The most delicious chocolate cake recipe. Chocolate cake. Delicious chocolate sponge cake with cream

Once, at a friends birthday, according to tradition, at the end of the feast, the hostess brought out a sweet treat - chocolate cake. I myself have a sweet tooth, and have tried a lot of different sweets and delicacies in my time, but I can say that this was the most delicious homemade chocolate cake that I have ever tried. I couldn't resist asking him for the recipe!

Since then, I have prepared this same dessert many times, and there has not been a single case where it has let me down. Every time I am surprised at how easy it is to prepare! It has become my family's favorite baked goods, and today it can become one for you too. So, His Majesty chocolate cake!

Ingredients for chocolate cake:

Flour - 240 g;
Cocoa powder -65 g;
Sugar - 300 g;
Eggs - 2 pcs.;
Vanilla extract - 2 tsp;
Butter - 60 g;
Vegetable oil (olive) - 60 g;
Milk - 250 ml;
Vinegar - 1 tbsp. l.;
Salt - a pinch.

Step-by-step recipe for homemade chocolate cake

Well, let's roll up our sleeves and get to work! Combine all dry ingredients, namely flour, sugar, salt, soda, cocoa, in one container. You are right, everything is simple - even a child can prepare this cake, and the result will be like that of an experienced pastry chef!

Take a whisk and mix all the dry ingredients together so that the components mix well together. Attention! As a person who has repeatedly prepared this recipe, I can note that you can skip this step: whether you mix the dry ingredients or not will not affect the taste and quality of the cake in any way.

The next step is to add eggs and vegetable oil. I tried sunflower, corn, and olive. The cake turns out best with olive oil, so we’re not looking for a substitute for oil here, but adding it.

Next, it's time to pour in the milk, add soft butter and vinegar. Vinegar can be anything. You can safely take table 6%, apple or wine. I don’t recommend balsamic - it has too pronounced aroma and taste.

Mix all the ingredients together. At first it may seem that all the components are on their own, but after a few minutes the dough becomes homogeneous and smooth.

Pour the dough into the mold. Lightly spray it with vegetable oil or grease the sides with butter. Place baking paper on the bottom. The cake will definitely not stick to the pan, but the circle of parchment on the bottom will help you later remove the baked goods without much effort.

Place the dough in the oven. Bake for about an hour at a temperature of 175-180⁰. Get ready for the fact that at first the cake will actively grow, literally before your eyes. The dough will approximately double in volume. Keep this in mind if you have a very small mold, and don’t try to “just be sure” to pour in more dough. We traditionally check the readiness of the cake with a skewer. After 40 minutes, we look into the oven every 5 minutes so as not to miss the moment and not dry out the cake - ovens are different.

When the cake is ready, remove it from the mold and carefully turn it upside down onto a wire rack - this trick is to ensure that the cake does not fall and remains fluffy. And now one more thing: as soon as the chocolate cake has cooled, wrap it in cling film for a couple of hours. It sounded strange to me the first time, but this is the trick that will make the cake equally moist and porous from the very center to the edge.

Now all that remains is to decorate the chocolate masterpiece. You can cut it into 2 layers with a thread and spread it with any cream, or you can, like me, pour ganache on top, lightly touch it with powdered sugar and lay it out with berries.

So you are convinced that the recipe for this gorgeous juicy chocolate cake, as I promised, is quite simple, and its preparation does not require any special skills. As for its unique deep, rich taste, you will definitely like it, as well as those who will taste this homemade chocolate cake with you. Enjoy your tea!

Simple chocolate cakes with cocoa are an ideal option for housewives who have guests on the doorstep and simply do not have time to make complex desserts. By using cocoa powder for chocolate cakes, you save precious minutes by not having to grate or melt the chocolate. The taste of such products is no less rich, and the calorie content is slightly lower than that of baked goods with chocolate.

Recipes for chocolate cakes with sour cream and cocoa

Chocolate cake with cocoa “Evening”

Required. For the test: 350 g flour, 300 g sugar, 250 g condensed milk, 250 g mayonnaise, 4 eggs, 3 tablespoons cocoa powder, 1 teaspoon baking soda, ½ teaspoon 3% vinegar, 2 teaspoons margarine, 2 teaspoons breading crackers.

For cream: 500 g sour cream, 250 g powdered sugar, 1 orange, 150 g chopped walnut kernels.

Cooking method. To prepare the dough, beat eggs with sugar, add mayonnaise, condensed milk, soda slaked with vinegar, flour, cocoa and knead the dough. Place the finished dough in a mold greased with margarine and sprinkled with breadcrumbs and bake in an oven preheated to 200°C for 30 minutes.

To prepare the cream, wash, peel and grate the orange. Beat cooled sour cream and powdered sugar with a mixer, add orange and nuts, mix thoroughly.

Cut the cake lengthwise, spread ½ of the prepared cream and connect both parts. Spread the top and sides of the chocolate cake with cocoa with the remaining cream and decorate with grated chocolate.

Chocolate cake with cocoa and sour cream-nut filling

Required. 1 tbsp. sugar, 1 tbsp. flour, 2 tbsp. spoons of cocoa powder, 2 tbsp. sour cream, 1 tbsp. l. oils, a pinch of soda.

For filling: 1 tbsp. sour cream, 3 tbsp. sugar, 1 tbsp. nuts

For decoration: 1 tbsp. sugar, 4 tsp. cocoa, 40 g butter, 4 tbsp. l. milk.

Cooking method. Grind the butter with sugar, add sour cream, flour, cocoa powder and soda. Divide the finished dough into 2 parts, add cocoa to one of them. Bake 3 white and 3 dark cakes.

For filling: beat sour cream with sugar, add nuts.

Spread the dark cake with the filling, sprinkle with nuts, put the white cake on top and spread with the filling again. Repeat several times.

To decorate the chocolate cake with sour cream and cocoa, mix all the ingredients and place in a water bath.

Chocolate cake with cocoa and sour cream “Black Prince”

Ingredients:

2 tbsp. spoons of cocoa powder
1/2 can of condensed milk
200 g sour cream
1 cup flour
2 eggs
2 tbsp. spoons of sugar
vinegar

For cream:

200 g butter
1/2 cup sugar
1/2 can of condensed milk
2 tbsp. spoons of cocoa powder

For fondant:

50 g butter
50 g sour cream
1 tbsp. spoon of sugar
2 tbsp. spoons of cocoa powder

Cooking method.

Beat eggs with sugar. After this, gradually, without ceasing to beat, add sour cream, condensed milk, flour and cocoa.

Quench the soda in vinegar and also add to the dough.

(You can add vanillin.)

If you beat the dough with a mixer, the cakes turn out to be very tender, so it is better to bake them thinner. If you do it manually, you can make 2 cakes and then cut them.

To prepare the cream, beat the butter with sugar, condensed milk and cocoa.

To make the fudge, melt the butter.

Add sugar, sour cream and cocoa, mix.

Bring the mixture to a boil and let cool until the mixture thickens.

Chocolate cake with cocoa “Tatyana”

Ingredients:

For the test:

1 cup sour cream
1 cup of sugar
1/2 teaspoon soda
1.5 cups flour
1 tbsp. spoon cocoa

For cream:

1.5 cups sour cream
1 cup of sugar

Cooking method:

Beat sour cream with sugar, add soda and flour.

Knead the dough, let stand for 20 minutes. Divide into 2 parts, add cocoa to one part. Bake the cakes, cut each cake into 2 layers.

Spread with cream and decorate with walnut halves.

To prepare the cream, beat sour cream with sugar.

Chocolate cake with cocoa “Rizhsky”

Ingredients:

For the test:

4 eggs
2 cups sugar
2 cups sour cream
3 cups flour
1 teaspoon soda
200 g butter
vanillin
2 teaspoons cocoa

Cooking method:

Grind the yolks with sugar until white, beat the whites, mix. Add sour cream, vanillin, add flour. Knead the dough, divide into 3 parts. Put cocoa in one part.

Cut the frozen butter into small pieces and push it deep into the dough so that it is not visible.

Bake for 50–55 minutes. Coat the chocolate cake with cocoa prepared according to this recipe with cream and sprinkle with grated chocolate on top.

Look at the photos for the chocolate cocoa cake recipes presented on this page:

Recipes for chocolate cakes with cocoa cream

Chocolate cake with cocoa and chocolate buttercream

Ingredients:

For the test: 300 g sugar, 100 g wheat flour, 2 tbsp. spoons of cocoa powder, 3 tbsp. l. poppy seeds, 10 eggs, 50 g ground almonds, 50 g semolina, 50 g potato starch, 100 g butter, 1 bag of vanilla sugar, 2 tsp. margarine.

For buttercream: 300 ml cream, 300 g sugar, 1 packet of vanilla sugar.

For chocolate cream: 100 g sugar, 100 g butter, 1 tbsp. l. flour, 100 ml milk, 2 tbsp. l. cocoa, 1 tbsp. l. berry syrup.

Cooking method:

To prepare, break the eggs and separate the whites from the yolks. Beat the whites with a mixer. Grind the yolks with sugar, add softened butter, flour, cocoa powder, poppy seeds, almonds, semolina, starch, vanilla sugar, mix. Pour in the whites and knead the dough.

Place the dough in a mold greased with margarine and bake in an oven preheated to 200 °C for 30–35 minutes. Cool the product.

To prepare the buttercream, mix the cream with sugar, beat with a mixer and add vanilla sugar.

To prepare the chocolate cream, beat the softened butter with a mixer.

Pour sugar into boiling milk and, stirring, cook for 3 minutes, cool, combine with butter, add flour, cocoa and berry syrup. Beat the cream with a mixer.

Grease the cakes with butter cream and combine. Spread the top and sides of the cake with chocolate cream. Place the cake in a cool place for 2 hours.

Chocolate cake with cocoa “Currant”

Ingredients:

2 half cups flour, 1/2 cup granulated sugar, 3 eggs, 2 tbsp. l. cream or 3 tbsp. l. melted butter, 1/2 cup sour cream, 1 tbsp. l. (without top) baking soda, 1 cup of grated black currants (you can grate the berries from the compote), vanillin (optional).

For cream: 1/2 cup thick sour cream, 1/2 cup granulated sugar, 3 tbsp. l. (without top) cocoa powder.

For the chocolate fudge: 2 tbsp. l. cocoa powder, 3/4 cup powdered sugar, 4 tbsp. l. milk, 3 tbsp. l. butter.

Cooking method:

Beat the eggs with sugar into a fluffy mass, add, continuing to knead, pounded butter, grated currants, sour cream mixed with 1 tbsp. l. soda (more soda than usual, taking into account the fact that currants are included in the dough). Mix everything well again and quickly, without ceasing stirring, add flour and vanillin. The finished dough should not be very stiff.

Then divide the dough into 2 parts and bake 2 cakes in a pre-greased pan.

Prepare the cream. To do this, mix cocoa with sugar, combine with cold thick sour cream and beat into a strong fluffy mass.

Grease all the cakes with the prepared cream and place them one on top of the other.

Prepare. To do this, mix cocoa with powdered sugar, pour in hot milk and, stirring, heat the mixture over low heat until the sugar dissolves.

Remove from heat, add butter, stir.

Pour the hot mixture over the prepared cake.

After hardening, keep the chocolate cake with cocoa cream in the refrigerator until serving.

Chocolate cake with cocoa from cupcake

Ingredients:

Ready stale cake

Ingredients for panache cream: milk – 1 l, egg yolks – 3 pcs., eggs – 2 pcs., granulated sugar – 150 g, flour – 50 g, instant coffee – 1 teaspoon, cocoa powder – 2 tbsp. spoons, vanilla sugar – 2 sachets, refined sugar – 8 pieces; for Kandy cream: fine sugar - 1 cup, sour cream - 0.25 cups, honey - 0.25 cups, crushed walnut kernels - 0.5 cups.

Cut the finished slightly stale cake lengthwise or crosswise into thin slices.

Separately prepare the panache. Mix eggs and yolks with granulated sugar and flour, gradually adding boiling milk. Keep the bowl with the cream over low heat, stirring the mixture well and bring almost to a boil. Add butter, mix and transfer the cream into four bowls: add instant coffee to the first, cocoa powder to the second, vanilla sugar to the third and caramel made from dissolved refined sugar and 3 tablespoons of hot water (sugar first). brown in a dry frying pan, add water and heat over low heat until the sugar caramelizes).

Preparing kandi cream. Mix together sugar, sour cream, honey and cook, stirring, over low heat until the sugar is completely dissolved. Add butter, stirring constantly, and bring to a boil. Remove the cream from the heat and whisk until the mixture thickens and turns dark. Little by little, stir in the crushed nuts into the cream and immediately pour it over the cake. Smooth the surface of the cake with a knife dipped in hot water and serve the cake.

Place the cupcakes cut into pieces in layers on a flat dish, greasing each layer with one of the four types of prepared “panache” cream, and pour “kandi” cream on top.

Simple chocolate cakes with milk and cocoa: recipes for home

Chocolate cake with cocoa and milk

Ingredients:

1/2 cup flour
1/2 cup sugar
1 egg
2 tbsp. spoons of butter
1/4 teaspoon baking soda
1 cup sour cream
1/4 cup milk

For cream:

1/2 cup sugar
2 eggs
2 tbsp. spoons of flour
1 liter of milk
300–400 g butter
2 tbsp. spoons of cocoa powder
1 cup currant jam
1 lemon
Vanillin

Cooking method:

Grind sugar with egg and butter.

Mix sour cream with soda (slaked with vinegar) and milk. Connect everything; slowly add flour and knead the dough well. Divide it into 7 parts; roll out and bake.

To prepare the cream, grind sugar with eggs; add flour and a little milk. Beat.

Separately, bring the milk to a boil. When it boils, remove from heat and slowly pour into the cream.

When the mixture has dispersed, put it on the fire and let it thicken to the consistency of sour cream. Remove from heat, add a pinch of vanillin and butter. Divide the cream into 2 parts: add cocoa to one, and lemon, grated with peel, to the other. There is no need to cool the cream.

Place the cakes on a dish with high sides in the following order: cake – cocoa cream – cake – lemon cream – cake – cocoa cream – cake – currant jam (or currants mashed with sugar) – cake – lemon cream – cake – cream with cocoa – cake layer – cream with lemon.

Pour the remaining cream over this entire structure (the cake should be tall) so that the cakes “float” in it and leave for 7 hours.

After this, refrigerate the chocolate cake with milk and cocoa for the same 8 hours.

Chocolate cake with cocoa, butter and chocolate cream

Required. For the test: 400 g flour, 100 g cocoa powder, 500 g sugar, 12 eggs, 2 teaspoons margarine, 1 tablespoon breadcrumbs.

For buttercream: 150 g sugar, 150 g butter, 2 eggs, 100 ml milk, 1 packet of vanilla sugar.

For chocolate cream: 150 g sugar, 150 g butter, 2 eggs, 150 ml milk, 2 tablespoons cocoa powder, 1 bag of vanilla sugar.

For impregnation: 100 g sugar syrup, 1 sachet of vanilla sugar.

Cooking method. To prepare a chocolate cake with cocoa according to this simple recipe, carefully break the eggs and separate the whites from the yolks. Beat the whites with a mixer. Grind the yolks with sugar, add flour, cocoa powder, add whites and mix.

Place the dough in a mold greased with margarine and sprinkled with breadcrumbs and bake in an oven preheated to 200°C for 30 minutes.

To prepare the butter cream, pour sugar into hot milk, stir until the sugar is completely dissolved, combine with beaten eggs, add softened butter, vanilla sugar and beat with a mixer.

To prepare chocolate cream, pour sugar into hot milk, stir until the sugar is completely dissolved, combine with beaten eggs, add softened butter, vanilla sugar, cocoa and beat with a mixer.

To prepare the impregnation, mix sugar syrup with vanilla sugar, bring to a boil and cool.

Cut the finished sponge cake of this simple chocolate cake with cocoa into two parts, soak the cakes in syrup, and spread with butter cream. Combine the cakes. Cover the top and sides of the cake with chocolate cream.

TM "Rud"

Delicious chocolate sponge cake with cream

It’s not difficult to prepare a surprise cake for your beloved family; just bake a delicious sponge cake, make cream and chocolate icing.

Cakes

150 minutes Easy Lunch

Ingredients

Biscuit ingredients:

Eggs - 2 pcs;
Flour - 2 cups;
Sugar - 2 cups;
Soda - 1.5 tsp;
Baking powder for dough - 1.5 tsp;
Milk - 1 glass;
Vegetable oil - 0.5 cups;
Vanilla sugar - 1 sachet;
Cool boiling water - 1 glass;
Cocoa - 5 tbsp.

Ingredients for custard:

Flour - 2 tbsp;
Eggs - 2 pcs;
Sugar - 1 glass;
Milk - 1 glass;
Butter - 200 grams.

Ingredients for chocolate icing:

Flour - 1 tbsp;
Cocoa - 2 tsp;
Sugar - 4 tbsp;
Butter - 50 grams.
Milk - 3 tbsp.

Preparation:

Preheat the oven. You should also prepare the baking dish in advance. Line the bottom of the pan with parchment paper. If you are using a silicone baking pan, you do not need to do this.

Beat the eggs with sugar using a mixer until a slight foam forms. Add milk at room temperature and vegetable oil to the resulting mass. In a separate bowl, mix the following ingredients: sifted flour, baking powder, baking soda, cocoa and vanilla sugar. Add dry ingredients little by little to the egg-butter mixture, continuing to whisk everything together. Add a glass of boiling water to the finished dough and immediately mix everything thoroughly. Pour the dough into the baking dish. Place the biscuit in the oven preheated to 180°C for approximately 50 minutes. You can check the readiness of the biscuit with a wooden skewer or match.

In the meantime, while the sponge cake is baking, you can prepare the cream. Any cream will go well with chocolate sponge cake in boiling water.

It will be very tasty either with sour cream or custard. In a small saucepan, combine eggs, sugar, flour and milk. Place the mixture on low heat and stir constantly; as soon as the mixture begins to thicken, turn off and remove from the stove. When the mass has cooled, add pre-softened butter and beat everything with a mixer. Place the cream in the refrigerator for 20 minutes.

Preparing chocolate glaze. Mix cocoa, sugar, milk and flour in a saucepan and place on low heat. As soon as the glaze boils, remove from heat and add a knob of butter. Stir our glaze well until the butter is completely dissolved.

Cake decoration. Cut the cooled chocolate sponge cake into three layers. We coat each cake with custard. Fill the top cake with hot glaze. If desired, the sides of the cake can be sprinkled with nuts.

Thanks for the great master class! What was especially interesting for me was to see not how to make a chocolate cake, but your extraordinary roses! Such beautiful color transitions, and they look like the real thing! Special thanks for the little secret that the roses need to be slightly frozen in order to easily transfer them to the chocolate cake. I usually make cream shapes directly on the surface of the cake, and it didn’t always work out neatly.

For me, a simple chocolate cake did not seem very simple at first. But when I tried to repeat the exact chocolate cake recipe with the photo, it turned out that making it in reality could not be easier. I don't have a piping bag, so I decorated the top with vanilla powder and berries.

I found here how to make chocolate cake, the recipes on the site are just a godsend! The cake is easy to prepare and the ingredients are available. The cake is simple and very chocolatey. The video explains in full how to bake this cake; I was able to bake such beauty myself.

What a simple but delicious chocolate cream! It never occurred to me: you mix cream and chocolate - and a great cream is ready! I'll take note. I didn't know how to decorate a chocolate cake. Oil roses look very impressive.

Dear Grandma Emma! Heartfelt gratitude to you from a person who cannot imagine life without chocolate! Among all the recipes, I always look for chocolate cake recipes. I was surprised by your offer to decorate the cake with such magnificent roses. It looks very expensive and stylish, as if from a famous cookery. I think such a delicious chocolate cake will be the best decoration for the holiday table.

I reviewed different recipes for chocolate cake. I really liked this one. I made it and didn’t regret it! I prepared it as a gift for my mother-in-law’s anniversary, so I had to bake something very beautiful. I took regular chocolates instead of chocolate - everything worked out. I prepared the roses in advance, as advised in the recipe, so as not to spend a lot of time on it later. Everyone asked where I ordered this cake. We ate it very quickly, the guests and mother-in-law were happy.

Good day! I carefully looked through the chocolate cake recipe with photographs, and noticed that your granddaughter Daniella created such roses. And I wanted to express my admiration for her talent. Your whole family truly has golden hands! Continue to delight us with your simple recipes for such delicious dishes. And I will definitely take note and review your method of decorating a chocolate cake with roses.

What a miracle that I found your chocolate cake recipe! I was looking for something to please my son for his 10th birthday, and his favorite of all cakes is chocolate cake. Therefore, I often bake cakes with the addition of cocoa, and most often make custard cream, exactly the same as in your other recipes. I will definitely try the chocolate ganache recipe like in the video. Thank you!

Just yesterday I was looking for chocolate cake recipes, and today I accidentally came across your site and found this miracle! This is simply a masterpiece of culinary skill! Thank you, Grandma Emma!

Gorgeous, but quite simple chocolate cake, the recipe is super! It won’t be difficult to prepare one – and the effect… it will be simply a sensation! Especially if you soak it, it will be simply delicious. Beautiful chocolate cake, recipe with photos, everything is shown step by step - it couldn’t be easier to prepare!

As always everything is wonderful! I never tire of admiring how well your site is designed! Even such a simple chocolate cake recipe, which was difficult for me at first, is available in both a video version and with photographs! What a labor-intensive job... Many thanks to all the developers and your family!

I've been looking for a long time how to make chocolate cake. I looked through a bunch of recipes and then found this one. Recipe with step-by-step photos and videos, which makes the cooking process easier - everything is shown in detail. This is a very simple chocolate cake and is easy to prepare - a worthy table decoration for the holiday.

My chocolate cake or cupcake never rises with kefir - the dough turns out kind of raw, but I really want to try making this recipe! Mom’s anniversary is coming soon - I’ll risk it again, I really liked this chocolate cake recipe!

Eh, I wish I had a mixer like this! It’s a little difficult to whip up so many ingredients for a regular one. But it's worth it! I was looking for how to make chocolate cake, a recipe with photos, and I found this miracle. Cool cake, my family will appreciate it! Roses, of course, are amazing. I don’t know if I can do this...

I never coat the sides of the cake because the cream spreads, but now I’ll try it. The cream looks quite dense and fits well on the cake. The chocolate cake, completely coated with cream, looks very appetizing!

I don’t like butter flowers, but for the sake of such beauty I’ll definitely try to make them. Such a delicious chocolate cake will look very beautiful on the holiday table!

What could be tastier than chocolate cake? In my opinion, nothing))) I’ve already prepared a super-chocolate lean, and now a cake)) I highly recommend making it according to this recipe, because firstly, the cake turns out just super chocolatey and moist, and when combined with chocolate custard - it's just the perfect combination! I hope you agree with my praises for this recipe - let's start preparing the chocolate cake)

I would like to point out right away that I really recommend the chocolate custard used for this sponge cake, and here’s why: they are simply made for each other! But if you like a thicker butter version, you can always “dilute” the custard with an additional portion of butter and chocolate. Or even make condensed butter cream – it will also be very tasty)

Required:

flour – 250 gr.,
sugar – 250 gr.,
cocoa – 130 gr.,
baking powder – 11 g.,
milk – 250 ml.,
salt - a pinch.,
eggs – 2 pcs.,
odorless sunflower oil – 50 ml.
vanilla.

Chocolate custard:

chocolate – 180 gr.,
butter – 80 gr.,
sugar – 3 tbsp. with a slide,
milk – 300 ml.,
starch – 2 tbsp.,
eggs – 2 pcs.

I made this pie twice, once I only had 50g on hand. chocolate, but there was a bag of chocolate pudding, I can’t say the brand, and they are all the same type in terms of preparation method. Pour in 500 ml of milk (you can use cream) and cook very quickly - 5 minutes and it’s done), I added half a bar of chocolate (I directly threw the pieces into the hot pudding) when the pudding was already cooked. Stir the chocolate-pudding mixture and leave it to cool under the lid in the same container you used to cook it. Then I added 250 grams of soft butter and beat it with the pudding into a cream. This simple and very tasty cream turns out to be, by the way, naturally custard to taste)))

Light chocolate cake:

Pour sugar, cocoa into a container, pour in milk and vegetable oil. Beat everything with a mixer into a smooth, shiny mass.	Mix bulk ingredients except flour with baking powder and milk
Beat the eggs into cream for about 5 minutes. Add to the chocolate mixture.	Add beaten eggs
Mix with a whisk or mixer until the chocolate mass is smooth.
Mix flour with baking powder and add to chocolate mixture. Mix everything until smooth.	Prepare the chocolate dough
Well, there’s just a little left)) Grease the mold with oil and pour the chocolate dough into it, my favorite baking dish is 23 cm in diameter). Bake in a preheated oven at 180 degrees for about 40 minutes (a little more or less depending on your oven). We check readiness as with any sponge cake, pierce it with a match - dry - remove from the oven.	Pour the chocolate batter into a greased mold
This is what a beautiful chocolate sponge cake turned out to be: porous, moist. Since I already assumed in advance that I would be making a cake, I cut it into three layers. If time is “pressing”, this sponge cake can easily act as a cake, just pour it thoroughly with chocolate glaze, it will soak it and soak it - it will be no less tasty than a cake)))	This is what the chocolate sponge cake turned out to be like
If you have a packet of chocolate pudding, read the quick recipe for cream in the quote above, and if not, beat the eggs with a whisk with sugar and starch, pour in half the milk (you can use cream). And beat everything again. Heat the rest of the milk and at the moment when it begins to try to “overflow”, reduce the heat to low and pour in the milk mixture, stirring constantly. Melt the chocolate separately and when the cream thickens thoroughly, remove from heat and mix with chocolate. Leave to cool)	Preparing chocolate custard for cake
When the cream has cooled, feel free to add butter and powdered sugar (if you need to sweeten it to taste, I needed dark chocolate). Beat at low speed into cream.
Layer the cakes with cream.	Layer the cakes with custard
It turned out to be a truly very chocolate cake – it couldn’t be tastier! So moist, melts in your mouth! Just as many people (including me) love, when chocolate is in chocolate with chocolate))) Just that option)) Bon appetit! Share with me, did you like this delicious chocolate cake recipe? Your opinion is very important to me! See you)))	Very chocolate cake