Ingredients
For cake:
- 200 milliliters Milk warm
- 7 gram Dry yeast or 20g alive
- 40 gram Butter
- 25 milliliters Vegetable oil
- 1 piece Chicken egg
- 1 piece Egg yolk
- 110 gram Sugar
- 500 gram Flour wheat / Flour
- 60 gram Cocoa powder
- 1 pinch Salt
- 90 gram Dark chocolate
- 1 teaspoon Orange zest
For glaze:
- 50 gram Dark chocolate
- 25 gram Butter
Instructions
- Pour yeast, 1 tablespoon of salt and 2 tablespoons of flour into the warm milk. Stir and leave for 30 minutes in a warm place. During this time, a foam cap should form on the milk. If this did not happen, then the yeast is spoiled. You need to start over with a new batch of yeast.
- Add salt and sugar to 1 egg and 1 yolk and beat until the mass turns white. Add vegetable oil at room temperature to the eggs. In a separate bowl, mix cocoa with flour. Sift. Enter the egg-oil mixture into the dough and add a little flour. Flour may leave less or more, as soon as the dough stops sticking to your hands, flour is no longer added.
- Put the dough on the table and knead well for 5-10 minutes. Yeast dough loves to be kneaded by hand. It's just that cakes are advised to cook only in a good mood. Grease the bowl with vegetable oil. Cover with a towel and put in a warm place for 40 minutes...60 minutes.
- Cut the chocolate into pieces. Grate the orange zest.
- Take a baking dish and whisk with pieces of chocolate and zest. Put the dough to rise again in a bowl, in a warm place for 40 minutes.
- Then spread the dough over the cake molds. I got 2 shapes with a diameter of 11 cm. Again, we set the climb to 25...30 minutes.
- We put it in the oven, preheated to 180 degrees, for 25...30 minutes. Check the readiness of the pie with a wooden skewer. If the skewer is dry, then the pie is ready. For the glaze, melt the chocolate in a water bath or in a microwave oven, add butter. Mix well.
- Grease the cakes with chocolate icing and decorate with sprinkles.