Chocolate Cake

clock icon 140 Minutes pie chart icon 366 Calories

Cachet 4.5 chocolate bars
375 ml Arla 36% cream
2 cups of flour
2 teaspoons of soda
1 teaspoon of baking powder
¾ salt
215 g unsalted Lurpak butter
245 g sour cream
65 g of oil
2 cups of white sugar
2 tablespoons of Naturalis brown sugar
¾ cup of cocoa
2 teaspoons of vanilla extract
corn syrup 3 1/2 spoons
3 eggs + 1 egg yolk


Sift cocoa and flour. Add 2 teaspoons of soda, 1 teaspoon of baking powder and mix together.

Beat 115 grams of butter well and add sugar. We should get a creamy mass.

Gradually add 3 whole eggs and one egg yolk. Mix well until we get a fluffy google-moogle mass. Add 1 teaspoon of vanilla extract here.

Mix 65 g of sunflower oil with 245 g of sour cream and mix well.

After that, alternately mix the sour cream mass divided into third parts and the cocoa flour divided into two parts, which we prepared in the beginning, and mix well. We add 250 ml of hot coffee, mix well and stop.

Put the parchment in the baking form, apply oil and distribute the biscuits in the forms. Bake at 175-180 degrees without convection for 35-40 minutes.


Add 3 1/2 tablespoons of corn syrup to 375 ml of cream and bring to a boil.

Finely chop 4.5 bars of dark chocolate, pour the boiling cream mixture and leave for 2 minutes, add a little salt, pour vanilla extract and mix. Slowly add 100 grams of butter to this mass.

Let's cool the biscuit and cream and assemble the cake.

Cut both biscuits in half. Lightly drizzle with brandy. Mix the cream a little and apply it.

Spread the crumble obtained from the cut sides of the biscuit on top of the cake. Grated chocolate on the sides.