Chocolate cake according to GOST.

In fact, in A. Seleznev's book "Soviet Cakes and Pastries," this recipe is called "Sponge Cake with Chocolate Cream."
A tasty and simple chocolate cake. The buttercream is made with boiled condensed milk.

Cooking time: 60 minutes
Servings: 6


You will need:

For the sponge:
5 eggs
125 g sugar
125 g flour
1 tbsp cocoa

For the cream:
200 g boiled condensed milk
200 g butter
50 g cocoa
10 g vegetable oil

For the sugar syrup:
75 g sugar
75 ml water
20 ml cognac

How to cook:

1. Beat the eggs with sugar until white. Add the sifted flour with cocoa.
Mix gently.

2. Pour into a mold and bake at 180°C until a dry matchstick comes out (I made half the dough, using an 18 cm mold)

3. While the cake is baking, let's prepare the cream.
Beat the condensed milk with butter, add cocoa mixed with vegetable oil.
A nice cream turned out, glossy, with the scent of boiled condensed milk and chocolate.

4. The sponge is ready. It needs to be removed from the mold and cooled. If you have time, let it sit in the kitchen under a towel overnight. If there's no time, then cut the cooled sponge into 3 layers.
Soak each layer with syrup.

5. Spread the cream on the layers. Cover the top and sides. Decorate as you wish.
I sprinkled the sides with walnuts.
Store the cake in the refrigerator, take it out an hour before serving.

I, of course, didn't put it in any refrigerator. I cut it right away and took photos...
That's why it looks so fresh, not set...
I tried it - it's delicious, soft, juicy...

Bon appétit!