Торт "3 стакана" без миксера и весов! Очень простой и вкусный домашний шоколадный торт

Presenter / Channel

Not specified in the subtitles (intro/outro only). The title indicates a recipe for a “3 стакана” (3 glasses) chocolate cake.

Ingredients (measured in “glasses” / tablespoons; cup = 200 ml)

Cake

• 2 eggs
• Pinch of salt
• Sugar: 1 cup (200 ml)
• Vegetable oil: 4 tbsp
• Kefir or yogurt: 1 cup
  • Pre-heat until warm.
• Flour: 1 cup
• Cocoa: 2 tbsp with a hill
  • Sift cocoa because it can clump.
• Baking soda: 0.5 tsp

Cream / Filling

• Sour cream: 350 g (fat 20–30%)
• Boiled condensed milk: 300 g
• Note: Set aside 5–6 tablespoons of cream for a later step (used for coating/finishing before chilling, per subtitles).

Equipment & Prep

• Baking pan diameter: 20–22 cm
• Parchment paper for the bottom
• Wooden skewer for doneness check
• No mixer and no scales needed
• Cling film or lid for covering while refrigerating

Step-by-Step Method (key timings/temps/technique)

1) Prep Batter

1. Pre-heat kefir/yogurt until warm.
2. Sift cocoa to prevent clumps.
3. Combine batter ingredients using tablespoons and 200 ml cups (specific mixing order not detailed in subtitles).

2) Bake

1. Line the bottom of the 20–22 cm pan with parchment.
2. Bake for 40–45 minutes at 180°C.
3. Check doneness with a wooden skewer: it should come out completely dry.

3) Prepare Layers

1. Let the cake cool.
2. Cut off the top.
3. Divide the remaining cake into 3 parts (subtitles say they become 3 even layers).
4. Use the top piece to make crumbs (it will crumble).

4) Make Cream and Assemble

1. Mix sour cream (350 g) with boiled condensed milk (300 g).
2. Set aside 5–6 tablespoons of the cream (exact use not specified, but it’s referenced before chilling).
3. Assemble the cake using the cream (layering method not detailed, but implies layers are soaked with cream).
4. Cover with a lid or cling film and refrigerate for 2–3 hours.
   • Variation: refrigerate overnight.

5) Finish / Garnish

1. After soaking, finish the preparation.
2. Make crumbs from the top layer:
   • Grate leftovers or chop with a blender.
3. Sprinkle crumbs on top.

Key Chef Tips / Cues & Common Checks

• Sift cocoa to avoid clumps.
• Skewer test: should come out completely dry before removing from the oven.
• Chilling/soaking is crucial: the presenter notes the cake becomes very well soaked after being in the fridge all night.

Serving / Plating Suggestion

• Serve as a juicy, soaked, tender chocolate cake.
• Top with crumbs sprinkled over the cake.

Variations Mentioned

• Kefir or yogurt can be used interchangeably (warm first).
• Chill time: 2–3 hours minimum, or overnight for better soaking.

Sources / References

No external sources referenced in the subtitles.