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

Recipe information

Cooking:

2 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate cream cake for Ksyushenka

Biscuit

1. Flour 1.5 Art.

2. Cocoa 4 tbsp

3. Soda 1 Tsp

4. Lemon juice 1 tbsp

5. Sugar 200 gram

6. Vegetable oil 1/4 Art.

7. Vanilla 1 pinch

8. Salt 1 pinch

9. Water 200 Ml

Cream

1. Creamy 400 Ml

2. Powdered sugar 5 tbsp

3. 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!