Station cake (night)

To prepare this delicious chocolate cake, we will need the following ingredients: wheat flour, kefir of any fat content (I took 2.5%), sugar, unseemly cocoa-powder, chicken eggs (I have quite large, 56-57 grams each), butter, butter jam, milk, and milk jam. baking soda.

Immediately turn on the oven at 180 degrees, since it will not be necessary for the preparation of the dough. In a separate bowl, we connect 250 grams of wheat flour, 80 grams of high-quality cocoa powder and 1 teaspoon (without a hill, that is, a knife) of baking soda.

Mix everything, after which we sift all the bulk ingredients through a sieve (it is better to do it twice) to make the mixture as homogeneous as possible.

In another dish, break 3 chicken eggs, add 300 grams of sugar to them.

Beat everything with a mixer at high speed for about 2-3 minutes. During this time, the eggs should be beaten slightly, and the sugar crystals partially dissolve. Beat the contents of the dishes for a long time not fundamentally. Add 380 milliliters of kefir (any fat) to the mixture at room temperature and mix everything again.

Following you need to enter (adjust) 70 grams of butter, which melt in advance and let it cool to a slightly warm state or room temperature. Faster and most conveniently do this in a microwave oven in defrosting mode — literally 15 seconds are enough.

Finally, add a dry mixture from step 3 and interfere with a liquid base.

You can do this manually (with a spatula, spoon, whisk) or with the help of a mixer, but at the lowest speed and not very long. As soon as the flour lumps do not remain, stop whipping!

By consistency, the chocolate dough of the station cake resembles melted chocolate, low -fat sour cream, fat kefir or hot chocolate icing. I don’t know what else to compare with .. In other words, such a dough should not be too thick, it is fluid and does not hold shape.

Then we need a baking unit — it is advisable to take a square or rectangular, so that it is convenient to cut the workpiece into portioned cakes. In this case, a rectangular shape (30×20 centimeters) with high walls (3.5-4 centimeters) is used, which I lined up with parchment paper (it is not necessary to lubricate with quality, it itself is oiled). I don’t remember whether I told you or not about how conveniently put the paper in shape so that nothing needs to be cut. And the secret is simple: the parchment cut in the palm of your hand, quickly moisten in water, squeeze, straighten and wipe dry towel. Actually, that's all! After such manipulation, the parchment becomes soft and it can be put in any form — until it has dried, it obviously obeys and take any position. Pour the dough into the shape, evenly distribute it with a spoon or spatula.

We bake the chocolate cake in the oven preheated to 180 degrees at an average level for 30-35 minutes. It is very important to understand that the baking time can differ very much from the specified in the recipe! It depends not only on the oven (I have gas, but you can have an electric one), but also its character, as well as the size of the shape for baking. After 25-30 minutes from the start of baking, it will be possible to check the readiness of the cake. When pressing the finished dough in response, it almost does not fail, but slightly spring.

We give the finished chocolate cake for 10 minutes to cool in shape — it is very delicate and fluffy, so let him relax. After that, we take out the workpiece from the mold and cut it in half (you can directly warm) — it will be more convenient to work with it. We cut each half along in half in order to lay down the filling.

And as a filling, I used a domestic plum jam that you can replace with any other with sourness. Remember that we need to smear two cakes! I laid one half of the cut cake up on the grate. I missed half a jam.

She covered the second half of the cake. Similarly, you need to lay out the second workpiece.

While the future cakes are cooling down, we will prepare chocolate icing. Pour 80 milliliters of milk (any fat content) into a small saucepan (preferably thick -walled) and bring it to a boil. Then quickly pour 60 grams of sugar and 20 grams of cocoa powder. Mix everything and put on medium heat again.

With constant stirring, cook chocolate icing until the grain of sugar is completely dissolved. It will take no more than 2-3 minutes. Do not forget to interfere, otherwise the glaze will burn out. Then remove the icing from the heat and add 50 grams of butter.

We interfere with everything until the oil is completely dissolved. In fact, chocolate icing from cocoa and milk is ready. Now let her cool slightly, due to which she will thicken.

We turn both chocolate blanks so that the smooth side turns out to be from above — the one that was on top during baking. Why did we do this: firstly, so that the icing is not absorbed into the loose surface, and secondly, so that Jam would even scream both cakes evenly. We apply chocolate icing on top and distribute it over the entire surface. We also glaze the second half of future cakes. We give the glaze to freeze, after which we decorate the blanks at will and cut them with portioned cakes. After hardening, the chocolate icing remains soft, but does not flow.

Katyusha, many thanks for this delightful chocolate order. Prepare for health, pleasant appetite and Happy New Year, friends!