If you love chocolate, this is your recipe! A heartily thank Dari (Darinka Tsintsarska) for the recipe she shared on her culinary website https://dariangle.com/.
Like most recipes, this one has its options. I have sourdough starter so I preferred to make the cake with it (not activated from the frige, because I think it is a good option to use the unused sourdough starter). But if you don’t have one, you can do it without it, and for that there is such an option in the recipe. You can also prepare the cake with milk chocolate frosting. As you like it!
In fact, I was wondering if I should post this recipe because it did not work out as I expected. But then I decided that this is actually the point of having and maintaining such a culinary internet site – to talk about our ideas and most of all the gained experience. And the most valuable one is the experience of the difficulties we experience and sharing ways to overcome all the obstacles. And how I dealt with this situation, you will read in the recipe! I hope it will be useful for everyone!
I keep my fingers crossed that everything goes perfect with your cake preparation!
Enjoy!
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Preheat the oven to 165 degrees.
Mix the dry ingredients in a bowl - flour, sugar, baking soda, cocoa and salt. Stir well.
In a plastic or heat-resistant glass bowl, mix the milk and the chocolate.
I placed for brief the bowl in the microwave, checking every 10 seconds if the mixture had warmed sufficiently.
If the mixture is warm enough, mix well with a whisk until all the chocolate pieces melt and the mixture is shiny and smooth.
Instead of using the microwave, you can place the bowl on a small casserole on medium, which should not boil. The chocolate bowl should not touch the water. Gently mix with a whisk until the chocolate completely gets melted.
Allow the mixture to cool briefly - about 5 minutes.
If you use sourdough starter in the recipe, add it now. Stir.
Add the eggs and mix.
Add the oil.
Stir until a homogeneous smooth mixture is obtained.
Start adding in portions the dry ingredients.
Stir well.
Prepare a baking pan about 30/20 cm in size. Grease the pan with butter or margarine.
Pour the mixture into the greased pan.
Bake the cake at 165 degrees for about 30 minutes until ready.
Remove the ready cake and allow to cool for about 1 hour, without removing it from the baking pan.
In the next steps you will see my failure with the frosting. I wanted to make another frosting, but I had used all the available chocolate. I was thinking not to publish this recipe until I cook it again. But then I decided that sharing failures is even more valuable for the other people than sharing super-beautiful photos that are closer to the professional pastry we often see.
Here is what I did and how, though partially, I saved the situation. I put the cream and chocolate in the microwave, but I left the bowl unobserved inside for more time and the chocolate turned into curdles. I added the butter hoping that things would get better. The butter has melted, but has not mixed with the chocolate. I put the mixture in the fridge for about 30 minutes, but there was no change.
So I decided it might be a good idea to melt it in water bath again. I stirred for only a few minutes ...
And here it is - much better!
Here's how to do it if you melt it using a water bath:
In a heatproof bowl, mix chocolate and cream. Place it over a small saucepan of almost boiling water, not touching the chocolate bowl. Stir until the chocolate is completely melted. Remove the bowl from the heat and add the butter cubes. Let it for about 5 minutes until the butter is completely melted. Stir once more and bring to the refrigerator to cool for about 1 hour, without stirring during this time. Remove the cooled frosting from the fridge and mix thoroughly with a whisk.
Apply the frosting on top of the cake.
You do not need to remove the pastry from the baking pan. Cut into squares and serve!
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Preheat the oven to 165 degrees.
Mix the dry ingredients in a bowl - flour, sugar, baking soda, cocoa and salt. Stir well.
In a plastic or heat-resistant glass bowl, mix the milk and the chocolate.
I placed for brief the bowl in the microwave, checking every 10 seconds if the mixture had warmed sufficiently.
If the mixture is warm enough, mix well with a whisk until all the chocolate pieces melt and the mixture is shiny and smooth.
Instead of using the microwave, you can place the bowl on a small casserole on medium, which should not boil. The chocolate bowl should not touch the water. Gently mix with a whisk until the chocolate completely gets melted.
Allow the mixture to cool briefly - about 5 minutes.
If you use sourdough starter in the recipe, add it now. Stir.
Add the eggs and mix.
Add the oil.
Stir until a homogeneous smooth mixture is obtained.
Start adding in portions the dry ingredients.
Stir well.
Prepare a baking pan about 30/20 cm in size. Grease the pan with butter or margarine.
Pour the mixture into the greased pan.
Bake the cake at 165 degrees for about 30 minutes until ready.
Remove the ready cake and allow to cool for about 1 hour, without removing it from the baking pan.
In the next steps you will see my failure with the frosting. I wanted to make another frosting, but I had used all the available chocolate. I was thinking not to publish this recipe until I cook it again. But then I decided that sharing failures is even more valuable for the other people than sharing super-beautiful photos that are closer to the professional pastry we often see.
Here is what I did and how, though partially, I saved the situation. I put the cream and chocolate in the microwave, but I left the bowl unobserved inside for more time and the chocolate turned into curdles. I added the butter hoping that things would get better. The butter has melted, but has not mixed with the chocolate. I put the mixture in the fridge for about 30 minutes, but there was no change.
So I decided it might be a good idea to melt it in water bath again. I stirred for only a few minutes ...
And here it is - much better!
Here's how to do it if you melt it using a water bath:
In a heatproof bowl, mix chocolate and cream. Place it over a small saucepan of almost boiling water, not touching the chocolate bowl. Stir until the chocolate is completely melted. Remove the bowl from the heat and add the butter cubes. Let it for about 5 minutes until the butter is completely melted. Stir once more and bring to the refrigerator to cool for about 1 hour, without stirring during this time. Remove the cooled frosting from the fridge and mix thoroughly with a whisk.
Apply the frosting on top of the cake.
You do not need to remove the pastry from the baking pan. Cut into squares and serve!
Enjoy! 🙂
