Apr 1 2017

Chocolate cake - sweet pastry dessert with the addition of chocolate or cocoa. There are a huge number of recipes for chocolate cakes, but many manufacturers do not adhere to a specific recipe, unless of course this concerns the manufacturers of cakes in the factories and confectioners in restaurants. Many housewives prefer to change the recipe according to their mood and preference, and we say that this does not harm, but only improves the taste. It often happens that the hostess does not have at hand any ingredient specified in the recipe, then she urgently replaces it, and the result is quite excellent. But, there are old recipes of famous masters of confectioners, cakes with famous names, with branded recipes, they certainly should not be modified, then a completely different taste will turn out and the cake will differ from its real “brother.” Good mood is an indispensable condition for making a tasty cake , great desire, fresh food, a good oven and a little time. Choose your favorite recipe and cook for health, delight yourself and your family, guests, share with pleasure the recipe for chocolate cake.

Homemade "Chocolate Cake"

Any homemade cake can be decorated to your liking and fantasy. Even if you just sprinkle the cake with grated chocolate, or pour the icing, he already asks in his mouth. And, if it is soaked with condensed milk, moderately moist and fragrant biscuit, with a delicate chocolate cream, it is difficult to break away from such a dessert.
Cream:  condensed milk - 1 b., Butter - 180 gr., Cocoa - 2 tbsp.
Dough:  Beat yolks (3 pcs.) with sugar (1 cup.). Separately, beat the whites with salt + soda (1/4 tsp. Extinguish). Mix gently, gently pour 200 grams. flour and 3 tbsp. l cocoa.
  24 cm diameter grease, bake cake for 30 minutes. at T 180 gr. Cool and cut into 3 parts. Grease cakes with cream, decorate with grated chocolate, icing or sprinkle with cocoa. Sprinkle the ends with crumbs cookies. Put in the fridge for a few hours to freeze the cream.
2nd cake recipe: 100 gr. melt margarine (or 0.5 b. condensed milk), 1 egg. 1 stack sour cream, 1 stack. sugar, 1.5 stak. flour. 1 tsp soda (put out), 2 tbsp. cocoa. Bake 4 Korzh.

"The Enchantress"

Classic variant with custard. Biscuit turns out very lush, and the cream is extremely tender. The icing should be a little bitter, which gives a special taste to this cake.
Biscuit:  4 eggs, 200 g of sugar (maybe a little less), 200 g of flour, 10 g of baking powder, vanilla.
Cooking:  Beat eggs with sugar, add flour, vanilla, baking powder. Put the dough in the form, bake 30 minutes at 180 C.
Cream:  200 ml of milk + 2.5 tbsp. l flour +1 egg + 1/2 tbsp. sugar + vanilla + 50 g. butter.
Cooking:  beat milk, flour, egg, sugar, vanilla. Put to boil until thick, constantly stirring. Put the butter in a hot cream, stir. Beat up. To cool. Cool the cake on a wire rack. Cut into two pieces. Grease the lower cake with cooled cream, put the second cake on top. Let stand a little in the fridge. Top with chocolate iced cake.
Frosting (options):
  1. Melted bitter chocolate. Chocolate can be melted in the microwave, but you can do it in a water bath.
  2. Glaze can be prepared by yourself. There are lots of options. For example: sugar - 5 tbsp. + milk - 3 tbsp. + cocoa - 2 tbsp. l + 50 gr. butter. Milk + Sugar + Cocoa bring to a boil, remove from heat, add butter. At this stage, this version of the glaze is ready. In this glaze, it is desirable to add a little more sour cream, or instead of milk you can only use sour cream. It turns out more fat and thick. Ready cake "Enchantress" with a layer of custard, topped with chocolate icing, you need to put in the fridge, so that the icing is a little frozen, and the cream is properly connected cakes. Since the cake does not require any soaking, it can be served at the table in a couple of hours.

An airy cake with a gently chocolate and chocolate flavor is easy to prepare, but it always evokes enthusiastic feelings who had a chance to try it.
Cooking recipe and ingredients:  In the dough you will need 3 yolks, 3 proteins, 3 spoons of sugar, 3 spoons of flour, 1 powder for baking, 3 spoons of warm water and cocoa. Beat yolks with sugar, add water, flour, powder, cocoa and add whipped whites. Bake the cake, which can then be divided into three cake layers. Each cake cake fluff cream.
Cream cheese: 250 gr. beat with a blender, beat cream 250 gr. 30%, with 150 grams of powdered sugar. Add 20 grams. gelatin (powder) mix with cottage cheese, cut the cake, soak a little, put the cream, cover with the second part of the cake, chocolate icing on top, 100 gr. Boil chocolate with 50 g of water, a little margarine, leave in the fridge until it is completely cooled.

Cake "Autumn Dreams"

  Cake that will decorate and improve your mood, in spite of any weather. Let it be a dank autumn rain, because with these “autumn dreams” nothing matters to you. Just collect a cozy company, or your family, and enjoy this delicious cake taste.
Ingredients for the recipe:
For sponge cake:  5 eggs, 3/4 tbsp. sugar, 1 1/4 tbsp. flour for cakes, 1/4 tsp. salt, 1/2 tbsp. melted sl butter, 2CT spoons of cocoa.
For mousse:  200 g dark chocolate (finely chopped), 450 ml cream, 9 g gelatin, 2 oranges
For ganache:  bar of dark chocolate, 150 ml of cream 33%, 50 gr. next oils
  Cooking heated sponge cake: for this, beat eggs with sugar in a water bath for about 10 minutes, until a thick light yellow mass is formed. Add vanillin and sifted with salt flour. Stir gently. In a melted and cooled butter, stir in a few spoons of dough, and then gently mix it in the sponge cake. Add cocoa powder.
  Put the dough in a parchment-laid form and bake in an oven preheated to 180 ° C for 25-30 minutes, checking for readiness with a match. Cool and cut into 2 cakes (can be one cake).
Mousse preparation:  melt chocolate in a water bath. Soak gelatin in cold water. Heat 100 ml of cream until hot and dissolve the swollen gelatin. Pour hot cream chocolate and stir. Cool to room temperature. Beat the remaining cream until soft peaks. Little by little, in 3 steps, add whipped cream into the chocolate mass, gently stirring.
Assembly:  A detachable form, larger than for baking, cover with a film. You can use a tighter shape, only cut 1 cm edge. Put the cake on the bottom of the form.
  Orange is good to wash, cut into circles and even in half. Put the cut halves around the perimeter in the gap between the biscuit and the walls of the form. Put the chocolate mousse. put a second orange peeled on all the skins on it. Cool in the refrigerator for a couple of hours.
Cooking ganache: melt chocolate in a water bath, add warm cream, butter, stir. Cool, pour the mousse on top. Decorate as prompted by fantasy. I made chocolate leaves.
Chocolate leaves:  Melt the chocolate in a water bath and apply it to a real leaflet with a brush, previously washed well with soap and dried with a paper towel. The rose leaves are very convenient for this. Try to put the chocolate so that it does not fall on the back side of the sheet, this will help avoid problems later. Remove them in the freezer for an hour, then carefully remove the real leaves from the chocolate ones. It's easy, but you have to be prepared for the fact that not all leaves will be removed without problems, some will have to be eaten right away! 🙂 Put the cake in the fridge overnight.

Would need:  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. halves of frozen plums, pinch of salt. For glaze;  100 gr. chocolate, 20 gr. butter and 3 tbsp. l cream (35%)
Cooking:Beat eggs with sugar, vanilla sugar, with salt into a lush foam. Melt the chocolate. Combine the egg mass with chocolate (chilled). Mix flour, cocoa and baking powder, mix with egg mass. Put the dough in the pan from the slow cooker (you can also in the silicone form, if you are going to bake in the oven). Each half plum roll in starch (we have corn), spread out on the surface of the dough, slightly pressing into the dough, In the plum can put a nut. Cooking in the "Baking" mode for 1.5 hours. Once cooled, cover with icing. Sarachai cake and photo

Chocolate cake "Delight"

Chocolate baking lovers will love this cake. It is without any frills and easy to prepare, from the most affordable products.
Dough:  0.5 b. condensed milk, 1 tbsp. sour cream, 1 tbsp. sugar, 1 egg, 1 tsp. soda with vinegar, 2 tbsp. l cocoa, 1.5 st. flour. Divide and bake 4 Korzh, bake quickly.
Cream:  200 gr. drain oils, 0.5 b. condensed milk, 2 tbsp. l cocoa. 1 cake - sour cream with sugar, fluff, then cream, and so 2, 3 cake layers (sour cream ~ 0.5 tbsp. + 4 tbsp. Sugar), 4 cake - only cream, smeared with cream edges, sprinkle the edges and rubbed on top chocolate and pieces. Enjoy, this is a real delight of taste!

Chocolate Sour Cream Cake

Wet, fragrant, melting in the mouth, an unusually delicious cake with a delicate impregnation of sour cream and glaze cream.
Dough for cake layers: 2 eggs beat with 1 tbsp. sugar + 1 tbsp. sour cream + 2 tsp cocoa + 1 tsp soda (not to extinguish) + salt on the tip of a knife + 1 tbsp. flour. All well beat with a mixer and put baked on medium heat. Cool the finished cake, cut into 2 parts so that the bottom cake is higher than the top one. Soak both cakes 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 in many places with a fork, for quick soaking.
Preparation of cream:  1 tbsp. sour cream with 1 tbsp. Sahara. The top of the cake can be poured over the same sour cream and sprinkled with grated chocolate or icing cream: 4 tbsp. l milk + 1/4 tbsp. sugar + 2 tsp Melt the cocoa on the fire, there same butter 1 tbsp. l and pour the cake over the top. The cake is even tastier if you let it stand overnight or half a day in the fridge.

Cake "Cherry in chocolate"

Unusually delicious and original cooked cake, pay attention to its assembly. The finished sponge cake is cut in half into two cakes. Crumb is removed from each, leaving only the walls. The crumb is mixed with 1/3 of the whole cream and ½ cherry, then the cake assembly begins: the lower part is smeared with cream, we spread the cherry, then we spread the whole mass of crumb, again we put the cherry on top and grease it with cream — now you can close the upper part of the sponge cake inside also need a little grease cream. Pour chocolate icing on the cake (milk + chocolate) and put it in the fridge for soaking.
  In advance, you need to cook cherries poured with brandy with added sugar - it is better in 2 days. You will also be interested. "
Cooking sponge cake:  a large capacity is needed for the dough - at least 5 liters: mix eggs with powdered sugar, beat for a couple until thick, remove from heat and continue to beat until cooled. Then, without a mixer, add flour mixed with cocoa with a spoon. Put in a round shape (diameter 26 cm, height approx. 6 - note that the sponge cake rises very high)
  Preparation of cream:
  Cocoa mix with icing sugar 1/6 part, add milk and put on the fire, stirring constantly. After boiling, remove from heat and cool. Add eggs. Separately, whip butter and icing sugar, adding portions of cocoa and eggs, add vanilla sugar.
Biscuit dough:Eggs - 10 pcs., With / sand - 2.5 cups (preferably sugar.pudra), flour - 2 cups, Cocoa - 50 g.
Cream:Softened cream butter - 600 g, with / sand - 3 cups (preferably sugar), eggs - 4 pcs., Milk - 1 cup approximately, cocoa - 50 g, vanilla sugar - 2 sachets, chocolate - 1.5 tiles or 2, cherry - 2.5 cups (can be frozen), cognac - 0.5 cups.

Cake "Tidbits"

Making dough  in the following sequence: 450 g sour cream + 450 g sugar +2 eggs + a pinch of salt + 1 tsp of soda (quench with vinegar) +3 tbsp. flour. After each addition of the ingredients, mix well, then add cocoa. Oil form and sprinkle lightly with breadcrumbs. Pour dough and bake at that. 180-200 degrees. Ready to cut the cake into 2 parts and smear with cream. In the cakes, if desired, you can add nuts, raisins.
Cream:  1 can of boiled condensed milk + 1 pack of butter. Top with chocolate! Enjoy your meal!

Southern Night Cake

Ingredients:  2 eggs, 150 g butter, 200 g sugar, 300 g flour, 10 g baking powder, 0.5 teaspoon soda, 1 tablespoon of vinegar, 1 glass of milk, 70 g cocoa powder.
  Cream - whatever you want. Decoration - icing from chocolate or cocoa. You can make a different cream: creamy, with condensed milk or toffee, custard white or cocoa, you can just grease with thick cream! You can add prunes or nuts to the cream in winter, and in the summer - fresh berries - strawberries, currants, cherries, raspberries, apricots! You can decorate the cake with cream or chocolate icing, grated chocolate.
Cooking:
  Mix flour, cocoa, baking powder, soda in one bowl. In the other - beat the softened butter, sugar, and then eggs, adding them one by one. In a glass of milk pour a tablespoon of vinegar.
  Mix the contents of the three containers together: the dry ingredients of the dough, the whipped mixture and the starved milk. The resulting chocolate dough - fragrant, pouring, moderately thick - is poured into a split mold, the bottom of which is covered with baking paper, and the sides are greased with vegetable oil. We bake at 200 C for about 30 minutes. Trying readiness toothpick. Cool the cake and take it out of the mold, cut into two. Cooking cream, whipping half a pack of butter with half a can of condensed milk and coat the cakes. Top of the cake pour melted chocolate in a water bath. The Southern Night chocolate cake is ready!

Cake "Surprise with Banana"

Love cakes with surprises, this cake is just for you, especially children like it. You will learn about the delicious surprise in the recipe.

For sponge cake:  4 eggs, 150 g of sugar, 1 bag of vanilla sugar, 1/2 tea. spoons of lemon peel, 75 g of flour, 75 g of starch, 1 full teaspoon of baking powder.
For filling: 4g gelatin, 4 bananas, 2 tbsp. spoons of sugar, 500ml cream or sour cream 30% fat, 5 tbsp. spoons of chocolate chips, 100 g chocolate coating.
Cooking sponge cake:
  1) Heat the oven to 180. Separate the egg whites from the yolks. Beat the yolks in a cool foam with sugar, vanilla sugar and lemon zest. From above lay out magnificently shaken egg white. Mix flour, starch and baking powder, sift on top of the egg mixture and mix everything carefully.
  2) Cover the bottom of the split form with baking paper. Fill the form with dough and bake in the oven for 30-35 minutes. Remove from the oven form, overturn the cake on the grid and remove the paper for baking. Cool the sponge cake and only then cut it horizontally in half.
Filling:
  Gelatin soak. Peel 1 banana, knead and mix with sugar. Beat cream, add chocolate chips and banana puree. Gelatin dissolve on low heat and gently using a whisk to enter into the cream.
Completion:
  1) Put the bottom cake on a dish and enclose it in a ring for the cake, leaving a gap of 1 cm.
  2) Chop and melt chocolate icing. Peel the remaining bananas, dip them in the glaze and put them in the form of a ring on the biscuit cake. Note that bananas must be very ripe. This is the most delicious surprise, when cut, everyone will find a piece of banana.
  3) Cover the top with 2/3 banana cream, level and cover with the 2nd cake plate. Coat the surface with the remaining cream so that it drains along the edges of the cake between it and the ring. Put the cake in the fridge for at least 2 hours. Glaze can be prepared by yourself: 2 tbsp. cocoa, 5st.l. of sugar, 3 tablespoons of sour cream, 1 st.l. butter. Boil for 5 minutes, stirring all the time. Photo and smimama cake

Lakomka cake

Dough:  3 eggs, 1st c. Sugar, 1st c. flour, 1 hl ready baking powder. Grind the yolks with sugar, add flour, baking powder, mix everything thoroughly and carefully add the whipped whites.
Cake meringue:  2 protein thickly beat with 0.5 tbsp. Sahara. Bake for 1 hour at a temperature of 175 *.
Cream:  boil a can of condensed milk for 2 hours (or buy a ready-made boiled condensed milk) and beat with 200 g of butter.
  Bake a sponge cake. Cut into 2 cakes, spread the cream on the bottom biscuit, then the meringue cake, smear with cream again, next. sponge cake and cream. Decorate the sides with crushed nuts (roasted peanuts), on top with chocolate chips (you can mix dark and white chocolate).

Soft, tender, melting in the mouth, cake. And cooking is easy!
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 table. lie cocoa, vanilla to taste.
Cooking:  Beat eggs with sugar for 15 minutes with a mixer until the mass increases 3 times, sift the flour with baking powder into a 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 form with parchment, bake in preheated to 180 degrees. the oven.
Chocolate Cream Soufflé: 1 glass of whipping cream +200 gr. chocolate, melt in a water bath. Cool the mixture (you can refrigerate overnight), then beat well with a mixer.
  Cut the biscuit into three parts, soak each with syrup and fluff cream.

Inspiration Chocolate Cake

Absolutely easy to prepare a cake, without any special "frills and frills". Nevertheless, very tasty and very inspiration and good mood!
Cooking sponge cake:  3 eggs and 1 cup of sugar, beat well with a mixer. Slowly inject 1 cup of flour and 1 tbsp. cocoa. Stir very carefully so that the biscuit does not fall. Grease the form with butter or margarine, pour the dough into it. Bake in the oven at 150 ° C for 1 hour. Ready cake cut in half and smear with any cream. I - it smetanny. The cake is sprinkled with grated chocolate "Inspiration", hence the name of our cake. We serve for tea, for coffee, enjoy and get inspired!

Cooking cakes:  200 gr. margarine soften, add 1.5 tbsp. sugar, 5 eggs, 4 tsp. cocoa, 1/2 tsp soda, 1.5-2 tbsp. flour. The dough is obtained as a thick cream. On a greased baking sheet, pour the dough and bake until cooked at a temperature of 180-200 gr.

While baking cakes, cooking 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 squares of 4-5 cm and put a slide on a dish, pre dipping in the cream. Sprinkle chocolate on top. The cake should stand for several hours to soak, then it turns out very tender and juicy.

Cake "Black Magic" on yogurt

On kefir you can not only make delicious pancakes and pies, but also this unusually delicious cake. For this we still need:

Ingredients:  1, 3/4 cups flour, 2 cups sugar, 3/4 cups cocoa powder, 2 tsp. soda, 1 tsp baking powder, 1 tsp salt, 2 eggs, 1 cup of strong brewed coffee, 1 cup 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 of milk, 1 teaspoon of vanilla extract.
Cooking:
  1. Preheat oven to 180 C. Grease and sprinkle with flour two round baking dish.
  2. In a large bowl, mix flour, sugar, cocoa, soda, baking powder and salt. In the center to make a hole.
  3. Add eggs, coffee, kefir, vegetable oil and vanilla. Beat for 2 minutes at medium speed. The dough will be thin. Pour into prepared forms.
  4. Bake in a preheated oven for 30-40 minutes, check the readiness with a dry stick. Allow to cool for 10 minutes, then remove from the mold and allow to cool completely on a wire rack. Sandwich and smear with cream as desired.
Chocolate glaze:
  5. Melt the butter, add cocoa.
  6. Then pour the powdered sugar, milk and a teaspoon of vanilla extract.
  7. Stir well to avoid lumps.
  8. Add a small amount of milk if the icing is thick.
  9. Cake and sides of the cake smeared with chocolate icing.
  10. Put for 3-4 hours in the refrigerator.

Cake "Truffle or 300% Chocolate"

If you have a sad mood and an incomprehensible spleen, then this is the best dessert for aromatic coffee. A piece of this magnificent cake will certainly improve your health, because this is the same mascarpone and chocolate cake from Parisian chef Cyril Lignac, which the young cook probably charmed the French film star Sophie Marceau herself.) Interested in the recipe?

Ingredients:  200 g of chocolate (melt in a water bath), 250 g of mascarpone, 4 eggs, 75g of sugar, 40 g of flour. Important: eggs and mascarpone should be at room temperature, put them in advance from the refrigerator.

Cooking:
  1) Preheat oven to 200 ℃, lay ⦰24cm in shape with parchment paper.
  2) Whip the mascarpone, pour the chocolate into it, mix. Add eggs one at a time, whipping with a mixer. Then sugar and flour.
  3) Put the dough in the form, smooth, bake for 25-30 minutes.
Biscuit: 1 egg, 30 g sugar, 30 g flour (including 1 teaspoon cocoa), 1 teaspoon vanilla extract, 15 g butter (melt and cool to room temperature). Shake whites with sugar until peaks, add yolks, continuing to shake. Add flour, stir with a spoon. Introduce oil, mix gently with folding movements. Lay out the mold (⦰24 cm) with cooking paper. Pour the dough, bake in a preheated 180 oven for 6-7 minutes. Do not overdo it! Then put the chocolate dough on top and bake on. Photo and recipe gornarosa

Cake "Late Autumn"

The cake is made 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 chocolate leaves ... Chiffon biscuit for the shape of dia. 22 cm:
Ingredients for the recipe:  Flour -150 g; cocoa powder - 1 tbsp. spoon; instant coffee - 1 tsp; vanillin; egg whites - 5 pcs; egg yolks - 3 pieces; baking powder - 1 tsp; sugar - 125 g; water - 100 ml; vegetable oil (odorless) - 90 ml; a pinch of salt.
Cream:  Country sour cream (at least 40%) - 300 g; icing sugar - 50 g; cream thickener - 1 tsp; instant coffee - 1 tsp; water (boiling water) - 1 tbsp. spoon; liqueur - 2 tsp.
Cooking:Mix cocoa and coffee, add warm water, stir until smooth. Protein shake with salt until stable peaks. Beat the yolks with sugar until fluffy. Gradually, pour the oil in small portions. Gently whip in the cocoa coffee solution. Mix flour with baking powder and sift in a bowl with dough. Beat dough, achieving a homogeneous mass. Gently introduce the proteins into the dough in a downward motion. The dough on the consistency should resemble not thick sour cream. Bake in a preheated 160 C oven (do not open the door!) For 50 minutes. (In a slow cooker in the BAKE mode - 20 minutes warming up. + 50 minutes with dough). Remove the biscuit from the mold after cooling. Cut the sponge cake into 3 parts and smear with cream, decorate with chocolate leaves and roasted almond flakes.
Cream:Coffee dissolve in boiling water, add liqueur. Beat sour cream with powdered sugar and thickener for cream. Pour in coffee, mix.

Chocolate Bliss Cake

The cake is made according to the recipe of the famous Austrian confectioner Franz Zaher “Zacher”. Sachertorte is a long-beloved 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. In Russia, from the Soviet times, the Prague cake is popular, which is a variant of the Sacher cake.

Ingredients for the dough:  dark chocolate - 60 g, butter - 100 g, flour - 150 g, eggs - 6 pieces, baking powder, vanilla sugar - 1 tsp, nuts - 50 g, orange jam - 200 g. Lubricate both halves of the cake with internal sides, the chocolate icing on this cake is just inside.
For chocolate coating:  dark chocolate - 140 g, milk - 3-4 tbsp. spoons, butter - 10-15 g.

The same, the famous "Sacher", which was already mentioned in the top recipe. “This magnificent Viennese cake is served in almost all cafes and restaurants in Vienna. Sealed into chocolate armor, ugly in appearance, completely devoid of creamy kUsch, he hides under the cast brown shell such a set of chocolate experiences that can only be pacified by an acidic apricot layer. In order to knock out a wedge with a wedge, only Viennese coffee in a tall glass with a cloud of freshly whipped cream settled on it goes to the “Sacher”. From this no one has ever lost weight, but respecting life and appreciating the best in it, the Austrians never counted calories. ”(Text LyudVik)

Ingredients:  125 g chocolate (Babaevsky 75%), 150 g butter, a little more than 1/2 tbsp. sugar, 6 large eggs, 1 tbsp. flour (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. not ground walnuts.
Cooking:
  1) Preheat the oven to 180 degrees, oil the form with a diameter of 24 cm (it was easy to remember, at that time the form was the only one)).
  2) Mix nuts, flour, starch and cocoa.
  3) Melt chocolate with butter and vanilla (do not boil).
  4) Beat the whites with the sugar, add the yolks and beat a little more.
  5) Add a neat chocolate-butter mixture, mix with a spoon from the bottom up.
  6) Add dry ingredients (flour + cocoa + nuts + starch).
  7) Pour the dough into a mold and bake until a dry speck in the center.
  8) Cut the cooled cake in 2 parts.
  9) Chop the apricot jam until smooth, add 2-3 tbsp. Cognac or almond liqueur.
  10) Spread a thin layer of jam on the jam. It is not necessary to use all that it was not cloyingly sweet. Let it be well soaked. I leave overnight in the fridge.
  11) Prepare the glaze in the morning: melt 200 g of chocolate with 50 g of plums. oils. Cover the cake with warm icing. Put in the fridge for a few hours.

It should be immediately warned that it will take enough time to make this cake, so if you don’t have one, you can make it easier to bake a cake and make any cream using only the design idea.
Genoese chocolate sponge cake:  3 eggs, 90 g sugar, 50 g flour, 20 g starch, 1 tbsp cocoa, 1 tbsp. vanilla jam (or just essences), 40 g plums. oils.

Cooking: flour, starch, cocoa and butter chop with a knife until fine crumbs and refrigerate. Beat eggs with sugar in a water bath. The mixture should be warm, do not boil! In the eggs gradually enter the jam and butter crumb. Cover the baking sheet with parchment paper, brush with vegetable oil, put the dough in an even layer and bake at 170 degrees in a well-heated oven. Turn the layer of biscuit, remove the parchment, soak it with a mixture of water and orange liqueur.
Feijoa mousse:  500 ml of feijoa, ground with sugar (summer harvesting), 300 mg of cream cheese, 400 ml of cream, 20 g of gelatin.

Cooking:  melt the gelatin in the cream. Beat all ingredients in a blender. When the mousse starts to stiffen, spread the sponge cake on it. Cut the biscuit into strips of 5-7 cm wide (I got 4 strips of 7 cm). Twist the first strip into the cochlea, put it on the base (to do this, bake a circle of sand or biscuit dough). Then wrap the rest of the strip in a circle. Crush the excess dough from the base and mix with the remaining mousse, smear it with the sides of the cake.
Glaze:  1 \\ 2 chocolate bars, 1 tbsp. l vanilla jam, 50 ml of cream, 50 g of cream cheese, 2 proteins, 2 tbsp. Sahara.
Cooking:  Chocolate, cream, melt jam, mix, cool. Squirrels with sugar shake. Mix all. Decorate the cake.

“Chocolate Marquise”, this is the literal translation from Hebrew called the cake of the famous confectioner Danite Salomon from the chic recipe book “Chocolate and Roses.” This is how Danit herself describes her cake: “At first glance it will seem to you that this is a simple cake, but one has only to bite it off, as you immediately realize that this is a refined delicacy, rich in taste. ”
  Please note that the minimum amount of flour here is only 3 spoons. The composition is very similar to the famous brownie, but the texture and taste is different. Chocolate cake lovers will be pleasantly surprised.
What we need:  A detachable baking dish of 22-24 cm, baking paper, foil, and a large deep mold (the pan fits) in which our small mold fits.
For the pie: 1 cup sugar, 1/2 tsp instant coffee, 1/4 cup of hot water, 300 grams of chopped bitter chocolate, 225 grams of creamy soft butter, a pinch of salt, 1 tbsp. chocolate liqueur, 5 eggs, 3 tablespoons flour. Preheat oven to 180 gr. Pour 1/2 cup of sugar into a medium saucepan, dissolve the coffee in hot water and pour it into the saucepan. Put on the fire and bring to a boil to dissolve all the sugar. Add chocolate, stir well and remove from heat. Pour a spoonful of liqueur here. Add one spoonful of butter. Mix thoroughly and cool slightly while you beat the eggs. Beat eggs with the remaining sugar for 5-7 minutes. Egg mass gently combine with chocolate. Add sifted flour and mix thoroughly with a spoon, but do not mix. Form pave paper for baking. Outside wrap with foil so that water does not leak. Pour the prepared mass into the form and put in another form. Place both forms in the oven on the middle shelf. Pour boiling water into a large form so that it reaches the middle of a small form. Bake for about 60-70 minutes. Willingness to check with a wooden stick in the center of the cake. Remove the finished cake from the large form, remove the foil and leave to cool. After 30 minutes, you can remove the ring form, cover with a dish and turn the cake, remove the baking paper and cool completely. You can decorate cocoa or grated chocolate. Before serving, cool in the refrigerator for about 1 hour.

Oreo Cake

If you are looking for a cake recipe without baking, but certainly delicious and original, then this recipe will suit you. Cake without baking "Oreo" it is for true chocolate lovers! And for those who do not diet)))
It will take:  2 packs of Oreo cookies and 100 grams of butter for the base.
Cooking:  Crumble cookies into small crumb, mix with melted butter and lay out the form. Fit the form (detachable 30 cm best), form the bumpers. Put in the freezer for a while while preparing the filling.
For filling:  Heat on a low heat 250 grams of cream, 60 grams of butter and 250 grams of bitter chocolate. Do not bring to a boil! Once the oil and chocolate have dissolved, remove from the heat and continue stirring until you have a smooth, smooth mass. Pour the cream into the cooled base and refrigerate overnight. The cake is very fat, very chocolate and very tasty. It turns out small, but more and not necessary. A small slice of coffee is enough to enjoy the taste in a warm company. Photo and cake from

Cake "Shoko -lad"

The cake is chocolate rich with chocolate cake and chocolate icing, nice and tasty!) The ingredients are very ordinary. 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 h, l, vanilla sugar, 1.5 h, l, baking powder + slightly melted butter to lubricate the form.
Cooking:  melt margarine (in a water bath) and beat together with sugar and vanilla sugar. Beat the whole mass with a mixer. Add sifted flour and baking powder and knead with a spatula. (The dough is obtained air, with bubbles). Add cocoa powder (pre-sift to avoid lumps). Again knead with a spatula. Grease the form. Bake at a temperature of 180 -200 degrees (depending on your oven) for 40 minutes. Cake pour chocolate icing, sprinkle with chocolate chips.

Chocolate Gloss Cake

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 mix in the oven at 180 degrees for 50-55 minutes . Check the readiness of the wooden stick.

Cream:  2 eggs + 2 tablespoons of flour + half a cup of sugar + 2 tablespoons of cocoa + half a glass of water. Mix everything so that there are no lumps, cook over low heat until thickened. Soften butter and mix it all together. Pour chocolate icing over the cake and decorate with nuts.

Both adults and children love chocolate cakes, so for any celebration and celebration this chocolate piece is always served for dessert. As a rule, no one will refuse such a cake, they don’t even remember that they are on a diet and additional calories. Speaking of calories, yes they are enough calories, but who does not want to get a charge of vivacity, good mood and pleasure at the same time. Let's not forget that travelers, climbers, submariners and, of course, astronauts take with them to the road with them. And we are earthly people, why don't we treat ourselves to the special taste of chocolate. Bitter chocolate, milk chocolate, cocoa, coffee, nuts, poppy seeds, coconut chips, berries and fruits are added to these cakes. Reading long recipes of chocolate cake, there is a doubt that you may not get a similar cake, but do not worry in advance, you will get even better! If you absolutely do not want to bother with baking, then these,,

If sand and puff pastry is not for you, biscuits will always come to the rescue. Homemade chocolate biscuit cakes - this is what you need. Remember the names of chocolate biscuit cakes, known from childhood: “Truffle”, “Marika”, “Wenceslas”, “Zdenka”, “Crane” - all these amazingly delicious pastries can be made by yourself!

Recipes for homemade chocolate sponge cakes in the oven

On this page you can familiarize yourself with recipes for sponge-cake chocolate and step-by-step photos of cooking products.

Chocolate Truffle Sponge Cake

Composition:  sponge cake - 420 g, cream - 350 g, chocolate, syrup for impregnation - 200 g

Prepare a biscuit from 6 eggs, roll out the biscuit layer, cut it horizontally into two equal parts and soak them with syrup. Separately prepare chocolate cream (see recipe). Cover the first layer of biscuit with an even layer, brush the top and sides of the cake with the same cream and then sprinkle the whole cake with grated chocolate. You can also decorate a chocolate sponge cake with candies or chocolate figures.

Biscuit cake with chocolate cream "Fairy Tale"

Composition:  ready-made sponge cake - 400 g, - 400, syrup for impregnation - 200 g, sponge cake.

Prepared for the cake with chocolate cream biscuit bake in a round shape, cool and cut lengthwise into three equal parts, which are saturated with syrup. Grease each layer with chocolate cream and stick together. Smear the surface and edges of the cake with the same cream and apply wavy and straight lines to the pastry with a pastry scallop, sprinkle the edges in cuts with biscuit chips. Decorate the surface of the chocolate biscuit cake cooked in the oven according to this recipe with cream in the form of roses and leaves.

Biscuit cake with chocolate, nuts and lemon "Biryusinka"

Ingredients:

Biscuit - 484 g, cream of chocolate cream - 385, cream of cream finishing - 194, syrup for promochka - 145, chocolate icing - 25, roasted nuts - 50, lemon slices - 15 g.

Cooking method:

Biscuit is prepared in a cold way. Bake in round forms, cool, cut out of the mold and cut horizontally into three layers, soak them with syrup: lower - less, upper - more. Glued together cream chocolate cream. The surface and sides are smeared with white cream. The sides are sprinkled with roasted chopped nuts.

Pay attention to the photo - chocolate biscuit cake according to this recipe is decorated with a border of white cream on the edge, and in the middle - with a border of chocolate cream:

Lemon slices are put inside this border, and between the first and second border they are sprinkled with chopped chocolate in the form of grains.

Delicious Chocolate Cake Sponge Cakes

Biscuit cake with chocolate "Marzipan"

Ingredients:

• For the test:  3 eggs, 3 tbsp. l water, 200 g of sugar, 1 bag of vanilla sugar, 3 tbsp. l flour, 3 tbsp. l starch, 50 g of chocolate, baking soda and salt at the tip of a knife, 1 tbsp. l margarine.
• For the glaze:  100 g of dark chocolate, 3 tbsp. l milk, 2 tbsp. l butter, 2 tsp. powdered sugar.
• To decorate:  yellow marzipan mass, sugar balls.

Cooking sponge cake.

Separate the yolks from the proteins, mix with half of the specified amount of sugar and salt and, gradually pouring hot water, beat into the foam with a whisk or a mixer. Add the whites, whipped in a strong foam with the remaining sugar, sifted flour, soda and melted chocolate in a water bath.

Quickly mix, put the dough into a greased with margarine, bake in a preheated oven until cooked.

Glaze.

To make the glaze, melt the chocolate in hot milk, cool slightly, add butter and icing sugar, grind.

Thinly roll out the marzipan mass, cut a crescent and asterisks into molds.

Hot sponge cake put on a dish, cover with icing. Decorate a delicious sponge cake with chocolate icing with marzipan figures and sugar balls.

Biscuit chocolate cake "Marika"

Ingredients:

Chocolate biscuit - 153 g, biscuit roll - 146, chocolate cream cream - 551, chocolate icing - 10 g

Cooking method:

Biscuit and roll cooked in a cold way. Cocoa powder is added to the sponge cake. Bake in round forms. After cooling, cut out of the mold and cut into four parts. For cake use only two.

Chocolate cream cream is prepared in the same way as for the goose foot cake.

After baking and cooling, the sponge cake is glued together in pairs with cream, cut into strips 40-50 mm wide and rolled into a roll so that its diameter corresponds to the diameter of the cake. Lay on the biscuit layer, smeared with cream, spiral upward.

The surface of the roll is smeared with cream, covered with a second biscuit layer. The surface and sides are smeared and decorated with cream, the top is sprinkled with chocolate, prepared in the form of chips.

Biscuit cake with chocolate icing, strawberries and custard

Ingredients:

Sponge cake:

• 3 eggs
• sugar - 180 g
• flour - 120 g
• cocoa powder - 1.5 - 2 tablespoons.

Filling:

• 200 g strawberries
• 1 tablespoon of sugar.

Cream:

• half a cup of sugar
• half a cup of water
• 1 tablespoon flour
• half a pack of butter

How to bake:

First, for the chocolate biscuit cake with strawberries, you need to make the dough: separate the yolks from the proteins; Beat yolks from 0.5 glass of sugar to a light, fluffy mass; at room temperature, whip the mixer with clean beaters from 0.5 cups of sugar to a thick foam - we begin to beat at low speed, gradually moving to high. Gently interfere with the protein foam in the yolks. Sift flour and gently mix from bottom to top, in one direction. Cocoa powder, too, sift, so that it becomes lighter and airier, then the chocolate sponge cake will not sag strongly when it cools.

The more cocoa - the chocolateier the taste and darker the crust. Carefully mix the biscuit dough - so that no lumps remain, but at the same time the pomp is preserved. Pour the dough into a detachable form, the bottom of which is covered with oiled paper, and bake the cake for about half an hour. While the biscuit is baked, we make stuffing for it. Cut the strawberries into halves (small berries can be left whole) and pour in a small amount of sugar.

We give the ready-made cake to cool in the oven - if you get a sponge cake right away, it can settle down. Cooled cake get out of shape. Put the sponge on the dish. Cut the cake in two.

On the bottom lay out strawberries, pouring the cake formed strawberry juice. The top one should also be watered with syrup, otherwise it turns out to be dry.

Top cake lubricated with custard. Cook it like this: out of 1/4 cup of water and sugar, boil sugar syrup on a small light; when the sugar is dissolved, pour in the second 1/4 cup of water, in which flour is well stirred. Cook, stirring, until thick. Let cool to room temperature, add oil and beat.

Cover the bottom cake with the top one.

We decorate the top cake to your taste. You can smear it with the remnants of cream and sprinkle with grated chocolate, or melt the chocolate and pour over the icing.

On top of the glaze beautifully lay out the strawberry. Chocolate sponge cake with custard is ready!

Sponge cake with chocolate icing and fruit compote

Biscuit cake with chocolate "Wenceslas"

For a chocolate biscuit cake with fruit, you will need:

• Chocolate sponge cake - 480 g, Czech cream - 745, roasted crumbs - 135, compote fruit - 130, chocolate icing - 10 g.
• For cream:  granulated sugar - 190 g, butter - 440, whole milk - 200, starch - 30, cognac or wine - 20 g.

Cooking method:

Chocolate sponge cake baked in round forms. After cooling, cut out of the mold and cut horizontally into three layers. To make a cream, milk is boiled with sugar, brewed with starch, pre-diluted milk, and cooled. Beat the butter, add a cooled mass, brandy or dessert wine and beat again for 10-15 minutes. The finished cream is mixed with a portion of the fruit.

For roasted crumbs prepare caramel, boiling syrup to 165 ° C. Toasted nuts are poured into hot caramel, poured on a table or a sheet, greased, let it harden, then crushed (378 g of molasses, 378 g of dried nuts and 0.0003 g of vanillin are taken for 756 g of sugar).

Biscuit layers stick together with cream. Lubricate the surface and sides with cream and sprinkle with roasted chips.

The surface of the sponge cake with chocolate icing and fruit is decorated with cream and chocolate.

Chocolate cake made from sponge cake with North custard

Composition for biscuit dough base:  flour - 1.5 cups, eggs - 6 pcs., fine granulated sugar - 1.5 cups;

for sand base dough:  flour - 2 cups, granulated sugar - 0.5 cups, butter - 300 g, egg yolks - 3 pcs., sour cream - 2 tsp;

for custard:  butter - 200 g, egg - 1 pc., milk - 1.5 cups, sugar - 1 cup, vanilla sugar - 1 sachet, flour - 1 tsp, starch - 1 tsp;

for chocolate cream:  chocolate - 200 g, butter - 600 g, eggs - 4 pcs., granulated sugar - 3 cups, vanilla sugar - 1 sachet, milk - 0.5 cups.

The cake is made from two types of base and two types of cream.

Prepare the biscuit dough and bake the cake of the desired shape in a medium-heated oven until lightly browned the surface of the biscuit. Ready cooled sponge cake cut into two horizontal cake layers.

Preparation of sand base.  Mix flour with sugar, add chilled chopped butter and all together well chop up with a knife so that it turns into butter grains. Add sour cream and yolks, knead the dough, divide it into three parts and refrigerate for 10–15 minutes. In the same form in which the biscuit was baked, bake one of the sand cakes one after the other, putting the dough into the form and slightly crushing it to the bottom of the form, just before light browning. Carefully remove the cakes from the mold and cool. From all components of the recipe to cook custard.

Cooking chocolate cream. The softened butter is well rubbed with sugar and, without stopping rubbing, add eggs one by one and pour boiled warm milk gradually. In the almost finished cream, put vanilla sugar and add softened chocolate. Shake cream well again and cool.

Put a shortcake on a prepared flat dish smeared with custard, grease it with custard, put one layer of biscuit on it, brush with chocolate cream up to 1.5 cm thick, cover with the second half of biscuit, smear with custard. On a layer of cream to put the shortbread and smear with chocolate cream. With the same cream, smear the sides of the cake with a solid mass or from a cornet, applying it with strips. The third shortbread, topped with baking, is somewhat larger than all the other cakes, grind with a rolling pin into a crumb, and pour diagonally over the cake so that the stripes turn out. Between these strips, apply cornetik custard strips. Cool the chocolate biscuit cake with custard and cool for at least 5 hours.

Chocolate Cake Sponge Cake Recipes

Cake chocolate biscuit with cherry

Ingredients:

• 5 yolks
• 180 g sugar
• 125 ml of vegetable oil
• 60 g of cocoa powder
• 170 ml of water
• 220 g flour
• 2 tsp baking powder
• 0.25 tsp. Soda
• 8 proteins
• 0.25 tsp citric acid
• 50 g of powdered sugar.

Ingredients for cream:

• 500 ml of cream (33-35%)
• 350 ml low-fat yogurt
• 200 g icing sugar
• 2 tsp vanilla sugar
• 20 g gelatin
• half a glass of water.

For cherry filling and impregnation:

• 600 g pitted cherries
• 150 g sugar
• 2 tbsp. spoons of starch
• half a glass of water.

To decorate:

• 50 g chocolate.

Cooking:

Baking sponge cake.

Separate the whites from the yolks. Blender, beat egg yolks with sugar until light fluffy mass. In a few steps, pour vegetable oil into the prepared mass, mixing well with a spoon.

Dilute cocoa with warm water and mix thoroughly. Add diluted cocoa to the yolk-butter mass.

Mix flour with baking powder and soda. Sift the flour into a bowl of cooked mass and mix the dough thoroughly with a spoon.

Beat egg whites in a combine with powdered sugar until resistant peaks. Gradually add the whipped whites to the cooked dough and mix gently with a spoon.

Cover the bottom of the split form with a diameter of 26 cm with baking paper. Pour the biscuit dough into the form. Bake at 160 degrees Celsius for about 50 minutes. Bake the biscuit in the form to cool for about 10 minutes. Then turn the form with a biscuit upside down and put on 4 cups or a cup. Leave in this position until cool. Then remove the sponge cake.

Cooking butter cream:

Cream whipped in a combine with powdered sugar and vanilla sugar to a fluffy mass. Add yogurt and mix at low speed.

Soak gelatin in cold water and let it swell a little. Heat the mixture until gelatin is dissolved, but do not bring to a boil. Add to the dissolved gelatin a few spoons of cream and mix. Then put this mixture into the cream and mix at low speed.

Preparation of cherry filling and impregnation:

Cherry wash and remove bones. Fold the cherry in a saucepan, add sugar and starch. Stir, heat over low heat until boiling and boil for 2-3 minutes. Cool and drain the cherries in a colander.

13-15 cherry berries leave to decorate the cake. The rest of the cherry divided into two equal parts.

Dissolve syrup with boiled water and use to soak biscuit cakes.

Cake assembly:

Cut the sponge cake into three cakes.  Trim cakes, cutting off irregularities. Trimming chop into crumb for sprinkling the cake from the sides.

Lay one cake on the dish.  Saturate it with a third piece of cherry syrup. Cream put in a pastry bag and squeeze out in small piles on the cake, starting from the edges of the cake.

Lay in a row a row of cherries.  Fill the entire surface of the cake with cherries and cream.

Lay the second cake.  Soak it in syrup, then just like the first cake, fill its surface with cherries and cream.

Lay the third cake on top and soak it in syrup. Lubricate the top of the third cake with cream. Slightly grease the sides of the cake with cream and sprinkle with biscuit crumbs. Decorate the top of the cake with cream and cherries. Sprinkle the cake with grated chocolate. Allow the chocolate sponge cake to stand for 2-3 hours at room temperature, then refrigerate.

Sponge cake with chocolate cream and cherries on the goose foot brandy

Ingredients:

Biscuit - 195 g, cream of chocolate cream - 622, chocolate icing - 109, cherries on cognac - 115 g

For cream chocolate cream:  butter - 318 g, icing sugar - 250, cream 35% - 64, cocoa powder - 33, vanillin - 8 g

Prepare the sponge cake in the cold way, bake in round forms. After cooling, cut out of the mold and cut horizontally into two layers. Use only one for the cake. Canned cherries are freed from the stone, poured over with brandy (102 g cherries and 16 g cognac) and left for a few hours. Then the cherry is placed evenly on the layer of biscuit. Put a metal ring on the cake in the shape of a cake and fill it with chocolate cream to the brim, line the cream with a knife and put the cake in the fridge to cool the cream. Then cut it out with a knife from the mold.

The surface and sides are glazed with chocolate, preheated to a temperature of 30 ° C and combined with cocoa butter. After hardening chocolate surface is decorated with a border of chocolate cream and chocolate in the form of crow's feet.

Cream for chocolate sponge cake according to this recipe is prepared as follows: powdered sugar, cream and 1/3 of the oil are mixed, boiled with strong heat for 3-5 minutes. Then cooled to 20 ° C. Beat the remaining butter, add the prepared mass, cocoa powder, vanillin and beat for 10–15 minutes to form a fluffy smooth mass. Canned cherries are free of seeds and infused in brandy or wine for 4–5 hours. Chocolate icing is tempered before consumption.

Quality requirements:  cake - biscuit, covered with chocolate, on a section the layer of cherry and chocolate cream is visible.

Homemade chocolate biscuit cake with curd cream

Ingredients:

• 6 eggs
• 1 tbsp. Sahara
• 50 g butter
• 1 tsp. baking powder
• 1.5 -2 Art. l cocoa
• 1-1.5 st. flour

Cream:

• 250 g of cottage cheese
• 1 tbsp. sour cream
• 1 tbsp. Sahara
• 1 bag of vanilla sugar

Cooking:

1. First prepare the biscuit.  Beat eggs with sugar to increase 5 times not just a foam, and a thick foam. It will take 8-10 minutes. But if you have a super powerful mixer, then maybe faster.

2. While the eggs were beaten, melt the butter in a water bath.  Add in the beaten eggs, stir.

3. Mix sifted flour with baking powder and cocoa.

4. Put to the eggs.  If the mass is watery, you can add more flour. The dough should be like thick sour cream.

5. Put the oven in a preheated 180 degree oven.

6. Bake 30 minutes.  Then reduce the heat a little and bake for 15 minutes. Then get out of the oven, remove from the form immediately, but in 10-15 minutes.

7. Cool and then cut lengthwise into three pieces.

8. If you have time,  it is better to cut the biscuit not immediately, but after a few hours, so that it is real and better cut.

9. While the biscuit is baked, make a curd cream.  To do this, mix cottage cheese, sour cream, sugar, vanilla and beat with a mixer.

10. Grease each cake with cottage cheese cream, decorate with chocolate topping.  It is not necessary to insist on such chocolate biscuit cake with curd cream.

Biscuit chocolate cake with condensed milk and jam "Crane"

  Ingredients:

• Biscuit - 429 g, cream - 380, lipstick - 100, cocoa powder - 25, jam - 50, fruit or candied fruits - 15 g.
• for cream:  butter - 190 g, yolk - 50, sweetened condensed milk - 150, roasted nuts - 30, vanillin - 0.5 g

Cooking method:

Biscuit is prepared for the cake in the main way, but for its preparation they use butter and nuts. Nuts are roasted and mixed with flour, and the butter is melted and added after mixing with flour and nuts. Bake in round forms. After exposure, cut into three layers.

When making a cream, 1/3 (by weight of water) of beaten egg yolks is added to condensed milk and boiled until thickened for 2–3 minutes in a water bath. Rub through a sieve, cool to 20 ° C. Beat the butter, add mass, chopped roasted nuts, vanilla and beat for 10-15 minutes. Biscuit layers are glued with this cream.

The surface and sides smear jam and glazed with lipstick with the addition of cocoa powder, decorated with fruit or candied fruits. When the lipstick hardens, on the biscuit chocolate cake with condensed milk and jam using a stencil of cocoa powder put a picture in the form of a crane.

Chocolate Sponge Cake Brownies Recipes

Sponge cake with chocolate, fruit and nuts "Zdenka"

Ingredients:

Biscuit - 150 g, biscuit with cocoa powder - 350, jelly - 240, Czech cream - 740, fruit - 150, roasted nuts - 50 g

Cooking method:

Biscuit is prepared in the basic way with ordinary and cocoa powder. Bake in round forms. After exposure, cut into two layers. The cream is prepared, as for the cake "Wenceslas".

For the cake, use two blanks of cocoa biscuit and one of the usual biscuit, it is put in the middle. The layers are glued cream with fruit. The surface and sides are smeared with white cream. The sides are sprinkled with roasted chopped nuts. On the surface make a border of white cream and decorate the cake with fruit. Chocolate biscuit cake with nuts is put in the fridge to cool the cream and poured over with tinted jelly.

Biscuit chocolate cake combined "Red and black"

Composition for biscuit cake base: egg yolks - 6 pcs., sugar - 1 cup, sour cream - 1 cup, soda, hydrated with vinegar, - 1 tsp, vanilla sugar, flour - 1.5 cups, cocoa powder - 0.25 cups;

for creamy cake base:egg whites - 6 pcs., sugar - 1 cup, butter - 100 g, sour cream - 1 cup, chopped walnut kernels - 1 cup, vinegar-quenched soda - 1 tsp, flour - 1.5 cups, vanillin, red berry juice.

To make a chocolate biscuit for the cake using this recipe, grind the yolks with sugar, add sour cream, vinegar-baked soda, cocoa powder and flour. Knead the dough (thick, like on pancakes), pour it into a greased deep pan and bake in the oven with a gentle heat for 40–45 minutes.

Cooking cream base.  Beat the whites to a cool, persistent foam, add sugar, red juice from the berries (the color of the workpiece depends on the amount of juice) and grind well. Mix together melted butter, sour cream, chopped walnuts, vanilla and flour. Carefully add the prepared proteins to the dough, knead and bake well, just like the dark cake.

Cooking cream.  Wipe 2 cups of fine sugar with 2 eggs, pour 0.5 liters of warm boiled milk gradually, mix thoroughly and bring to a boil over low heat, without stopping to whip cream. Cool quickly and, adding 300 g of softened butter to the cream in small portions, mix well. Stir the cream is necessary only in one direction - then it will turn out to be airy.

Ready to make the cake to cool, cut them into horizontal layers. It turns out two red and two dark layers of dough base. The edges of the layers should be leveled with a knife, sandwiched the layers with cream, and alternating in color, lay flat on the same greased with cream.

As you can see in the photo, according to this recipe, chocolate cake from biscuit should be richly coated with cream and sprinkled with whole crumbs prepared from scraps that were obtained when leveling the layers:

Biscuit cake with chocolate and fruit birch log

Ingredients for the test:  eggs - 4 pcs., granulated sugar - 100 g, flour - 80 g, potato starch - 30 g;

• for filling:  fruit jam - 200 g;
• to cover:  vanilla cream - 175 g;
• for decoration:  cocoa powder - 10 g, water - 15 g, chopped nuts.

Prepare the biscuit dough and bake a square sponge cake on the baking sheet, cover it with jam on top and roll it into a thick roll. This roll should be slightly thicker and shorter than a regular biscuit roll. The edges of the roll cut diagonally at the same angle. Cover the surface and edges of the roll with prepared vanilla butter cream. Cocoa mix with 2 teaspoons of hot water, dip a wooden stick with a thin end into the mixture and then apply dashes on a layer of white cream so that the picture looks like birch bark. Decorate the cake with chopped nuts.

Sponge cake with chocolate filling "Darkie"

Ingredients:

• For the test:  130 g of margarine, 200 g of sugar, 6 eggs, 100 g of chocolate, 180 g of flour, ground cinnamon, cardamom and salt on the tip of a knife.
• For filling:  200 g, 400 g of powdered sugar, 120 g of butter, 2 tbsp. l cognac.
• To decorate:  1 tbsp. l cocoa, 1 tbsp. l powdered sugar.

Cooking method:

Mix the softened margarine, half the specified amount of sugar, salt, cinnamon and cardamom. Grind with a whisk, adding yolks one by one. Add the chocolate melted in a water bath, whipped whites with the remaining sugar, squirrels and sifted flour, knead the homogeneous dough.

Put it in a greased with margarine, bake in a preheated to 180 ° C oven for 20-30 minutes.

Cool ready sponge cake, cut lengthwise into 2 shortcakes.

To prepare the chocolate filling, grate on a fine grater, add brandy and softened butter, whipped with icing sugar. Mix everything thoroughly.

Biscuit cakes smear cream, lay on each other. Sprinkle sponge cake with chocolate filling with sifted icing sugar mixed with cocoa.

Chocolate biscuit cake with cream and chestnut cream “Princely”

Ingredients for cake biscuit base:  eggs - 12 pcs., sugar - 1 cup, lemons - 2 pcs., starch - 0.75 cups, flour - 0.5 cups;

• for chocolate dough base:  almonds - 400 g, eggs - 20 pcs., chocolate - 100 g, sugar - 400 g, flour - 3 tbsp. spoons, ground cinnamon - 0.5 tsp;
• for chestnut cream:  boiled in milk and finely chopped southern chestnuts - 200 g, honey - 100 g, butter - 60 g, egg yolk - 1 pc., thick homemade sour cream - 100 g, chocolate - 20 g, vanilla sugar;
• for rum icing:  freshly powdered sugar - 200–250 g, hot water - 3 tbsp. spoons, rum - 2 tbsp. spoons.

Cooking biscuit bases. Mix yolks with sugar, add lemon zest, add starch and flour. Carefully put the whipped whites in a strong foam into the dough and mix from top to bottom. Put the dough in the prepared form and bake a biscuit.

Cooking chocolate base.  Peeled almonds are crushed with five eggs. Beat 15 proteins, add sugar, beat well again, put prepared almonds, mashed chocolate, flour and cinnamon. The resulting mass is well kneaded and baked in the same shape in which the sponge cake was baked.

Cooking chestnut cream.  Mix the chopped chestnuts with honey, sour cream and yolk eggs and beat until foam appears. Separately, rub the butter with vanilla sugar and lightly moistened chocolate. Mix both masses together and beat.

Cooking rum glaze.  Mix powdered sugar with hot water and, after adding the rum, continue stirring to the desired glaze density.

Cool the prepared biscuit base, soak it in sugar syrup with rum, brush with chestnut cream, sprinkle with finely crushed nuts or almonds. Ready chocolate cake to cool as well, put it on top of sponge cake. Cover the surface of a chocolate sponge cake with sour cream and chestnut cream with rum icing.

Cakes with chocolate sponge cake and butter cream: recipes with photos and video

Sponge cake with chocolate cream “Christmas Tale”

Ingredients:

• For the test:  250 g of crushed almonds, 250 g of powdered sugar, 8 egg whites, 3 tsp. butter.
• For butter cream:  250 g butter, 100 g sugar, 100 ml milk, 1 tbsp. l brandy, 1 egg yolk, 1 bag of vanilla sugar.
• For chocolate cream:  100 g butter, 100 g sugar, 1 tbsp. l cocoa powder, 3 tbsp. l milk, 2 tsp. brandy, 1 egg yolk.

Cooking method:

Squirrels beat. Almonds mix with powdered sugar and add to the protein mass. Divide dough into 3 equal parts. Grease a baking sheet with butter and bake cakes in an oven preheated to 220 ° C for 15–20 minutes. Ready cakes cool.

To make butter cream, grind yolk with sugar, pour in milk and, stirring, boil on low heat for 5 minutes, then cool, add softened butter, brandy, vanilla sugar and beat with a mixer.

For cooking chocolate cream, grind the yolk with sugar, pour in milk, add cocoa and, stirring, boil for 3 minutes.

Then cool, add softened butter, brandy and beat with a mixer.

Cakes, cooked according to this recipe for sponge chocolate cake at home, gently smear with cream and chocolate cream alternately and put together.

Biscuit cake with chocolate and creamy cream "Stefanie"

Ingredients:

Biscuit - 444 g, chocolate cream cream - 888, cocoa powder - 18 g.

Cooking method:

Biscuit is prepared in a cold way. They are baked at a temperature of 210–220 ° C on flour sheets, smoothing round cakes with a knife over a stencil. The cream is prepared as described in the manufacture of the goose foot cake.

Six round sponge cakes are sandwiched with chocolate cream and cream. The top and sides of the cake with chocolate biscuit and butter cream are sprinkled with cocoa and a grid pattern is applied with a knife.

Biscuit cake with chocolate cream and Dobosh caramel

Ingredients:

Biscuit - 438 g, chocolate cream cream - 762, caramel - 148 g

Cooking method:

Biscuit and cream are prepared in the same way as for the “Stephanie” cake.

Six round sponge cakes sandwiched with chocolate cream. The top of the cake is glazed with caramel. The sides are coated with cream and sprinkled with sponge crumbs.

Cooked caramel is applied to the top cake with a layer of 2–2.5 mm, leveled with a knife and, without letting it froze, the knife is radially notched. The cake is divided into 16 parts.

The quality requirements are the same as for the Stephanie cake; The top is decorated with caramel.

And now watch the chocolate biscuit cake for the recipes presented above:

Prepare a simple and delicious dessert for every day - any hostess can handle it. But when it comes to celebrations, family holidays or anniversaries, you want to make a delicious and airy cake, which will be appreciated by all the guests. Baking recipes are incredibly many. For Sunday tea is great or. Well, if you really want a holiday, it turns out just great! It will be a little easier to cope with a dessert which does not require large financial and time costs.

And what is the most delicious and wonderful dessert? One that will appeal to everyone without exception and amaze with its appearance and beauty? Of course, this is a chocolate cake! Light and dark, bitter and milky - chocolate was and remains a delicacy for all times. Even strict dieters allow themselves a piece of chocolate, and what can we say about gourmands! But chocolate and with it are excellent not only biscuits. Decorations, figurines and, of course, icing. Even if the cake was not the most beautiful, chocolate icing will turn it into a masterpiece.

There are a lot of recipes, look at some of them:

1. chocolate icing for cake: 100 grams of dark chocolate to break and heat in a water bath to a thick mass. Pour 2 tbsp. heavy cream, mix thoroughly and the frosting is ready;
2. chocolate icing for cocoa cake: 3 tbsp. l cocoa powder mix thoroughly with 3 tbsp. milk, warm and add 3 tbsp. Sahara. Bring to a boil, boil for 3-5 minutes and allow to cool. In the warm mass enter 1 tsp. butter, knead thoroughly, and you get a great shiny chocolate icing for the cake;
3. chocolate icing for cake with sour cream: mix well 2 tbsp. l cocoa powder and a little less than half a glass of sugar, add half a glass of fat sour cream, stir and heat over low heat until the grains are completely dissolved. In a slightly cooled mass enter 1 tbsp. a spoonful of softened butter, mix and glaze is ready.

Chocolate - Banana Cake Recipe

For cakes:

• 3 large ripe bananas;
• 120 gr. butter good;
• 1 cup sugar;
• 200 gr. wheat flour;
• 3 large eggs (separate the whites and yolks);
• 1/2 cup kefir fatty or natural yoghurt without additives;
• 3 tbsp. cocoa powder;
• 1/3 tsp salts;
• 1 tsp food soda;
• 1/2 tsp baking powder;
• A little vanillin or a drop of vanilla essence.

Cream in a cake of chocolate and bananas:

• 220-250 ml of heavy whipping cream (at least 30% fat);
• 1/2 cup icing sugar;
• 1/2 cup of good sour cream;
• 1 medium very ripe banana.

Decorating the top and finish in a cake of chocolate and bananas:

• 3 medium unripe bananas (so as not to fall apart when roasting);
• 2 dessert spoons of butter (about 33-35 gr.);
• 3 tbsp. with a slide of brown sugar;
• 170 ml of aromatic liquor (brandy, rum, whiskey, liquor);
• 80 ml of heavy whipping cream;
• 1 tbsp. l powdered sugar.

To make the banana chocolate cake more tasty, check the freshness of the products. You should also get the butter out of the fridge and sift the flour. Cocoa powder in chocolate cake is better to take domestic. It dissolves much better and gives a pleasant aroma to baking.

Chocolate cake with bananas, cooking cakes:

1. in a large bowl add the flour, cocoa, soda and baking powder, mix well;
2. peel bananas, soften in mashed potatoes with fork or tolkushki and mix with kefir and vanilla;
3. mix softened butter with sugar into a fluffy mass and add all the yolks one at a time, add another yolk only after complete kneading, so the chocolate-banana cake will taste better;
4. combine butter with sugar and yolks with a banana mixture, mix and add all the dry ingredients, mix well again;
5. in another bowl, beat the whites with a pinch of salt into a good, stable foam and put into the dough, stir upwards;
6. heat the oven to 190C, grease the split form and put all the dough;
7. bake for 45 minutes, leave to cool on a wire rack. As soon as the sponge cake into the chocolate cake with bananas has cooled, cut it into 4 cakes with a sharp knife or culinary thread.

How to make a cream in a simple chocolate cake with bananas: beat the cream with icing in the fridge (not freezer), add sour cream and finely chopped banana. When using natural homemade cream, be sure to add to the mass of gelatin (1 tsp., Dissolved in 2 tablespoons of milk). Cream in a simple and delicious chocolate cake is ready.

It remains only to collect the dessert: put the cakes, smearing them with cream, except the top of the latter. Now you need to whip 80 ml of heavy cream and powdered sugar (ingredients for decoration) and decorate the sides of the dessert, the top cake with this mass, and if it remains, you can remove the curb (using a syringe). Bananas for decoration cut into circles, fry in oil and sprinkle with sugar. As soon as the fruit circles are reddened and become caramelized, pour in a drink. Cook for 3 minutes, lay out on a plate, and heat the sweet sauce with a small heat to a thick thread. Put the bananas in the middle of the top cake, pour the sauce and put in a cold place to soak. Homemade delicious chocolate cake is ready!

Chocolate Cake Recipe for 7-9 Servings

• 10 art. l wheat flour (no slide);
• 1 cup sugar;
• 150 grams of butter (or very good butter margarine);
• 2 large chicken eggs;
• 1.5 cups sour cream;
• 3 tbsp. l cocoa powder;
• 100 gr. chocolate (take any dark or milk, no additives)

Chocolate Cake - one of the most simple, tasty and fragrant desserts. Baking is so easy to prepare that it always turns out! But with all its economy and availability, Chocolate Cake is instantly eaten and absolutely all guests ask for a recipe.

How to make a chocolate cake:

1. prepare all the ingredients, get the butter or margarine in advance from the refrigerator, and turn on the oven at 180 ° C, let it warm up;
2. in a large bowl, mix 150 grams of granulated sugar, sifted flour and cocoa - mix;
3. grate chocolate and warm the butter in a saucepan;
4. add exactly half of the grated (no grater - chop the flakes with a knife) chocolate and all the oil into the dry mixture; mix the butter well;
5. beat a little 2 eggs with a glass of sour cream and add to the dough - the mass will turn out to be a little liquid, like on pancakes;
6. pour all the dough into a pan, bake the cake for at least 40 minutes, let it cool on a wire rack.

Cream in a cake with chocolate, the recipe of which is very simple, prepare quickly: whip the remaining sour cream with 50 grams of sugar sand with a chef or blender, pour the cooled cakes with cream and put in the refrigerator for a while. You can decorate a homemade chocolate cake with fruits or nuts. You can cut the biscuit into two cakes, brush with cream and add fruits or berries to the filling. Now you know how to make a chocolate cake.

• 2 chicken eggs;
• 1/3 cup of granulated sugar;
• 2/3 cup of wheat flour;
• 1 tbsp. l with a hill of cocoa powder;
• 1 tsp. baking powder;
• Pinch of vanilla;
• 200 gr. dark chocolate for mousse;
• 200 gr. milk chocolate for mousse;
• 300 gr. white chocolate for mousse and glaze;
• 140 gr. very good butter for mousse and glaze;
• 700 ml. whipping cream (at least 35% fat);
• 1 glass of liquor;
• 24 gr. gelatin in crystals;
• Chocolate figures for children's breakfasts - bag.

All the ingredients on the cake Three chocolates are given with regard to the preparation of mousses, biscuits, impregnation and decoration.

Three chocolate cake, recipe:

1. punch eggs with sugar into the foam, gradually mixing vanillin, sifted flour, baking powder and cocoa into the mass;
2. preheat oven to 220 ° C;
3. in a detachable form, buttered and sprinkled with flour, pour a thick dough;
4. bake for 15 minutes, take a sponge cake, cool, cut one cake in a diameter smaller (1.5-2 cm) than the form in which it was baked and sprinkled with liquor (50 ml);
5. now cover the bottom of the form with paper, and the rim with a thick film so that the film completely overlaps the sides of the form. Put the cake in the middle and put the pastry in the freezer.

Dark chocolate mousse to three chocolate cake

The recipe is the same for all mousse preparations:

1. divide all the gelatin into three equal parts and soak each lobe in the cream (total cream volume is about 50 ml);
2. 600 ml of cream quickly whipped into a very resistant foam, also divided into 3 parts and put in the refrigerator;
3. break a bar of dark chocolate with a rolling pin or with your hands and warm it with continuous stirring with a spoonful of butter until dissolved;
4. add 50 ml of liquor and mix until smooth;
5. cool slightly and mix with a third part of whipped cream.

Now, very quickly and gently remove the form from the freezer, put dark mousse on it, filling the gap between the board and the biscuit and then put it in the freezer again. So make two more mousse: from milk and white chocolate. Pour in the following sequence: on dark mousse - milk, and on top white. Attention! When making white mousse, 100 gr. chocolate leave on the icing!

Chocolate cake, glaze recipe: Heat the remaining cream and butter to a boil, mix with white chocolate pieces and heat the whole glaze to a smooth liquid mass. Apply the decoration on top of the cake, put in the freezer for the night. Decorative chocolate figures for children's breakfasts will be a great decor. Three chocolate cake on the holiday table is ready!

Sponge Cake

• 2 tbsp. honey;
• 2.5 cups wheat flour;
• 2 chicken eggs;
• 100 gr. butter;
• 3 tbsp. sour cream (medium fat);
• 1 cup sugar;
• 3 tbsp. with a cocoa slide;

For the glaze:

• 1/2 cup of cocoa powder;
• 2 tbsp. milk;
• 1/2 cup of granulated sugar;
• 50 gr. very good butter.

Cream cream:

• 1 cup sour cream;
• 1/2 cup of granulated sugar.

Biscuit chocolate cake can be with any other cream: custard, with condensed milk or cottage cheese.

Homemade, delicious chocolate biscuit cake, cooking:

1. grind eggs and sugar, add cocoa, mix;
2. put liquid honey (you can warm it up a little in a water bath, if the honey is very thick), melted butter and mix very well;
3. add flour, knead the dough and divide it into three equal parts - these are cakes;
4. turn on the oven for 180-200C, put each part of the dough into a mold and bake for 30 minutes until cooked.

Cool the finished biscuits and grease them with a cream that is prepared like this: whip sour cream and sugar until very good pomp. Putting the cakes, press them a little so that they get soaked faster. The top of the cake should be decorated with icing. Prepare it simply: warm the milk on the fire, add sugar and cocoa. Mix well, bring to a boil and boil for 3-5 minutes. Allow the mass to cool slightly, stir in the softened butter and mix again. Glaze is applied very simply. Biscuit chocolate cake to clean the impregnation in the refrigerator, and after 3-4 hours the dessert is completely ready!

Chocolate Cake with Cherry

• 2 cups wheat flour;
• 2 tbsp. cocoa powder;
• 2 chicken eggs;
• 2/3 cup of granulated sugar;
• 1 cup sour cream;
• 1 cup of condensed milk uncooked;
• 1.5 tsp baking powder

Chocolate cake stuffing with cherry:

• 700-800 gr. sour cream;
• 1 cup of sugar;
• Some vanilla sugar or extract;
• 300-350 gr. pitted cherries (you can take ice cream);
• 1 packet of finished glaze.

Chocolate cake with cherries, cooking:

1. fold the frozen cherries on a sieve, rinse fresh and dry (without stones);
2. beat eggs with sugar, add sour cream and condensed milk. The mass that has been knocked out must be as good as dough for pancakes;
3. mix flour, baking powder, cocoa separately and in portions to add to the liquid mass, kneading a homogeneous dough;
4. lay out the paper form, turn on the oven for 180-200 C, pour the mass into the mold and bake for 35 minutes. If the cake has risen "hat", then be sure to check the readiness with a match (the middle is not cooked - reduce the heat and bake until ready).

While the biscuit in the chocolate cake is baked, you can cook the cream. Combine sour cream with all the sugar in a bowl, whip into a fluffy mass. As soon as the cake is ready, cool it from the mold and cut it into two pieces (diagonally). The lower biscuit should turn out to be much thinner than the upper one, from which you need to cut (from the bottom) a smaller circle in diameter. And all the remains and top cake cut into cubes of small size.

It now remains to collect the chocolate cake with cherries: spread the cream on a small biscuit, put some of the cherries out. Biscuit cubes to dip in the cream, lay slit on the base, interspersed with cherry berries. The finished dessert is very generous to cover with leftover cream, let it soak and cover with the finished icing from the bag. Chocolate cake with cherries ready!

Chocolate Curd Cake

• butter - half a pack (100 gr.);
• dark chocolate bar - 120 g;
• granulated sugar - 1 cup;
• chicken eggs - 3 pcs .;
• wheat flour - 130-150 g .;
• baking powder - 1 tsp;
• soft fresh cottage cheese (not granulated) - 200 gr.

Fudge for chocolate cake can be made according to any recipe. Chocolate curd cake, cooking:

1. for the dough, melt the butter on the fire, put the pieces of whole chocolate and warm to homogeneity;
2. slightly cool the mass, drive a mixture of two eggs and sugar, add baking powder and mix not too thick dough;
3. cottage cheese mix with 100 gr. sugar and 1 egg, knock out until the curd mass is completely homogeneous (you can wipe the curd through a sieve);
4. turn on the oven at 170-180 ° C; grease the baking pan;
5. put in the form of half the chocolate dough, on it with a spoon - curd mass. Let the mass be uneven, islets, so the chocolate-curd cake will taste better.

Once all the dough and curd mass are laid out alternately, send the form into the oven for at least 35 minutes. Willingness to check the length of the match. As long as the biscuit is baked, you can make a fudge for any recipe. If there is no bag of finished fudge, do so: 1st ..l. warm butter, add 2 tbsp. sour cream, 2 tbsp. cocoa powder and half a glass of sugar. All up to thicken, cool a little and smear chocolate curd cake on top and sides. Leave the dessert to soak for 3 hours and serve.

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Chocolate cakes are not just an appetizing, tasty and hearty dessert. Delicious chocolate cakes are a pleasant way to raise your spirits, get a boost of energy and vigor for the whole day. When there is a need to prepare the main dish for a sweet table, many use chocolate cake recipes, as they are considered to be a surely win-win dessert that will appeal to all guests. Chocolate is by far the most luxurious cake decoration, so everyone will want to try such a dessert on any occasion. And how perfect is chocolate with nuts or, say, bananas! Perhaps the best delicacy you can think of, and not only children but also adults will agree with that.

Melted chocolate or cocoa powder is commonly used in chocolate cake recipes. It can be not only cake decorating with chocolate icing on top, because chocolate can be used as a filling as a layer between the cake layers or baked chocolate cake layers. In one of the easiest recipes for chocolate cakes, for example, it is proposed to add grated chocolate chips to a biscuit or honey cake. Among the more complex recipes for making chocolate dessert is Drunk Cherry in Chocolate. Its taste is distinguished by its special piquancy, since the recipe requires soaking the cherries in the brandy or cognac beforehand. With spicy chocolate sweetness, it goes great. If you need to prepare a children's sweet table, then recipes for chocolate cake with bananas or condensed milk that do not require baking, will come in handy. These light chocolate desserts will surely cheer up all the guests. And an excellent addition to the chocolate cake is strawberry, which not only creates a delicious flavor combination with chocolate, but also becomes a refined decoration of this dessert. The recipes of homemade chocolate cake can be safely used even by those who carefully watch the figure. There are recipes that do not contain flour, but nuts are taken instead. You can also cook this dessert on boiling water. Well, those who are interested in how to make a chocolate cake quickly can use the recipe of cooking it in the microwave in just 10 minutes.

All chocolate cake recipes with photos collected in this section. Those who still do not know how to make a chocolate cake can easily master any recipe, because with a photo and step-by-step description this is much easier and faster.

Chocolate baking lovers will be delighted with the very idea of ​​cooking. And if you bring it to life, and even according to fairly simple recipes, there will be no limit to the delight of eating this wonderful dessert.

So, especially for you today, we are telling in our recipes how to make a simple and incredibly delicious chocolate cake.

Simple chocolate cake recipe at home

Ingredients:

• flour - 250 g;
• milk - 280 ml;
• cocoa powder - 55 g;
• eggs - 2 pcs .;
• granulated sugar - 300 g;
• soda - 1.5 tsp;
• butter - 60 g;
• salt - 1 tsp;
• olive oil - 60 g;
• vanilla extract - 2 tsp;
• wine vinegar - 1 tbsp. spoon;

Cooking

Combine flour, soda, salt, granulated sugar and cocoa in a large bowl. We break into the resulting dry mixture of eggs, add soft butter, olive oil, vanilla extract, milk and, at the last moment, vinegar. Beat all ingredients with a mixer for about three to four minutes to obtain a smooth, uniform consistency. A baking dish with a diameter of 16-20 centimeters is lined with parchment paper, we coat with butter and pour the dough into it. The form should be high enough to fill the dough into it no more than half, as it is sufficiently increased in volume. If not, you can bake two or more cakes. Place the mold in an oven heated 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 a toothpick and, thus, determine the exact cooking time.

First, lay the finished cake on the grid until it cools completely, and then wrap with cling film for two hours.

Now cut the cakes along the desired number of parts, soak it with absolutely any cream and decorate according to your preference, and the availability of food in the refrigerator. You can, for example, make custard, whip up condensed milk with butter or cream with sugar and cocoa, and pour any icing on top. In any case, it will turn out incredibly tasty. And, of course, do not forget to let the cake soak for a few hours.

A simple chocolate cake on kefir

Ingredients:

For the test:

• flour - 2 cups;
•   - 300 ml;
• cocoa powder - 2 tbsp. spoons;
• eggs - 2 pcs .;
• granulated sugar - 2 glasses;
• soda - 1 tsp;
• vegetable oil - 2 tbsp. spoons;

For cream:

• granulated sugar - 1 cup;
• sour cream - 400 g;
• butter - 200 g;
• nuts for powder.

Cooking

In one bowl, beat eggs with sugar and kefir, and in the other mix all the dry ingredients. Then combine the contents of both containers, stir until smooth and pour into a baking sheet spread with butter, and place in an oven heated to 180 degrees for fifty minutes.

Cool the finished cake and cut with a sharp knife or thread into several pieces.

Sour cream whipped with sugar, then gradually introduce the soft butter and bring the mixer until smooth and fluffy. We coat the cakes with the obtained cream, sprinkle with crushed nuts on top and let it soak for at least three hours.

A simple chocolate cake without baking with blackberries

Ingredients:

Cooking

Chop chocolate cookies with a blender or rolling pin and mix with melted butter. The resulting mass is distributed across the bottom of the form lined with parchment, forming the sides. Put in the fridge for thirty minutes to set.

Heat the cream in a small saucepan or scoop with chocolate, pre-crushed into pieces, to dissolve it and pour the mixture into the form. Put in the fridge for another three hours.

Before serving, decorate the top with blackberries.