Chocolate cake

Ingredients:

1 and 3/4 cup wheat flour
1.5 cups fine sugar for baking
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon of baking powder
half a teaspoon of salt
1 cup kefir
1/2 cup sunflower oil
2 large eggs
1 teaspoon vanilla extract
1 cup freshly brewed hot coffee (without coffee grounds)
All ingredients should be at room temperature. Sift flour, cocoa, soda, powder, salt into a large dish.

Pour kefir, butter, eggs, vanilla into a large bowl, add sugar. Stir with a mixer at low speed just to mix the ingredients or whisk lightly with a kitchen stick. Add dry ingredients and mix with a spatula until the ingredients combine, no more. Slowly add hot coffee, stirring with a spatula.

The finished mass should be divided between two 23 cm * molds lined with baking paper. Bake at 180 ° C for 35 - 40 minutes.

Chocolate Cream **:

230 g dark chocolate
2 tablespoons of cocoa
1 teaspoon of instant coffee (in the form of powder or granules)
5 tablespoons of water
1 tablespoon of rum or vodka
2 large eggs
1 tablespoon sugar
a pinch of salt
1 cup 36% cream, chilled
In a pan, mix beaten chocolate, cocoa, coffee, water, rum; dissolve in a water bath.

Separate the whites from the yolks. Beat the yolks with half sugar until white. Pour melted chocolate slowly (it may be warm) and mix only until the ingredients combine.

In the second pan, beat the whites, adding the rest of the sugar at the end. Slowly add the proteins to the chocolate mass, mixing gently to combine.

Whip the cream. Add the chocolate mass, mix gently so that there are no white stripes. Put in the refrigerator until tomorrow, grease the cake.