Delicious chocolate Christmas cake

Chocolate christmas cake

The delicious chocolate Christmas cake that will color your New Year’s Eve even more … Here’s how to make a Christmas cake with chocolate recipe for you …

For the cake: 3 eggs

1 cup of granulated sugar

Half a teaspoon of salt

One and a half tea glasses of vegetable oil

One and a half cups of milk

One and a half cups of flour

2 tablespoons heaped starch

1 pack of baking powder and vanilla

Half a teaspoon of baking soda

2 tablespoons of cocoa

For the cream: 2 tablespoons of starch

4 glasses of milk, 3 tablespoons of powdered sugar

2 eggs, 2 tablespoons cocoa

1 tea glass of powdered sugar

50 grams of butter

2 cans of cream (1 can of 200 ml)

For the top: 2 cups of coconut

For the cake, in a deep bowl, whisk the eggs, granulated sugar and salt with a mixer for about 5 minutes. Add oil and milk and keep whisking for 1-2 minutes. After sifting the dry ingredients into a separate bowl, feed them into the creamy mixture with the help of a wooden spoon or spatula. Pour into greased and floured springform cake tin and bake in preheated 170 degree oven for 20 minutes. Leave to cool on the grill wire. For the cream, put the other ingredients except butter and cream in a saucepan. Cook until it reaches the consistency of a pudding, stirring constantly. After removing the pan from the heat, add the butter, beat and leave to cool. Whip the cream on the high setting of the mixer for 3-4 minutes, then leave it in the refrigerator for 10 minutes. Add 2 heaping tablespoons of whipped cream into the cooled cake cream and whisk again. Cut the cooled cake crosswise in half. Place the first layer of the cake in the circle mold and spread more than half of the milk cake cream you have prepared on it. After covering the second layer of the cake, remove the cake from the mold. Cover it with a thin layer of pastry cream and let it rest in the refrigerator for half an hour. Then remove it from the fridge and smooth the outside of the cake with the remaining whipped cream. Cover the cream with plenty of coconut. Decorate with different motifs prepared with sugar dough. Cover it with a thin layer of pastry cream and let it rest in the refrigerator for half an hour. Then remove it from the fridge and smooth the outside of the cake with the remaining whipped cream. Cover the cream with plenty of coconut. Decorate with different motifs prepared with sugar dough. Cover it with a thin layer of pastry cream and let it rest in the refrigerator for half an hour. Then remove it from the fridge and smooth the outside of the cake with the remaining whipped cream. Cover the cream with plenty of coconut. Decorate with different motifs prepared with sugar dough.

If you wish, you can wet the layers of the cake with diluted cherry jam.

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