Chocolate cranberry cake lean

Description

It's a chocolate-chocolate cake for the sweet tooth! Very tasty! During lent it would be wonderful for a family tea party. Highly recommended!

Ingredients

Flour

2 cup
Brown sugar

1.5 cup
Vegetable oil

0.25 cup
Cocoa powder

8 Tbsp
Leavening agent

2 tsp
Cranberries

300 g
Cranberry

50 g
Semolina

2 Tbsp
Apple juice

1 cup

Cooking

To prepare the cake I used brown sugar Mistral Universal.

Mix the flour, sugar, vegetable oil, cocoa powder, baking powder. Pour in the Apple juice.

Mix with a mixer until smooth.

Pour the batter into the baking dish. I have shape diameter 18 cm

Bake in the oven for 30 minutes at 180 degrees. I'm a little overexposed, so the top cracked.

Make the cream. In the bowl of a blender put the cranberries, the cranberries and sugar. Grind until a homogeneous mass.

Cook porridge on the water. Proportions: 2 tbsp cereal, 1.5 cups of water. Porridge should be thick. Add the prepared porridge in berry puree. Again, beat in a blender. Try to taste. If necessary, add more sugar. But don't overdo it, because the biscuit is very sweet. Cream cooled in the refrigerator for 30 minutes.

Sponge cake cut into 4 Korzh.

Coat of cranberry cream.

Generated cake.

Make a glaze. In a saucepan put 2 tbsp of cocoa powder, 4 tbsp sugar, add 0.5 tsp. of vegetable oil and 3 tbsp water. Bring to the boil and cook for a few minutes on low heat until thick. Let cool slightly and pour on top of cake. Coat the sides. Decorate with berries cranberries. Well, if the cake will stand 1-2 hours before serving, so the biscuit soaked. Bon appetit!

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