Super Chocolate Cake

Ingredients

Cocoa powder 1 cup

Coffee 3/4 cup

Milk 1 cup

Flour 2.2 cups

Baking soda 1 tsp

Salt 1/2 tsp

Butter 350 g

Sugar 2.5 cups

Vanilla sugar 1 packet

Eggs 4

For the glaze:

Sugar 1.5 cups

Cocoa powder 1/2 cup

Butter 6 tbsp

Milk 70 ml

Vanillin

Apricot jam 1/2 jar

Preheat oven to 175°C. Grease a baking pan and line the bottom with parchment paper to match the shape of the bottom. Pour the prepared coffee into the boiling milk, add the cocoa, stirring thoroughly. Let cool. Mix the flour with the baking soda and salt. Set aside.

Whisk the butter until white and fluffy. Gradually add the sugar and vanilla. Add the eggs one at a time, mixing well after each addition. Pour the cocoa powder into the cooled mixture.

Add the dry ingredients to the chocolate mixture, stirring. Pour the batter into the prepared pan. Bake for 65-75 minutes. Test for doneness with a wooden skewer. Let cool completely, about 1 hour.

When completely cooled, cut into 3 equal layers. If there is a "hump" on the top layer, trim it off.

Ice: Heat the milk in a small bowl, add the cocoa powder and sugar. Add the butter and vanilla, and mix until smooth and lump-free.

Now we begin to assemble the cake. Frost the top of one layer with our icing – 2/3 of the total amount. Top with the second cake layer, which we then spread with jam. Top with the final cake layer. Spread a thin layer of jam on top, then cover with the remaining icing. Cover the sides of the cake with the same icing.

Enjoy!