Ingredients:
(For a 24 cm springform pan)
For the cake
3 cups (420 grams) all-purpose flour
1 1/3 cups (260 grams) sugar
5 eggs
1 and 1/3 cups (320 ml) canola oil
1/2 cup (120 ml) almond milk or water (for a dairy version, substitute almond drink with milk)
3 tablespoons cocoa powder
For Glazing
120 grams dark chocolate, broken into cubes
5 tablespoons almond milk
1 tablespoon oil
Preparation
1. Preheat the oven to 170 degrees Celsius (turbo setting recommended). Grease the pan and line the surface with baking paper.
2. In a mixing bowl with a whisk, combine the flour and sugar and mix. Add the eggs, oil, and almond drink, and mix at medium speed until a uniform batter forms. Transfer half of the mixture to another bowl, add the cocoa powder, and mix until smooth.
3. Gradually pour the two batters, light and dark, into the center of the pan: 3-2 tablespoons of the light batter, then 3-2 tablespoons of the dark batter, and repeat until all batters are used up.
4. Bake for 45-50 minutes until a toothpick inserted into the center of the cake comes out dry. Remove from the oven and let it cool in the pan for about 20 minutes.
5. For the glazing, place all the ingredients in a small bowl and heat in the microwave gradually, or on the stove while stirring constantly, until a smooth cream forms.
6. Remove the cake from the pan and pour the glaze over it. Smooth it over the surface of the cake using a spatula, allowing it to drip freely over the edges. Serve.
Preparation time: About 30 minutes, excluding baking time.
Difficulty level: Easy
You may store the cake in the refrigerator for up to four days.
First published: 18:52, 06.21.24