Chocolate cake for one, two, three

If you are currently reading this recipe, consider you very lucky. You probably have not seen such a simple recipe yet. This despite the fact that everyone who tried this my cake rolled their eyes and said - "My God, how delicious, but I'll never do this myself."

This is one of my favorite moments when I made a dish of the simplest ingredients in 20 minutes, and to everyone who tries, it seems that this is the most secret recipe of the best chefs of the world, which is disclosed once in a century to three lucky ones on a moonlit night.

Well and most importantly - cakes for this recipe are indecently delicious, there is a rich chocolate taste (and chocolate) and moderate moisture. Since it so happened that for three days I cooked this cake three times, I had time to evaluate all its strengths. So, when the cake is ready and cooled down - just wrap it in a food film. In a couple of hours, you will have the softest, most elastic and moistest cake you've 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 have stored in your fridge or cupboard daily. And to the process of kneading the dough, there are no requirements at all - all the ingredients were thrown into one bowl, they were beaten for three minutes and ready. It's no wonder that I repeated this cake three times, and I regret only that I did not do it again a couple of times.

Oh yes, it's generally an indecent generous bonus, but from this amount of ingredients, you can get 1 thick cake for 20 cm (the height will be about 4-5 cm) or two of the same for 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 the flour (250 grams), soda (1.5 tsp), salt (a teaspoonful), sugar (300 grams) and cocoa (55 grams).

Stir by a whisk, slightly, to at least somehow pretend that we are serious cooks, and the recipe requires skills;)

Then send two eggs, soft butter (60 g), olive oil (60 g), vanilla extract (a couple of teaspoons, if there is no extract, do not substitute anything, just skip it), milk (280 ml.) And wine vinegar (1 tablespoon). You can take an apple, pear, other options, but not balsamic, 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. First, here will be lumps, stains of oil stains, 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 the shape. We lubricate the form with oil. At the bottom, I always put parchment, just so you do not have too long to suffer from taking out the cake.

Bake at 175 degrees for about 50-60 minutes. Initially, the cake will grow actively, then calm down. Above may appear a tubercle, and even, perhaps, crack - do not panic, it's good, we get a porous structure.

As usual, we check with a wooden skewer. It should go dry. That is, after 40 minutes we start checking every 5 minutes.

The finished cake will leave the mold almost immediately. Gently shift it to the grate upside down. And take off the parchment.

Can you believe that in the form I poured the test only 2 centimeters, and on the output, I got a cake more than 4 cm? And once again, cool cakes must be held in a sealed container (or film) for at least a couple of hours. If in the beginning, you may think that the cakes are dry outside, then later they will become as wet and porous.