Prescription Chocolate Cake by Andy Chef

Cakes

1. In a large bowl for kneading dough, sift through a fine sieve 560 g of premium wheat flour and 100 g of cocoa powder. To the obtained dry products, add 15 g of baking powder for dough and 10 g of baking soda. Thoroughly mix the components with a large whisk.
2. Separately, mix 600 g of granulated sugar, 5 chicken eggs, 20 ml of vanilla extract and 225 ml of odorless vegetable oil. Beat the ingredients with a whisk until a homogeneous consistency is obtained.
3. Add half the flour mixture to the egg mass, then gently and thoroughly mix the ingredients until smooth.
4. Add 335 ml of milk and 100 ml of Baileys liquor to the dough, stir well. Pour the remaining flour mixture and knead a homogeneous liquid dough, in its consistency resembling thick and fat sour cream.
5. Put 40 g of instant coffee in a separate bowl and pour 500 ml of boiling water over it.
6. Completely dissolve the coffee grains in the liquid, and then add the drink to the dough. Using a whisk, mix the components until a homogeneous liquid mass is obtained. We cover two round forms with a diameter of 21-22 cm with baking paper, on top of which we fill in the batter, by eye dividing it into two equal parts.
7. Bake cakes for an hour at 180 ° C.

Cream

1. Melt black chocolate weighing 400 g in a water bath until liquid, and then cool to room temperature. 400 g pre-softened butter is ground with a mixer for 4-5 minutes. Pour 300 g of powdered sugar into small portions of oil, each time thoroughly beat the components with a mixer.
2. Pour the cooled melted chocolate and 50 ml of cream into the sweet creamy mass. Beat the ingredients until a homogeneous consistency and leave the resulting cream aside.

Ganache

1. In a deep bowl, break into small pieces 90 g of dark chocolate. In a stewpan or pan with a thick bottom, warm up to a hot state 90 ml of cream. Fill the chocolate with hot cream and immediately stir the ingredients until a homogeneous consistency is obtained.

Cake

1. With the cakes, cut off the top, and then cut each into two equal parts. As a result, we have four identical cakes.
2. In the cup we prepare the impregnation. To do this, pour 100 g of sugar into 100 ml of boiling water and stir the ingredients until the sweet component is completely dissolved. Lubricate the lower cake with plenty of impregnation, then cover with cream. On top of the cream, spread the second cake, which is also lubricated with impregnation, and after the cream.
3. We do the same with all the cakes, and in the end we coat the entire cake with the remaining cream.
4. Cover the top of the cake with a thin layer of ganache, and also draw beautiful smudges.
5. We remove the treat in the refrigerator for at least 2 hours, and then we conduct its tasting.