Incredibly delicious chocolate cake "Day and Night". Easy chocolate cake recipe.

Cake made from airy biscuit cakes with butter cream. The name “Day and Night” was given to the cake due to the alternation of dark and light cakes. Classic biscuit dough with butter cream - makes the cake incredibly tender and juicy. INGREDIENTS: CHOCOLATE BISCUITS: form with a diameter of 18 centimeters eggs - 2 pieces sugar - 70 grams vanilla sugar - 0.5 teaspoon wheat flour - 50 grams cocoa - 20 grams BISCUIT CLASSIC: form with a diameter of 18 centimeters eggs - 2 pieces sugar - 70 grams vanilla sugar - 0.5 teaspoon wheat flour - 70 grams SYRUP: water - 125 grams sugar - 30 grams CREAM: cream with a fat content of 33% - 400 grams powdered sugar - 120 grams vanilla sugar - 0.5 teaspoon GLAZE: dark chocolate -56% cocoa - 80 grams butter - 80 grams COOKING: CHOCOLATE BISCUITS: 1. Separate the yolks from the whites and beat until increased in volume. 2. Add sugar to the proteins, gradually add the yolks, add vanilla sugar and continue to beat until dense peaks. 3. Add cocoa to the sifted flour and mix well. 4. Pour the flour with cocoa in small parts and mix gently from bottom to top until smooth. 5. Cover the form with parchment, pour the dough. 6. Bake for 15 minutes at 180 degrees. 7. Remove the finished biscuit from the oven, cool and pull out of the mold. BISCUIT CLASSIC: 1. Separate the yolks from the whites, beat a little. 2. Add sugar, then vanilla sugar, gradually add the yolks, add vanilla sugar and continue beating until stiff peaks. 3. Add flour in small parts, mix gently from bottom to top so that the mass does not settle. 4. Cover the form with parchment, pour the dough. 5. Bake for 15 minutes at 180 degrees. 6. Remove the finished biscuit from the oven, cool and remove from the mold. CREAM: Whip 400 grams of cold cream with 120 grams of powdered sugar, add vanilla sugar. Beat until thick. CAKE ASSEMBLY: 1. We take the form for assembling the cake. 2. Cut the cakes into 2 parts. 3. Put a white cake on the bottom, clamp the shape tightly. 4. Soak the cake with syrup. 5. Lubricate with cream, level the cream. 6. Put a dark cake on top. 7. Soak the cake with syrup. 8. Lubricate with cream, level. 9. Put the white cake again. 10. Soak with syrup. 11. Lubricate with cream, level. 12. Put the last dark cake on top. 13. Cover the cake with cling film and refrigerate overnight. GLAZE: 1. Melt the butter in the microwave. 2. Add dark chocolate to it, stir until the chocolate is completely dissolved, the icing is ready. We take the cake out of the refrigerator and remove the form. Drizzle with glaze. Garnish with almond flakes if desired. The cake is ready, enjoy its delicate, creamy taste! Thanks for visiting my channel! Don't forget to subscribe and hit the bell for more delicious recipes. Share reviews, tips, put likes, I will be pleased!