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Print Recipe
Chocolate Cake with Lemon Glaze Recipe
Wet porous chocolate cake goes well with sweet and sour lemon glaze! Fast, easy and delicious! Kids loved the cupcake!
Cook Time 50 minutes
Servings
Ingredients
Cake
Glaze
Cook Time 50 minutes
Servings
Ingredients
Cake
Glaze
Instructions
  1. Flour, cocoa powder, sugar, vanilla sugar, soda mix in a bowl.
    Flour, cocoa powder, sugar, vanilla sugar, soda mix in a bowl.
  2. In a separate container in the serum add vegetable oil and soy sauce, mix.
    In a separate container in the serum add vegetable oil and soy sauce, mix.
  3. In two or three doses, pour the liquid ingredients into a dry mixture. Whisk until smooth.
    In two or three doses, pour the liquid ingredients into a dry mixture. Whisk until smooth.
  4. In the form of cupcakes, lubricated with vegetable oil pour the dough. Remove in the oven, preheated to 180 degrees for 35-40 minutes.
    In the form of cupcakes, lubricated with vegetable oil pour the dough. Remove in the oven, preheated to 180 degrees for 35-40 minutes.
  5. Here's a cupcake turned out. Give the cake to cool completely.
    Here's a cupcake turned out. Give the cake to cool completely.
  6. For glaze mix softened butter at room temperature, half the rate of powdered sugar and lemon juice. Beat until fluffy, gradually adding powdered sugar. Powdered sugar may need more or less. The fully cooled cupcake to apply the icing.
    For glaze mix softened butter at room temperature, half the rate of powdered sugar and lemon juice. Beat until fluffy, gradually adding powdered sugar.
Powdered sugar may need more or less.
The fully cooled cupcake to apply the icing.
  7. Ready!
    Ready!

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