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Chocolate cake
| Biscuit | . |
| Sponge cake | 1 pack |
| Sugar | 50 g |
| Eggs | 3 |
| Baking powder Celiko | 1 teaspoon |
| Cacao Natura cocoa powder fat reduced 100 g | 1 tablespoon |
| Water | 1 tablespoon |
| Chocolate cream | . |
| Cacao Natura cocoa powder fat reduced 100 g | 3 tablespoons |
| Butter (room temperature) | 250 g |
| Powdered sugar (to taste) | ½-¾ cup |
| Chocolate liqueur | 2 tablespoons |
| Glaze | . |
| Cacao Natura cocoa powder fat reduced 100 g | 1 tablespoon |
| Powdered sugar | 2 tablespoons |
| Butter | ½ pack |
| Water | 1-2 tablespoons |
| Additives | . |
| Orange juice to soak the biscuit | ½ cup |
| Grated dark chocolate | for decoration |
Separate the whites from the yolks and beat until peaks, add a pinch of salt and sugar. Then add one egg yolk at a time and continue beating.
Add the sifted mixture mixed with cocoa, baking powder and water in small portions to the finished foam and mix gently. Bake the sponge cake at 180°C for about 25 minutes.
Place room temperature butter in a bowl and beat with powdered sugar until fluffy. Then sift in the cocoa in small portions and pour in the liqueur and continue beating gently until all the ingredients are combined.
Melt the butter in a saucepan - add sugar, cocoa and a tablespoon of water. Heat the mixture until dissolved, stirring constantly, without boiling. If the filling is too thick, add a little more water. Then refrigerate the frosting.
Divide the cooled biscuit into two or three parts, soak with orange juice.
Then apply cream. Grease the top and sides of the cake with cream and pour over the icing. Garnish with grated dark chocolate. The cake can be served slightly chilled.
