Great recipe for lenten geography cake. A delicious cake, fluffy, delicious and fragrant, for those who are fasting and more!
Execution time: 30 minutes
Year baking: 60 minutes
Servings: 10-12
Components
- 350 gr. flour for all uses, sifted
- 100 ml sunflower oil
- 200 gr. granulated sugar
- 250 gr. coconut milk
- 2 tbsp. vinegar
- 30 gr. cocoa, sifted
- 1 tbsp. coffee
- 2 tsp. baking powder
- 1 tbsp. baking soda
- 2 sachets of vanilla or 1 tbsp. vanilla extract
- 1 pinch salt
For overlapping
- 150 gr. chocolate couverture, melted
Execution method
- Preheat the oven to 180 ° C in air.
- In a large bowl, mix the sunflower oil, coconut milk and sugar with a whisk.
- Then add the vinegar, salt, vanilla, flour, baking powder, baking soda and mix well until you have a nice homogeneous mixture.
- Divide the mixture in two and in one add the cocoa, coffee and mix well, until it becomes chocolate.
- Butter a round cake pan with a hole in the middle or another deep pan of your choice. With a tablespoon, take large spoons first of one mixture and then the other and place them in the form, one after the other, until the bottom of the form is covered and then continue on top. With a knife, mix the two mixtures in the mold and create "water" in the cake.
- Bake the cake for about 45-60 minutes or until a wooden skewer that will be inserted in the center of the cake will come out dry. Remove the cake from the oven and let it cool completely for about 1 hour.
- When it cools completely, pass a knife around the sides and in the hole of the mold to come off and unmold it on a grill.
- Once the cake has cooled, put it on the plate and slowly with a spoon pour the chocolate on top and let it fall.
Preparation time: 30 minutes
cooking time: 60 minutes
Servings: 10-12
Ingredients
- 350g all-purpose flour, sifted
- 100 ml sunflower oil
- 200g granulated sugar
- 250g of coconut milk
- 2 tbsp vinegar
- 30g cocoa powder, sifted
- 1 tsp espresso
- 2 tsp baking powder
- 1 tsp baking soda
- 2 envelopes of vanilla or 1 tsp vanilla extract
- 1 pinch of salt
For the glaze
- 150 g chocolate couverture, melted
Method
- Preheat oven to 180 ° C fan.
- In a large bowl mix the sunflower oil, coconut milk and sugar with a whisk.
- Then, add the vinegar, salt, vanilla, flour, baking powder and baking soda and stir well until the mixture is homogenized.
- Divide the mixture into two and add the cocoa, coffee and mix well until it becomes chocolate.
- Divide the mixture between 2 bowls. Stir cocoa powder and espresso into the mixture in one of the bowls and mix well until it becomes chocolate.
- Grease and flour a round cake pan or another deep pan of our choice.
- Add spoonfuls of each of the batters alternately to the pan. Use a knife to create swirls in the batter.
- Bake for 45-60 minutes or until you insert a wooden skewer into the cake and it comes out clean.
- Allow to cool for about 1 hour.
- When it is completely cooled, pass a knife around the sides and into the hole of the cake pan. Turn out onto a cooling rack.
- Once the cake has cooled, put it on the plate and drizzle the chocolate over the cake with a spoon.