Chocolate cake layers

Excellent chocolate cake layers - soft, moderately moist, spongy, finely porous, well, just like porous chocolate. These cakes will make a delicious cake, no matter what cream you use.

Ingredients

• Milk - 250 ml (1 cup)
• Butter (room temperature) - 60 g
• Sunflower oil - 60 g
• Eggs - 2 pcs.
• Flour - 230 g (1.5 cups)
• Sugar - 300 g (1.5 cups)
• Cocoa powder - 60 g (4 tablespoons with a slide)
• Soda - 7 g (1 incomplete teaspoon)
• Apple cider vinegar - 1 teaspoon
• Salt - 1 teaspoon

Directions

1. In a bowl, combine the sifted flour with baking soda and cocoa powder.
2. Whisk flour with cocoa.
3. Break eggs into a mixture of dry ingredients, pour in sunflower oil, add soft butter.
4. Pour in sugar and salt.
5. Knead with a mixer at low speed or k-shaped attachment of a kitchen machine to a homogeneous dough.
6. Pour milk at room temperature and vinegar into the dough.
7. Knead the dough until smooth and glossy.
8. Preheat the oven to 160 degrees.
9. Pour the resulting dough into two molds (the diameter of my molds is 17 cm.) It is better to lay the bottom of the molds with baking parchment.
10. Bake chocolate cakes at 160 degrees for about 50 minutes. Check the readiness of the cakes with a toothpick or wooden stick. It must be dry.
11. Remove the finished cakes from the molds and leave on a wire rack to cool completely.
12. When the chocolate cakes have cooled, they can be cut - you will have 4 cake layers.
13. The chocolate cake cake prepared according to this recipe turns out to be tall, smooth and tasty. Chocolate lovers will love it!
14. Enjoy your meal!