If you are reading this recipe right now, consider yourself very lucky. You’ve probably never seen such a simple recipe. This despite the fact that everyone who tried this cake of mine rolled their eyes and said – “God, how delicious, but I will never make this on my own.” Chocolate cake for one, two, three

If you are reading this recipe right now, consider yourself very lucky. You’ve probably never seen such a simple recipe. This is despite the fact that everyone who tried this cake of mine rolled their eyes and said – “God, how delicious, but I will never make this myself.”

Well, and most importantly, the cakes according to this recipe turn out to be indecently tasty, there is a rich chocolate taste (moreover, chocolate) and moderate humidity. Since it so happened that in three days I cooked this cake three times, I had time to appreciate all its strengths. So, when the cake is ready and cooled down – just wrap it in cling film. In a couple of hours, you will have the softest, most elastic and moist cake you have ever seen. I just cut off pieces from it and ate it as an independent dessert, no impregnation or creams are needed at all. And in this form, he can lie for 3-4 days, getting better.

The composition of the products is generally surprising, there is nothing that you would not store daily in your refrigerator or closet.

From this amount of ingredients, you can get 1 thick cake per 20 cm (the height will be about 4-5 cm) or two of the same 16. The dough literally doubles in volume!

As I said, there are no techniques here, the only condition is that we add vinegar at the very end. Go. Combine flour (250 gr.), Soda (1.5 tsp), salt (teaspoon), sugar (300 gr.) And cocoa (55 gr.).

Stir with a whisk, lightly, to somehow pretend that we are serious cooks, and the recipe requires skill;)

Next we send two eggs, soft butter (60 gr.), Olive oil (60 ml.), Vanilla extract (a couple of teaspoons), milk (280 ml.) And wine vinegar (1 tablespoon). You can use any other vinegar that you use in salad dressings, the main thing is not super strong (take up to 6%).

Now all we need is to mix all the ingredients well with a mixer. At first, lumps, stains of oil stains will appear, but after 3-4 minutes the mass will become smooth, uniform and glossy.

As I already wrote, we make in the form of 16 to 20 cm. IMPORTANT! The dough will double in volume, so do not try to pour the dough more than half way. Grease the mold with oil. I always put parchment at the bottom, it’s just that you don’t have to suffer for a long time with taking out the cake.

Bake at 175 degrees for about 50-60 minutes. At first, the cake will grow actively, then it will calm down. A tubercle may appear on top, and it may even crack – do not be alarmed, this is good, we get a porous structure.
As usual, check with a wooden skewer. It should come out dry. That is, after 40 minutes, we begin to check every 5 minutes.

The finished cake will almost immediately go out of shape. Carefully place it upside down on the wire rack. And take off the parchment.

Can you believe that I poured only 2 centimeters of dough into the mold, and the cake turned out to be more than 4 cm at the end?! And once again, be sure to keep the cooled cakes in an airtight container (or film) for at least a couple of hours. If at the beginning it may seem to you that the outside of the cakes is a bit dry, then later they will become just as wet and porous.

If the cakes survive until the cake is assembled, use any cream, I just poured ganache on top.