Description
The wet porous chocolate cake goes well with sour-sweet aromatic lemon glaze!
Ingredients
-
Flour
150 g
-
Cocoa powder
4 Tbsp
-
Soda
1 tsp
-
Sugar
120 g
-
Vegetable oil
3 Tbsp
-
Serum
200 ml
-
Vanilla sugar
0.5 tsp
-
Soy sauce
2 Tbsp
-
Butter
50 g
-
Powdered sugar
200 g
-
Lemon juice
3 Tbsp
Cooking
Flour, cocoa powder, sugar, vanilla sugar, baking powder mix in a bowl.
In a separate container in a serum, add the vegetable oil and soy sauce, mix.
Two to three reception pour the liquid ingredients into the dry mixture. Whisk until smooth.
In a muffin tin greased with vegetable oil, pour the dough. Put into the oven, preheated to 180 degrees for 35-40 minutes.
Here is a cupcake turned out. Allow the cake to cool completely.
For the icing mix the softened butter at room temperature, half the norm of sugar powder and lemon juice. Whisk until fluffy, gradually adding powdered sugar. Powdered sugar may need more or less. The fully cooled cupcake to apply the icing.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.