Cupcake with cocoa "One-two"

Description

Today I want to share with you a recipe for the softest butter biscuit dough cake, with a rich chocolate taste and aroma, with a porous, but at the same time moist, even slightly smeared texture, reminiscent of a brownie, and surprisingly simple and quick to make. Its original version was "discovered" by my eldest daughter on Instagram, in which I settled not so long ago with the elenbonbon profile. The original name of the cupcake is “Chocolate cake for one, two, three”, and its author is Andrey Rudkov (andy chef is a culinary blogger from Khabarovsk). At first, I was a little confused by the way it was prepared, according to which all the ingredients were added at once into one bowl and mixed. But, after reading the positive reviews of other users and looking at their photos of the finished result, I still decided to repeat it. At the same time, I only slightly changed the technology and composition of the products. The resulting dessert is a delicious super chocolate muffin from available products, I advise you to cook it too.

Cooking

Step 1

Take out the butter and vegetable oils for the dough in advance (2-3 hours before making the cake) from the refrigerator so that the first becomes very soft, creamy, and the second warms up.

Step 2

Just before baking the cake, turn on the oven and preheat it to 3.5 (about 190°C) or as directed in the instructions for your cake oven. Line a rectangular cake tin (10.5 x 29 cm, 6 cm high) with non-stick baking parchment.

Step 3

Measure the sugar and the whole norm of wheat flour into separate containers, adding cocoa powder to it.

Step 4

In a large bowl with a volume of about 3.5 liters, sift the previously measured flour with cocoa through a fine sieve, add sugar, soda and salt to them. Mix everything with a spoon until smooth.

Step 5

Break eggs to dry ingredients, put soft butter, pour in sunflower oil and milk (you can from the refrigerator). At the end, add wine (or apple) vinegar and mix everything until smooth with a mixer with ordinary whisks, first at low speed, and then at a higher speed, while periodically lowering the whisks to the bottom of the container. This may take 2-3 minutes. At the end, be sure to scrape any unmixed ingredients from the sides of the bowl and fold them into the batter. As a result, the dough should be thick and uniform, with a relief surface.

Step 6

Carefully spoon the batter into the prepared pan with a spoon and smooth the surface.

Step 7

Place the cake in the preheated oven and bake at 3.5 (about 190°C) for 55-60 minutes, or according to your pastry oven's instructions. Check the readiness of the cake by piercing it with a thin wooden stick or a toothpick: the stick should be dry, without traces of dough.

Step 8

After removing the finished cake from the oven, let it cool completely in the mold (as it is very delicate and can break when removed), then take it out on a flat surface with parchment paper. Peel off the paper, and carefully cut off the burnt edges and bottom of the cake (if necessary) with a serrated bread knife with sawing movements.

Step 9

Transfer the cooled and trimmed cake to a serving plate and serve whole or in portions. Or before that, if desired, additionally decorate it with powdered sugar or cover with chocolate, previously melted in a water bath. Enjoy your meal!

Step 10

By the way, store the rest of the cake at room temperature in a sealed container (for example, foil or a plastic bag) - then it will be soft, moist and juicy, or in an open container (then it will dry out a little) for no more than 2 days.