Chocolate cake

Chocolate cake
Easy chocolate cake, with chocolate, juicy sponge cake and fluffy, chocolate buttercream. For lovers of chocolate.
4.5 stars rate, from 4 Chefs

Preparation time: 40 minutes | Cooking: 40 minutes | Total time: 1 hour 20 minutes
Recipe for: 12 - 16 servings

Nutrition information per 1 portion
Calories: | Fat:


Ingredients for the cake:
Ζάχαρη : 400 g.
Flour: 220 g.
Cocoa: 60 g.
Baking powder: 1 teaspoon
Soda: 1 teaspoon
Salt: 1/2 teaspoon
Eggs: 2 large
Sunflower: 120 ml
Milk: 230 ml
Vanilla: 2 Eyelets
caramel syrup: 3 tablespoons (optionally)
Boiling water: 230 ml
Ingredients for the cream:
At room temperature butter: 170 g.
Caster sugar: 420 g.
Cocoa: 100 g.
Milk: 160 ml
Vanilla: 2 capsules
caramel syrup: 2 tablespoons (optionally)

Directions:
1. Preheat oven to 175 degrees. Butter and flour 2 round pans 18 from. (for a round cake) or a large rectangle about 35x45 for a rectangular cake.
2. Mix the sugar together, flour, Cocoa, Baking, salt and soda. Add the eggs, oil, milk, vanilla and caramel, stirring with the mixer (be careful not to hit it over 3 minutes). Add the boiling water when it is well mixed, stop hitting.
3. Pour the mixture into 2 small or large pan (at this stage the mixture is very watery, don't worry about that) and bake in the preheated oven for 40 minutes. Before you take it out , check if it was baked with a toothpick.
4. Turn the cakes over on the grill and let them cool.
5. Prepare the cream: sift the flour and cocoa. Beat the softened butter with the mixer until fluffy. Add the icing and cocoa, alternately with milk, then tapping. Add the vanilla and caramel and beat a little more.
6. Put one sponge cake tray at the base of the plate (or cut the large sponge cake in half and put half down). Cover with it 1/3 of cream. Put the second sponge cake on top. spread 1/3 of cream on and around the cake. Put the rest 1/3 in a cornea and decorate. Store the cake in the refrigerator.

Prepared in 12 April 2011 by Luise