Chocolate cake
The base for the cake, moist, porous and very tasty biscuit. Made several times and always turns out.


  • Flour

    2 cup

  • Sugar

    1.5 cup

  • Leavening agent

    3 tsp

  • Salt

    1 tsp

  • Water

    0.75 cup

  • Instant coffee

    1.5 tsp

  • Cocoa powder

    3 Tbsp

  • Chicken egg

    7 piece

  • Vegetable oil

    0.5 cup

  • Vanilla

    1 tsp

  • Citric acid

    0.5 tsp


Separate eggs into whites and yolks, whites put into the refrigerator for the subsequent beating we'll need it cold. And turn on the oven at 170-180 degrees - it should be pre-warmed.
Dry ingredients mix in the following order: flour, sugar, baking powder, cocoa and salt.
Make a deepening in the middle and pour in oil, water, yolks, vanilla. Coffee brew 1 tbsp. boiling water, let cool and pour in mixture. Stir until smooth. I mixed without a mixer - and so all perfectly placed.
Beat chilled whites with citric acid until stable peaks.
Gently add the whites into the yolk mixture and stir with a spatula from the top down until smooth.
Prepare a form, covered with baking paper, grease the bottom of the form, sides 1 cm, Pour the batter and carefully put in oven. And bake for 50 minutes until cooked, test by pressing the top of the cake - if you push the sponge cake from takes the original shape - ready.
Remove from oven and allow to stand for in the form of 5 minutes. Flanks gently pry off with a knife, after remove from the mold. Let cool completely on wire rack.
Cut into 2 pieces, although you can 3, make the cream, Your favorite, at the request and collect the cake. It turns out 1kg of delicious biscuit.
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