Chocolate cake is a sweet confectionery dessert with the addition of chocolate or cocoa. There are a huge number of recipes for cakes with chocolate, but many manufacturers do not adhere to a specific recipe, unless of course this concerns cake manufacturers in industries and pastry chefs in restaurants. Many housewives prefer to change the recipe according to their mood and preference, and let’s say that this does not harm, but only improves the taste. More often than not, it happens that the housewife does not have on hand any of the ingredients specified in the recipe, then she urgently replaces it, and the result is quite excellent. But, there are ancient recipes of famous pastry chefs, cakes with famous names, with proprietary recipes, of course they should not be modified, then you will get a completely different taste and the cake will be different from its real “brother.” To prepare a delicious cake, an indispensable condition is a good mood, great desire, fresh ingredients, a good oven and a little time. Choose the recipe you like and cook for your health, delight yourself and your family, guests, and share the chocolate cake recipe with pleasure.
Homemade “Chocolate Cake”
Any homemade cake can be decorated according to your taste and imagination. Even if you just sprinkle grated chocolate on the cake or pour icing on it, it just begs to be put into your mouth. And, if it is soaked in condensed milk, moderately moist and aromatic sponge cake, with delicate chocolate cream, then it is difficult to tear yourself away from such a dessert.
Cream: condensed milk - 1 b., butter - 180 g., cocoa - 2 tbsp.
Dough: Beat the yolks (3 pcs.) with sugar (1 cup). Separately, beat the egg whites with salt + soda (quench 1/4 tsp). Mix carefully, carefully add 200 g. flour and 3 tbsp. l. cocoa.
Grease a mold with a diameter of 24 cm, bake the cake for 30 minutes. at T 180 gr. Cool and cut into 3 pieces. Coat the cakes with cream, decorate with grated chocolate, icing or sprinkle with cocoa. Sprinkle the ends with cookie crumbs. Place in the refrigerator for several hours to allow the cream to harden.
2nd cake recipe: 100 gr. melt margarine (or 0.5 b. condensed milk), 1 egg. 1 stack sour cream, 1 cup. sugar, 1.5 cups. flour. 1 tsp soda (quench), 2 tbsp. cocoa. Bake 4 cakes.
"Sorceress"
Classic version with custard. The sponge cake turns out very fluffy, and the cream is unusually delicate. The glaze should be slightly bitter, which gives this cake a special taste.
Biscuit: 4 eggs, 200 g sugar (a little less is possible), 200 g flour, 10 g baking powder, vanilla.
Preparation: Beat eggs with sugar, add flour, vanilla, baking powder. Place the dough in a mold and bake for 30 minutes at 180 C.
Cream: 200 ml milk + 2.5 tbsp. l. flour +1 egg + 1/2 tbsp. sugar + vanilla + 50 g butter.
Preparation: beat milk, flour, egg, sugar, vanilla. Let cook until thickened, stirring constantly. Add the butter to the still hot cream and stir. Beat. Cool. Cool the crust on a wire rack. Cut into two parts. Grease the bottom cake with cooled cream, place the second cake on top. Let stand in the refrigerator for a while. Drizzle chocolate icing over the top of the cake.
Glaze (options):
1. Melted dark chocolate. Chocolate can be melted in the microwave, but you can do it in a water bath.
2. You can make the glaze yourself. There are plenty of options. For example: sugar - 5 tbsp. + milk - 3 tbsp. + cocoa - 2 tbsp. l. + 50 gr. butter. Bring milk + sugar + cocoa to a boil, remove from heat, add butter. At this stage, this version of the glaze is ready. It is advisable to add a little more sour cream to this glaze, or you can use only sour cream instead of milk. It turns out fattier and thicker. The finished “Enchantress” cake with a layer of custard, poured with chocolate glaze on top, needs to be placed in the refrigerator so that the glaze hardens a little and the cream combines the cakes properly. Since the cake does not require any impregnation, it can be served within a couple of hours.
Airy, with a delicate chocolate and creamy taste, the cake is not difficult to prepare, but it always evokes enthusiastic feelings among those who have had the chance to try it.
Recipe and ingredients: The dough will need 3 yolks, 3 whites, 3 tablespoons of sugar, 3 tablespoons of flour, 1 baking powder, 3 tablespoons of warm water and cocoa. Beat the yolks with sugar, add water, flour, powder, cocoa and add the whipped whites. Bake a cake, which can then be divided into three cakes. Coat each cake with curd cream.
Cream curd: 250 gr. beat with a blender, whip cream 250 gr. 30%, with 150 grams of powdered sugar. Add 20 gr. mix gelatin (powder) with cottage cheese, cut the cake, soak a little, lay out the cream, cover with the second part of the cake, chocolate glaze on top, 100 gr. Boil chocolate with 50 grams of water, a little margarine, leave in the refrigerator until completely cooled.
Cake “Autumn Dreams”
A cake that will decorate and improve your mood, despite any weather. Let it be a dank autumn rain, because with these “autumn dreams” nothing is important to you anymore. Just gather a cozy company or your family and enjoy this exquisite taste of the cake.
Ingredients for the recipe:
For the biscuit: 5 eggs, 3/4 tbsp. sugar, 1 1/4 tbsp. cake flour, 1/4 tsp. salt, 1/2 tbsp. melted sl. butter, 2 tbsp cocoa.
For the mousse: 200 g dark chocolate (finely chopped), 450 ml cream, 9 g gelatin, 2 oranges
For the ganache: dark chocolate bar, 150 ml cream 33%, 50 g. sl. oils
Preparing a heated sponge cake: to do this, beat the eggs and sugar in a water bath for about 10 minutes until a thick light yellow mass forms. Add vanillin and flour sifted with salt. Stir gently. Stir a few spoons of dough into the melted and cooled butter, and then just as carefully fold it into the sponge cake. Add cocoa powder.
Place the dough in a parchment-lined pan and bake in an oven preheated to 180C for 25-30 minutes, checking for doneness with a matchstick. Cool and cut into 2 cakes (you can use one cake).
Preparing the mousse: melt the chocolate in a water bath. Soak gelatin in cold water. Heat 100 ml of cream until hot and dissolve the swollen gelatin in it. Pour hot cream over chocolate and stir. Cool to room temperature. Whip the remaining cream to soft peaks. Little by little, in 3 additions, add whipped cream into the chocolate mass, stirring gently.
Assembly: Cover a springform pan, larger than for baking, with film. You can use the same shape, just cut off the edge by 1 cm. Place the cake on the bottom of the pan.
Wash the orange well, cut into slices and then in half. Place the cut halves around the perimeter in the gap between the sponge cake and the walls of the mold. Spread chocolate mousse. Place a second orange, peeled from all skins, on it. Cool in the refrigerator for a couple of hours.
Preparing the ganache: Melt the chocolate in a water bath, add warmed cream, butter, stir. Cool, pour mousse on top. Decorate as your imagination dictates. I made chocolate leaves.
Chocolate leaves: Melt the chocolate in a water bath and apply it with a brush to real leaves (previously washed well with soap and dried with a paper towel). Rose leaves are very convenient for this. Try to apply the chocolate so that it does not end up on the back of the sheet, this will help avoid problems later. Place them in the freezer for an hour, then carefully remove the real leaves from the chocolate ones. It’s not difficult, but you have to be prepared for the fact that not all the leaves will come off without problems, some will have to be eaten right away! 🙂 Place the cake in the refrigerator overnight.
Required: 100 gr. flour, 100 gr. sugar, 50 gr. dark chocolate, 2 eggs, 100 gr. butter, 1 tbsp. l. cocoa, 1 bag of vanilla sugar, 1 tsp. baking powder, 150 gr. half a frozen plum, a pinch of salt. For the glaze; 100 gr. chocolate, 20 gr. butter and 3 tbsp. l. cream (35%)
Preparation: Beat eggs with sugar, vanilla sugar, and salt into a fluffy foam. Melt the chocolate. Combine the egg mixture with the chocolate (chilled). Mix flour, cocoa and baking powder, mix with egg mixture. Transfer the dough into a multicooker pan (you can also put it in a silicone mold if you are going to bake in the oven). Roll each plum half in starch (we use corn starch), place it on the surface of the dough, slightly pressing it into the dough. You can put a nut in the plum. Cook in the “Baking” mode for 1.5 hours. Once cooled, cover with glaze. Cake and photo sarachai
Chocolate cake "Delight"
Chocolate lovers will definitely love this cake. It is without any special frills and is prepared easily, using the most affordable ingredients.
Dough: 0.5 b. condensed milk, 1 tbsp. sour cream, 1 tbsp. sugar, 1 egg, 1 tsp. soda slaked with vinegar, 2 tbsp. l. cocoa, 1.5 tbsp. flour. Divide and bake 4 cake layers, it bakes quickly.
Cream: 200 gr. drain oil, 0.5 b. condensed milk, 2 tbsp. l. cocoa. 1 cake - sour cream with sugar, coat, then cream, and so on 2, 3 cakes (sour cream ~ 0.5 tbsp + 4 tbsp sugar), 4 cake - only cream, coat the edges with cream, sprinkle the edges and top with grated chocolate and pieces. Enjoy, it's a real delight of taste!
Chocolate and sour cream cake
Moist, aromatic, melt-in-your-mouth, incredibly tasty cake with a delicate coating of sour cream and cream glaze.
Dough for cakes: Beat 2 eggs with 1 tbsp. sugar + 1 tbsp. sour cream + 2 tsp. cocoa + 1 tsp. soda (do not extinguish) + salt on the tip of a knife + 1 tbsp. flour. Beat everything well with a mixer and bake over medium heat. Cool the finished cake, cut into 2 parts so that the bottom cake is higher than the top. Soak both cake layers with cream (just soak the top one a little, and pour almost all the cream onto the bottom one and let it soak for about 5 minutes; you can pierce the cake layer in many places with a fork for quick soaking.
Preparation of cream: 1 tbsp. beat sour cream with 1 tbsp. Sahara. The top of the cake can be poured with the same sour cream and sprinkled with grated chocolate or cream glaze: 4 tbsp. l. milk + 1/4 tbsp. sugar + 2 tsp. Melt cocoa over heat, add 1 tbsp butter. l and pour on top of the cake. The cake tastes even better if you let it sit overnight or half a day in the refrigerator.
Cake "Cherry in chocolate"
An incredibly tasty and original cake, pay attention to its assembly. The finished biscuit is cut in half into two layers. The crumb is removed from each, leaving only the walls. The crumb is mixed with 1/3 of the total cream and ½ of the cherry, then the assembly of the cake begins: the lower part is greased with cream, lay out the cherry, then lay out the entire mass of crumb, put the cherry on top again and grease with cream - now you can close the top part of the sponge cake, which is inside You also need to lubricate it with a little cream. Pour chocolate glaze over the cake (milk + chocolate) and place in the refrigerator to soak.
You need to prepare the cherries in advance, drenched in cognac with added sugar - preferably 2 days in advance. You may also be interested in ".
Preparing the biscuit: For the dough you need a large container - at least 5 liters: mix the eggs with powdered sugar, steam until thickened, remove from heat and continue beating until cool. Then, without a mixer, add flour mixed with cocoa with a spoon. Place in a round mold (diameter 26 cm, height approx. 6 - note that the sponge cake rises very high)
Preparation of cream:
Mix cocoa with 1/6 part powdered sugar, add milk and put on fire, stirring continuously. After boiling, remove from heat and cool. Add eggs. Separately beat the butter and powdered sugar, adding cocoa and eggs in parts, add vanilla sugar.
Biscuit dough: Eggs – 10 pcs., sand – 2.5 cups (preferably powdered sugar), flour – 2 cups, Cocoa – 50 g.
Cream: Softened butter – 600 g, sand – 3 cups (preferably powdered sugar), eggs – 4 pcs., milk – 1 cup approximately, cocoa – 50 g, vanilla sugar – 2 bags, chocolate – 1.5 bars or 2, cherries – 2.5 cups (can be frozen), cognac – 0.5 cups.
Cake "Tidbit"
Making the dough in the following sequence: 450 g sour cream + 450 g sugar + 2 eggs + pinch of salt + 1 tsp soda (quench with vinegar) +3 tbsp. flour. After each addition of ingredients, mix well, then add cocoa. Grease the mold with butter and sprinkle lightly with breadcrumbs. Pour in the dough and bake. 180-200 degrees. Cut the finished cake into 2 parts and spread with cream. If desired, you can add nuts and raisins to the cakes.
Cream: 1 can of boiled condensed milk + 1 stick of butter. Pour chocolate on top! Bon appetit!
Cake "Southern Night"
Ingredients: 2 eggs, 150 g butter, 200 g sugar, 300 g flour, 10 g baking powder, 0.5 teaspoon soda, 1 tablespoon vinegar, 1 glass milk, 70 g cocoa powder.
Cream - whatever you want. Decoration - chocolate or cocoa icing. You can make different creams: creamy, with condensed milk or toffee, white custard or cocoa, you can just coat it with thick cream! You can add prunes or nuts to the cream in winter, and fresh berries in summer - strawberries, currants, cherries, raspberries, apricots! You can decorate the cake with cream or chocolate glaze, grated chocolate.
Preparation:
Mix flour, cocoa, baking powder, soda in one bowl. In another, beat softened butter, sugar, and then eggs, adding them one at a time. Pour a tablespoon of vinegar into a glass of milk.
Mix the contents of three containers together: dry dough ingredients, whipped mixture and fermented milk. The resulting chocolate dough - aromatic, pourable, moderately thick - is poured into a springform pan, the bottom of which is covered with baking paper, and the sides are greased with vegetable oil. Bake at 200 C for about 30 minutes. Test doneness with a toothpick. After cooling the cake and taking it out of the mold, cut it into two. Prepare the cream by whipping half a stick of butter with half a can of condensed milk and brushing the cakes. Drizzle the top of the cake with chocolate melted in a water bath. Chocolate cake “Southern Night” is ready!
Banana Surprise Cake
If you like cakes with surprises, this cake is just for you, children especially like it. You will learn about the delicious surprise in the recipe.
For the biscuit: 4 eggs, 150 g sugar, 1 bag of vanilla sugar, 1/2 tsp. tablespoons lemon zest, 75 g flour, 75 g starch, 1 full teaspoon baking powder.
For filling: 4 g gelatin, 4 bananas, 2 tbsp. spoons of sugar, 500 ml cream or sour cream 30% fat, 5 tbsp. spoons of chocolate chips, 100g of chocolate glaze.
Preparing the biscuit:
1) Heat the oven to 180. Separate the egg whites from the yolks. Beat the yolks into a stiff foam with granulated sugar, vanilla sugar and lemon zest. Place fluffy beaten egg white on top. Mix flour, starch and baking powder, sift on top of the egg mixture and mix everything carefully.
2) Cover the bottom of the springform pan with baking paper. Fill the mold with dough and bake in the oven for 30-35 minutes. Remove the pan from the oven, tip the cake onto a wire rack and remove the baking paper. Cool the biscuit and only then cut it in half horizontally.
Filling:
Soak the gelatin. Peel 1 banana, mash and mix with sugar. Whip cream, add chocolate chips and banana puree. Dissolve the gelatin over low heat and carefully whisk into the cream.
Completion:
1) Place the bottom cake on a plate and enclose it in a cake ring, leaving a 1 cm gap.
2) Grind the chocolate icing and melt it. Peel the remaining bananas, dip in the glaze and arrange in a ring on the sponge cake. Please note that bananas must be very ripe. This is that very tasty surprise; when cut, everyone will find a piece of banana.
3) Cover the top with 2/3 of the banana cream, smooth and cover with the 2nd cake layer. Coat the surface with the remaining cream so that it flows down the edges of the cake between it and the ring. Place the cake in the refrigerator for at least 2 hours. You can prepare the glaze yourself: 2 tbsp. cocoa, 5 tbsp sugar, 3 tbsp sour cream, 1 tbsp. butter. Cook for 5 minutes, stirring all the time. Photo and cake smimama
Cake "Gourmand"
Dough: 3 eggs, 1 tbsp sugar, 1 tbsp. flour, 1 tsp. prepared baking powder. Grind the yolks with sugar, add flour, baking powder, stir everything thoroughly and carefully fold in the whipped whites.
Meringue cake: Beat 2 egg whites thickly with 0.5 tbsp. Sahara. Bake for 1 hour at 175*.
Cream: Boil a can of condensed milk for 2 hours (or buy ready-made boiled condensed milk) and beat with 200 g of butter.
Bake a sponge cake. Cut into 2 cake layers, spread cream on the bottom sponge cake, then the meringue cake, spread with cream again, trace. sponge cake and cream. Decorate the sides with crushed nuts (roasted peanuts) and chocolate chips on top (you can mix dark and white chocolate).
Soft, tender, melt-in-your-mouth cake. And it’s very easy to cook!
Recipe:
Chocolate sponge cake: 4 eggs, 1 tbsp. sugar, 1 tbsp. flour, 1 tsp. baking powder, 3 tbsp. lie boiling water, 3 tbsp. lie vegetable oil, 2 tablespoons. lie cocoa, vanilla to taste.
Preparation: beat the eggs with sugar for 15 minutes with a mixer until the mass increases 3 times, sift the flour and baking powder into the whipped mass and mix gently. Next, add butter, mix, mix cocoa with boiling water to a creamy consistency and add to the dough, mix. Cover the pan with parchment and bake at 180 degrees. oven.
Chocolate cream soufflé: 1 glass of whipping cream +200 gr. chocolate, melt in a water bath. Cool the mixture (can be in the refrigerator overnight), then beat well with a mixer.
Cut the biscuit into three parts, soak each one in syrup and coat with cream.
Chocolate cake “Inspiration”
A completely easy-to-prepare cake, without any special bells and whistles. But nevertheless, very tasty and very inspirational and in a good mood!
Preparing the biscuit: Beat 3 eggs and 1 cup sugar well with a mixer. Slowly add 1 cup flour and 1 tbsp. cocoa. Mix very carefully so that the biscuit does not fall. Grease the mold with butter or margarine and pour the dough into it. Bake in the oven at 150C for 1 hour. Cut the finished cake in half and spread with any cream. For me it’s sour cream. The cake is sprinkled with grated “Inspiration” chocolate, hence the name of our cake. Serve with tea or coffee, enjoy and be inspired!
Preparing the cakes: 200 gr. soften margarine, add 1.5 tbsp. sugar, 5 eggs, 4 tsp. cocoa, 1/2 tsp. soda, 1.5-2 tbsp. flour. The dough turns out like thick sour cream. Pour the dough onto a greased baking sheet and bake until done at a temperature of 180-200 degrees.
While the cakes are baking, preparing the cream: 250 gr. beat the butter with a can of condensed milk, then add 1.5 cups of thick sour cream and beat a little more. Cut the cooled cakes into 4-5 cm squares and place them in a heap on a dish, first dipping them into the cream. Sprinkle chocolate chips on top. The cake must stand for several hours to soak, then it turns out very tender and juicy.
Cake "Black Magic" with kefir
Using kefir you can not only make delicious pancakes and pies, but also this incredibly tasty cake. For this we also need:
Ingredients: 1.3/4 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 tsp. soda, 1 tsp. baking powder, 1 tsp. salt, 2 eggs, 1 glass of strong brewed coffee, 1 glass of kefir
1/2 cup vegetable oil, 1 tsp. vanilla extract or vanilla sugar.
Glaze: 80 gr. butter, 100 gr. cocoa, 200 gr. powdered sugar, 100 ml milk, 1 teaspoon vanilla extract.
Preparation:
1. Preheat the oven to 180 C. Grease and flour two round baking dishes.
2. In a large bowl, mix flour, sugar, cocoa, soda, baking powder and salt. Make a hole in the center.
3. Add eggs, coffee, kefir, vegetable oil and vanilla. Beat for 2 minutes at medium speed. The dough will be liquid. Pour into prepared pans.
4. Bake in a preheated oven for 30 - 40 minutes, check for doneness with a dry stick. Let cool for 10 minutes before removing from pans and allowing to cool completely on a wire rack. Layer and grease with cream as desired.
Chocolate glaze:
5. Melt butter, add cocoa.
6. Then add powdered sugar, milk and a teaspoon of vanilla extract.
7. Stir well so that there are no lumps.
8. Add a small amount of milk if the glaze is thick.
9. Generously coat the cake layers and sides with chocolate glaze.
10. Place in the refrigerator for 3-4 hours.
Cake “Truffle or 300% chocolate”
If you are in a sad mood and have an incomprehensible blues, then this is the best dessert to go with aromatic coffee. A piece of this magnificent cake will certainly improve your well-being, because this is the same cake with mascarpone and chocolate from Parisian chef Cyril Lignac, with which the young chef may have charmed the French film star Sophie Marceau herself.) Are you interested in the recipe?
Ingredients: 200 g chocolate (melt in a water bath), 250 g mascarpone, 4 eggs, 75 g sugar, 40 g flour. Important: eggs and mascarpone should be at room temperature; remove them from the refrigerator in advance.
Preparation:
1) Preheat the oven to 200℃, line a ⦰24cm mold with parchment.
2) Beat the mascarpone, pour the chocolate into it, stir. Add eggs one at a time, beating with a mixer. Then sugar and flour.
3) Place the dough in the pan, smooth it out, bake for 25-30 minutes.
Biscuit: 1 egg, 30 g sugar, 30 g flour (including 1 tsp cocoa), 1 tsp vanilla extract, 15 g butter (melt and cool to room temperature). Beat the whites with sugar until stiff, add the yolks, continuing to beat. Add flour, mix with a spoon. Add the oil and mix gently with folding movements. Line a mold (⦰24 cm) with cooking paper. Pour the dough, bake in an oven preheated to 180 for 6-7 minutes. Don't overdo it! Then place the chocolate dough on top and continue baking. Photo and recipe gornarosa
Cake “Late Autumn”
The cake is prepared according to the recipe of frau-milova2011 “Chiffon Autumn”: Autumn is coffee with cinnamon, maple leaves, delicate buns with vanilla and a subtle smell of smoke... Autumn is a delicious chiffon cake with fallen leaves made of chocolate... Chiffon sponge cake for a mold dia. 22 cm:
Ingredients for the recipe: Flour -150 g; cocoa powder – 1 tbsp. spoon; instant coffee – 1 teaspoon; vanillin; egg whites – 5 pcs; egg yolks – 3 pcs; baking powder - 1 teaspoon; sugar – 125 g; water – 100 ml; vegetable oil (odorless) – 90 ml; a pinch of salt.
Cream: country sour cream (at least 40%) – 300 g; powdered sugar – 50 g; thickener for cream – 1 teaspoon; instant coffee – 1 teaspoon; water (boiling water) – 1 tbsp. spoon; liqueur – 2 teaspoons.
Preparation: Mix cocoa and coffee, add warm water, stir until smooth. Beat the whites with salt until stiff peaks form. Beat the yolks with sugar until a fluffy mass forms. Gradually add oil in small portions. Whisking gently, add the cocoa-coffee solution. Mix flour with baking powder and sift into a bowl with dough. Beat the dough until smooth. Gently fold the whites into the dough using top-down movements. The consistency of the dough should resemble thin sour cream. Bake in an oven preheated to 160 C (do not open the door!) for 50 minutes. (In a multicooker in the BAKE mode – 20 minutes warming up + 50 minutes with dough). Remove the biscuit from the mold after it has cooled completely. Cut the sponge cake into 3 parts and coat with cream, decorate with chocolate leaves and toasted almond flakes.
Cream: Dissolve coffee in boiling water, add liqueur. Beat sour cream with powdered sugar and cream thickener. Pour in coffee, stir.
Chocolate Bliss Cake
The cake is based on the recipe of the famous Austrian confectioner Franz Sacher “Sacher”. Sachertorte is a long-loved chocolate cake, a masterpiece invention by a confectioner from Austria. The cake is a dessert of Viennese cuisine and one of the most popular cakes in the world. Since Soviet times, the Prague cake, which is a variant of the Sacher torte, has been popular in Russia.
Ingredients for the dough: dark chocolate - 60 g, butter - 100 g, flour - 150 g, eggs - 6 pcs, baking powder, vanilla sugar - 1 teaspoon, nuts - 50 g, orange jam - 200 g. Grease both halves of the cake with it from the inside sides, this cake has chocolate icing only on the inside.
For chocolate glaze: dark chocolate - 140 g, milk - 3-4 tbsp. spoons, butter - 10-15 g.
The same famous “Sacher”, which was already mentioned in the top recipe. “This magnificent Viennese cake is served in almost all cafes and restaurants in Vienna. Clad in chocolate armor, inconspicuous in appearance, completely devoid of cream, it hides under a cast brown shell such a set of chocolate experiences that only a sour apricot layer can pacify. To knock out a wedge with a wedge, the only thing that goes to Sacher is Viennese coffee in a tall glass with a cloud of freshly whipped cream settling on it. No one has ever lost weight from this, but respecting life and appreciating the best in it, the Austrians never counted calories.” (Text by LyudVik)
Ingredients: 125 g chocolate (Babaevsky 75%), 150 g butter, a little more than 1/2 tbsp. sugar, 6 large eggs, 1 tbsp. flour (per 250 ml) + 2 tbsp. cocoa + 1 tbsp. starch, 1 tsp. vanilla extract,
1 jar of apricot jam, 2-3 tbsp. l. cognac or almond liqueur (can be orange), 1 tbsp. unground walnuts.
Preparation:
1) Preheat the oven to 180 degrees, grease a mold with a diameter of 24 cm (this was easy to remember, at that time there was only one mold)).
2) Mix nuts, flour, starch and cocoa.
3) Melt chocolate with butter and vanilla (do not boil).
4) Beat the whites with sugar, add the yolks and beat a little more.
5) Gently add the chocolate-butter mixture, stir with a spoon from bottom to top.
6) Add dry ingredients (flour + cocoa + nuts + starch).
7) Pour the dough into the mold and bake until there is a dry splinter in the center.
8) Cut the cooled cake into 2 parts.
9) Grind the apricot jam until smooth, add 2-3 tbsp. cognac or almond liqueur.
10) Spread a thin layer of jam on the cakes. You don't have to use all of it so it doesn't become cloyingly sweet. Let it soak well. I leave it in the refrigerator overnight.
11) In the morning, prepare the glaze: melt 200 g of chocolate with 50 g of plums. oils Cover the cake with warm glaze. Place in the refrigerator for several hours.
We must immediately warn you that it will take quite a lot of time to prepare this cake, so if you don’t have the time, you can make it simpler - bake a sponge cake and prepare any cream, using only the design idea.
Genoa chocolate sponge cake: 3 eggs, 90 g sugar, 50 g flour, 20 g starch, 1 tbsp cocoa, 1 tbsp. vanilla jam (or just essence), 40 g plums. oils
Preparation: Chop flour, starch, cocoa and butter with a knife until fine crumbs and place in the refrigerator. Beat eggs with sugar in a water bath. The mixture should be warm, do not boil! Gradually add jam and butter crumbs into the eggs. Cover a baking sheet with parchment paper, grease with vegetable oil, spread the dough in an even layer and bake at 170 degrees in a well-heated oven. Turn over the layer of sponge cake, remove the parchment, soak in a mixture of water and orange liqueur.
Feijoa mousse: 500 ml feijoa, ground with sugar (summer preparation), 300 mg cream cheese, 400 ml cream, 20 g gelatin.
Preparation: melt gelatin in cream. Beat all ingredients in a blender. When the mousse begins to harden, spread it on the biscuit. Cut the biscuit into strips 5-7 cm wide (I got 4 strips 7 cm wide). Twist the first strip into a snail and place it on the base (to do this, bake a circle of shortbread or biscuit dough). Next, wrap the remaining strips in a circle. Crumble the excess dough from the base and mix with the remaining mousse, coat the sides of the cake with this.
Glaze: 1\2 chocolate bars, 1 tbsp. l. vanilla jam, 50 ml cream, 50 g cream cheese, 2 egg whites, 2 tbsp. Sahara.
Preparation: Melt chocolate, cream, jam, mix, cool. Beat the whites with sugar. Mix all. Decorate the cake.
“Chocolate Marquise”, this is exactly what the cake of the famous confectioner Danit Salomon from the chic recipe book “Chocolate and Roses” was called in literal translation from Hebrew. This is how Danit herself describes her cake: “At first glance, it will seem to you that this is a simple cake, but as soon as you bite into it, you immediately understand that this is an exquisite delicacy, rich in taste.”
Please note that here is the minimum amount of flour - only 3 tablespoons. The composition is very similar to the famous brownie, but the texture and taste are different. Chocolate cake lovers will be pleasantly surprised.
What we need: a 22-24 cm springform baking pan, baking paper, foil, and a large deep pan (a frying pan will do) that will fit our small pan.
For the pie: 1 cup sugar, 1/2 tsp. instant coffee, 1/4 cup hot water, 300 grams of chopped dark chocolate, 225 grams of soft butter, a pinch of salt, 1 tbsp. chocolate liqueur, 5 eggs, 3 tablespoons flour. Preheat the oven to 180 degrees. Pour 1/2 cup of sugar into a medium saucepan, dissolve coffee in hot water and pour into the saucepan. Place on the fire and bring to a boil until all the sugar dissolves. Add chocolate, stir well and remove from heat. Add a spoonful of liqueur here. Add oil one spoon at a time. Mix thoroughly and let cool slightly while you beat the eggs. Beat the eggs with the remaining sugar for 5-7 minutes. Carefully combine the egg mixture with the chocolate mixture. Add the sifted flour and mix thoroughly with a spoon, but do not beat. Line the pan with baking paper. Wrap the outside with foil to prevent water from leaking. Pour the prepared mixture into the mold and place in another mold. Place both pans in the oven on the middle shelf. Pour boiling water into the large pan until it reaches the middle of the small pan. Bake for approximately 60-70 minutes. Check readiness with a wooden stick in the center of the pie. Remove the finished pie from the large pan, remove the foil and leave to cool. After about 30 minutes, you can remove the mold ring, cover with a dish and turn the pie over, remove the baking paper and cool completely. You can decorate with cocoa or grated chocolate. Chill in the refrigerator for about 1 hour before serving.
Oreo cake
If you are looking for a no-bake cake recipe that is certainly delicious and original, then this recipe is just right for you. No-bake Oreo cake is for true chocolate lovers! And for those who are not on a diet)))
You will need: 2 packages of Oreo cookies and 100 grams of butter for the base.
Preparation: Crush the cookies into fine crumbs, mix with melted butter and place in the mold. A mold will do (a 30 cm split mold is best), form the sides. Place in the freezer while you prepare the filling.
For filling: Heat 250 grams of cream, 60 grams of butter and 250 grams of dark chocolate over low heat. Do not bring to a boil! Once the butter and chocolate have melted, remove from heat and continue stirring until you have a smooth, homogeneous mixture. Pour the cream into the cooled base and refrigerate overnight. The cake is very rich, very chocolatey and very tasty. It turns out small, but no more is needed. A small slice with coffee is enough to enjoy the taste in warm company. Photo and cake from
Cake "Choco-lad"
The cake is chocolate-rich due to the chocolate cake and chocolate glaze, nice and delicious!) The ingredients are the most common. And you can decorate the cake to your liking.
Ingredients for the recipe: 300 g flour, 3 eggs (medium size), 2 tbsp. sugar, 110 g margarine/butter, 3.5 tbsp. cocoa powder, 2 tsp, vanilla sugar, 1.5 tsp, baking powder + a little melted butter to grease the pan.
Preparation: melt the margarine (in a water bath) and beat together with sugar and vanilla sugar. Beat the whole mass well with a mixer. Add sifted flour and baking powder and mix with a spatula. (The dough turns out airy, with bubbles). Add cocoa powder (sift first to avoid lumps). Knead again with a spatula. Grease the mold with oil. Bake at 180 -200 degrees (depending on your oven) for 40 minutes. Fill the cake with chocolate glaze and sprinkle with chocolate chips.
Cake “Chocolate gloss”
Recipe preparation and ingredients: Beat 4 eggs with 2 cups of sugar, add 1 cup of milk, 1 cup of sunflower oil, 1 packet of vanilla sugar, a pinch of salt, 1 packet of baking powder, 2 cups of flour, 3 tablespoons of cocoa, mix and put in the oven at 180 degrees for 50-55 minutes . Check readiness with a wooden stick.
Cream: 2 eggs + 2 tablespoons flour + half a glass of sugar + 2 tablespoons cocoa + half a glass of water. Mix everything so that there are no lumps, cook over low heat until thickened. Soften the butter and mix everything together. Pour chocolate glaze over the cake and decorate with nuts.
Both adults and children love chocolate cakes, so this chocolate creation is always served as dessert for any celebration or holiday. As a rule, no one will refuse such a cake; they don’t even remember that they are on a diet and the extra calories. Speaking of calories, yes, they are quite high in calories, but who doesn’t want to get a boost of energy, good mood and pleasure at the same time. Let's not forget that travelers, climbers, submariners and, of course, astronauts take chocolate with them on the road. And we are earthly people, why don’t we treat ourselves to the special taste of chocolate. Dark chocolate, milk chocolate, cocoa, coffee, nuts, poppy seeds, coconut flakes, berries and fruits are added to such cakes. Reading long chocolate cake recipes, there is a doubt that you may not get a similar cake, but don’t worry in advance, you will turn out even better! If you don’t want to bother with baking at all, then these will come in handy in your piggy bank.
A simple recipe for chocolate cake is a real godsend for the thrifty housewife. Thanks to simple technology, you can easily make a treat for the whole family or quickly prepare for the arrival of guests.
Simple chocolate cake. Recipe with photo
This dessert is prepared from the simplest ingredients that can be found in any refrigerator. Nevertheless, the cakes from this recipe turn out very tasty, moderately moist and with a rich chocolate taste. To make sure of this, carefully read the instructions and start cooking. How to bake a chocolate cake? A simple recipe in front of you:
- Combine 250 grams of sifted flour, 1.5 teaspoons of soda, 300 grams of sugar and 50 grams of cocoa in a deep bowl.
- Add two chicken eggs, 60 grams of melted butter, a little vanilla extract, 300 ml of milk and a tablespoon of wine vinegar to the dry mixture.
- Mix the dough with a mixer and then transfer it to a baking dish. Bake the crust in a preheated oven for about an hour. Please note that the dough will increase in volume, so it should only fill the pan halfway.
- The finished cake must be carefully removed and placed on a plate. When it has cooled down enough, pour any cream over it.
You can decorate the finished dessert to your liking. For example, you can use grated chocolate, cherries or strawberries for this purpose.
Chocolate cake. Simple recipe with cocoa
Many inexperienced cooks believe that preparing a delicious chocolate dessert at home is quite difficult. Fortunately, to bring this recipe to life you don’t need any special talent, serious approach, or a lot of patience. Read how to make a simple chocolate cake (recipe with photos) and feel free to start baking:
- Beat one glass of sugar and one glass of kefir using a mixer.
- Add one glass of sifted flour, a little soda and two tablespoons of cocoa to the bowl.
- Place the finished dough in the mold and bake it in the oven for half an hour.
- When the cake is ready, remove it from the oven, cool and cut lengthwise into two equal parts.
- While the cake base is cooling, prepare the cream. To do this, beat with a mixer one incomplete glass of sugar and 400 ml of sour cream. Grease the cake layers and the surface of the cake with the resulting mixture.
- For decoration you will need one dark chocolate bar. Grate it on a coarse grater and sprinkle the resulting crumbs over the cake.
Before serving the cake, place it in the refrigerator for a couple of hours so that it can be well soaked in sour cream.
Chocolate Coconut Cake
It’s not for nothing that people say that everything ingenious is simple. We invite you to see this by preparing a delicious dessert for your family. Here is a simple chocolate cake recipe:
- Grind four yolks with one spoon of sugar.
- Beat four egg whites and five tablespoons of sugar into a stable foam using a mixer.
- Combine both mixtures, add to them five spoons of cocoa, three spoons of flour and a little slaked soda.
- Place the dough in the pan and bake it until done in a preheated oven.
- To prepare the filling, mix six tablespoons of sugar, a glass of milk, 100 grams of soft butter and 200 grams of coconut. Cook the resulting mixture over low heat until it becomes thick enough.
- Cut the finished cake into two parts and soak in liqueur mixed with water. Then lay out the filling and cover it with the second part of the cake.
Cover the dessert with chocolate glaze or your favorite cream.
Cake "Marquis"
This delicious dessert is incredibly popular. Its subtle chocolate taste is ahead of the competition and makes it attractive to both adults and children. Here is a simple recipe for chocolate cake. It’s not difficult to prepare it at home:
Chocolate cake made from bulk cakes
This simple dessert may become your favorite treat. And it’s not only about the wonderful taste, but also about the way the baked goods are prepared. How to quickly bake chocolate cake? A simple recipe to help you:
- Since the cakes cook very quickly, first prepare the cream. To do this, you will need to beat 400 ml of sour cream and one glass of sugar with a mixer.
- In order to prepare the dough, you will need to beat two eggs with one glass of sugar. After this, add three tablespoons of cocoa, 50 grams of melted butter, 200 ml of warm milk, a teaspoon of slaked soda and one and a half cups of sifted flour. Mix all ingredients thoroughly.
- Heat a non-stick frying pan over a fire and bake seven cakes in it.
- Coat the cake base with cream and then decorate it to your liking. You can use grated chocolate or coconut for this purpose.
Before it gets to your table, the cake must be well soaked in cream and become soft. Therefore, it should be placed in the refrigerator for several hours or even overnight.
Quick chocolate cake
This recipe is ideal for quickly preparing for unexpected guests. Perhaps the simplest chocolate cake recipe will come in handy for you:
- Beat five eggs with a glass of sugar and vanilla extract.
- Pour one and a half cups of flour, baking powder, a spoonful of instant coffee and a glass of sweet cocoa into the dough.
- Mix the dough with a mixer until smooth and bake it in the oven until ready.
- Decorate the finished cake with chocolate glaze and almonds.
This simple chocolate cake recipe is accessible to everyone. Therefore, feel free to prepare a sweet dessert for evening tea or your next hen party.
Conclusion
We are sure that you will find this simple chocolate cake recipe useful. Experiment with recipes and delight your loved ones with new desserts.
This cake is simply irreplaceable on the holiday table. A delicious chocolate cake with bananas will bring joy at a children's party, and a chocolate pancake cake will diversify the menu during Maslenitsa week. And, of course, the most delicious chocolate wedding cake, because chocolate is so beautiful!
Intricate or simple, chocolate cake recipes can be very different. By adding grated chocolate or cocoa to any sponge cake, you will get a chocolate sponge cake. By adding them to the honey cake, you will get a honey-chocolate cake. But some chocolate cake recipes deserve special consideration. For example, chocolate-cherry cake, or “Drunk Cherry in Chocolate” cake has a piquant taste, since the cherries for it are pre-soaked in cognac or liqueur. Chocolate cake with cherries is well suited for the New Year's table.
This chocolate banana cake recipe will come in handy for children's name days. After all, children love chocolate. You can even make a no-bake chocolate banana cake for a light, cool dessert.
The “Three Chocolates” cake looks very unusual - the recipe for a delicious chocolate cake made from delicate sponge cake and mousse with the addition of three types of chocolate will take some fiddling, but the result is worth it! “Three Chocolates” is a cake for true chocolate connoisseurs! And for those who want to make a 3 chocolate cake without baking, a recipe for chocolate cake made from milk jelly is suitable.
Chocolate cake, the recipe of which does not contain flour, can be eaten even by those who are on a diet! How to make chocolate cake without flour? It can be replaced with nuts - for example, chocolate nut cake. Another simple chocolate cake is the boiled chocolate cake. “Chocolate in boiling water” cake is a sponge cake that is brewed with boiling water before baking. This chocolate cake with condensed milk is very good. And if you make this chocolate cake with sour cream, its taste will become more delicate.
If you want to make chocolate cake quickly and are looking for the answer to the question of how to bake chocolate cake in 10 minutes, then microwave chocolate cake recipes will come in handy. A quick chocolate cake goes great with strawberries. But this is not the limit. Do you know how to make no-bake chocolate cake? Yes, and it is possible! Chocolate cake with nuts based on cookies, chocolate and waffle cake, chocolate gingerbread cake... These and other similar chocolate cakes, the recipes of which are very simple, can be prepared even with children!
So, choose a recipe to suit your taste. A recipe with photos will help you in choosing a chocolate cake. After all, everyone Chocolate cake, the photo of which you will find on our website, was prepared with loving hands!
In order to prepare a chocolate cake with cocoa, you do not need to use bitter, dark or milky bars - just add cocoa bean powder to the sponge cake or cream, and you will have an excellent dish for the sweet table. Cakes are prepared with milk, sour cream, fermented baked milk, and kefir - depending on the proposed recipe. Below is a selection of simple recipes on how to make chocolate cake using cocoa.
Chocolate cake with cocoa “Bird's milk”
For the test:
- 130 g butter
- 1 cup of sugar
- 4 eggs
- 1 teaspoon soda
- 1 cup flour
- 3 teaspoons
For cream:
- 300 g butter
- 1 cup of sugar
- 2 lemons
- 2 glasses of milk
- 3 tbsp. spoons of semolina
To make a chocolate cake with cocoa powder according to this recipe, you need to melt the butter, add sugar and stir. Pour in the eggs one at a time, quench the soda with vinegar, and gradually add flour. Divide the dough into 2 parts, add cocoa to one. Bake 2 cakes.
Cut the cooled cakes into 2 parts, coat with a 1.5–2 cm layer of cream. Cover the top and sides of the cake with glaze.
To prepare the cream, cook semolina porridge from milk and semolina. Finely grate the lemons along with the peel and place in the cooled porridge. Place butter and sugar there in parts. Beat the cream and refrigerate for 20 minutes.
A simple recipe for chocolate cake with sour cream and cocoa
For the test:
- 1 cup of sugar
- 2 tbsp. spoons of butter
- 1 cup sour cream
- 1 cup flour
- 3 teaspoons cocoa
For cream:
- 1/2 cup sour cream
- 1/2 cup sugar
- nuts
For the glaze:
- 2 tbsp. spoons of sour cream
- 2 teaspoons cocoa
- 3 tbsp. spoons of granulated sugar
- 50 g butter
Grind butter with sugar, add sour cream, soda, flour, mix. Divide the dough into 2 parts, add cocoa to one. Bake 3 dark and 3 light cakes. Coat them with cream and lay them down, alternating. Cover the top of the cake with glaze and decorate with chocolate pieces.
To prepare the cream for a simple chocolate cake with cocoa according to this recipe, you need to beat sour cream with sugar and nuts.
To prepare the glaze, boil the sour cream until thickened, add cocoa, granulated sugar, butter and boil again until thickened.
Prague cake at home: step-by-step recipe with photos
To prepare Prague cake at home according to this recipe, you need to grind 2 eggs with 1 cup of sugar, add 200 g of sour cream, ⅓ teaspoon of soda, quenched with vinegar, ½ can of condensed milk with cocoa, 1 cup of flour. The dough should be like good thick sour cream, if it turns out liquid, you need to add flour. Grease a small round mold with butter, sprinkle with breadcrumbs and pour the dough into it. Make two cakes from one cake and cover each with cream. Sprinkle walnut pieces on top.
Cream: Grind ½ can of condensed milk with cocoa and 200 g of butter until smooth, you can beat it. Add 3 tablespoons of vodka or a mixture of vodka and wine, 200 g of walnuts. For a large cake (in a miracle), make two servings for two layers. Then each is cut in half. As a result, you will get 4 cakes.
Here are step-by-step photos for this Prague cake recipe:
How to make easy chocolate cocoa cake at home
Ingredients:
- 1 cup flour,
- 1 cup of sugar,
- 1 tablespoon starch,
- 3 teaspoons cocoa powder,
- 1 packet of vanilla sugar,
- 6 eggs
- 2 cups fresh strawberries,
- 1 cup fresh raspberries,
- 2 tablespoons raspberry jam,
- 2 cups sour cream,
- jelly.
Cooking method:
Beat the eggs with sugar until stiff, sift the flour, starch and cocoa powder and combine with the egg mixture, mix everything carefully and place in a pan greased and sprinkled with breadcrumbs. Place the container with the dough in an oven preheated to 200° C and bake the product for 20 minutes until ready.
Wash and sort the berries. Leave a few strawberries with sepals and set them aside with the raspberries to decorate the cake. Then mix the berries with sugar and make a berry puree by mashing them. Beat some of the sour cream with vanilla sugar and mix with berry puree.
Cut the finished cake into three parts, spread the bottom with an even layer of berry-sour cream, place the second cake on top, apply the cream on it and cover with the third cake. Place the cake in the refrigerator for 3-4 hours, then coat the top and sides with sour cream whipped with sugar and decorate with raspberry jam, berries and jelly.
Simple chocolate cake with milk and cocoa: recipe for a slow cooker
Ingredients:
- 1 glass of milk,
- 1 cup of sugar,
- 0.5 cups vegetable oil,
- 4 tbsp. l. cocoa,
- 1.5 cups flour,
- 3 eggs,
- 1 tbsp. l. baking powder,
- salt.
Preparation:
In order to prepare a chocolate cake with milk and cocoa, you need to beat the eggs with sugar with a mixer into a fluffy mass, then add vegetable oil and milk and mix gently. Then, one by one, stir in the flour, baking powder and cocoa powder, but not with a mixer, but with a spoon or fork, to maintain the fluffiness of the dough. Grease the multicooker with oil, add the dough and cook in the “Baking” mode for 80 minutes. There is no need to turn the biscuit over.
How to make chocolate cake with cocoa in a slow cooker
Ingredients:
- 2 cups of flour,
- 2 cups sugar
- 2 eggs,
- 1.5 tsp. soda,
- 6 tbsp. spoons of cocoa,
- 1 glass of milk,
- 70 ml vegetable oil,
- 1 cup of boiling water.
Preparation:
Beat eggs with sugar, add vegetable oil and milk, mix everything thoroughly. Mix flour, soda and cocoa in a separate bowl, then mix into the dough in parts. At the very end, pour in boiling water and stir again. The dough turns out very liquid. Grease the multicooker with butter and immediately pour the dough into the bowl. Turn on the “Baking” mode for 1 hour, then, without opening the lid, set the “Warming” mode for 20 minutes (you can use the “Baking” mode for the entire 80 minutes - it depends on the type of multicooker and how it bakes).
Decorate the chocolate cake with cocoa, prepared in a slow cooker, at your discretion.
Homemade chocolate cake with kefir and cocoa
Ingredients:
For the test:
- kefir - 2 tbsp.
- flour (extra class) - 2 tbsp.
- granulated sugar - 1 tbsp.
- chicken eggs - 3 pcs.
- soda - 1 tsp.
- cocoa powder - 2 tsp.
For cream:
- sour cream - 0.5 l
- crystal sugar - 1 tbsp.
Step-by-step process for cooking at home.
Beat eggs with sugar, then add kefir and slaked soda.
1.Mix liquid ingredients.
Add flour to the prepared mixture.
2.Add flour.
Knead a homogeneous, slightly liquid dough and divide it into 2 equal parts.
3.Knead the dough and divide into 2 parts.
Add cocoa powder to one part of the prepared dough and mix thoroughly.
4.Add cocoa to one part of the dough.
Line a baking pan with parchment greased with vegetable oil. Pour part of the white dough into the baking dish prepared in this way. Roll out the white cake layer in an oven preheated to 180 degrees for 25 - 30 minutes (depending on the power of your stove).
5.Bake the white cake.
Do the same with the chocolate part of the dough.
6.Bake the chocolate cake.
While the freshly baked cakes are cooling, prepare the sour cream by whisking the sour cream and sugar until the sugar crystals dissolve.
7.Whip the sour cream.
Cut the cooled cakes in half and coat them with cream and stack them, alternating, on top of each other.
8. Coat the cakes with cream.
Decorate the finished cake with cocoa powder and coconut flakes. To give a more aesthetic appearance, you can carefully trim the edges of the formed cake.
9. Decorate the cake with cocoa and coconut flakes.
Cut the finished chocolate cake made with kefir and cocoa into portions and serve as a sweet addition to tea.
Chocolate cake with cocoa, sour cream and cherry jam
Ingredients:
For the test:
- 6 eggs
- 400 g flour,
- 200 g sugar,
- 200 g sour cream,
- 2 tbsp. l. cocoa,
- 1 tbsp. l. margarine
For cream:
- 3 egg whites,
- 6 tbsp. l. powdered sugar,
- 1 tsp. lemon juice,
- 2 tbsp. l. cherry jam
For impregnation:
- 4 tbsp. l. Sahara,
- 3 tbsp. l. cherry liqueur
For filling:
- 1 cup cherry jam
For decoration:
- 100 g pitted cherries,
- 1 tbsp. l. powdered sugar
Cooking method:
Separate the whites from the yolks, beat into a strong foam, mix with the yolks, mashed until white with sugar. Add sifted flour, cocoa and sour cream, knead into a homogeneous dough and place it in a mold greased with margarine. Bake in an oven preheated to 200°C for 20 minutes. Cool the finished biscuit, cut lengthwise into three layers.
To prepare the cream, beat the whites with powdered sugar and lemon juice into a stiff foam, add cherry jam at the end of whipping. From sugar, 6 tbsp. l. Prepare syrup with water and liqueur and soak the cakes in it. Wash the cherries and dry them.
Spread the cakes with jam and place them on top of each other. Decorate the chocolate cake prepared according to this recipe with sour cream with cocoa roses, cherries rolled in powdered sugar, and cream patterns.
Chocolate cake with cocoa and red currants
Ingredients:
For the test:
- 250 g wheat flour,
- 170 g sugar,
- 5 eggs
- 2 tbsp. l. cocoa,
- 2 tbsp. l. poppy,
- 1 tbsp. l. starch,
- 2 tsp. butter,
- 1 tbsp. l. breadcrumbs,
- 1 packet of baking powder
For filling:
- 1 liter of cream,
- 2 tbsp. red currant,
- 1 tsp. starch,
- 100 g chopped hazelnut kernels
Cooking method:
Separate the whites from the yolks. Beat the whites with a mixer until thick foam forms. Grind the yolks with sugar, pour in 3 tbsp. l. hot water and beat. Add flour, cocoa, starch, baking powder and poppy seeds into the mixture. Combine the resulting mass with the whipped egg whites and mix thoroughly.
Grease a round baking dish with butter and sprinkle with breadcrumbs. Place the dough into the mold. Bake on high heat for 30 minutes. Cool the finished biscuit, cut into two layers.
To prepare the filling, mix the cream with starch and beat with a mixer until a thick foam forms. Leave ⅓ of the cream for the top, mix the rest with nuts and washed and dried currants, leaving a few berries to decorate the finished cake.
Place currant cream on a biscuit layer and cover with a second layer. Cover the top and sides of the cake with the remaining whipped cream and decorate with currants.
Here you can see a selection of photos of chocolate cakes with cocoa for the recipes presented on this page:
Fans of chocolate baking will be delighted with the very idea of cooking. And if you bring it to life, and even according to fairly simple recipes, the delight from eating this wonderful dessert will know no bounds.
So, today, especially for you, in our recipes we tell you how to make a simple and incredibly delicious chocolate cake.
Easy Homemade Chocolate Cake Recipe
Ingredients:
- flour – 250 g;
- milk – 280 ml;
- cocoa powder – 55 g;
- eggs – 2 pcs.;
- granulated sugar – 300 g;
- soda – 1.5 teaspoons;
- butter – 60 g;
- salt – 1 teaspoon;
- olive oil – 60 g;
- vanilla extract – 2 teaspoons;
- wine vinegar - 1 tbsp. spoon;
Preparation
Combine flour, baking soda, salt, granulated sugar and cocoa in a large bowl. Break the eggs into the resulting dry mixture, add soft butter, olive oil, vanilla extract, milk and, at the last moment, wine vinegar. Beat all ingredients with a mixer for about three to four minutes until a smooth, homogeneous consistency is obtained. Line a baking dish with a diameter of 16-20 centimeters with parchment paper, coat with oil and pour the dough into it. The mold should be high enough so that the dough poured into it fills no more than half, as it expands sufficiently in volume. If there is none, you can bake two or more cakes. Place the mold in an oven preheated to 175 degrees for about one hour. It all depends on the capabilities of your oven. After forty minutes, check the readiness with a match or toothpick and thus determine the exact cooking time.
First place the finished cake on a wire rack until it cools completely, and then wrap it in cling film for two hours.
Now we cut the cakes lengthwise into the desired number of pieces, soak them in absolutely any cream and decorate according to your preference and the availability of food in the refrigerator. You can, for example, prepare custard, whip condensed milk with butter or cream with sugar and cocoa, and pour any glaze on top. In any case, it will turn out incredibly tasty. And, of course, do not forget to let the cake soak for several hours.
Simple chocolate cake with kefir
Ingredients:
For the test:
- flour – 2 cups;
- – 300 ml;
- cocoa powder – 2 tbsp. spoons;
- eggs – 2 pcs.;
- granulated sugar – 2 cups;
- soda – 1 teaspoon;
- vegetable oil – 2 tbsp. spoons;
For cream:
- granulated sugar – 1 cup;
- sour cream – 400 g;
- butter – 200 g;
- nuts for sprinkling.
Preparation
In one bowl, beat the eggs with sugar and kefir, and in another mix all the dry ingredients. Then combine the contents of both containers, stir until smooth and pour into a greased baking dish and place in the oven, heated to 180 degrees for fifty minutes.
Cool the finished cake and cut it into several pieces using a sharp knife or thread.
Beat sour cream with sugar, then gradually add soft butter and mix with a mixer until smooth and fluffy. We coat the cakes with the resulting cream, sprinkle crushed nuts on top and let them soak for at least three hours.
Easy No Bake Blackberry Chocolate Cake
Ingredients:
Preparation
Grind the chocolate cookies using a blender or rolling pin and mix with melted butter. We distribute the resulting mass along the bottom of the pan lined with parchment, forming sides. Place in the refrigerator for thirty minutes to harden.
Heat the cream in a small saucepan or ladle with chocolate, previously crushed into pieces, until it dissolves and pour the resulting mixture into the mold. Place in the refrigerator for another three hours.
Before serving, decorate the top with blackberries.
