Very fast cake.
Biscuit “chocolate on boiling water”.

Ingredients:

For test:
●2 cups of flour
●1 ½ cup sugar
●1 tsp. soda
●1 tsp. baking powder
●5 tbsp. with a slide of cocoa
●2 large eggs
●1 glass of milk
●1 tsp. vanilla sugar
●1/3 tbsp. vegetable oil
●1 glass of BOILING WATER

Cooking:

Prepare a form with a diameter of 25-26 cm, cover with parchment paper for baking (if you are not sure about the quality of the paper, it is better to grease it with oil). Preheat oven to 180C. Prepare two containers – a large one and a smaller one …

In small – mix all the dry ingredients (the first five in the list).
In a larger bowl, lightly beat the eggs, add vegetable oil and vanilla sugar.

Then alternately add flour and milk, mixing, beginning and ending with flour.
At the very end, pour in a glass of boiling water and mix again quickly. Get a liquid dough.
Pour it into a mold and bake at 180C for 40 minutes (check with a toothpick near the end – it should come out dry or with a few wet crumbs, but do not overdry at the same time). The biscuit doubles in size!
Adjust the baking time to suit your oven.

For cream:
●1 can of sweetened condensed milk
●2 yolks
●2 tbsp. l. butter
●100 g coconut flakes

Mix everything in a saucepan with a thick bottom and boil, constantly stirring with a spoon, over low heat for 5 minutes! no more – it will be too thick! Make sure the yolk doesn’t curl.
It turns out thick coconut cream.
Cut the cooled cake into two cakes and coat with cream, decorate with shock glaze.

My comments:
The cake was baked in a detachable form with a diameter of 20 cm. I took half the ingredients. The cream was also made from half the norm of the ingredients, and, of course, it turned out to be not enough – she did not spare the cream, so it was only enough for the middle. I wanted to smear the top of the cake with whipped cream (33%) with sour cream (20%) and powdered sugar. Here’s the problem – the mixer is broken …. , so I began to beat with a whisk. I tried so hard that the cream exfoliated and turned into butter and now – instead of whipped cream – I began to make butter cream. Such a cream did not spoil the cake, but only embellished it!
Торт пекла просто к чаю, поэтому украшать красиво не стала – сверху наделала загибулин из шоколадной глазури (30 г шоколада +3 ст. l. сливок 22% + 1 ст. l. сl. масла – растопить на медленном огне, stirring).
And it happens – I wanted to quickly, but …. and I don’t regret it …
The cake turned out … well, very tasty – moderately sweet (it reminded me of the taste from childhood and youth of my favorite chocolate cakes).