Chocolate cake with buttercream and sugar icing

Very simple and delicious cake. The dough for cakes is simply kneaded with a mixer and poured into molds. Baked cakes are layered with butter cream, and the cake is covered with sugar-chocolate icing.

Ingredients

• For the crust:
• Flour - 375 g
• Baking powder - 2 tsp
• Salt - 0.25 tsp
• Black chocolate (chopped) - 180 g
• Water - 125 g
• Butter (softened) - 180 g
• Brown sugar - 350 g
• Vanilla extract - 1 tsp
• Large eggs - 3 pcs.
• Natural yogurt without additives - 125 g
• For cream:
• Fatty cream - 375 g
• Powdered sugar - 3 tbsp. l.
• Vanilla extract - 0.5 tsp
• Raspberry jam - 300 g
• For glaze:
• Black chocolate (chopped) - 350 g
• Sour cream - 180 g
• Powdered sugar - 225 g

Directions

1. Turn on the oven to preheat to 180 degrees. Grease with oil and cover with parchment two round heat-resistant forms with a diameter of 23 cm. Grease the parchment too with oil.
2. In a bowl mix flour, baking powder and salt.
3. Melt chocolate with water in a water bath. Remove from the bath, let the chocolate cool.
4. In a separate bowl, beat butter, sugar and vanilla extract until creamy. Gradually add eggs, beating well after each. Continuing to beat at low speed, gradually add the cooled chocolate, then yogurt and flour. Pour the dough into the two prepared pans. Place in a preheated oven, bake the cakes for about 30-40 minutes, until cooked. Remove the finished cakes from the oven, let cool completely.
5. Prepare cream. With a mixer at high speed, beat the cream with powdered sugar until fluffy and stable. Add vanilla extract, mix.
6. Prepare frosting. Melt the chocolate in a water bath, remove from the bath, add sour cream and powdered sugar, mix quickly.
7. Assemble chocolate cake with buttercream. Cut each cooled cake horizontally in half. Put one of the 4 cakes on a serving dish, grease with 1/3 of the jam, apply 1/3 of the cream on top. Repeat the same with 4 more cake layers, brush the topmost layer and sides of the cake liberally with icing. Place the finished chocolate cake with butter cream in the refrigerator for 4-12 hours.