Description
Light chocolate cake with sweet coffee cream! Invite you to a Cup of fragrant tea or invigorating coffee.
Ingredients
-
Chicken egg
3 piece
-
Sugar
120 g
-
Vanilla sugar
0.5 tsp
-
Yogurt
200 ml
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Vegetable oil
50 ml
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Cocoa powder
3 Tbsp
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Flour
100 g
-
Soda
0.5 tsp
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Condensed milk
0.5 can
-
Chicken egg
1 piece
-
Coffee natural
50 ml
-
Milk
100 ml
-
Potato starch
1 Tbsp
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Butter
200 g
-
Vanilla sugar
0.5 tsp
-
Dark chocolate
Cooking
For cake, beat eggs, sugar, vanilla sugar. Until lush light weight.
While continuing to whisk, add the vegetable oil, yogurt. Add sifted cocoa powder, flour and soda. Mix on low speed of mixer.
Pour the batter into the pan (22-24 cm diameter), covered with baking paper. Bake in a preheated 180 degree oven for 25-30 minutes. The finished cake leave to cool on a wire rack. I baked the cake in a slow cooker, power 870 Watts, the "Baking" 60 minutes.
For Crema a small saucepan, combine the egg and half cans of condensed milk. Stir until smooth.
The coffee (I brewed in the coffee machine) add milk, pour into the bowl with the egg and the condensed milk.
Add starch, mix intensively to avoid lumps. Put it on the stove, the fire is small. If you really are afraid of lumps, the starch can be added to coffee with milk and then pour into pan.
Cook the cream until thick, stirring constantly. Remove from heat, cover with cling film on top of the cream, cooled to room temperature.
Butter in advance, remove from refrigerator, it should be soft. Beat butter with vanilla sugar, a tablespoon add the cooled custard.
Whisk everything together until the lush stable consistency. The cream is ready. Remove it in the fridge for 5-10 minutes.
Sponge cake cut into two layers.
Amount of cream between the cakes depends on how you plan to decorate the cake. The cake is small and cream quite a lot. I put between the cakes slightly more than half of the cream.
Cover with a second cake layer, spread the cream. I took half of nearly half. The remaining cream is left for decoration. Decorated modestly.
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