Ingredients for 6-8 people
Implementation
- 2 cups flour for all uses
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup sunflower oil
- 2 eggs
- 1 cup sour milk or whole milk
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup hot espresso coffee or coffee grounds
- 300 grams of sour cream
- 180 grams of sugar
- 120 grams of glucose or honey
- 75 grams of butter
- vanilla
- Preheat the oven to 180 degrees.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cocoa and salt. Set aside.
- In a large bowl, mix the sugar with the sunflower oil.
- Mix in the sugar mixture, eggs, sour milk and vanilla until it becomes a uniform mixture.
- Add the coffee and white vinegar, continuing to stir.
- Mix the liquid ingredients with the flour mixture with the mixer until it becomes a thick liquid mixture for cakes.
- Divide the mixture into 2 circular cake tins. To make the cake come off easily, you put an oil paste on the bottom of each form.
- Bake on the middle shelf for 30-40 minutes.
- Let the 2 cakes cool on the grill. With a thin knife, peel the cake off the walls and turn it over to make it fall.
- from the form.
- Allow to cool well and glaze the inside of the cake with the caramel.
- When the cakes are frozen, take the first cake tray and cover with half the amount of caramel, cover with the second tray and cover the cake with the rest of the caramel.
- Heat the cream with the glucose and vanilla.
- Put the sugar in a saucepan and put it on the fire until it becomes dark caramel without burning.
- Pour the cream mixture into the caramel and let it boil and after a while remove from the heat.
- When the temperature drops, add the butter and stir until smooth with the mixture.
- Place in sterile glass jars and refrigerate.
For the cake
For caramel coating
For the cake
For caramel coating