Slightly fluffy cocoa sponge cake, here’s the recipe

I had a craving for something sweet, and I couldn’t resist. Soft, sweet and very tasty

Hello! Today I’m going to surprise you with an extraordinarily delicious airy and soft cake. If you are a sweet tooth like me, then this recipe is for you. Sweets are my weakness. I love homemade baked goods, I never buy my kids store-bought cakes or flour-based sweets. I make my own for them and they are happy. My kids love cakes with cocoa, I also rarely bake white cakes. And this cake I want to offer you today, believe me, it is exquisite. I always make such cakes with pleasure. So let’s make it together.

INGREDIENTS

FOR CAKES

• sugar – 8 tablespoons.
• 2 eggs
• 8 tablespoons vegetable oil
• milk – 50g
• soda-1hl
• cocoa -50g
• flour -10 tbsp
• vinegar – (apple) -1 tbsp
• FOR CUSTARD
• sugar -200g
• milk -200g
• margarine – 200 g
• vanilla

FOR BENEFITS

• walnuts

COOKING METHOD

As a rule, I always start with cream. I will now explain why, and I encourage you to do the same. The cream has to come off after cooking so that you can properly judge its consistency. Also, if the cream is made with margarine, it takes a very long time to cook. But this cream can even be used on a honey cake, it scientifically softens the crusts. This secret cream was given to me by my sister, I am grateful to her because I use it often. I will not pull the milk, and we combine the sugar and put it on low heat. You can even add flour here, but I don’t add it this time.

Stirring, we bring the milk to a boil and leave it at room temperature. And room temperature margarine start beating with a mixer. Whisk until the margarine begins to foam. Then, technically, add our milk (room temperature) one tablespoon at a time and beat well. The cream should be similar to foam. After that, when the cream is ready, add vanilla and sugar. ALL THE CREAM IS READY.

CORGES

With a smile on his face he begins to make the cakes. My favorite part. We take a container to the same sugar and egg and start beating with a mixer until our mixture is white. Then we add the milk, pastel butter and turn on the mixer again and beat well. Then add baking soda and beat again. And again we turn off the mixer and add the pre-sifted flour and the sifted cocoa in there as well. Here we remove the mixer, take a kitchen spatula and mix.

These are some of the nuances, they are more important here. We cover our mold with foil or parchment paper for baking. And in the already ready batter we add the vinegar and pour it into the form, flatten it and put it in the oven. Vinegar should be added at the very end, when you need to pour the batter into the form, so that the cakes are soft. Bake at 180 degrees for 15-20 minutes. Check the readiness with a wooden skewer. And so, following the same example, you can make two or three cakes, even four if you have a desire. But here my cream is enough for only two layers.

When the cream is ready, let it cool. After it cools, spread the cream evenly on the first layer, and gently put the second layer (you can add walnuts between the layers) and the second layer also gently smear the cream on top, add the ground walnuts, I covered the edges with chicken chips, which smoothed the edges. You can decorate as you like. SWEET TOOTH WILL LOVE IT!