Dissolve in warm boiled water 2 tsp coffee and cocoa. Mix well. Allow to cool.

Beat the yolks with the sugar until fluffy mass. Not stopping to whisk, to enter the vegetable oil. Then you add the same cocoa-coffee mixture, beat well again. And in the end add the flour, vanilla, add the slaked soda.

Beat the whites with the pinch of salt until stable peaks.

Whipped proteins carefully connected with the dough, stirring from the bottom up.

Pour the resulting mass into a greased butter Cup multivarki. Put on bake mode for about 40 minutes (adjust time depending on your assistant, I multivarka-pressure cooker does it in 40). After a sound signal ready, turn off the slow cooker and do not open another 15-20 minutes.

Remove the cake using container-steamers. Allow it to cool. Prepare at this time, the cream: melt in a water bath a dark chocolate bar 3 tbsp sour cream, stir, do not boil. And impregnation: brew instant coffee (2H. L.) in 100 ml of water, adding 2 tbsp of brandy, cool. Sponge cake cut into two Korzh, to impregnate thoroughly, sandwiching the cream. The top and sides of cake also coat the cream. Leave for a few hours in the refrigerator.

A pleasant tea.