Imagine my delight when I realized that you can easily bake a gorgeous chocolate cake at home that tastes indistinguishable from the factory-made one! Even tastier :)
The recipe for cakes is simply a miracle, it is universal, you can make chocolate, coffee, they are obtained like at the Roshen factory, famous for its “Kyiv” and “Prague” ones. Well, how to do it different creams, we already know (if, of course, you regularly read my website). By combining different cake layers and creams, we will surprise our family and guests with a new homemade cake every time!
And now I will tell and show you basic recipe cake layers for homemade chocolate cake.
Ingredients:
Cake layers:
- flour - I take one and a half glasses (the volume of the glass is 200 g, it holds 130 (level) or 140-150 g (with top) of flour). When I cook again, I’ll weigh it on an electronic scale for accuracy.
I weighed it. It turned out 200 g of flour. - sugar - half a glass (200 grams);
- eggs – 2 pcs;
- margarine or butter – 150 g;
- cocoa powder – 50-70 g;
- baking powder for dough – 2 teaspoons;
- baking soda – 1 teaspoon;
- milk – 1 glass (250ml);
- vinegar 9% - 1 tablespoon.
Impregnation:
- rum, or wine, or tea with lemon, or cherry jam syrup - in general, something liquid and sweet!
Cream:
- a can of condensed milk;
- pack butter.
Glaze:
- 50 g butter;
- 4 tablespoons sugar;
- 4 tablespoons milk;
- 1 teaspoon cocoa.
How to make cake layers:
Mix all dry ingredients except sugar in a bowl:
- flour;
- baking powder;
- baking soda (no need to quench with vinegar in this recipe!);
- cocoa - the more, the chocolateier the cake.
In another bowl, beat sugar and softened butter with a mixer. There is no need to melt it, just let it sit out of the refrigerator for a while.
Add 1 egg to the sugar-butter mixture and beat with a mixer. Then add the second egg and beat as well.
Pour a tablespoon of vinegar into a glass of milk and wait with interest. After a couple of minutes, the milk is urgently fermented, turning into buttermilk. The milk can be warm - then it will ferment faster, but not hot! Otherwise it will turn into cottage cheese and whey, and then the cake will not be so fluffy.
We combine all the dough components.
Mix the dry mixture with the oil mixture.
Pour buttermilk into the dough and mix again. That's why there was no need to extinguish the soda.
It turns out chocolate dough, moderately thick, like sour cream, very aromatic and so appetizing that you want to try it right now!
But still, we will wait until the cake is baked! Pour the dough into springform, the bottom of which is covered with confectionery parchment. The paper and sides of the mold should be greased with vegetable oil so that the cake comes out easily.
Using a spoon, level the dough into shape, and you can make a depression in the middle to make the cake even.
Place the pan in an oven preheated to 180-200C and bake at 200-220C for about half an hour. About 10 minutes after we put it in the oven, we look in and see how the cake rises. If it’s slow, reluctantly, we turn up the heat slightly; if it’s coming up quickly, but the inside remains raw, we turn it down a little.
Test for doneness with a wooden stick. If it is dry, the cake is ready! We take out the mold, wait until it cools down a little so that it does not crumble, then using a knife we carefully trim the edges of the cake, open and remove the sides of the mold.
When the cake has cooled, cut it into two with a wide sharp knife. This is so fluffy, chocolatey and delicious!
We impregnate both cake layers - the bottom and the top - with the chosen impregnation. If the tea party is for adults, you can soak it in rum, and if you are preparing for children, syrup is better from jam, diluted with water, or sweet tea!
Grease the bottom cake with cream.
Place the top one on it.
Prepare homemade chocolate glaze: melt on low heat a piece of butter, add sugar, milk, cook until the sugar dissolves, pour a teaspoon of cocoa through a strainer, stir and, after bringing to a boil, turn off. Prepared according to this recipe chocolate glaze it turns out shiny, very beautiful, and does not become sugary even for tomorrow (unless, of course, the cake is eaten earlier so that you can check it!)
When the glaze has cooled a little, pour it over the cake.
You can additionally decorate it according to your desire and taste - with patterns of cream, grated chocolate, but we couldn’t resist and let’s try it quickly! So if you also make your own homemade chocolate cake, share your design methods in the comments!
This cake is very tasty with prunes. You can also make it not just chocolate, but chocolate-coffee! Well, if you don’t add cocoa to the dough at all, you’ll get a white and fluffy “Snowball” cake.
Chocolate cake is one of the most favorite desserts, which is perfect for any tea party. Cakes are often associated with a holiday, especially when decorated well. To prepare such baked goods, you need a base - chocolate cakes. In this article we will look at several options for their preparation.
Chocolate sponge cakes
This is one of the simplest and at the same time complex preparations for chocolate cake. It is best to cook a biscuit in a slow cooker or modern electric oven, since uneven air flows in gas oven may cause the cake to settle.
For cooking you need the following products:
- 8 eggs;
- 220 g flour;
- a spoonful of baking powder;
- a tablespoon of cocoa;
- 250 g sugar.
Separate the whites from the yolks. Using a mixer, turn the whites into a fluffy foam, add half the sugar and beat again. You need to ensure that the grains of sugar completely disappear. Set the foam aside and repeat the procedure with the yolks. Gently fold the yolks into the white foam and stir with a wooden spoon from top to bottom. In a separate bowl, mix the sifted flour with baking powder and cocoa powder. Add dry mixture to egg foam, stirring with a wooden spatula. Pour the liquid mixture into a springform pan lined with parchment. Place the mixture in the oven for 30-40 minutes.
It is advisable not to disturb the cake for the first 25 minutes so that it does not shrink.
Remove the finished biscuit from the oven, turn it upside down, place on a metal rack and let cool.
Chocolate shortcrust pastry cakes
Very delicious cakes, which can be smeared with custard or sour cream. To prepare you need:
- 210 g margarine;
- 2 eggs;
- 220 g sugar;
- 2 tablespoons cocoa;
- 600 g flour;
- baking powder.
Grate the frozen margarine and mix with the remaining ingredients. Knead the dough; it should be uneven with pieces of margarine. Do not knead for too long, otherwise the margarine will melt and the dough will become sticky. Quickly divide the lump into three identical pieces, cover them with film and refrigerate for 2-8 hours. Remove the dough from the refrigerator. Place each piece on parchment and cover with cling film.
Roll out the cakes through cellophane to a diameter of 25-28 cm. No need to sprinkle with flour.
Transfer the cakes directly onto the parchment into the oven for 15-20 minutes.
Sour cream chocolate cakes
Classic recipe chocolate sour cream. To prepare it, mix 2 eggs, half a glass of milk and 200 g of sugar in a bowl. Add 220 g sour cream ( a plastic cup) and baking powder with 2 tablespoons of cocoa. Mix everything and pour a glass of flour into the liquid mass. Batter pour into the mold, having previously greased it with oil. Bake for 40 minutes. Remove from oven and cool. Divide the pie into two layers and coat them with sour cream or whipped egg whites.
As you can see, cooking recipes chocolate cakes so many. Which one you choose depends on the contents of your refrigerator and your preferences. By smearing such semi-finished products with cream, you will get a delicious cake for a festive tea party.
How to quickly and deliciously make homemade chocolate cake: five simple step-by-step recipes
2018-05-22 Marina VykhodtsevaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
6 gr.
20 gr.
Carbohydrates
33 gr.334 kcal.
Option 1: Classic Homemade Chocolate Cake
Delicate and delicious homemade chocolate cake made from porous sponge cake with cocoa and tender buttercream. Delicious dessert for holidays and everyday life. Only used for cream heavy cream, you will also need some condensed milk. Cocoa powder also goes into the layer, but you can omit it if you wish. This quantity of products is calculated for large shape diameter 26 cm.
Ingredients
- 0.18 kg flour;
- 4 eggs;
- 0.22 kg sugar;
- 70 g butter;
- 0.5 l cream 33%;
- 200 g condensed milk;
- 70 g cocoa;
- vanilla, salt.
- 4 yolks;
Step-by-step recipe for a classic homemade cake
Making a dry mixture. Combine cocoa and flour and sift. If you want to add vanillin, add it at this stage. Immediately melt the butter. Leave to cool.
Let's do water bath, heat the water. In a bowl or saucepan, mix whole eggs with yolks, add sugar. Place the saucepan in the bathhouse. While stirring, heat the mixture to approximately 45 degrees.
Remove the eggs from the stove and beat the biscuit mixture until the volume increases at least three times. Add flour and cocoa, stir, and add melted butter at the very end. Ready dough send it to the form. We bake the base for homemade chocolate cake at 180 degrees. Let cool, then cut into three slices with a long knife.
We take the cream chilled, otherwise the cream will not whip to a fluffy mass. Immerse the mixer, beat, add condensed milk and sifted cocoa powder.
Place one layer of dough on a plate and grease it with cream. Cover with the middle crust and repeat. We hide it all with the top. Coat and level the cake. Decorate with the remaining cream or sprinkle almond petals, shavings, grated chocolate bar.
Lovers of moist and wet cakes can soak the sponge layers. To do this, use syrups, sweet tea, you can brew or boil cocoa, coffee. It is only important to cool the impregnation before use.
Option 2: Quick recipe for chocolate cake at home
For a quick homemade cake, you don't even need to turn on the oven, but you will need a stove and refrigerator. This version of a cookie dessert. It is better to place it in silicone mold or a bowl shot with film. We take any shortbread cookies, maybe with the addition of cocoa.
Ingredients
- 650 grams of cookies;
- 0.5 cups of nuts;
- 120 grams of butter;
- 50 grams of cocoa;
- 220 ml milk (or water);
- 50 g chocolate;
- a glass of sugar.
How to cook quickly
Add cocoa to milk or water along with sugar and butter. Place this mixture in a saucepan on the stove and simply cook until all the grains have dissolved. Then bring to a boil and simmer for three minutes. It will turn out rich chocolate syrup. Remove it from the stove and cool it.
Break the cookies and pour chocolate mass, stir and place in the mold. Be sure to compact it. Place in the refrigerator for an hour or at least 30 minutes so that the cake sets a little. Then turn it over onto a plate and remove the pan.
Chop the nuts and grate the chocolate. Sprinkle the top of the entire chocolate cake. You can serve it immediately or let it soak and harden in the refrigerator.
Chocolate cake at home is decorated not only with nuts. You can melt a whole chocolate bar with a piece of butter and coat the top and sides with glaze.
Option 3: Homemade chocolate cake for one-two-three
This recipe makes it very tasty and porous. chocolate sponge cake for homemade cake. It bakes perfectly in a slow cooker and in the oven. You can coat it with any cream, here boiled condensed milk with butter, which needs to be kept for a couple of hours room temperature.
Ingredients
- 55 g cocoa;
- 0.3 kg sugar;
- can of condensed milk;
- 1.5 tsp. soda;
- 0.28 liters of milk;
- two eggs;
- 260 g butter;
- 60 ml lean oil;
- 0.25 kg flour.
How to cook
Sift the flour and add a pinch of salt and cocoa powder to it. It is also advisable to sift it, especially if there are hard lumps. Add sugar and soda here, mix it all with a spoon.
Break the eggs directly into the dry mixture, pour in the milk, add vegetable oil. Separate 60 grams of butter and also add it to the total mass. If it has not softened, you can melt it. Beat all these ingredients with a whisk or mixer until you get a dough. After a minute, add a spoonful of vinegar. Beat until the dough from the loose mass is smooth, flowing, and looks like a biscuit mass.
Pour into the mold and bake at 180 degrees for about 45 minutes. Or cook on baking mode in a multicooker for exactly one hour. Cool the chocolate sponge cake and cut it into three thin layers.
Beat butter and condensed milk. If desired, you can add a spoonful of cocoa. We coat the loose sponge cakes with this cream and let the homemade chocolate cake soak.
Any biscuit will taste better if you let it mature. To do this, after baking and cooling, the cake is wrapped in film and left for several hours.
Option 4: Homemade chocolate cake with sour cream
Chocolate sour cream is another wonderful cake that can be easily made at home. The dough is made very quickly, so immediately turn on the oven to warm up to 180 degrees. You can even use not very fatty sour cream for it, but for the cream we take at least 25%.
Ingredients
- 240 grams of sour cream 15%;
- 500 g sour cream 25-30%;
- 90 g powdered sugar;
- 120 g sugar;
- two eggs;
- 125 g flour;
- 2 spoons of cocoa;
- 12 g baking powder.
Glaze:
- 70 g butter;
- 3 spoons of milk;
- 3 spoons of cocoa;
- 5 spoons of sugar.
Step by step recipe
Take low-fat sour cream and place it in a bowl. Add a couple of eggs to it, add sugar (not powder), beat for a couple of minutes with a whisk. It is advisable to dissolve all the sand. Then add flour and cocoa with baking powder, mix.
Cover a baking sheet with parchment, pour in the dough and bake for about half an hour. Leave the sour cream until it cools completely.
Mix fat sour cream with powder. Place the cream in the refrigerator and wait for the cakes to cool. Then cut them into four parts and coat the cake. Place layers of sour cream on top of each other.
Mix cocoa and remaining glaze ingredients. You can melt them in a water bath or simply place the saucepan on the burner and heat until smooth. Cool, pour over the cake, spread the drippings on the sides. Let's soak.
No need to cook homemade frosting from milk with cocoa. You can cover the cake with regular melted chocolate, add a piece of butter to it for plasticity, or simply grate the tile and sprinkle the sides along with the top.
Option 5: Homemade chocolate cake “Drunk Cherry”
One of the most famous chocolate cakes. We will intoxicate the cherries with cognac. It is advisable to pour the berries in the evening or let them sit for at least an hour. By the way, you can use cherries frozen or in your own juice, but strain off all the liquid.
Ingredients
- 200 g flour;
- 4 spoons of cocoa;
- 300 g condensed milk;
- 300 g cherries;
- 0.3 tbsp. cognac;
- 220 g butter;
- 6 eggs;
- 290 g sugar (40 for glaze);
- 150 g chocolate;
- 180 ml cream 20%;
- 25 g butter for glaze.
How to cook
Remove the pits from the cherries, pour cognac over the berries, stir and leave to soak.
You can add baking powder to the biscuit, but this is optional. Beat eggs and sugar with a mixer until fluffy. Add flour and cocoa, stir. Pour into a round lined pan and bake at 180 degrees until done. We send it to cool down.
Cut the butter into pieces, soften, beat. Add condensed milk to it and make regular cream. Set aside three spoons to decorate the cake. Place the cherries in a sieve and let the liquid drain. Add berries to the main cream and stir.
Cut off the top of the biscuit and carefully remove. Take out the crumb from the inside, chop it finely and mix with butter cream and berries. We return it all inside the cake. Cover with the previously cut top.
Mix the cream with chocolate and the remaining granulated sugar. Dissolve on the stove. Remove the saucepan and cool the chocolate, but do not let it harden. Grease the cake. Decorate the top with butter cream with condensed milk, which we saved earlier. You can use special cherries.
It is not necessary to make just such a chocolate sponge cake for this cake; you can bake any other option.
How nice it is to gather around a common table with your friends and loved ones! Treat them with a signature cake baked especially for the occasion. But when you don’t have time to tinker with baking for a long time, but still really want to give taste pleasure, then we advise you to pay attention to our simple recipes homemade chocolate cake. The cooking process will be as easy as possible for you, and the result will be amazing!
Chocolate fruit cake recipe
The recipe is based on sour cream, which will give the cake richness and moisture.
Products
Biscuit:
3 chicken eggs
250 g wheat flour
200 g sour cream
200 g sugar
100 g cocoa powder
50 g butter
2 tbsp. l. cocoa
0.5 tsp. soda
Cream:
1 glass of cottage cheese
¾ cup sugar
1 cup fruit pulp (any kind)
1 pinch cardamom
How to cook
Place the container on a very low heat, heat the butter on it, if foam appears, skim it off. Cool to a temperature of 30 degrees.
Meanwhile, beat the eggs until the resulting mass doubles in size. You need to beat without separating the whites from the yolks.
Now add sugar and melted butter to the whipped mixture. Mix and add sour cream. Beat thoroughly with a mixer and add soda last. It is not necessary to extinguish it with vinegar; the acid of sour cream will do its job.
Now after mixing add it to the dough wheat flour and knead plastic dough. Do not overdo it. Its consistency should resemble very thick sour cream.
Divide the kneaded dough into 2 parts, add cocoa to one of them.
Line the baking dish parchment paper, pour the dough without cocoa, bake for about 15-20 minutes at 180 degrees. We repeat the same steps with the chocolate cake.
Let both biscuits cool; if they are too thick, you can cut them in half.
For the cream, we take only dry cottage cheese; if it has excess moisture, then it can be put under a press, first wrapped in gauze.
Now you can beat the cottage cheese with sugar until fluffy.
You can choose any fruit, preferably not too juicy. Great option will become bananas, peaches, plums. The selected fruits must be peeled, pitted if necessary, and blended with a blender to a paste.
Now combine the cottage cheese with fruit, sprinkle with cardamom, which will highlight the taste of the cream, and mix well.
Let's start assembling the cake. If you cut the cakes, then it is better to place them one by one and grease each cake with cream. Decorate with nuts on top chocolate chips or just fill it with glaze.
Chocolate Banana Cake
Products
Dough:
Eggs – 2 pcs.
Margarine – 100 g
Milk of any fat content – 100 ml
Sugar – 200 g
Baking powder (baking powder) – 2 tsp.
Flour premium– 250 g
Cocoa – 2 tbsp. l.
Vanilla sugar – 1 pinch
Interlayer:
Sour cream - half a liter
Sugar – 5 tbsp. l.
Bananas – 2 pcs.
Glaze:
Cocoa – 2 tbsp. l. with a slide
Sugar – 4 tbsp. l.
Milk – 70 ml
Butter – 50 g
Cooking
We will have a sponge cake. First of all, let's start preparing the dough. Using a mixer, fluff for approximately 3-5 minutes. chicken eggs, granulated sugar and vanillin. The mass should increase in size and become foamy.
Now add margarine. It is important that it is melted. Pour in the milk, make sure it is not cold; it is better to take it out of the refrigerator first.
Mix the flour and baking powder, add cocoa and add to the dough.
Tip: If you do not use baking powder, then you can replace it with soda. 1 tsp will be enough, just add baking soda, quenched with vinegar, and only together with milk.
Mix all ingredients again using a spoon.
Line the form baking paper, lay out the dough for baking. Preheat the oven to 170 degrees, place the mold and bake for about half an hour - 40 minutes. For the first 15-20 minutes, do not open the oven door so that the dough can rise. To check the readiness, you can pierce the cake with a toothpick; if it comes out dry, then the dough is baked. Take out and cool.
Preparing the glaze. To do this, mix sugar, cocoa powder and milk in a metal container. Place on low heat, stir constantly and cook until the mixture begins to thicken. Without removing from the heat, add oil, stir and remove from the burner. Leave the glaze to cool and make the cream.
Take a mixer and beat sugar and sour cream until you obtain a snow-white, airy consistency. Refrigerate until you start frosting the cakes.
Divide the sponge cakes in half by cutting them lengthwise. If the biscuit is tall, you can cut it into 3 parts.
Just before placing the cake, peel the banana and cut it into circles.
Tip: Since the banana may darken, there is no need to prepare it in advance.
Place the first part of the sponge cake on a dish, generously coat with sour cream, lay out a banana, and cover with a small layer of cream. Repeat the same with the rest of the cakes.
There is no need to put a banana on the last sponge cake, just brush it with cream and randomly pour the glaze over it. This move will help you get a beautiful contrast of white and black.
Refrigerate the treat for 3 hours. As a result, you will get a beautifully cut cake that is very soft and delicious dessert. And if you replace half the amount of flour with semolina, you will get a more loose one.
Chocolate with cottage cheese and condensed milk cream
Products
Biscuit:
4 eggs
200 g sugar
150 g flour
40 g cocoa powder
1 tsp. baking powder
3 tbsp. l. vegetable oil
Instant coffee – 1 tbsp. l.
Boiling water – 4 tbsp. l.
Salt - on the tip of a knife
Cream:
Boiled condensed milk – 250 g
Fat sour cream – 200 g
Cottage cheese – 200 g
Granulated sugar – 50 g
Vanillin – 1 pack.
Preparation
First, boil the kettle. Pour boiling water over coffee and dissolve it.
Beat eggs and salt in a mixer bowl. There should be an increase in volume of approximately 4 times.
Tip: you don’t have to put salt in the eggs, but it’s better to do it anyway, since salt makes the eggs beat much better.
Add sugar to the mixture, this must be done in at least 3 additions, adding each new portion when the previous one has completely dissolved.
Combine sifted wheat flour and baking powder. Add cocoa powder.
Now we add the flour in 2 additions. egg mixture. Do not use a mixer; mix the ingredients with a spatula or spoon.
Add vegetable oil, half of the resulting coffee, stir again.
Heat the oven to 170 degrees and, placing the dough in the prepared pan, bake for 40 minutes. Let cool.
Tip: baking time may vary, it will depend on the diameter of the mold in your case. The smaller it is, the more time it takes to cook.
For the cream, beat the sour cream with granulated sugar, pass the cottage cheese through a sieve to get rid of lumps, then combine the ingredients and add condensed milk. Beat with a mixer until you get a thick, stable consistency.
Cut the biscuit into 2-3 parts depending on the height of your cake layer, coat each cake layer with cream and sprinkle on top coconut flakes or nuts and put in a cool place to steep. The resulting dessert is similar.
A simple and quick recipe with processed cheese
Products
Eggs – 3 pcs.
Granulated sugar – 10 tbsp. l.
Cocoa – 6 tbsp. l.
Flour – 10 tbsp. l.
Starch - 3 tbsp. l.
Baking powder – 3 tsp.
Milk – 100 ml
Vegetable oil – 3 tbsp. l.
Fused chocolate cheese or cheese cream – 150 g
Marmalade figures for decoration
Recipe
Mix flour with baking powder, add starch, combine with egg mixture.
We conditionally divide the entire mass into 2 parts, this will be 2 cakes.
Set the oven to 170 degrees, pour half of the dough into the mold, and bake. We carry out the same manipulations with the second part.
The cake bakes for about 15-20 minutes, check with a toothpick. If you pierce the cake, it will be dry.
Tip: you can bake this version of dessert in the microwave. To do this, 3 minutes at full power is enough.
When the cakes have cooled a little, grease them processed cheese or cheese cream. It would also be ideal to soak the cakes with jam or jam, but this is up to your preference.
Decorate the top with marmalade figures; this decoration is especially important if there are children in your house.
Perhaps the only thing tastier than chocolate is a cake, which combines both a tender, melt-in-your-mouth sponge cake and a buttery airy cream with chocolate flavor. Here is a chocolate cake and its very tasty and simple recipe. It only takes 1.5 - maximum 2 hours to prepare the cake! And if you don’t decorate it from above pastry bag, and just lubricate with cream, it’s quite possible to get it done in an hour. Is it true, ready dessert you need to let it brew in the refrigerator for about an hour or in the freezer for about 15 minutes. Therefore, this cake is chocolate - a real find and a lifesaver for those with a sweet tooth. The dessert is based on a classic chocolate sponge cake with cocoa, which complements the delicious chocolate cream. And even if you have never made cake creams, this option will work the first time, the cream recipe is so simple and easy to use. What else is fun about this chocolate cake recipe? So this is minimum set ingredients and the opportunity to experiment. Well, let's not waste time, it's time to start the step-by-step recipe.
Ingredients:
for test:
- 3 eggs;
- 75 g flour;
- 1 tsp (without a slide) baking powder for dough;
- 4 tbsp. cocoa powder;
- 75 g sugar.
for cream:
- 200 g butter;
- 1 can (370 g) boiled condensed milk;
- 3 tbsp. cocoa.
additionally:
- 150 ml milk;
- 100 g of berries or fruits (optional);
- 40 g milk or dark chocolate.
Simple and delicious chocolate cake recipe
1. The recipe for chocolate sponge cake is so simple that you can immediately turn on the oven at 200 degrees and let it warm up. We prepare all the ingredients. Remove the butter from the refrigerator and leave to thaw at room temperature. You can bake the sponge cake in your favorite cake pan. The dessert will be quite small, so round shape a diameter of 20 cm is quite sufficient. I used a small rectangular metal mold. To make the sponge cake easier to remove, you can immediately line the bottom and sides of the pan with parchment. If you are using a silicone mold, you do not need to cover it.
2. Break 3 eggs into a deep mixing bowl with a mixer and add 75 g of sugar.
3. Beat with a mixer at high speed. The egg mass should turn white, become thick, fluffy, and increase in volume by 2-3 times. The better the eggs are beaten, the more tender and airy the sponge cake itself will be.
4. Sift 75 g of flour, 1 tsp into the eggs. without a slide of baking powder for dough and 4 tbsp. cocoa powder. The higher quality the cocoa powder, the richer it will be. chocolate taste biscuit. Therefore, if there is no favorite manufacturer, it is better to choose chocolate powder more expensive. It is believed that alkalized cocoa powder, which differs from natural way processing.
Which cocoa powder is best? Alcoholized with a darker color, it is soft and aromatic in taste due to the method of processing raw materials using alkalis that reduce acidity finished product. But during the processing process many are lost beneficial features cocoa, for example, reduces the level of antioxidants. Natural product contains more useful substances, costs a little less, but it does not taste as rich.
5. Gently mix all ingredients using a mixer.
6. The simple chocolate biscuit dough is ready: it is airy, with many small bubbles, and the consistency is like liquid sour cream.
7. Pour the dough into the mold.
8. Level with a spoon. Bake the biscuit in an oven preheated to 200 degrees for 15-20 minutes, depending on the thickness of the dough.
9. The fact that the biscuit is ready can be determined by appearance. But just in case, check the readiness with a wooden skewer or toothpick. We pierce it in the center and look: if there are no traces left on the stick batter- The chocolate biscuit is ready. Let it cool down.
10. While the sponge cake is cooling, you can start layering the cake - it will be a simple chocolate cream based on butter and boiled condensed milk. It is better to use oil with a fat content of at least 82%. We boil the condensed milk ourselves or buy it ready-made. When choosing condensed milk, pay attention to the label. Products with the inscription “GOST” and with a photo of a blond boy with a spoon on the label are considered to be of higher quality. IN deep container we post it soft butter and thick boiled condensed milk.
11. Add 3 tablespoons of cocoa powder.
11. Gently mix the cream. To prevent the cocoa powder from scattering in different directions, first mix with the beaters of the switched off mixer, then turn it on at medium speed and beat the chocolate cream for 2-3 minutes.
12. The cream is prepared very quickly. It holds its shape perfectly, so it’s also suitable for lubrication. sponge cakes, and for decorating the cake.
13. Remove the cooled biscuit from the mold and cut into 2 parts. If the sponge cake is tall, it needs to be cut crosswise so that the cakes are 1-1.5 cm thick. My cake is thin, you can simply cut it lengthwise into 2 parts.
14. Place the cake on a plate or serving stand. To make the cake more tender, the sponge cake should be slightly moist. We soak the cake with milk, it absorbs the liquid like a sponge.
15. Spread half the cream, level it with a spoon.
16. The cake will turn out quite sweet, so fruits and berries will not hurt, but this is at your discretion. I have black currants in the photo; the cake with orange and banana turns out very tasty.
17. Place the second cake layer on top and press lightly with your hands. Soak the biscuit with the remaining milk.
18. If there is no time for decoration, then lay out all the remaining cream and level it with a tablespoon. And if time allows, grease the sponge cake with a thin layer of cream.
19. Fill a pastry bag with cream.
20. Decorate with cream.
21. Now you need to cool the cake well in the refrigerator (at least 1 hour), or you can place it in the freezer for 15-20 minutes. The butter-based cream will harden a little and the cake will become moister.
22. Rub on fine grater chocolate.
23. Sprinkle chocolate on cold dessert.
Loading...