Chocolate cake with vanilla flavor

It's hard to find a person who doesn't like to drink tea with chocolate cake!

The author of the recipe

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Composition / ingredients

servings:

For cake:

Flour

2.5

Cocoa powder

Salt

0.5

Eggs (room temperature)

Egg yolks (room temperature)

Vanillin

Coffee (instant)

Butter (unsalted)

500

Sugar

2.5

Chocolate (gorky)

200

For glaze:

Butter (unsalted)

200

Chocolate (bitter or milk chocolate)

200

Honey

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 6 g

Fats 41 % 31 g

Carbohydrates 51 % 39 g

455 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 2 hours

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Mix flour, cocoa and salt. Whisk eggs, yolks, vanilla and coffee.
With a mixer at medium speed, beat the butter until smooth. Gradually pour in the sugar and continue stirring at high speed for about 7 minutes, until a light air mass is obtained.
Set the mixer to the slowest speed and gradually pour in half of the flour, cocoa and salt mixture. Mix well until completely absorbed. Add the second half of the flour and mix. Beat at high speed.

Set the mixer to low speed again and add half of the egg mixture. Stir until smooth. Add the rest of the egg mixture, mix well again.
Heat the oven to 150 degrees. Grease the baking dish with oil. Transfer the dough to the mold, level the surface with a spatula. Bake for about 1 hour. Check readiness with a toothpick.
Remove the cake from the oven and cool for 10 minutes. Then pull the cake out of the mold and cool completely. The cake can be stored frozen for a month.
To prepare the glaze, mix all the ingredients in a glass bowl and melt in a water bath or in a microwave oven. Beat with a whisk until smooth.
Pour the icing over the chocolate cake just before serving.