Chocolate cake without eggs

The process of baking this cake is very simple, even a novice hostess can cope. We prepare the ingredients. We start the work with dry ones. In a deep bowl, pour the sifted wheat flour. Add 200 g of sugar (the rest we need for the cream), salt, vanilla, soda and cocoa. Mix the contents thoroughly so that the ingredients mix. We make two recesses in the dry mass. Pour vegetable oil into one recess. It is necessary to take an odorless oil, so as not to spoil the taste of the cake.

Pour vinegar into the second hole. Then we fill everything with water, boiled and at room temperature, carefully knead the mass so that there are no lumps left. The dough should have the consistency of thick sour cream. The baking dish is greased with oil or covered with parchment paper, pour the dough into it. Preheat the oven to 180 degrees. Bake the cake for about 30 minutes, but focus on your oven, check the readiness of the dough with a wooden skewer, the dough should not remain on it, it should come out of the dough dry. We take the finished cake out of the oven, let it cool down right in the mold so that the dough does not settle, you can turn it upside down for the cooling time.
Meanwhile, we prepare the cream. Whisk sour cream with sugar until the sugar crystals completely dissolve. If time permits, the cream can be removed for half an hour in the refrigerator so that it thickens a little. The cooled cake is cut into two parts, the lower one is lubricated with cream. Cover with a second cake. Sprinkle with powdered sugar on top. Optionally, you can also lubricate with sour cream or liquid chocolate. But the dough of this cake turns out to be moist, so you can do without additional impregnation and weighting the pleasant chocolate taste of the cake.
Have a nice tea party!