Chocolate cake is a pleasure not only for the sweet tooth. It is very difficult to refuse this delicacy, especially if it is cooked at home.
The dessert is distinguished by freshness, naturalness and an unusual aroma. It's time to do it!
Chocolate sponge cake - general principles of preparation
• Dough for a biscuit can be prepared in many ways, but there is always cocoa in it. It is the powder that gives the chocolate flavor. The better the additive, the better the cake.
• It is advisable to use a mixer for kneading biscuit dough. Using a whisk to beat the dough until lush foam is difficult, it will take a lot of time and effort.
• It is advisable to use a sponge cake mold. It is important to cover the bottom with parchment, otherwise the cake may stick. It is enough to grease the sides of the mold with a thin layer of oil, if necessary they can be separated with a knife.
• Bake biscuits at a temperature of 170-180 ° C. The higher the cake, the lower the temperature should be. Time is selected individually. The surest way to determine readiness is to pierce the cake with a toothpick, and then touch it. The bulb should remain dry.
• Cream in a chocolate cake can be anything, both in the composition of the ingredients and in taste. It is important to remember one rule - only cooled cakes are lubricated. Ideally, the biscuit should lie down for at least 10 hours.
Chocolate sponge cake with sour cream
A delicious version of a simple chocolate-flavored sponge cake. It is advisable to prepare the cream from oily and thick sour cream so that it does not drip from the cakes and soaks them well.
Ingredients
• flour 0.12 kg;
• 1 tbsp. Sahara;
• 2 tbsp. l cocoa;
• eggs 4 pieces;
• 0.5 kg of sour cream;
• 1 tbsp. powdered sugar .;
• 1 tsp cultivator;
• 40 g of grated chocolate.
Cooking
1. Separate the proteins, transfer to a bowl, send to the refrigerator. Add half the norm of sugar to the yolks, whisk for about five minutes with a mixer.
2. We take out proteins, we throw a pinch of salt, we begin to beat. The mass will increase rapidly, thicken, begin to add sugar in small portions.
3. Combine the protein mass with the yolks, mix gently, turn on the slowest mixer speed.
4. Separately, you need to stir the flour and cocoa, pour the cultivator to them. It is advisable to sift all this together so that clots probably will not form. Stir in beaten eggs.
5. Pour chocolate dough into a mold, bake. Details are written above. Cooling down.
6. Cut the cooled cake into 2 cakes. If a shape of small diameter was used, then three can be made.
7. Mix the powder with sour cream, spread the chocolate cakes.
8. Sprinkle the cake with grated chocolate, send it to soak in the refrigerator.
Chocolate sponge cake with boiling water
A recipe for an unusual biscuit in boiling water for chocolate cake. Korzh according to this recipe always turns out soft and porous. Cream on condensed milk, but to taste you can make any other option.
Ingredients
• 2 eggs;
• 1 tsp soda;
• 300 g flour;
• 250 g of sugar;
• 200 ml of milk;
• 4 tablespoons of cocoa;
• 100 g of oil;
• 200 g of boiling water;
• 1.5 tsp cultivator.
A can of condensed milk, 100 g of chocolate and 350 g of butter in a cream.
Cooking
1. We take two bowls, one of them must be dry. We throw flour, a cultivator into it, add sugar and add baking soda, at the end we throw cocoa. Stir intensively with a dry spoon to get rid of all the lumps.
2. In a second bowl, break the eggs, beat for a minute, add milk, beat for another minute and pour in the vegetable oil.
3. Now combine the ingredients of both bowls, stir until smooth. You can use a mixer, beat a couple of minutes.
4. Take a glass of boiling water, pour into the dough, continue to whip all this time.
5. Pour the cooked mass into a mold with a diameter of about 23-25 cm.
6. Bake until cooked at 180. You can use the slow cooker, but the cake will be quite high.
7. While the biscuit is baking and cooling, prepare the cream. We soften the butter, beat well, gradually add the condensed milk. At the very end we introduce the melted, but cooled chocolate.
8. The cooled biscuit from the dough in boiling water should be cut across several layers, smeared with cream. We decorate to your taste, you can leave it like that or sprinkle with chocolate, nuts, coconut.
Kefir chocolate sponge cake: an economical option
In fact, this is a very convenient recipe for which you can use not only kefir. The dough will turn out on fermented baked milk or yogurt, you can put in the natural yogurt.
Ingredients
• two eggs;
• standard bag of a cultivator;
• a glass of kefir;
• 1.3 cups flour;
• 2 tablespoons of cocoa powder;
• 160 g of sugar.
For cream 1 can of condensed milk, you can take with a chocolate flavor, a standard pack of butter.
Cooking
1. We get kefir in advance, let it stand a little.
2. Pour sugar, add eggs to kefir. You can immediately sprinkle cocoa. Take a mixer and thoroughly beat the mass, preferably at least five minutes. The maximum speed.
3. Pour flour into the dough and on top of it a cultivator. Whisk for a minute.
4. Pour into a detachable form or into a multicooker cup. We send the biscuit dough to bake. Cooling down.
5. Beat the butter with condensed milk, send the cream to the refrigerator. You can add cocoa or melted chocolate to it, as in one of the recipes above.
6. Cut the cooled biscuit into two parts, coat the layers with cream.
Chocolate Sponge Cake "Drunk Cherry"
A variant of a gorgeous chocolate sponge cake with cherry pickled in cognac. Many tried it, but did everyone cook it? Berries can be used fresh or frozen.
Ingredients
• 4 tbsp. l cocoa;
• 0.2 kg of flour;
• six eggs;
• sugar - 250 grams;
• baking cultivator.
Cream:
• 320 g of condensed milk;
• 100 ml of cognac;
• pack of oil;
• 300 g of cherries.
• For glaze 120 g of chocolate and 70 and butter.
Cooking
1. We remove all the bones from the cherry. Pour cognac, leave to pickle. Stir occasionally so that the berries are well saturated.
2. Sponge cake for this cake is better to cook high. Therefore, we use a shape up to 22 cm in diameter. Lubricate, prepare, turn on the oven at 170 degrees, let it warm up.
3. Make a regular biscuit. Intensively beat the whites and a half sugar to a strong foam. Then beat the yolks with the second part of sugar. Mix the bulk ingredients, combine everything. We bake until cooked, cool.
4. Beat butter with condensed milk. You can use a cream of fat sour cream with sugar for this cake, it also turns out delicious.
5. Squeeze cherries, brandy with juice set aside.
6. Cut off the top of the biscuit, select the crumb inside, so that it looks like a bowl. The depth of the excavation is about a centimeter. After crumbling, add to the cream, put cherries there and mix everything.
7. Cognac with juice sprinkle cakes.
8. Fill the made biscuit bowl with cream, cover with the top cake, acting as a lid.
9. Melt the chocolate with butter, cover the cake with icing.
Nutella Chocolate Sponge Cake
A variant of a very simple and quick chocolate cake, which is prepared from a minimal set of ingredients. As a cream, Nutella chocolate paste is used.
Ingredients
• 4 eggs;
• 150 g flour;
• a can of chocolate paste;
• 25 g of cocoa;
• 170 g of sugar;
• 1 cup of sweet tea.
Cooking
1. Mix cocoa and flour, sift.
2. Beat the eggs to a steep foam, gradually introduce sugar. Continue whisking until all grains have dissolved.
3. Add the cocoa flour, stir. Pour the dough into a mold, bake a biscuit until cooked.
4. Brew tea, season with sugar, cool. The cake must also be cooled, then cut into two parts.
5. Pour the lower biscuit with tea, grease with chocolate paste.
6. Top with a second cake, cover with tea, and wait a little while soaking.
7. Coat a simple cake on top and sides with paste, you can sprinkle with nuts.
Chocolate sponge cake "Nut"
A terrific recipe for chocolate sponge cake with nuts. The cake is incredibly tasty and fragrant, and it is very simple to prepare.
Ingredients
• 4 tablespoons of cocoa;
• 1 tbsp. flour;
• 100 g walnuts
• a bag of a usual cultivator;
• 1 tbsp. Sahara;
• 5 eggs;
For glaze, you need a chocolate bar and 30 g of sour cream, to sprinkle nuts, about another 100 grams.
Cooking
1. Finely chop the nuts, combine with flour, sifted cocoa and a baking cultivator. Set aside for a while.
2. Launch the eggs in a bowl, you do not need to separate anything, Beat at the highest speed until foam. Then we begin to pour sugar in about 5-6 receptions.
3. As soon as the sugar is dissolved, take out the mixer, add the flour and nuts. We stir the dough with a spatula and immediately shift it into the mold.
4. Put in the oven, bake. Cooling down.
5. Nuts for sprinkling must be fried, chopped into small pieces or rubbed.
6. Melt the chocolate with sour cream, you can take fat cream instead. Lubricate the biscuit, sprinkle with roasted nuts on top.
Chocolate Sponge Cake - Tips & Tricks
• The biscuit will definitely rise and not fall if you add a little soda or a ripper to the dough.
• You can soak cakes with any sweet liquid: syrup, tea, coffee, diluted jam. It will be tastier if you add a little cognac. It is undesirable to use fresh juices, they can ferment.
• If the cream is prepared in advance, then it must be stored in the refrigerator. Otherwise, it will not only flow, but also quickly deteriorate.
• The biscuit can be baked in advance, it is remarkably stored in the cold for several days, but you need to grease the chocolate cake with cream no earlier than 24 hours before the expected time of use.
