- butter - 3/4 Cups (unsalted room temperature, plus form oil)
- cocoa powder - 3/4 Glass
- flour - 3/4 Glass
- baking powder - 1/2 teaspoons
- salt - 1/4 teaspoons
- sugar - 1 glass
- big eggs - 3 pieces
- extract of vanilla - 1 teaspoon
- sour cream - 1/2 cup
- thick cream - 1 glass
- chocolate glaze - - To taste
Preheat the oven to 160 degrees. Lubricate the baking dish and sprinkle the bottom and walls of the cocoa mold. Shake off excess. Sift together with cocoa flour, baking powder and salt. Mix the butter and 1 glass of sugar with an electric mixer at a high speed. Add eggs one by one, whisking after each addition. Add the vanilla. Reduce the speed at a low level. Add the mixture of flour in two sets, alternating them with sour cream. Put the dough into the prepared form. Bake for 30 to 35 minutes. Allow to cool down in the form of 10 minutes, then tilt to a grate and allow to cool completely. Set the rack with the cake on the baking sheet. Pour the cake with glaze, gently level with spatula or table knife to cover. Allow to stand for about 30 minutes. If desired, whip the cream with a mixer and the remaining 2 tablespoons of sugar. Serve the cake with whipped cream and chocolate chips.
Servings: 10-12