Chocolate Cake – Quick, Smooth, and Delicious. It Literally Melts in Your Mouth!

A fast, attractive, and tasty dessert made with simple and affordable ingredients. Be sure to try it!

Ingredients

For the sponge:

• 3 large eggs
• 100 g ryazhenka (fermented baked milk) 25–30%
• 150 ml refined sunflower oil
• 180 g sugar (or to taste)
• 240 g flour
• 40 g cocoa powder
• 8 g baking powder
• ½ tsp baking soda (2 g)
• ¼ tsp salt
• 1 tsp vanilla extract or 1 packet vanilla sugar

For the cream:

• 300 ml milk
• 1 large egg
• 70 g sugar
• Pinch of salt
• 1 tsp vanilla extract or 1 packet vanilla sugar
• 30 g cornstarch
• 25 g butter

For decoration: Powdered sugar

Baked in a 28 cm round pan.

Preparation

Make the cream:

1. Pour the milk into a heavy-bottomed saucepan and bring it almost to a boil.
2. In a deep bowl, mix sugar, a pinch of salt, and cornstarch.
3. Add the egg and whisk until smooth.
4. Gradually pour half of the hot milk into the egg mixture in a thin stream while whisking constantly.
5. Return the saucepan to low heat and pour the egg mixture back into the remaining milk in a thin stream, stirring continuously.
6. Cook the cream over low heat for 1 minute after the first bubbles appear, stirring constantly until it thickens and becomes smooth.
7. Remove from heat and continue stirring for another minute.
8. Add butter and mix. Add vanilla extract and mix again.
9. Cover the cream with plastic wrap (touching the surface) and let it cool completely.
10. Mix well and transfer to a piping bag.

Make the sponge: 11. In a deep bowl, beat the eggs, sugar, and salt with a whisk until smooth. 12. Add vanilla extract, ryazhenka, and oil. Mix until homogeneous. 13. Add sifted flour mixed with baking powder, baking soda, and cocoa powder. Mix very well until there are no lumps. 14. Pour the batter into a baking pan lined with oiled parchment paper and spread evenly. 15. Cut the tip of the piping bag and pipe the cream in lines over the batter, partially pressing it in. If any cream remains, pipe it over the existing lines. 16. Bake at 180°C (356°F) for 30–35 minutes (middle rack). Check with a toothpick. 17. Remove the cake from the pan and cool on a wire rack. Dust with powdered sugar before serving.

This chocolate cake turns out incredibly tender and literally melts in your mouth!