans with butter. You may only need to make two cake pans and follow the specific instructions below. Place parchment paper on the bottom of each pan and grease it with butter.

Sift flour, sugar, cocoa powder, baking soda and salt into a large bowl. Beat thoroughly. Add vegetable oil and sour cream. Beat. Gradually add water, whisking. Add vinegar and vanilla extract. Then add the eggs and beat thoroughly. Pour the prepared dough into baking dishes (three or two). Bake for 30-35 minutes. (40-45 minutes when using two forms). A toothpick inserted into the center of the cake should come out almost clean. Let cool in the pan for about 20 minutes. Invert onto a wire rack, remove parchment paper, and let cool completely. Then, if possible, put the cakes in the freezer for 30 minutes. (When baking only two cakes, each of them needs to be cut horizontally in half to make four cakes).

Peanut Butter Frosting:
In a large bowl, using a mixer, beat the cream cheese and butter until light and fluffy. Add peanut butter and beat again. Gradually add powdered sugar, mixing thoroughly and scraping down the sides of the container. Continue beating on medium speed for another 3-4 minutes until light and fluffy.

Chocolate Peanut Butter Frosting:
Melt the chocolate, peanut butter and corn syrup over a double boiler, stirring frequently. Mix until a homogeneous consistency is formed. Remove from heat, add cream and beat again. Use the frosting while it is warm.


Cake:
Place one cake layer on a large serving plate, flat side up. Spread 160ml peanut butter frosting evenly on top. Repeat with the remaining cake layers. Cover the surface of the cake with the remaining frosting. Place in the refrigerator until the glaze hardens. Then pour over the chocolate glaze and spread it out with a spatula. Place in the refrigerator for at least 30 minutes. Remove from the refrigerator about an hour before serving.

And here is the same cake, but coated with raspberry jelly (raspberries, sugar, starch)

Overall super wet

Well, now I’ll tell you how I made it (for those in Turkey)

You will need:
For the dough: (for 1 rectangular cake measuring 35x25 cm)

• 170 g flour,
• 275 g sugar,
• 30 g unsweetened cocoa powder,
• 1 tsp. soda,
• 120 ml vegetable oil,
• 120 ml kefir,
• 180 ml water,
• 1 tbsp. l. vinegar,
• vanilla sugar sachet 11g,
• 1 egg

For cream):

• 300 g labneh at room temperature,
• 250 g butter, room temperature,
• 500 g hazelnut cream.

For chocolate glaze (ganache):

• 200 ml cream
• 200 g chocolate

Cooking method: Bismillah

Beat the egg a little with a mixer. Then she gradually began adding sugar. I'll add a little, beat it, etc.

It turned out like this (the sugar was not all dissolved)

Mixed with a whisk

Then mixed flour, cocoa, vanillin and soda

Mix with a whisk (you can use a mixer at low speed)

I lined a 35x25 cm mold with baking paper, poured out the dough (the dough is quite liquid, but not too much, you can make the dough thicker, add more flour, but then the cakes will be denser)

I baked at 180C until dry. It is strongly advised not to bake, so that the cakes do not dry out; you may under-bake them slightly. But I finished baking and the cakes were still quite moist.

Turn the cake over onto a towel and cool. Their color turned out to be very dark. Probably depends on the cocoa company. So bake another cake. It’s better to leave the cakes until tomorrow or until the evening if you baked them in the morning.
Then I cut each cake in half and got 4 cakes. The cakes are very delicate, you can’t handle them with your hands - they break. I could only carry them on a towel.

Beat butter at room temperature with a mixer at high speed.

Add labneh

Beat (the mixture will thicken a little)

Add hazelnut cream

And beat again. The cream is ready! I put it in the refrigerator until tomorrow

Next day assembly:

I coated all the cakes with cream

Sides and top too

For the ganache: break the chocolate into pieces, pour in hot cream, mix well until smooth. Pour the cooled ganache onto the cake. Place in the refrigerator for 4-5 hours until the ganache hardens.

But mine couldn’t stand it until the ganache hardened... So we cut it right away...))

We just can’t describe how much we liked the cake... It’s so chocolatey... so delicious.... ...and very filling! The cream, although sweet, has a slight sourness from the labneh. The cake itself turned out to be heavy...

It stores well in the refrigerator, does not dry out there, the cream does not harden I advise you to try to cook it.Enjoy your tea!

Moist chocolate sponge cake – delicious to the point of indecent. The confectionery cakes do not require additional impregnation. Syrup impregnation is needed only if the culinary author himself wishes it. What is needed for baking, and what nuances should you remember?

Classic chocolate sponge cake

The classic chocolate sponge cake has a delicate, moist and not at all greasy structure. The cakes can be coated with chocolate cream and covered with glaze, and then this baking will produce a “full-fledged” and incredibly tasty cake.

To prepare the baked goods, prepare the following ingredients:

• 150 gr. wheat flour;
• a glass of sugar;
• vanilla and salt to taste;
• a teaspoon of baking powder;
• 3 tablespoons cocoa;
• egg;
• 200 ml milk;
• a couple of tablespoons of melted butter;
• dark chocolate bar;
• 150 ml heavy cream;
• fruits and powdered sugar to taste.

The dough prepares very quickly. Before starting cooking, turn on the oven to preheat it. Sift flour and cocoa through a fine sieve. Mix the ingredients together, adding a teaspoon of baking powder, as well as salt and vanilla to taste. Add milk, butter, sugar and eggs to the dry ingredients. Beat the mixture well using a blender.

Grease the mold with butter and pour in the chocolate dough. Bake for 25 minutes at 180 degrees Celsius. While the cakes are being prepared, let's start cooking.

Break a bar of dark chocolate into small pieces and place in a water bath. When the chocolate melts and the mass becomes homogeneous, pour in the cream.

Remove the ganache from the heat. Remove the crust from the oven and let it cool. Cover the cake with ganache and decorate the sponge cake with fresh fruit. We put the confectionery product in the refrigerator for a couple of hours, and then enjoy the exquisite taste. Bon appetit!

Did you like the recipe?

YesNo

A simple and delicious recipe with cocoa

As a result of cooking, you will receive a moist sponge cake that will have a good height. Often, such biscuits are used to create a multi-layer cake. To prepare the moist sponge cake, prepare the following ingredients:

• 50 gr. milk fat;
• 50 gr. fat milk;
• 50 grams of cocoa;
• 3 pieces of chicken eggs;
• 100 gr. Sahara;
• 100 gr. flour;
• vanilla extract to taste.

Melt butter fat over . Beat the eggs with sugar until a stable foam forms. Add flour here and continue beating at high speed. Add cocoa powder and vanilla extract sifted through a sieve into the white mass. Remove the melted butter from the water bath. Pour the milk into a saucepan and bring to a boil. Add hot milk, along with butter, into the chocolate dough. Mix. Bake the biscuit for 25 minutes at 180 degrees Celsius.

Moist sponge cake in a slow cooker with chocolate

Making a moist sponge cake with chocolate chips couldn't be easier. And if a multicooker comes to the help of the housewife, then this action will turn into real magic. Baking in a slow cooker comes out incredibly fluffy and juicy. To prepare the confectionery product, you should prepare the following ingredients:

• 6 chicken eggs;
• a glass of sugar;
• a glass of flour;
• 40 grams of cocoa;
• 3 tablespoons of vegetable fat;
• vanilla to taste;
• chocolate chips – 100 grams.

Beat chicken eggs with sugar. Sift the dry ingredients through a fine sieve and add to the mixture. Beat with a mixer. Continuing to beat, add vegetable fat and vanilla. Turn off the mixer. Add chocolate chips. Mix the mass. Grease the multicooker mold with vegetable oil, pour in the dough and bake on the “Baking” mode for about 1 hour.

Wet cake layers

Are you planning to make a cake? Then keep the perfect moist cake recipe. To prepare the confectionery, prepare the following ingredients:

• 350 grams of wheat flour;
• 4 tablespoons cocoa;
• a tablespoon of lemon juice;
• a glass of sugar;
• a teaspoon of soda;
• 5 tablespoons of vegetable fat;
• 200 grams of water;
• salt and vanilla to taste;
• a teaspoon of instant coffee.

Mix flour, salt, baking soda, vanilla, cocoa powder in a dry bowl. Pour vegetable fat and sugar into another bowl, add instant coffee, lemon juice and water. Beat the “wet” products with a mixer until a homogeneous consistency is formed.

Continuing to beat the mixture, add the dry ingredients into it. Pour the resulting dough into a mold coated with butter, put it in the oven and bake at 180 degrees for about 30 minutes. Bon appetit.

Wet sponge cake in boiling water

Moist chocolate sponge cake has a porous structure. However, this is not his main advantage. To prepare the baked goods, you will need the following ingredients:

• a pair of eggs;
• 2 cups sugar;
• 2 cups of flour;
• 1 glass of milk;
• 120 grams of vegetable or butter;
• 6 tablespoons cocoa;
• a glass of boiling water;
• 1.5 teaspoons of soda and the same amount of baking powder.

Mix flour, sugar, soda, baking powder and cocoa. Beat the eggs into a dry bowl and beat a little with a broom. Add milk and the required amount of vegetable oil. Turn on the mixer and begin to beat the mixture, gradually introducing the dry ingredients prepared earlier into it. When the mass becomes homogeneous, add a glass of boiling water. Pour the dough into a dry pan and bake at 180 degrees Celsius for 40 minutes.

How to make a wet sponge cake with kefir?

With the amount of ingredients suggested below, you will get 8 pieces of pie. To saturate the taste of the confectionery product, you can cover it with ganache (see recipe above).

Ingredients:

• a glass of kefir;
• 150 grams of flour;
• a teaspoon of baking powder;
• 50 grams of vegetable oil;
• 50 grams of cocoa;
• 150 grams of sugar;
• vanilla to taste.

Pour kefir, sugar and vegetable oil into a bowl. Beat until the sugar is completely dissolved. Pass flour, baking powder and cocoa through a sieve. Add to the kefir mass, beat with a mixer, and add the required amount of vanilla extract. Bake for 25 minutes at 180 degrees Celsius.

Secrets of making chiffon sponge cake

Very delicate and very porous - this is how chiffon sponge cake can be characterized. To prepare the confectionery product you should prepare:

• a glass of flour;
• a couple of teaspoons of baking powder;
• a teaspoon of soda;
• a glass of sugar;
• 60 grams of cocoa;
• 5 yolks;
• a teaspoon of coffee;
• 170 ml water;
• 170 grams of vegetable oil;
• 8 egg whites + 50 grams of sugar for whipping.

Pour a glass of water over the coffee and let the drink cool. Mix dry ingredients in one bowl. Using a mixer, beat the yolks, along with the butter and a mixture of cocoa and coffee. Beat the mass well. Here we also introduce the previously prepared mixture with dry ingredients. Beat with a mixer.

Beat the whites with sugar or powdered sugar until a stable foam forms. Add the protein mixture into the chocolate dough, stirring gently with a spoon. Pour the biscuit mixture into a mold and bake at 160 degrees Celsius for about 50 minutes.

A moist sponge cake is quite easy to prepare. And in order not to dry out the cakes, we advise you to get acquainted with some recommendations from confectioners.

1. To prevent the baked goods from deflating after baking, add a teaspoon of starch to the dough.
2. Cover the baking dish with foil. This way, the necessary moisture will remain in the cake.
3. You can check the readiness of the pie with a toothpick.
4. To easily remove the cake from the pan, place it on a damp towel.

Moist sponge cake - ideal with hot chocolate, tea, coffee and soft drinks. This is the perfect treat for guests at home!

Who doesn't love chocolate-flavored baked goods? There are probably no such people in the world. But culinary products with cocoa powder often turn out a little dry. In this article you will find a selection of moist chocolate cake recipes. And such recipes are very easy to prepare. It’s not for nothing that the original names of the dishes are: “Cake for one, two, three” and “Crazy Pie”. The last one - Crazy Cake - is also very economical, since the recipe does not use eggs. “Crazy Pie” appeared in the United States in the 30s of the last century, during the Great Depression. When all the products were very expensive, American housewives figured out how to make a delicious dessert from literally nothing. And modern vegans have added variations to the classic recipe. The name of the cake “One, two, three” speaks of the extreme simplicity of its preparation. It uses eggs, but this bake won't break the bank. Let's now look at all the recipes one by one.

American Crazy Cake

Following the classic recipe, you can make either a moist chocolate cake, smearing the cakes with some kind of cream, or homemade muffins. Sift two cups of flour into a deep bowl. This should be done in order to break up lumps and saturate the product with oxygen. Mix flour with a glass of sugar and half the amount of cocoa powder. Place the contents of both vanillin packets and baking powder into a bowl. Mix the dry mass thoroughly. Pour half a glass of vegetable oil into it. It is better to take refined sunflower oil - otherwise the baked goods will not have a very “dessert” smell. Stir with a spatula and begin adding water at room temperature. It may take about two glasses. It is important that the dough is similar to sour cream, but not too thick.

Bakery

From this base you can make muffins - small moist chocolate cakes, the top of which, when the products have cooled, should be decorated with icing, coconut or berries. In this case, pour the dough into silicone cupcake molds and place in a preheated oven at 180 degrees for twenty minutes. Cake crust takes longer to bake. It should be kept in the oven at the same temperature for about forty minutes. As always, we check readiness with a match or a toothpick. The wooden rolling pin should not carry any dough on it. Cool the resulting cake and cut it into two layers with a thick thread or a sharp knife. We coat these layers with cream. We also decorate the top, for example, with chocolate icing. Custard, butter, or whipped cream are suitable as creams. If you add less sugar to the dough than indicated in the recipe, you can make a coating based on condensed milk or honey.

Vegan Crazy Cake

To avoid having to grease the baking sheet with margarine and cooking oil, you can use a silicone baking dish. You can also follow this with a moist chocolate cake. Mix all the dry ingredients in a bowl: one and a half cups of wheat flour, about one hundred grams of sugar, four soup spoons of cocoa powder. Unlike the previous recipe, we will add a pinch of salt. Next, pour a bag of vanilla sugar and a teaspoon of soda into the bowl. Mix all dry ingredients thoroughly. Now let’s add a teaspoon of vinegar and refined sunflower or olive oil. You will need about a quarter cup. You can replace this ingredient with coconut oil - it will turn out very tasty. Lightly beat the dough with a mixer. This is done so that the soda and vinegar can fluff the flour. Then the cake will turn out tall and fluffy. Gradually add a glass of water.

Making a vegan cake

Pour the dough into the mold and place it in an oven preheated to 180-190 degrees. The moist chocolate cake layer is baked, depending on the diameter, for about half an hour. If nothing sticks to the splinter removed from the dough, turn off the oven. The cake can simply be sprinkled with powdered sugar and served with tea. It will come out with a deliciously crispy exterior but moist on the inside. You can also make a full-fledged holiday treat from a tall cake. The vegan recipe for the cream is as follows. One ripe banana will require half a teaspoon of cocoa. Mash the peeled fruit into a puree and mix with chocolate powder. We soak the cakes with the resulting cream and decorate the top of the product. Sprinkle with coconut flakes. You can decorate the cake with crushed nuts instead. This product needs to be given time to brew.

Super Moist Chocolate Cake Recipe

Let's include instant coffee in the ingredients. Just half a teaspoon of this powder and you will see how the taste of the cakes will be enriched. In one bowl, mix one and a half cups of wheat flour, four large spoons of cocoa powder, a bag of vanillin, a pinch of salt and about the same amount of baking soda. Pour refined sunflower oil into another bowl. It will take about a quarter cup. Pour two hundred grams of sugar, instant coffee, and a spoonful of lemon juice into it. Add a glass of hot water. Beat the butter mixture until the sugar crystals are completely dissolved. Pour liquid into dry ingredients. Beat again with a whisk or mixer into a fluffy mass. If we decide to make a festive version of a moist cake, then instead of cocoa we should use natural chocolate. But in this case, the tiles need to be melted in a water bath and added to the already prepared dough. Grease the mold with margarine and sprinkle with semolina. Pour the dough and bake for about 45 minutes in an oven preheated to 180 degrees.

Kefir based cake recipe

Many chefs are surprised: how can the cake rise if neither eggs nor fermented milk products are added to the dough? It turns out that it is possible. But if you are used to baking using butter and dairy products, then here is a recipe for a moist chocolate cake without eggs, but with kefir. The latter can be of any fat content. Mix 300 milliliters of kefir with a quarter glass of refined sunflower oil and 150 grams of granulated sugar. Beat until the crystals are completely dissolved. In a second bowl, mix the bulk ingredients: 150 grams of flour, a teaspoon of cookie powder, a pinch of salt and four heaped soup spoons of cocoa powder. Stir until smooth. We connect both parts of the dough. The base should have a semi-liquid consistency. Pour the dough into a mold greased with margarine and bake at 180 Celsius for forty minutes.

Recipe with eggs (“Cake for one, two, three”)

First, mix the dry ingredients: 250 grams of flour, one and a half teaspoons of soda, two pinches of salt, 55 g of cocoa powder, 300 g of granulated sugar, a bag of vanillin. And then add two eggs, 60 g of softened (but not melted) butter, the same amount of vegetable fat (olive is best), 280 milliliters of milk to this bowl. At the end, pour in a tablespoon of weak, no more than 6 percent, vinegar. Beat with a mixer for about ten minutes until the dough is smooth and shiny. Moist chocolate cake can be prepared either in a conventional oven or in a slow cooker. Pour the dough into a greased and lightly floured pan and bake for about 45 minutes at 180 degrees. The resulting cake needs to be cooled, cut into layers and coated with vanilla custard with the addition of cocoa.

Chocolate in a slow cooker

The principle of baking in a unit is not much different from cooking in an oven. But it is better to place parchment paper in the thicket of the multicooker so that its ends stick out. This will make it easier to remove the finished product. Turn on the “Baking” mode. For “Cake for one, two, three,” set the timer for an hour. About the same time is required for Crazy Cake.

A dessert with chocolate and coffee flavor, with a delicate layer and a lush top of sour cream, decorated with chocolate chips and bright pomegranate seeds. A dream for a sweet tooth and culinary aesthete! A delicious chocolate cake recipe with a photo of which is presented today, in addition to its external attractiveness and rich internal content, is easy and simple to prepare at home. The recipe does not have such difficulties as separating eggs into whites and yolks, beating each component separately for a long time until cloudy, and so on. Everything is extremely simple. The only point: it is advisable to bake the cake crust the night before so that it cools completely, and in the morning cut the cooled pastry, coat it, decorate it and serve it to the tea table.
We wish you good luck baking with our recipe!

Chocolate cake recipe with photos for one - two - three

Cooking time:
— preparation (beating and kneading dough + cream) – 30 min.
- baking in the oven - 20-25 minutes.
- cooling at room temperature from 1 hour to 12 hours
- cake assembly - 10 min.

To prepare you will need: a springform baking dish, a mixer, a spatula, bowls for dough and cream, baking paper.

step by step recipe for chocolate cake with sour cream

Proportions are given for a 1 kg cake (20 cm tin)

• butter – 125 g,
• granulated white fine-crystalline sugar – 125 g,
• chicken egg – 2 pcs. large/3 small,
• plain flour – 130-150 g + baking powder – 1 tsp,
• “insoluble” cocoa – 2 tsp.,
• instant coffee – 2 tsp.

For cream and decoration:

• sour cream fat content 25-30% - 500 g,
• powdered sugar – 200 g,
• thickener for cream – 1 sachet = 10-12 g,
• dark chocolate without additives – ½ bar.

Preheat the oven. Temperature – 180C.
Place butter, softened at room temperature, and white granulated sugar into a mixer bowl. Beat on high speed until smooth (about 5-8 minutes).

Without stopping the mixer, add chicken eggs one at a time. Blend until smooth. The mass will increase slightly in volume.

Mix flour sifted twice through a sieve with baking powder and cocoa powder.

Pour the dry mixture into a mixer cup. Next, knead by hand with a silicone spatula. Movements in one direction, from bottom to top. Stir briefly for 1-2 minutes until the lumps disappear and the consistency of thick, thick sour cream is obtained.
Important: the texture of the dough may differ due to the volume of eggs, the amount of flour and the quality of butter. In any case, as long as the proportions are respected, the cake will be wonderful.

Dilute instant coffee with 2-3 tablespoons of hot water and stir.

Pour into the dough in portions, constantly stirring with a spatula, still in one direction. That's it, the chocolate-coffee crust dough is ready!

Prepare a baking dish. Place parchment paper on the bottom of a clean, dry pan. Grease the side inner surface of the mold with a piece of butter. Do not grease the paper.

Place the dough in the mold and distribute evenly.

Place the springform pan with the dough into the preheated oven. Bake the chocolate cake base for about 20-25 minutes at a constant temperature of 180C. Do not open the oven for the first 15 minutes. In principle, there is no need to go further. But if in doubt, after 20 minutes open the oven (in the kitchen the windows are closed and there are no drafts!), pierce the middle of the cake with a long wooden skewer. If it is dry, the baking is ready.
While the cake base is baking, prepare the chocolate chips. Place the chocolate bar edgewise in a deep plate and cut into shavings with a sharp knife. Just do this quickly so that the chocolate does not have time to melt in warm hands.

Leave the finished cake in the oven for 5 minutes with the door slightly open. Then remove from the oven and let the crust get used to the new conditions for another 5 minutes. Use a wide knife to move around the circle and separate (if it has not come off!) the cake from the side surface of the mold. Unfasten the pan, release the cake from the paper and transfer to a wire rack or wooden surface to cool.

Important: the chocolate cake with cocoa and coffee must cool thoroughly so that it can be cut correctly and layered with sour cream. Otherwise, the thick cream will turn into liquid.

Prepare sour cream: mix sour cream and powdered sugar in a mixer or with a hand whisk. To thicken the cream and make the overall appearance of the cake more presentable, you can add a cream thickener containing starch to the cream.

Cut the cooled cake into 2-3 parts, as far as the resulting height of the base of the cake allows.

Place the first layer immediately on a flat cake stand or paper. It's up to you to decide whether or not to put cream under the first cake layer. If the cake turns out to be too dry, coat an empty plate with cream, and then place the first part of the cake.

Then a couple of generous spoons of cream.

Spread the sour cream over the entire surface of the cake.

Place the second part of the cake base beautifully and carefully on top. Place sour cream and powder in a high layer. Thanks to the thickness of sour cream and the cream thickener, the cream does not flow, but beautifully decorates the dessert.

Sprinkle evenly with chocolate chips.

You can stop there! But if you have pomegranate seeds and a few fresh mint leaves on hand, you can decorate your culinary masterpiece like this:

Place a delicious homemade coffee and chocolate cake with sour cream in the refrigerator for at least half an hour. Cut the dessert into portions, garnish with mint and serve for tasting. Enjoy your tea!

How to prepare a simple chocolate cake for readers of the site Polina Kalinina told good recipes, recipe and photo of the author.

Recipe No. 2

Chocolate cake in boiling water

This is a super moist chocolate cake recipe! It's so wet it doesn't need soaking! This cake is perfect for any birthday or holiday.

Video recipe from Ellenas Kitchen channel

Ingredients:

Biscuit recipe:

• Flour - 1 cup
• Sugar - 1 glass
• Milk - 0.5 cups
• Egg - 1 piece
• Vegetable oil - 1/4 cup
• Cocoa - 3 tablespoons
• Soda - 1 teaspoon
• Baking powder - 1 teaspoon
• Vanilla - 1 teaspoon
• Salt - 0.5 teaspoon
• Boiling water - 0.5 cups

• Cream - 1 glass
• Powdered sugar - 1 tablespoon

• Chocolate - 60 g
• Cream - 60 ml

• Oil - 200g
• Condensed milk - 200g (less can be used, then the cream will be thicker)