Black color of cake cream. How to get deep black frosting for cupcakes and cakes. Black Prince Cake

We build a water bath: pour hot water into a large saucepan and place a smaller saucepan in it so that the bottom lightly touches the water.

Place 100 g butter, 180 g sugar, 2 tbsp in a small saucepan. l. natural honey and 2 tbsp. l. unsweetened cocoa powder.

Place the bath on the fire, stirring, and wait until the butter is half melted. And add 3 eggs of category 1.

Mix well and continue heating. When the mass becomes homogeneous and quite hot, add 1.5 tsp. soda

The mixture will lighten and increase in volume. Let's keep it on the fire for another 2-3 minutes.

Then remove from heat.

And add the sifted flour. We will need, depending on the flour, from 500 to 600 g.

But don't add it all at once. Stir in gradually. First with a spoon.

The dough will become thicker and begin to pull away from the sides of the pan.

Then knead with your hands.

It turns out elastic, soft, and if sticky, then just a little.

We wrap it in a clean bag and be sure to wrap it in a towel. It is much easier to work with warm dough; for the same reason, I do not recommend making it in advance and freezing it.

Pinch off small pieces of dough. Be sure to sprinkle the table with flour.

Roll out future cakes.

Very thin! Do you see how elastic the dough is?

Transfer to a sheet of baking paper.

Bake in an oven preheated to 180 degrees for about 5 minutes. The cake should rise, brown and easily come away from the paper. A very economical cake in this sense: all the cakes can be baked on one sheet.

We bake all the cakes in this way. From this amount of dough I got 15 cakes of such a size that I could then cut circles with a diameter of 18 cm out of them.

We cut each cake into the desired shape. I use the bottom of a springform pan.

Stack them on top of each other.

They turn out porous and melt in your mouth on their own! There are a lot of scraps, but don’t worry: they can be frozen and later made from them, for example, or potato cakes. Or just eat it like a cookie, with jam or condensed milk :) I know from experience :)

Let's collect the cake!

Let's prepare a ring for assembling the cake. I have talked about this many times in other articles on the blog, you can wander through the pages and read, but I will say it here too. I collect almost all the cakes in a ring. This is very convenient, the cakes turn out smooth and beautiful, it’s a pleasure to level them. My ring has an adjustable diameter. I take a flat surface (cutting board, baking sheet, tray, wide pan, etc.), line it with parchment, place a ring on it, setting the diameter I need, and line the sides of the ring from the inside with thick film. Food grade won't work, it's too thin. Professionals use acetate (film, tape), it is sold in specialized confectionery stores, if you can’t buy it, you can take greenhouse film or cut office folders. That's it, I won't talk about the ring anymore, I will give links :)

We prepared the ring. Carefully place the first cake layer on the bottom.

Coat with cream. It’s better not to skimp on the cream. One serving for this number of cakes was enough for me, I even recommend making one and a half, so as not to deny yourself anything :)

Cover with the next cake layer, etc.

Place the final crust. Cover with cling film and put in the refrigerator overnight or at least for 4 hours: the cake should be soaked, and the cakes and cream should become friends.

After time has passed, we take out the cake, transfer it to a support (plate/cake tray), remove the acetate film from the sides. Thanks to the ring, our cake, in general, is already smooth and pretty.

Leveling the cake!

For leveling we need cream. In this case, I use cream cheese (recipe - follow the link). One serving is more than enough for me. But it depends on what layer you apply the cream, how much experience you have, and what your preferences are. I know pastry chefs who need very little cream for leveling, while others, on the contrary, like it when there is a lot of top cream.

The alignment process is also made very easy by the turntable. This is a mega thing and a must-have for the pastry chef. You can do it without it, I’ve done it before, but it’s much more convenient with it.

Using a spatula, apply a little cream to the sides of the cake, as if “nailing” the crumbs so that they do not interfere with us in the future.

Spread the cream with a wide spatula. Turn the table (or cake) counterclockwise and move the spatula towards you. It's harder to explain than to try. If you start, you will understand.

Apply cream to the top of the cake. Place in the freezer for 15-20 minutes.

We take it out and apply the cream on the sides again. Some people use a pastry bag and apply even stripes, but I’m too lazy to bother, I’m used to using a spatula. Choose your option, there are no immutable truths or laws that cannot be broken.

Level it again with a spatula. And cool it.

And again - cream - spatula.

Smooth out the top with a pallet (you can use a wide knife). This requires skill.

Leveling, I want to remind you, is an endless process. You can achieve the ideal for hours, if time and amount of cream allows you. Remember to freeze the cake, remove excess cream and add it where needed.

Paint the cake black!

And now, perhaps, the most interesting thing.

Many people are interested in how to make a black cake. Just like a cake of another bright, rich color. Red, for example, also suffers. Yes, there are food dyes, but, firstly, no one wants to eat too much paint - even expensive food coloring - or offer it to clients, or spend it, in the end, and secondly, most often, in practice, no matter how much You don’t even drop it, the cream turns out gray or pink, but not black or red. This is problem. And it can be solved very simply, but, however, with some investments (they, however, will pay for themselves very quickly). You can paint a cake in a bright, complex color with minimal dye consumption using an airbrush! I’ve only had it for a short time, but I’ve already seen that it’s a real good friend to the pastry chef! There are situations in which it is absolutely irreplaceable. I’ll write right away, because readers will ask anyway. A model like mine is sold in the CakeUp confectionery store. This airbrush is quite budget-friendly, but it makes confectionery life a lot easier: you can use it to paint it in bright colors, make smooth transitions from one shade to another, and draw using a stencil and just... In general, the airbrush clearly deserves special attention.

I’ll say it right away, prefacing the questions. Yes. You can get black color without air. I tried it. I made chocolate cream and used Americolor black water-soluble gel, but it still took a lot. I added the dye drop by drop, saw virtually no results and was terribly upset. After all, I promised a black cake, and this is exactly what the person was waiting for, that was the main idea! I succeeded, but somehow nervously :) Dyes also have a peculiarity: the color seems to appear over time, becoming brighter. Therefore, if you decide to paint the cream itself, do not squeeze out the entire tube at once, wait at least an hour or longer: the color will intensify, perhaps to what you expected.

And yet - about painting the finished, leveled cake using an airbrush. It's elementary, very simple and fast.

In a small container, mix vodka and gel dye. More vodka, a little coloring. I even spread a lot, my cake only used 1/4 of what you see in the photo. If you use powder dye, make sure that all the particles dissolve, and just in case, strain the liquid with the diluted dye through cheesecloth. This is necessary so that the airbrush nozzle does not become clogged and you do not have to clean it.

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Oh, this capricious black color! It would seem that what could be simpler than painting the cream completely black? But hundreds of confectioners are ready to tear their hair out when their cream, instead of a chic velvety black, turns out to be gray, blue, purple or even strangely green, but not black! Want to know the secret of black cream? Read on!

How to make deep black cream

Necessary materials:

Clean bowls
Extra black food coloring (gel or paste, not liquid!)
Putty knife

Step 1. As you understand, the whole trick is that the cream must be chocolate. Melt the dark chocolate in a water bath; it is better to take good quality chocolate in tablets. Add the melted chocolate to the buttercream and mix well. For a darker shade, add 1 more tablespoon of sifted cocoa powder. Stir the cream until it is completely combined with the chocolate and there are no lumps left. You can see the chocolate buttercream recipe here.

Step 2. Now let's turn our simple chocolate cream into a deep black chocolate cream. As for the dye, it can be any gel black dye, e.g. Extra Black companies Sugarflair or Super Black from Americolor, or any other with which you are comfortable working. Most importantly, the dye should not be liquid, otherwise the texture and stability of the cream will be impaired and you risk getting a cream that will not hold its shape well.

You don't need a lot of dye, just start adding a little at a time. In general, when coloring, always start small, and only then, after evaluating the resulting color, add more if necessary. After all, as you know, when painting, it is easier to add than to remove excess. Mix the cream thoroughly with a spatula, scraping the cream from the sides of the bowl so that there are no light streaks.

Ways to decorate a celebration in red

Along with the main red, you can harmoniously combine many other colors to dilute its brightness, for example: blue, white, green, peach, black, beige, brown, gold.

The most popular color for weddings is white and red. Indeed, snow-white cream or glaze on the main scarlet background of the cake will become a great highlight and add even more brilliance to the dessert.

The wedding cake will definitely become very bright and colorful if it is red and white.

White wedding cake with red roses

Flowers are the most popular and frequently used decoration element for wedding cakes. They can be live or confectionery, based on the wishes of the newlyweds. An excellent solution is to use flowers of the same variety in the bride’s bouquet and wedding cake.

Alternatively, you can use delicate peonies, graceful lilies, chic roses, light anemones and ranunculi for decoration. Roses in scarlet, burgundy, and crimson shades are perfect for a multi-tiered cake.

A one-tier dessert with peonies in different shades of red would be original. You can also order a cake with buttercream and assorted sugar flowers of different varieties, but always in a color close to red.

Confectionery for weddings in the form of gift boxes

A very original idea - a cake in the form of a gift. It will certainly attract the attention of all guests and will become a subject of admiration.

A lush bow made of mastic or chocolate, an inscription of congratulations to the newlyweds in icing will give the cake the necessary showiness. Thus, it will definitely become one of the brightest events of the banquet part of the celebration.

With decorations from ribbons and bows

Ribbons with bows are a traditional holiday attribute. It is thanks to them that the celebration itself seems more spectacular. Therefore, these decorative elements are often used as decoration for wedding cakes.

Confectionery products with ribbons and bows have a special charm and charm.

Decorated with a floral cascade

Cakes with cascading flowers look simply amazing. The buds falling over multiple tiers are terribly romantic. It would be original to use a red dessert with a cascade of white flowers.

And if your wedding is dominated by combinations of red and black, then a chocolate cake with a cascade of scarlet buds would be an excellent solution.

Exquisitely painted with lace and swirls

A wedding dessert will be the epitome of true charm if you use icing painting with many curls on it, but there is also confectionery lace, which is made by professional confectioners according to special recipes. The appearance of such cakes is delicate and soft.

If you want to achieve a vintage look with the help of painting, just use painting and lace in dark shades, for example, chocolate.

In any case, this decoration option will definitely not be banal.

With gold elements

A wedding cake decor in the form of gold will look simply amazing. The cake will look richer and more luxurious. However, you should be careful with such decorations and not overload the product with them.

Beads and bows are enough, or you can decorate only the first tier. Gold will add additional solemnity and importance to the cake.

Black and red wedding cake

It is important not to overdo it with black colors on a confectionery product, otherwise everything will look too dark or aggressive.

It’s a great idea to use black mesh or chocolate patterns in dark colors on a specific tier of the cake on a red or white background. Decorations in the form of chocolate-covered strawberries can add piquancy.

Decor in the form of the newlyweds' initials

The inscriptions on the cakes add originality to the product and involvement exclusively in your celebration. You can ask the pastry chef to make a wide variety of inscriptions: diminutive forms of names, initials with curls, nicknames.

Another option would be decorations on skeins or toothpicks; the inscriptions on these decorative elements will be better visible and stand out.

A cake for a wedding celebration is still something more than an ordinary confectionery product, because a wedding is a special event.

The appearance of the dessert should be bright, original, exquisitely decorated, but the taste, of course, should remain pleasant, or better yet, divine.

Photo of red wedding cake

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Chocolate desserts have a lot of fans because they always turn out tasty and appetizing and look tempting. One of everyone’s favorite such dishes is the Black Prince cake. Surprisingly, there are several recipes for making such a dessert. You can meet the best of them very soon.

How to make Black Prince cake

The dessert is a chocolate sponge cake layered with white buttercream. Such pastries are appropriate on any table. You can make it before an upcoming celebration, or for an ordinary dinner in a warm family circle. Preparing the Black Prince cake takes relatively little time and is easier to bake than many sweet pies. The whole process is divided into three main critical stages: kneading the dough, baking the cakes and making the filling.

Biscuit

For many housewives, baking such cakes is problematic. The dough for the Black Prince cake is made according to the classic recipe using kefir or sour cream from eggs, sugar, sifted flour with a dash of cocoa powder. Add baking soda or baking powder. All products must be properly prepared, otherwise the sponge cake will fall and lose its fluffiness. The wheat flour is sifted and the eggs are beaten into a stable foam. The whites can be separated from the yolks or foamed all together, it depends on the recipe.

Cream

Recommendations regarding filling for cakes are not so strict. Cream for the Black Prince cake can be prepared from butter, condensed milk, cream, and sour cream. To improve the taste, many other products are added to it. Sometimes the filling is prepared with semolina, cottage cheese, and nuts. To a large extent, the composition of the dessert cream depends on the taste preferences of those people who will enjoy it.

Black Prince Cake – recipe with step-by-step photos

There are a lot of ideas and you can easily find an option, as they say, for every taste and budget. You can choose a step-by-step recipe for the Black Prince cake with custard or boiled condensed milk, cherries, currants, prunes. There is also a difference in what kind of dough you prepare. There are recipes without flour, without eggs, without kefir, which can be used by people who do not consume the listed products. Explore them all and easily make your choice.

On kefir

Number of servings: 6-8 persons.
Calorie content of the dish: 1986 kcal.
Purpose: dessert.
Cuisine: English.

The Black Prince kefir cake is made with custard, however, it is not too high in calories compared to many similar desserts. It comes out tender, with a pleasant chocolate flavor. There are no too expensive products in the list of ingredients needed for this cake. Be sure to remember how to make such a tasty and budget-friendly delicacy.

Ingredients:

eggs – 3 pcs.;
vanilla sugar – 1 package;
kefir – 225 ml;
starch – 25 g;
butter – 45 g;
granulated sugar – 2 cups;
cocoa powder – 2.5 tbsp. l.;
milk – 0.5 l;
soda – 1 tsp;
flour – 170 g.

Cooking method:

Beat one egg with a glass of sugar into a fluffy foam. Pour in kefir at room temperature, add soda. Whisk again.
Add cocoa and flour in small portions.
Transfer the dough into a baking dish. Preheat the oven to 180 degrees and bake the biscuit there for 30 to 40 minutes. You can open the door only after half an hour to check readiness with a toothpick.
Beat two eggs with the remaining granulated sugar and starch until foamy. Add heated milk to this mixture without stopping stirring. Wait for the mixture to boil. After a minute, remove from heat.
Add the butter to the mixture and stir until completely dissolved. Cool in the refrigerator.
Divide the biscuit into two equal layers. Brush them with the custard mixture and place them on top of each other. Cool the dessert a little or serve immediately.

Kefir with sour cream

Cooking time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 2944 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty of the dish: easy.

Kefir cake with sour cream is prepared according to a simple recipe that will not cause any difficulties for anyone. The whole process takes an hour and a half, but the cake turns out very large. Before preparing it, bring all ingredients to room temperature, otherwise the sponge cake may not rise and remain raw inside. It is advisable to decorate baked goods with chocolate chips or nut crumbs.

Ingredients:

kefir – 330 ml;
chocolate – 75 g;
flour – 240 g;
butter – 0.3 kg;
sugar – 360 g;
cocoa – 1.5 tbsp. l.;
sour cream – 375 ml;
soda – 1.5 tsp;
eggs – 2 pcs.

Cooking method:

Whisk eggs with 240 g of sugar. Pour kefir into this mixture and add cocoa. Add soda and flour in small portions. Fill out the form with the test.
In an oven preheated to 180 degrees, bake the biscuit for 25-30 minutes. Cool and cut into two layers.
Mix the softened butter with the remaining sugar and sour cream with a mixer until the grains are completely dissolved.
Apply sour cream mixture to both cake layers, assemble the cake, and grease the sides. Decorate with grated chocolate on top.

From black currant

Cooking time: 1 hour 45 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 3512 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty of the dish: medium.

The biscuit dough can also be prepared with the addition of currant jam. This component gives it a slight sourness. Black Prince cake with currants is a wonderful dessert that children will really like, although an adult will never refuse a tasty morsel. It is advisable to use homemade jam for cooking, because it is always much tastier than store-bought jam.

Ingredients:

flour – 320 g;
sour cream – 220 ml;
eggs – 3 pcs.;
sugar – 0.4 kg;
soda – 1 tbsp. l.;
kefir – 250 ml;
currant jam – 230 g;
cocoa powder – 1 tbsp. l.

Cooking method:

Beat half the sugar with the eggs.
Mix kefir with soda. After a couple of minutes, pour into the egg-sugar mixture.
Add cocoa. Add flour in portions, constantly stirring the dough. Put in some jam. Pour the dough into the mold and smooth the surface with a spatula.
Preheat the oven to 180 degrees and bake the biscuit there for 40-45 minutes. Cool and cut into 2-3 cakes.
Beat sour cream with the rest of the sugar. Spread the mixture over the cake layer and assemble the pie. Place it in the refrigerator for several hours.

With condensed milk

Cooking time: 1 hour.
Number of servings: 4-6 persons.
Calorie content of the dish: 1769 kcal.
Purpose: dessert.
Cuisine: German.
Difficulty of the dish: easy.

The Black Prince cake recipe with condensed milk is one of the most famous. This dessert is a dream for any sweet tooth. The filling for it is prepared from condensed milk whipped with butter. It is advisable to let the cake cool after baking and set in the refrigerator. The composition includes sour cream, the choice of which must be taken responsibly. It is better not to take too fatty, this may negatively affect the taste of the finished product.

Ingredients:

flour – 240 g;
boiled condensed milk – 1 can;
sugar – 165 g;
butter – 0.4 kg;
eggs – 5 pcs.;
vanillin – 1 package;
sour cream – 0.5 l;
cocoa – 6 tbsp. l.;
baking powder - 1 tbsp. l.

Cooking method:

Mix half the butter with sugar. Add vanilla and beaten eggs.
Combine flour, baking powder and cocoa. Gradually add the dry ingredients into the sour cream mixture. Add sour cream, mix the dough and pour into the mold. Bake at 180 degrees in the oven for half an hour.
Beat the rest of the butter with condensed milk.
Cut the finished sponge cake into two layers. Lubricate the dessert with butter mixture and boiled condensed milk.

With cocoa

Cooking time: 1 hour 10 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 4434 kcal.
Purpose: dessert.
Cuisine: Italian.
Difficulty of the dish: easy.

The cakes are not always coated with a light-colored filling, because it can also be made chocolate. A kefir and cocoa cake is prepared with just this. Dark chocolate, Mascarpone cheese, sour cream, and butter are added to the filling. A delicacy made from such ingredients simply melts in your mouth in the literal sense of the word. Be sure to remember how to make this chocolate miracle at home.

Ingredients:

eggs – 3 pcs.;
sour cream – 350 ml;
sugar – 170 g;
butter – 85 g;
soda – 1 tsp;
Mascarpone cheese – 0.2 kg;
flour – 165 g;
cocoa – 7 tbsp. l.;
dark chocolate – 0.2 kg;
powdered sugar – 0.2 kg.

Cooking method:

Beat eggs with sugar until foamy. Stir in 200 ml sour cream, soda, flour and half the cocoa. Pour the dough into the mold and bake for half an hour at 180 degrees.
Melt the chocolate in a water bath. Mix the powdered sugar with the remaining cocoa powder.
Beat Mascarpone with butter with a mixer. Add 150 ml of sour cream, melted chocolate, powder. Beat again and place in the refrigerator until the mixture hardens.
Divide the biscuit into two layers. Grease them with cream and serve.

In a slow cooker

Cooking time: 1 hour 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2650 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty of the dish: medium.

The Black Prince is even easier to prepare in a slow cooker than in the oven, although it takes a little longer. The biscuit turns out to be small in diameter, but very tall and fluffy. The recipe with the photo suggests using curd cream, but if you are not one of its fans, you can replace it with something else, for example, sour cream or condensed milk.

Ingredients:

eggs – 2 pcs.;
sugar – 2.5 cups;
sour cream – 0.8 kg;
butter – 100 g;
soda slaked with vinegar - 2 tsp;
cottage cheese – 0.5 kg;
flour – 325 g;
cocoa powder – 2 tbsp. l.

Cooking method:

Beat eggs with one and a half cups of sugar. Add 500 g of sour cream, slaked soda and flour mixed with cocoa.
Pour the dough into the multicooker container. Set the “Bake” mode and cook the biscuit for one hour without opening the lid.
Using a blender, beat the cottage cheese with 300 g of sour cream, a glass of sugar, and butter.
Cut the biscuit into cakes. Spread the dessert with cream and serve.

With jam

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 3569 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty of the dish: below average.

Black Prince cake on kefir with jam is another variation of the dessert, but with its own twist. It’s very easy to prepare this, even a novice cook can handle the process. This delicacy received a lot of positive reviews from people who tried it. You can use any jam for this dish, but this recipe uses strawberry jam. It is desirable that it be sweet and sour.

Ingredients:

flour – 320 g;
butter – 1 tbsp. l.;
milk – 220 ml;
dark chocolate – 100 g;
strawberry jam – 230 g;
sour cream – 0.5 l;
eggs – 2 pcs.;
sugar – 240 g;
soda (slaked) – 1 tsp.

Cooking method:

Beat eggs with 160 g of sugar. Mix with jam, milk, soda, flour.
Bake the biscuit in the oven at 180 degrees for 40 minutes. Divide into two layers and cool.
Beat sour cream with the remaining sugar.
Melt the chocolate and mix with butter.
Coat the skin with sour cream. Fill the dessert with chocolate glaze.

With sour cream

Cooking time: 2 hours.
Number of servings: 12 persons.
Calorie content of the dish: 4678 kcal.
Purpose: dessert.
Kitchen: homemade.
Difficulty of the dish: above average.

The Black Prince cake made with sour cream is no less tasty than kefir cake. All housewives need to remember how to prepare such a wonderful dessert. The recipe suggests making it with boiled condensed milk cream, but you can replace the filling based on your own preferences. The sponge cake layers do not need to be soaked; they are greased with cream, the cake is assembled and served immediately.

Ingredients:

eggs – 3 pcs.;
boiled condensed milk – 0.6 kg;
sugar – 1.5 cups;
butter – 0.3 kg;
flour – 1.5 cups;
nuts – 45 g;
sour cream – 0.3 l;
vinegar – 1.5 tsp;
cocoa – 5-6 tbsp. l.;
soda – 1.5 tsp.

Cooking method:

Beat eggs with sugar into thick foam.
In a separate bowl, mix cocoa with sour cream. Combine this mixture with the egg mixture.
Add flour and soda slaked with vinegar. Add crushed nuts.
Pour the dough into the mold. Bake the biscuit at 180 degrees for 30-40 minutes. divide into three layers and cool.
Beat condensed milk with soft butter.
Spread each cake with cream. Assemble the pie. Apply cream to top and sides.

With cherry

Cooking time: 2.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 2957 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty of the dish: high.

The recipe for chocolate sponge cake with cherries is not quite ordinary. If the previous ones suggested using currant or strawberry jam, then in this one they put whole berries in the filling. The result will exceed all your expectations. Cherry pie turns out so delicious that it is impossible to tear yourself away from it. Remember how to prepare this unique cake.

Ingredients:

eggs – 2 pcs.;
dark chocolate – 50 g;
flour – 325 g;
fresh or frozen pitted cherries – 350 g;
sugar – 320 g;
butter – 0.1 kg;
kefir – 250 ml;
sour cream – 450 ml;
vegetable oil;
cocoa – 3 tbsp. l.;
lemon juice – 1 tbsp. l.;
soda – 1 tsp.

Cooking method:

Mix kefir and 225 ml of sour cream, soda.
Beat eggs with 160 g of sugar. Add cocoa, kefir mass, mix.
Pour in lemon juice, gradually add flour and knead the dough. Pour it into the oiled pan. Bake at 180 degrees for 45 minutes.
Beat soft butter with the remaining sugar and sour cream.
Cut the biscuit into two layers. Use a spoon to scrape out some of the pulp from the bottom. Place the berries in a dense layer into the resulting hole. Lubricate with plenty of cream.
Turn the second cake over. Apply cream on it and leave for a quarter of an hour. Place the top onto the cake. Spread the remaining crumb on top. Fill with cream and garnish with a few berries.

With meringue

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 3594 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty of the dish: high.

The Black Prince cake with meringue will appeal to everyone, especially little sweet lovers. The air layer goes well with sponge cakes and with cream made with regular and boiled condensed milk. The recipe cannot be called the easiest, but the dish is not simple, but beautiful and festive. Be sure to find out how to bake such a gorgeous cake.

Ingredients:

eggs – 3 pcs.;
condensed milk – 0.5 cans;
granulated sugar – 250 g and 5 tbsp. l. separately;
boiled condensed milk – 1 can;
sour cream – 250 ml;
butter – 0.2 kg;
flour – 1 glass;
cocoa – 2 tbsp. l.;
vanillin – 1 package;
soda – 1 tsp.

Cooking method:

Beat one egg and two yolks with vanilla and 250 g of sugar before baking the sponge cake. Add soda, sour cream, flour, cocoa powder.
Pour the dough into the mold, bake for 40 minutes at 190 degrees.
Beat two egg whites with a pinch of salt into a thick foam, gradually add 5 tablespoons of sugar. Place the mixture into the mold.
Place in the oven at 160 degrees for half an hour. You should get a golden airy cake.
Beat the butter with two types of condensed milk.
Cut the biscuit into two layers. Coat the bottom one with cream. Place a layer of meringue. Apply the cream again.
Cover the top of the cake. Lubricate it and the sides with cream and place the dish in the refrigerator overnight.

Knowing some culinary subtleties will help you cook perfectly:

The baking time for the biscuit may differ from that indicated in the recipe. The safest way to check its readiness is to pierce it with a wooden stick. Stick it into the cake in several places. If there are no traces of dough left on it, then the biscuit is ready.
If you want to bake Black Prince with kefir, do not use a product that has been in the refrigerator for some time. Better buy fresh.
Do not put margarine or spread into the cream, only high-quality butter.
The cake is equally delicious either covered with cream or covered with chocolate glaze.
Sponge cakes will be more aromatic and juicier if you soak them in syrup made from some alcoholic drink, for example, liqueur or cognac.

Video

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Fashion exists not only in clothing, interior design or architecture. Sweet decor is also influenced by fashion trends. Thus, for the second season, His Majesty the Black Cake has been at the peak of popularity. Home confectioners will be pleased with the fact that it is quite possible to create such a miracle in a home kitchen without expensive equipment or ingredients. The recipes below will serve as inspiration.

Black cake layers cannot be baked simply by adding cocoa powder to the dough, even if it is an alkalized product. Additional use of dyes will be required. You can take Extra Black gel, or you can use natural dyes to add the desired color - activated coconut carbon and trifoliate clitoris flowers, better known as Matcha blue tea.

The proportions of ingredients to make a black cake will be as follows:

500 g flour;
10 g soda;
2 g salt;
50 g cocoa powder;
360 g sugar;
4 eggs;
500 ml refined vegetable oil;
10 g coconut charcoal;
10 g matcha blue tea;
10 ml vanillin extract;
200 ml of freshly brewed coffee;
500 ml kefir 1%;
16 ml vinegar.

How to knead the dough for shortcakes:

Pour sugar into the vegetable oil and beat this mixture with a mixer for 6 - 8 minutes until the color becomes lighter. Then, at medium speed of rotation of the whisks, add eggs and dyes (coal and tea ground into powder), one at a time.
Mix flour with cocoa, salt and soda. Add a third of this mixture to the egg mixture and stir. Then add half of the kefir combined with coffee, and again 1/3 of the flour. Pour vinegar into the remaining kefir and coffee and add the resulting mixture to the dough. Afterwards, add the remaining flour.
Cakes from this dough are baked at 180 degrees until tested on a dry toothpick.

Before assembling the cake, the finished cakes should rest under cling film in the refrigerator for at least 12 hours.

The finished baked goods are quite porous and slightly moist. If you don’t have the necessary natural dyes on hand, you can bake the cakes without them. Of course, you won’t get a rich black, but the sponge cake will be darker than with regular cocoa.

How to make black cream for a cake

A huge amount of food coloring can not only color your mouth and tongue, but also significantly change the taste of the dessert.

Therefore, the first rule of creating black cream is: deep black can only be achieved by coloring chocolate cream.

Dyes should be used gel Extra Black. They are the ones who can give a rich color.

Cake cream is used for both filling and topping. Cream cheese is ideal for the first and second purposes.

To make it black you will need:

100 g soft butter;
100 g extra dark chocolate;
300 g creamy curd cheese;
100 g powdered sugar;
black gel dye.

How to make black cream:

Beat soft butter, melted chocolate and powdered sugar with a mixer into a homogeneous fluffy mass.
Next, gradually add creamy curd cheese, continuing to mix everything with a mixer.
Lastly, add the dye one drop at a time, mixing it well until the desired shade is obtained.

If enough dye has already been added, but the desired color is not obtained, you should let the mixture sit for a while (about half an hour) so that the dye can fully “open up”. Perhaps, after standing, the cream will become darker.

Black cake with currants

Recently, berry and fruit layers in cakes have become increasingly popular. For a black cake, blackcurrant confit can be an excellent addition in both taste and color.

Let's prepare it from:

300 g black currants;
90 g sugar;
10 g starch;
8 g gelatin;
48 ml water.

The order of preparing the berry layer and assembling the cake:

Soak gelatin in water. Blend the berries with a blender into a homogeneous mass, mix with sugar and starch, and then boil a little until the sugar dissolves and thickens slightly.
When the berry base has cooled to 60 degrees, add dissolved gelatin. After this, pour the confit into a ring with a diameter of 18–20 cm covered with cling film and freeze.
Bake two 20-22 cm cakes according to the above recipe. After storing in the refrigerator, dissolve each into two thinner cakes, layer them with black cream cheese. Place frozen confit on top of the cream between the second and third cake layers.

The assembled cake needs to stand in the refrigerator for some time so that the currant layer thaws. The cake can then be leveled and decorated to your liking. For example, you can use whole branches of blackcurrant berries, lightly dusting them with golden kandurin.

With chocolate icing

You can paint the cake black using extremely black mirror chocolate glaze. It is ideal for chocolate drips and as a coating for mousse cake.

To prepare chocolate mirror glaze, you don’t need a kitchen thermometer or fancy, hard-to-find ingredients:

8 g leaf gelatin;
170 g sugar;
90 ml water;
50 g heavy cream (from 33%);
50 g cocoa powder;
40 g dark chocolate.

Preparation:

Soak the gelatin sheet in ice water.
Mix the recipe amount of water, sugar and cream in a saucepan and boil. Add cocoa powder to the boiling mixture and cook for one to two minutes.
After this, remove the glaze from the heat and add the broken chocolate pieces into it. Stir everything until it dissolves. Next, add the squeezed gelatin and stir everything again.
Now it's time to take out the blender and blend the glaze until smooth. This is done at an angle to prevent air bubbles from forming. The finished mass is filtered through a sieve and kept in the refrigerator, covered with film in contact.

Before applying to the cake, the glaze is heated to 44 degrees, blended again with a blender, filtered and used for its intended purpose. For example, you can use it to make beautiful streaks on a black currant cake or cover a Black Forest mousse dessert with it.

Important point: for drips, use chocolate with a cocoa percentage of 70%. But to cover the cake, it is better to take a product that contains no more than 55% cocoa.

Mousse dessert

Mousse cakes are becoming increasingly popular. Among this type of delicacy, the most popular dessert, suitable for monochrome decoration, is “Black Forest”, or “Black Forest”. The dessert consists of chocolate brownie sponge cake, cherry confit and delicate chocolate mousse.

Ingredient proportions for chocolate cake:

90 g butter;
90 g dark chocolate;
90 g chicken eggs;
90 g sugar;
5 g baking powder;
30 g almond flour;
50 g wheat flour.

To prepare cherry confit you will need:

6 g gelatin;
36 ml water;
250 g frozen cherries;
65 g sugar;
5 ml lemon juice;
20 ml cognac.

The chocolate mousse will include:

10 g gelatin;
60 ml water;
36 g chicken yolks;
20 g sugar;
10 g vanilla sugar;
400 ml heavy cream;
85 g white chocolate.

Steps for preparing mousse dessert:

For the “Brownie”, melt the chocolate and butter in a steam bath. Whisk two eggs until smooth and pour exactly 90 g of egg mixture into the liquid chocolate-butter mixture.
Next, add sugar, baking powder and both types of flour into the dough. Pour the resulting dough into a greased mold with a diameter of 20 cm and bake until ready at 160 degrees. Baking time will vary between 27 - 30 minutes.
To make confit, pitted cherries should be boiled with sugar for 3 - 4 minutes after boiling, then blended with a blender, add cognac, lemon juice and pre-soaked gelatin. Stir everything well, pour into a mold (∅20 cm) and freeze in the refrigerator for 3 – 4 hours.
Grind a quantity of yolks with vanilla and regular sugar, and then brew it in 150 ml of hot (85 ° C) cream. In the thickened but still hot mixture, stir the chocolate pieces and gelatin soaked in cold water until smooth. Whip the remaining cream into a fluffy mass, and then add the custard base into it in small portions.
In a special silicone mold or using a cutter ring with a diameter of 22 cm, assemble the cake. First, pour a little chocolate mousse into the bottom, the layer height should be 5 mm. Place it in the freezer for 5 minutes.
Place the frozen confit on the frozen layer, pour a little more mousse on top and again – for 5 minutes in the freezer.
Next, pour all the mousse into the mold and drown the chocolate biscuit in it.

The assembled cake should be frozen for 6 - 8 hours in the freezer, and then removed from the mold and decorated, for example, with extra black mirror glaze according to the previous recipe.

Happy owners of a spray gun can cover the dessert with black chocolate velor made from dark chocolate and cocoa butter, taken in equal proportions and tinted with fat-soluble black food coloring.

Unusual black cake with gold

The combination of black and gold has recently become so popular that such unusual cakes often replace desserts in pastel colors, even at weddings.

To add “gold” to your sweet masterpiece in black, you will have to spend a little time and money buying a special dye in powder - golden kandurin.

Candurins are applied to the cake and decor in two ways: dry and wet. In the first case, gold powder is distributed over the surface to be painted with a dry synthetic brush. For the wet method, kandurin is diluted with vodka in a ratio of 1:3 and then sprayed onto the surface to be painted.

Let's look at simple types of gold decor that can be easily repeated at home without special confectionery equipment to make a cake in black and gold tones.

Crumpled golden chocolate is very easy to make.

To prepare this decor you will only need:

dark chocolate icing;
parchment;
golden kandurin;
brush with artificial bristles.

How to do:

Crumple a sheet of baking paper well into a ball, then smooth it out and spread the melted chocolate glaze on top in a not too thick layer.
When the glaze hardens, remove it from the parchment and break it into pieces of arbitrary size and shape.
Cover them with kandurin using a dry brush.

The bottom of the black cake can be decorated with a gold satin ribbon, but not a simple one, but an edible one.

It is prepared from:

20 g gelatin;
40 ml water;
20 g dark chocolate;
5 ml glycerin;
kandurin and starch.

Progress:

First soak the gelatin in cold water, and after swelling, melt it in the microwave or in a water bath. Stir chocolate and glycerin into the resulting hot mixture.
Using a wide brush, apply the resulting mixture in a thin layer to the surface of the silicone mat, and then place it in the refrigerator for 2–3 minutes.
Dry paint the seized “fabric” with kandurin and carefully remove it from the mat. To prevent the back side from sticking, dust it with starch.

When all the decorative elements are ready, you can start decorating. For example, insert a few pieces of crumpled chocolate on top of the dessert and tie the bottom with a gold edible ribbon.

Cooking with mastic

Let them proclaim on all the pillars that cakes covered with mastic are the day before yesterday. This edible material is still relevant in the design of baked goods. In addition, a layer of colored mastic can always be carefully removed with a fork and not eaten to reduce the amount of dye that gets inside.

To make black mastic, you first need to prepare a chocolate-colored sugar mass and then color it.

Ingredient proportions:

200 g dark chocolate;
180 g chewing marshmallows;
20 g butter;
45 ml milk or cream;
15 ml orange juice;
150 g powdered sugar.

Cooking method:

Melt chocolate and marshmallows in a container over steam or in a microwave oven. Combine the resulting mass with butter, milk and juice.
After this, all that remains is to mix the sweet powder into the liquid base, and the sugar mass is ready.

Chocolate mastic can be colored black in two ways: using food coloring and activated carbon.

In the first case, a little blue dye is dripped onto a piece of chocolate mass and everything is thoroughly mixed.
To color sugar paste with activated carbon, you need to crush its tablet into dust, mix it with a small amount of honey to form a paste, and then add it, like food coloring.

The colored mastic should be allowed to lie for a day under the film so that the dye has time to saturate all the powdered sugar crystals. After this, the mass can be used to decorate baked goods.

Black Unicorn Cake

Cakes in the “Unicorn” style captivate with their simplicity of design and the unusual look achieved at the same time.

To decorate a black unicorn cake, you will need:

black mastic, skewers and gold kandurin for the horn, ears and eyes;
meringue or marshmallows to decorate the mane.

Registration procedure:

Cover the assembled, leveled and settled cake with a finishing layer of black cream (chocolate velor or mastic).
For the horn, roll out the mastic into a sausage, which is thicker on one edge, but will gradually taper towards the other. Insert a wooden skewer into the foam and wrap the mastic sausage around it. Cover the formed horn with kandurin and let it dry.
For the ears, cut out four pieces of mastic according to the template. Paint the smaller ones gold with kandurin and glue them together in pairs with vodka on a wooden skewer. Let the ears dry. For the eyes, roll a sausage out of mastic and shape them into eyes and paint them gold.
Attach a horn, ears and eyes to the prepared cake, then lay out a mane of meringue or marshmallows. The mane can also be painted gold with kandurin or left white - it will also turn out beautiful.

As you can see from these recipes, decorated using various techniques, black cake is not always a bunch of dye. It is quite possible to obtain this color from natural products, and a dessert in this color will always look impressive, attracting everyone’s attention.