Name: Chocolate cream cake for Ksyushenka
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Yield: 6
Ingredients: Flour - 1.5 Art.; Cocoa - 4 tbsp; Soda - 1 Tsp; Lemon juice - 1 tbsp; Sugar - 200 gram; Vegetable oil - 1/4 Art.; Vanilla - 1 pinch; Salt - 1 pinch; Water - 200 Ml; Creamy - 400 Ml; Powdered sugar - 5 tbsp; Black currant - 3 tbsp

Ingredients for - Chocolate cream cake for Ksyushenka

1. Biscuit Flour 1.5 Art.

2. Biscuit Cocoa 4 tbsp

3. Biscuit Soda 1 Tsp

4. Biscuit Lemon juice 1 tbsp

5. Biscuit Sugar 200 gram

6. Biscuit Vegetable oil 1/4 Art.

7. Biscuit Vanilla 1 pinch

8. Biscuit Salt 1 pinch

9. Biscuit Water 200 Ml

10. Cream Creamy 400 Ml

11. Cream Powdered sugar 5 tbsp

12. Cream Black currant 3 tbsp

How to cook deliciously - Chocolate cream cake for Ksyushenka

1 . Stage

Mix all the dry ingredients for the biscuit together.

2 . Stage

Then pour in the liquid and mix everything until homogeneous.

3 . Stage

Grease the form with butter and sprinkle with flour or semolina. Preheat the oven to 180C.

4 . Stage

Pour the batter into the mold and bake for 40 minutes. Check if it is ready with a matchstick.

5 . Stage

Cool the biscuit and cut it into large cubes.

6 . Stage

1. Stage. Chocolate cream cake for Ksyushenka:

7 . Stage

Whisk the cream cold, gradually add the powdered sugar.

8 . Stage

Then the cream and biscuit again. We pour each layer with grated currants.

9 . Stage

Finish the layers with cream.

10 . Stage

Cover with clingfilm and put a saucer with a small weight on top. Place in the refrigerator to harden for 1 hour.

1. Stage. Chocolate cream cake for Ksyushenka: Cover with clingfilm and put a saucer with a small weight on top. Place in the refrigerator to harden for 1 hour.

11 . Stage

Turn it over on a plate and remove the foil. You can serve the cake, but I garnished it with the rest of the cream.

1. Stage. Chocolate cream cake for Ksyushenka: Turn it over on a plate and remove the foil. You can serve the cake, but I garnished it with the rest of the cream.

12 . Stage

Cut off a piece and enjoy! The cake doesn't keep for long, of course, which is why I make a small batch. If you want to transport it, or hold it longer, it is better to add gelatin to the cream. Bon appetit!