Negro Smile Cake

The popular chocolate cake is waiting for your attention and appreciation of taste! Easy-to-prepare chocolate cake. I like chocolate biscuits because they do not need additional impregnation, since because of cocoa, the cakes are moderately moist. It remains only to prepare your favorite cream – butter, custard or sour cream and that's it! as they say - "it's in the bag." And everyone can decorate to their taste, if for everyday life, then you can be more modest, and for the holiday you need to work a little on the decoration. You can pour chocolate icing over the cake or sprinkle with nuts, decorate with cherries that perfectly complement the chocolate taste or draw patterns with cream. As your imagination tells you. Let's make a Negro Smile cake.

Faith faith

Recipe author

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Composition / ingredients

servings:

For sponge cake:

Eggs

Kefir (can be replaced with sour cream)

200

Sugar

250

Butter

Flour

250

Cocoa powder

Vanillin

Baking soda

For cream:

Condensed milk (1 jar)

380

Butter

200

For decoration:

Coconut chips

Chocolate

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 6 g

Fats 25 % 17 g

Carbohydrates 66 % 44 g

350 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 50 min

Step 1:
Ingredients.
Step 2:
Preparing the biscuit dough. Rub the eggs with sugar into a homogeneous mass.
Step 3:
Add kefir or sour cream, as well as softened butter. Mix well.
Step 4:
Now we knead all the loose ingredients – flour, cocoa, slaked soda. Mix well. The dough turns out thick.
Step 5:
Turn on the oven at 180 degrees. Grease the baking dish with oil and pour out the dough, leveling it with a spoon. I have a shape with a diameter of 24 cm. We put it to bake for 30 minutes, check the readiness with a dry toothpick. Orient yourself by your oven.
Step 6:
While the sponge cake is being baked, we prepare the cream. Beat the softened butter, gradually pour in the condensed milk. Whisk until smooth and fluffy. We put it in the refrigerator.
Step 7:
The sponge cake turns out to be porous. The cooled biscuit is divided into 2 cakes.
Step 8:
We smear one cake with cream, cover it with a second cake and also smear it. You can pour chopped nuts on the cream between the cakes.
Step 9:
Start decorating. I poured coconut chips on one half of the cake, and chocolate chips on the other, which I scraped off with a knife from the chocolate.
Step 10:
With a pastry syringe, I drew a wave along the edge of the cake and smeared the sides of the cake with the remnants of the cream.
Step 11:
Leave the cake to brew for a few hours. We invite everyone to drink tea! Bon appetit!