Juicy Chocolate Cake with Creams and Syrup

30/11/2017
Topato
fromTopatoNovice385557651
"You never ask someone if they want chocolate cake, instead you ask how many slices they`d like."
Preparation60 min.
Cooking30 min.
Тotal90 min.
Servings12
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Ingredients

  • layers
  • sugar - 4/5 cup (200 g)
  • eggs - 4
  • oil - 4/5 cup (200 ml)
  • flour - 1 1/5 cups (270 g)
  • cocoa - 1 1/3 tbsp (20 g)
  • baking powder - 1 packet
  • vanilla - 1/2 ampule, liquid
  • cream 1
  • cream - 1 packet, instant, chocolate
  • milk - 1 1/5 cups (300 ml)
  • cream 2
  • cream - 1 packet, for cakes, instant, chocolate
  • milk - 1 cup (250 ml)
  • powdered sugar - 3 - 4 tbsp
  • syrup
  • sugar - 1 cup
  • water - 1 1/2 cups
  • decoration
  • chocolate sprinkles
  • chocolate biscuits

Preparation

Take the ingredients out to room temperature ahead of time. Make the layer by mixing the flour with the baking powder and cocoa. Stir well.

Mix the oil with the milk. In a bowl, beat the eggs with the sugar using a mixer. Add the dry and liquid ingredients while alternating.

Pour the prepared mixture into a 9 1/2″ (24 cm) form with removable sides. Bake in a preheated 320°F (160 °C) oven for 30 min. Let it cool.

Meanwhile, make the syrup by caramelizing the sugar in a pot on the stove. Slowly add the water (take caution because it's really hot). Leave the caramel to melt and for the syrup to boil about 15 min. on moderate heat.

Make the creams according to packet directions.

Cut the cake layer into 2. Place the lower part in a plate. Pour syrup over it. Let it soak it in and smear cream #1 over it. Add a few chocolate sprinkles. Place the 2nd layer.

Syrup again, wait for the syrup to soak in and smear the entire cake with cream #2.

Put it in the fridge for about 1 hour. Decorate with chocolate sprinkles and chocolate biscuits.

Adapted from lussisworldofartcraft.blogspot.bgfind similar recipes here

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