If you love chocolate cakes, you are in the right place at the right time. We will now show you how to prepare the base for your favorite dessert. There are many recipes for chocolate biscuits awaiting you. You can choose the one you like to make the cake of your dreams.

The recipes are very similar, but still they are different in complexity and final result. Some are wetter, some more fluffy, and some more chocolatey. To figure out which recipe is your favorite, you'll have to try each one.

General cooking principles

Eggs have always been and will be a key ingredient in a biscuit. It is on them that splendor depends. Therefore, it is important that they are fresh. It is important to beat a dense foam from fresh eggs. If you beat the whites and yolks poorly, consider that you get a pie, but not a cake. You can add a little salt or lemon juice to whisk easily.

The second important item in our recipes is chocolate. In our case, this is ground cocoa. If you want a chocolateier, richer, deeper flavor, choose chocolate over cocoa.

Classic chocolate sponge cake

Time for preparing

calorie content per 100 grams

How to cook:

Tip: If the whites do not whip well, you can add a pinch of salt to them.

Egg-based chocolate sponge cake

In a biscuit for a cake, eggs are always very important. If they weren't there, you would have to use baking powder or baking soda to raise the dough. But we decided to knead the dough for a chocolate sponge cake with eggs so as not to spoil the taste.

How much time - 1 hour and 10 minutes.

What is the calorie content - 310 calories.

How to cook:

1. Divide the eggs into separate bowls as usual.
2. Put the container with proteins in the refrigerator, so they beat better.
3. Pour half the sugar into the yolks, turn on the mixer and begin to beat the mass.
4. Beat until creamy in color and texture. It should be very lush, light and delicate.
5. At this stage, the oven can already be turned on at two hundred degrees Celsius.
6. Take out a bowl of egg whites, beat them in a lush, standing foam.
7. When the whites are almost beaten, add the other half of the sugar, beat until all the crystals are dissolved.
8. Stir the whites into the yolks in several stages.
9. Each time, knead until smooth, gently prying the mass with a spatula.
10. Next, stir in the flour, passing it in parts through a sieve.
11. After that add cocoa in the same way.
12. Grease the cake pan with butter, pour out the dough and bake it for about forty minutes at 170 degrees until a dry toothpick.

Tip: If you are unsure of your shape, cover it with parchment paper.

Multicooker baking recipe

If you have a multicooker in your kitchen, consider yourself a winner. You just need to knead the dough onto a chocolate sponge cake, and the assistant will do the rest. Isn't it wonderful?

How much time - 1 hour and 25 minutes.

What is the calorie content - 291 calories.

How to cook:

1. Break fresh eggs into a deep bowl.
2. Add sugar and start whisking the mass until a dense, but at the same time, light foam.
3. In the adjacent bowl, combine the cocoa, vanillin and flour.
4. Visually divide the dry mixture into several parts, inject it to the eggs.
5. It is advisable to use a sieve.
6. Each time the mass must be brought to a homogeneous consistency with a spatula.
7. Grease a bowl of a multicooker with oil, pour the dough into it.
8. Spread it out and turn on the baking mode for one hour and five minutes.

Tip: you can beat the eggs separately if desired. Many people think that this is how the biscuit can become even more magnificent.

Baking with added coffee

A very unusual sponge cake with chocolate and coffee. Its aroma will drive you crazy while still raw, what can we say about the finished cake? Neighbors will gather at your door without an invitation, rest assured!

How much time - 1 hour and 50 minutes.

What is the calorie content - 288 calories.

How to cook:

1. Pour water into a saucepan, place it on the stove, turn on the fire.
2. Let it boil and then remove from heat to cool slightly. In this case, the water must necessarily remain hot.
3. Dissolve cocoa and coffee in it, stir and let cool.
4. Mix sugar (180 grams) with salt, baking powder and baking soda.
5. Place the yolks in a bowl, beat them until creamy and increase in volume.
6. Add butter and cooled chocolate-coffee base, mix until smooth.
7. Add prepared dry ingredients to the resulting mass.
8. Mix everything thoroughly with a spatula or whisk.
9. Pour the whites into a deep bowl, add the remaining sugar.
10. Beat them with a mixer or whisk until light, airy foam.
11. Divide the proteins into four parts visually.
12. Mix them one by one into the chocolate mass, each time bringing to smoothness.
13. Pour the finished dough into a mold, distribute it with a spatula.
14. Bake for 55-60 minutes at 160 degrees Celsius.

Tip: The vegetable oil in this recipe can be replaced with butter.

Baking with dark chocolate

Everyone who makes a cake dreams of the most lush and light sponge cake. So, this sponge cake will also be as chocolatey as possible, because we have added dark chocolate!

How much time - 1 hour and 40 minutes.

What is the calorie content - 248 calories.

How to cook:

1. Pour flour, starch, and baking powder into a bowl.
2. Break the chocolate into cubes and melt. It will be better, of course, if you have chocolate drops, not a bar.
3. To melt, you can prepare a water bath, or you can put a bowl of chocolate in the microwave for two minutes.
4. Divide the eggs into two bowls into whites and yolks.
5. Pour water into a saucepan, put on the stove and turn on the fire.
6. As soon as it boils, remove from heat and stir with sugar and vanilla sugar.
7. Introduce the already slightly cooled sweet water to the yolks.
8. Beat them until fluffy with a mixer or whisk.
9. Pour in the chocolate and bring the mixture until smooth, stirring gently with a spatula.
10. Cool the proteins a little, removing them together with the container in the refrigerator for about fifteen minutes.
11. Then take out and beat until fluffy, airy foam.
12. Add a third of the mass to the chocolate, connect with a spatula.
13. Then add the free-flowing components prepared at the beginning (flour, baking powder and starch).
14. You need to add in parts and preferably with a sieve.
15. It is important to mix the ingredients thoroughly after each use.
16. When all the flour is added, stir in the remaining proteins.
17. Mix well and the dough can be poured into the mold.
18. Distribute and put in an oven heated to 200 degrees for 35-40 minutes.

Tip: You can use milk instead of water. It will be even tastier this way.

Easy cake sponge cake recipe

The simplest, classic recipe for chocolate biscuit. Suitable for both cake and pie. It can be served in all its glory to guests or cut to relatives for tea.

How much time - 1 hour and 20 minutes.

What is the calorie content - 346 calories.

How to cook:

1. First you need to mix cocoa with flour and pass the mass through a sieve.
2. Break eggs into a bowl, add yolks to them.
3. Add sugar and mix thoroughly.
4. Turn on a mixer or an electric whisk, beat eggs with sugar into a fluffy, light and airy foam.
5. In three stages, stir in the flour and cocoa, each time kneading the dough with a spatula.
6. Place the butter in a saucepan, remove on the stove and turn on low heat.
7. Bring to complete dissolution, cool slightly.
8. Take some biscuit dough, mix it with butter and return to the base.
9. Pour the finished dough into a mold and bake at 190 degrees for 30-35 minutes.

Tip: You can use vanillin instead of vanilla sugar.

Filling - preparing the best cream for a biscuit cake

Chocolate cream drives everyone crazy for the first time. If you haven't tried it yet, get started quickly. If you've tried it, chances are you already have a bowl of half the ingredients in your hands.

How much time - 20 minutes + cooling.

What is the calorie content - 548 calories.

How to cook:

1. Place the egg yolks in a saucepan, pour cold water.
2. Whisk the ingredients a little (!).
3. Pour in condensed milk and put on the stove, turn on the fire.
4. While stirring, boil the mass until it becomes thick.
5. At this stage, pour in cocoa, mix thoroughly.
6. Stir in the butter until the cream is smooth.
7. Cool and use as directed.

Tip: You can cut the butter into cubes to help the oil disperse.

When the biscuit is already in the oven, do not open it for the next 30-35 minutes. If you open it, there is a high probability that it will fall due to the sharp temperature drop. Unfortunately, once the dough has fallen, it cannot be lifted.

The finished product must be taken out of the oven and cooled at room temperature. Then you can remove it from the form. Then let it cool completely (!) And only then cut to fill with cream or filling.

A chocolate sponge cake recipe is something that every housewife should keep. In a notebook, blog, notebook - it doesn't matter. With such a recipe, you will always win. It is very tasty, incredibly aromatic and moderately sweet!

Chocolate is a favorite delicacy of many sweet tooths. However, one tile is sometimes not enough to satisfy your desires. A biscuit with cocoa will come to the rescue. It tastes great and has a rich aroma. You can supplement the biscuit with a festive table, breakfast or for gatherings with tea in a cozy company.

How to make a chocolate sponge cake

An unexpected visit from guests is a great chance for the hostess to showcase her culinary skills. If you need to set the table for tea quickly, try making a chocolate sponge cake. Serve it alone or garnish with cream, whipped cream, nuts or fruit. The dough kneading technology is very simple. Many recipes for such a cake will require no more effort and time than you would spend on pancakes. The base for the biscuit does not need to be kneaded by hand or allowed to swell. You just need to mix the desired products, place the liquid mass in a mold, bake.

Cream for chocolate biscuit

Baking a beautiful and simple cake for the holiday is the dream of every housewife. Take biscuit cakes as a basis. They are easy to prepare and do not require expensive components. You can get a delicious cake by making chocolate biscuit cream. There are a lot of fillings recipes, among them the popular ones can be distinguished:

• Italian custard. To make such a filler, you need simple products: milk, yolks, flour, sugar and lemon zest. You can decorate the mixture with a chocolate cake, the cakes are laid with fruits.
• Butter with condensed milk. Cooking a treat will take no more than 20 minutes. The result is a thick, delicious biscuit cream with only 2 ingredients.
• Creamy with prunes and liqueur. The filling will help you get a delicate and aromatic dessert. It includes: cream, sugar, prunes, liqueur. To reduce calorie content, a fatty dairy product can be replaced with natural yogurt. Chocolate sponge cake with such a filling should be soaked by standing overnight in the refrigerator.
• The classic custard of eggs, milk, flour, sugar and vanilla has a white color, a chocolate biscuit will come in a beautiful contrast with it. Dessert according to this recipe can be used to coat puff and shortbread cakes.

Chocolate biscuit - recipe

Finding a step-by-step recipe for chocolate biscuit on culinary sites is not difficult. These baked goods are very common due to the fast cooking process and the low price of the required products. Having chosen the option you like, you need to carefully follow the instructions to get a fluffy, airy and tender cake. Experienced chefs recommend starting with the classic chocolate sponge cake recipe, since it is simple, does not require much time and specific skills.

Chocolate sponge cake - a classic recipe

• Cooking time: 1.5 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 288 kcal.
• Purpose: for dessert.
• Cuisine: European.

The classic chocolate biscuit recipe assumes that the hostess has a minimum set of products. The technology is not difficult - even a novice cook can handle it. The result will be delicious, airy pastries, which will be an excellent option for tea, breakfast, and a festive table. Covering the chocolate cake with icing or cream will provide your guests with a full-fledged cake. To give the cake an interesting flavor, saturate it with cognac or citrus.

Ingredients:

• flour - 130 g;
• granulated sugar - 210 g;
• chicken eggs - 6 pcs.;
• cocoa - 4 tbsp. l.

Cooking method:

1. Take eggs, separate the yolks from the whites.
2. Pour half of the cooked amount of sugar into the yolks, beat well.
3. Add the remaining sweet sand to the proteins. Mix the ingredients with a blender or mixer until a dense foam forms.
4. Place a third of the resulting white mass over the yolks, mix with a cooking spatula.
5. Combine flour and cocoa powder, sift.
6. Pour the flour mixture into the yolk mass, stir until smooth.
7. Place the remaining proteins in the dough, mix.
8. Take a baking dish with high sides, line the bottom with parchment. Pour the dough inside.
9. Bake the chocolate sponge cake for 40 minutes. at 180 degrees.

Sponge cake with cocoa

• Cooking time: 2 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 268 kcal.
• Purpose: dessert.
• Cuisine: European.

Sponge cake with cocoa will delight guests and family members with a rich, rich taste. By preparing it in a multicooker, you will significantly save your time. All you need is to shape the dough, place it in the machine, turn on the appropriate mode. It is important to remember that after baking, you cannot open the lid for about a quarter of an hour, otherwise the cake will lose its splendor. You can decorate the cake with chocolate chips, icing, or whipped cream.

Ingredients:

• granulated sugar - 2 tbsp.;
• soda - ½ tsp;
• vegetable oil - 50 ml;
• flour - 2 tbsp.;
• baking powder dough - 1 tsp;
• cocoa - 6 tbsp. l .;
• butter - 5 g;
• boiling water - 1 tbsp.;
• eggs - 2 pcs.;
• milk - 1 tbsp.

Cooking method:

1. Beat eggs into a deep bowl, add sugar, beat. Pour milk and vegetable oil into the resulting mass, mix thoroughly.
2. In another bowl, combine flour, baking soda, cocoa and baking powder. Pour the resulting mixture gradually to the egg mass. Pour boiling water into the dough, stir.
3. Lubricate the multicooker bowl with butter. Pour the dough.
4. Close the cover of the machine. On the Polaris dashboard, set the Bake setting to 60 minutes.
5. After the beep, turn on the "Heating" option for a quarter of an hour.

Chocolate Chiffon Biscuit

• Cooking time: 90 minutes.
• Servings Per Container: 12 Persons.
• Calorie content: 300 kcal.
• Purpose: dessert.
• Cuisine: American.
• Complexity of preparation: medium.

Chocolate chiffon biscuit perfect for festive events. Such a cake does not need impregnation. You can diversify its taste by adding nuts, grated chocolate, dried fruits. The dough cooking technology makes the cake amazingly tasty, light and airy. The recipe for sponge cake with cocoa will appeal to children and adults, will decorate any table. The ingredients you need are inexpensive, so making a dessert won't hit your budget.

Ingredients:

• sugar - 230 g;
• water - 175 ml;
• flour - 0.2 kg;
• egg yolks - 5 pcs.;
• instant coffee - 25 g;
• salt - ¼ tsp;
• cocoa - 60 g;
• baking powder dough - 2 tsp;
• egg whites - 8 pcs.;
• refined vegetable oil - 125 ml;
• soda - ¼ tsp.

Cooking method:

1. Dissolve coffee and cocoa in hot water. Stir until the liquid is smooth. Cool the mixture.
2. Sift wheat flour, mix inside a deep dish with the rest of the loose components.
3. Beat the yolks. Then combine them with vegetable oil, cocoa-coffee liquid, add a mixture of loose components.
4. Pour 45 g of granulated sugar into the proteins, beat until peaks appear.
5. Add a quarter of the protein mass to the dough, mix, moving from bottom to top. Then do the same with the remaining proteins.
6. Pour the test substance into a 22 cm diameter baking dish and place in an oven heated to 160 degrees. You need to bake a biscuit chocolate cake for 1 tsp.

Chocolate sponge cake in the oven

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 281 kcal.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: easy.

An oven-baked chocolate sponge cake can be made using a simple recipe that requires readily available ingredients. The delicate texture of baked goods will make a perfect pair of black tea or coffee. People who are on a diet are not recommended to eat such a pie, since it has a high calorie content, a lot of carbohydrates in the composition. The consistency of the product differs from the sandy one in its tenderness and airiness. Serve the step-by-step chocolate sponge cake, cut into portions.

Ingredients:

• cocoa powder - 30 g;
• granulated sugar - 160 g;
• eggs - 8 pcs.;
• flour - 180 g.

Cooking method:

1. Combine flour and cocoa powder.
2. Beat the egg whites and sugar until a thick foam is obtained.
3. Combine the resulting white substance with the yolks. Gradually add the chocolate powder mass. Make sure that no lumps form.
4. Line a baking dish with parchment, pour the dough inside.
5. A simple recipe for chocolate biscuit requires baking the product in an oven heated to 180 degrees for about 50 minutes. The readiness of the dessert must be checked with a dry toothpick. The dough should not stick to the wood.

Lush chocolate biscuit

• Cooking time: 60 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 300 kcal.
• Purpose: dessert.
• Cuisine: American.
• Complexity of preparation: medium.

A fluffy chocolate sponge cake can easily be made at home. An important rule for observing the technology is that you must sift the flour. To keep the cake high and airy, try not to open the oven until it is ready. Baking can shrink when exposed to air. The simplicity of the technology will help to make a sponge cake quickly and tasty. If you want to use the product as a cake base, add your favorite toppings. Before serving, it is necessary to cut the biscuit into portions.

Ingredients:

• eggs - 2 pcs.;
• milk - ½ tbsp.;
• vanilla sugar - 1 tsp;
• flour - 2 tbsp.;
• water - 2/3 tbsp.;
• cocoa - 6 tablespoons;
• sugar - 2 tbsp.;
• baking powder dough - 1 tsp;
• lean oil - 1/3 tbsp.;
• soda - 1 tsp.

Cooking method:

1. You will need a large, deep bowl to prepare the dough mass. Put flour, cocoa, eggs, baking soda, baking powder, both types of sugar inside the dishes. Pour in milk. Mix all the ingredients with a mixer or blender with the appropriate attachment.
2. Boil water, add to a bowl, beat.
3. Grease a dish intended for baking with refined vegetable oil, sprinkle with flour or breadcrumbs, pour out the dough.
4. Let the biscuit bake for 40 minutes. The oven will need to be preheated to a temperature of 180 degrees.

You can surprise your guests with delicious pastries by following some recommendations:

1. Make sure that the dishes where you will knead the dough and the components are at the same temperature. The contrast of these indicators can provoke the subsidence of the biscuit.
2. The chocolate sponge cake will be more fluffy if you sift the flour several times. Such actions will help to saturate the bulk product with air.
3. It is necessary to separate the whites from the yolks as carefully as possible in order to prevent the flow of one substance into another.
4. To degrease the dishes necessary for cooking, wipe their surface with a clean cloth dipped in lemon juice.
5. All components must be mixed with slow, careful movements so that the finished product does not lose shape.
6. Having put the cake inside the oven, you should not open the door earlier than half an hour later.
7. Be sure to line the bottom of the form with parchment paper so that the finished baked goods separate without problems. For the best effect, it is allowed to sprinkle the pan with bread crumbs or flour, grease with oil.
8. The lightness and tenderness of the cake depends on the correct temperature in the oven. Preheat the oven beforehand.
9. Replacing butter with vegetable oil will help reduce calories. You can try using recipes without eggs and milk.
10. Choose high quality cocoa powder. Adding a good product will give a rich chocolate flavor.
11. The cake should cool inside the mold at room temperature.

Learn how to bake according to the suggested recipes.

Video: chiffon chocolate biscuit

In the coming year, I prepared a delicious cake for you, a “well-forgotten” recipe for chocolate biscuit turned up.

Although after New Year's tables and festive excesses, the soul dreams of something simpler. For example, about borscht. Whoever you ask, everyone on January 3-4 dreams of borscht or the simplest vegetable soup. Here is such a paradox

first we turn the Internet in search of extraordinary dishes for the holiday, and after that we dream of something quite simple. If your body also requires borscht, then do not go far from my site, I just have a recipe for lean borscht for you. Eat to your health!

But don't forget that another holiday is coming soon - Christmas. And for it you will need to cook not only 12 lean dishes and wheat kutya, but also something sweet. Therefore, today I have prepared for you a recipe for an amazing, most chocolate cake in the world. 🙂 I share the recipe in advance so that you can buy everything you need. In my opinion, this is the most sumptuous chocolate cake recipe I've ever come across. There are tons of cake recipes, but when you try to bake this chocolate cake, you will definitely thank me.

You will get a delicate fluffy cake, which you can safely cut into three parts. Inside, it will be quite damp and very porous. When I first came across this recipe, I looked at it a little skeptically. Products for him need the most common, which are always in the refrigerator. And the biscuit turns out to be incredibly tasty, with a luxurious chocolate taste. You can make it in 20 minutes indecently easy and simple, mix everything with a mixer, and now the dough is ready. There is no need to separate, heat or cool anything.

The first time I baked it in a slow cooker. In it, the cake generally turned out to be tall. Then I tried to bake it and just in the oven, it turned out to be excellent too. Any cake cream will do. You can make chocolate ganache, you can make white sour cream, or you can make coffee cream. I covered the cake with marshmallow mastic, so the cream for the cake was made from delicate curd cheese.

So, let's get started, today for all my readers is the best (I'm not afraid of this word!)

Chocolate sponge cake recipe:

• Chicken eggs - 2 pcs.;
• Butter (soft) - 65 grams;
• Sugar - sand - three hundred grams;
• Vegetable (olive) oil - 60 ml;
• Vanilla sugar - 2 teaspoons;
• Milk - two hundred and eighty ml;
• A teaspoon of topless salt;
• Vinegar (wine !!!), no more than 6% - one tablespoon;
• Soda - 1.5 tsp;
• Sifted flour of the highest grade - 250 grams;
• Cocoa - 60 grams.

Chocolate sponge cake recipe:

It can be eaten with great pleasure just like that, without any cream. Or you can cut and soak in any cream you like.
In the photo you see the cake that I made for my daughter's birthday.
It is covered with marshmallow mastic, roses are also hand made from the same mastic. In the future, I will tell you in detail how to decorate a cake with mastic.

Therefore, subscribe to new recipes so as not to miss the most interesting. In the comments, I hope to see your feedback on my chocolate biscuit recipe. I hope that you will be as delighted with it as I am.

Participate in which takes place on our website.

Read the rules of the competition and win cash prizes. Good luck to everyone and see you new tasty meetings!

Hello everyone. Today we are preparing a chocolate biscuit for a cake, lush and tasty, and you will find a recipe with a photo, in steps, under the description.

Delicate, aromatic and very tasty base for the cake, which simply melts in your mouth, prepared from the available products available in the house of every hostess. It takes very little time to prepare such a chocolate biscuit.

By the way, our website is full of recipes for quick desserts, for which, too, it will not take much time, I recommend that you keep them in your bookmarks, since they can be useful to you at any time, in case of unexpected guests. Take note of these quick recipes such as:

Today's chocolate sponge cake is included in this category of delicious quick recipes. So, if guests unexpectedly come to you, then you, with ease, can surprise them with your delicate chocolate sponge cake.

Since we are making a chocolate biscuit today, in this recipe, we add cocoa powder, and if you need a simple, classic biscuit, you simply do not add cocoa here. Otherwise, the technology is the same.

Sponge cake is the most common cake base because it has the most lush texture.

Secrets of making a fluffy chocolate sponge cake for a cake

• Eggs should be fresh and warm (room temperature)

The natural baking powder of the biscuit is the egg whites, the splendor of the biscuit depends on their temperature and freshness.

• Eggs with sugar, beat better for a long time

This is necessary for the volume of the mass to increase by a factor of 2-3. First, beat at low speed, then gradually increase it. This will not be a problem for you if you have a mixer. You can't do anything with a fork.

• Sift flour and cocoa

They must first be mixed together and sieved. Then, very quickly mix into the egg mass (in 15 seconds), because when you mix dry ingredients, air bubbles in the dough collapse, and they matter for the splendor of the biscuit.

• Avoid mechanical stress on the dough

It is imperative to stir the dough with a wooden spatula, slowly and carefully so that air bubbles do not burst and the protein does not fall off. DO NOT use metal objects. Gently pour the finished dough into the mold and immediately send it to a well-heated oven.

• Ready dough, chocolate sponge cake, do not leave to stand for long

Don't get distracted by anything until you put the biscuit in the oven. Prepare the form in advance, cover the bottom with parchment paper. But I do not advise you to lubricate the sides of the form, because they will be slippery and will not allow the biscuit to rise.

• The form is filled with a test no more than ¾

So it is necessary that the biscuit has a place to climb. It must not be allowed to "run out" over the edges.

P.S. And here, be sure to look: "" is a very healthy dish made from liver, which, by the way, children do not really like, but in this recipe it is so disguised and cooked that the children will not even understand that it is there at all. They will gobble up with pleasure, respectively, receive a lot of useful vitamins for their body.

Well, now we are looking.

Lovers of chocolate and chocolate pastries will be pleased with this selection, because it contains all sorts of ways to bake a chocolate biscuit: a classic recipe, boiling water, sour cream, kefir and others. Each biscuit can become a simple dessert for tea or a birthday cake for a celebration.

Classic chocolate biscuit

The classic chocolate sponge cake is prepared using the same technology and from the same set of products as the usual one, only part of the flour is replaced with cocoa powder.

For a cake of small diameter (20-21 cm) you will need:

• 4 chicken eggs;
• 150 g granulated sugar;
• 100 g wheat flour;
• 60 g cocoa powder.

Chocolate biscuit step by step:

1. Beat the yolks and whites separately with sugar, dividing it in half. The former should turn white and become larger in volume, and the latter should turn into hard peaks.
2. Combine flour with cocoa powder and sift twice through a fine sieve. For a lush biscuit, you need to saturate the dough with oxygen as much as possible, so the bulk components are sieved several times, and the whites and yolks are whipped into a foam.
3. Mix 1/3 of the whipped proteins with a spatula into the yolks, followed by a mixture of flour and cocoa. The remaining proteins are also gently mixed with a spatula in two steps.
4. Transfer to a split form, level the surface with a spatula and bake at 180 degrees for 40 minutes. The cake turns out to be absolutely even, without a tubercle in the center.

Simple and delicious cocoa recipe

The simplicity of the recipe lies in the absence of the need to separate the eggs into whites and yolks, beat them for a long time and mix them with a trembling hand (so that the air bubbles remain intact). No mixer is needed at any stage of kneading the dough; a hand whisk will suffice.

Ingredient composition of chocolate biscuit:

• 4 eggs;
• 200 g sugar;
• 200 ml sour cream;
• 100 g butter;
• 125 g cocoa powder;
• 7 g of soda;
• 3 g salt;
• 225 g flour.

How to cook:

1. Melt the butter on the stove. The fire should be medium. Then remove and while the butter is hot add cocoa and sugar to it, stir until all the crystals are gone. By this time, the mixture will cool slightly and sour cream can be introduced into it. Mix everything again.
2. Beat eggs and salt with a whisk until frothy, then send them into the chocolate mixture. After that, it remains only to add the sifted flour and soda, and when the mixture reaches a homogeneous state, the dough is considered ready.
3. You need to bake the biscuit for the first twenty minutes at 180 degrees, and then another 10-15 at 160. The finished cake does not require impregnation or decoration in the form of powder or glaze and can be an independent dessert.

In a multicooker with chocolate

When you want something mega chocolate ("the blacker the better"), then it is better to put not cocoa powder into the dough, but dark chocolate with a cocoa content of at least 74%. The modern assistant of housewives will simplify the baking process - a multicooker.

Ingredient proportions:

• 6 eggs;
• 135 g sugar;
• 135 g soft butter;
• 135 g of dark chocolate;
• 45 g icing sugar;
• 5 g vanilla sugar;
• 2-3 drops of lemon juice;
• 3 g salt;
• 110 g flour.

Sequencing:

1. Melt the chocolate in the microwave or in a water bath. Set the liquid chocolate aside to cool slightly.
2. Beat the butter with a mixer and then add six chicken egg yolks one at a time. After them, stir in salt, vanilla sugar and melted chocolate with a mixer.
3. Beat the whites with a few drops of lemon juice into steady peaks, gradually adding granulated sugar.
4. Add proteins to the chocolate mixture in several steps. Then all that remains is to stir in the sifted flour, and the dough will be ready.
5. Transfer the dough to the greased multicanter bowl and bake using the “Bake” option. The duration of the program, depending on the power of the gadget, will be 60-80 minutes.

Chocolate sponge cake

Almost any chocolate sponge cake can be turned into a cake, for this it is enough to cool it, cut it lengthwise into several cakes, depending on the height of the original cake. But for a tall cake, it is better to use the following recipe, which allows you to bake two tall cakes with a diameter of 20 cm.

List and quantity of required products:

• 8 eggs;
• 250 g granulated sugar;
• 150 g flour;
• 55 g of starch (for baking desserts, it is better to take corn);
• 65 g cocoa powder;
• 4 g table salt;
• 5 ml vanilla extract;
• 60 g melted butter.

How to make chocolate biscuit cakes:

1. You need to prepare baking dishes, grease them with oil and sprinkle with flour or just line them with parchment. Preparation of products will consist in the preparation of a free-flowing mixture of flour, starch, cocoa and salt. You should also melt the butter and mix it with the liquid vanilla extract.
2. Combine eggs and sugar in a saucepan or bowl and place on a steam bath. Whisk the mixture lightly with a hand whisk so that the eggs do not curl, bring the sugar until the sugar is completely dissolved and the temperature is 35-40 degrees.
3. Remove the eggs from the steam bath and beat for another five minutes with a mixer at minimum speed. After that, add dry ingredients and melted butter with vanilla, continuing to mix with a mixer at minimum speed.
4. From the resulting dough volume, bake two cakes with a diameter of 20-21 cm. After cooling, cut each ready-made biscuit into two cakes.

On boiling water

In order for the biscuit to become fluffy using the baking powder in the dough, it is necessary that the neutralization of sodium bicarbonate takes place. This requires two factors: an acidic environment (citric acid in the baking powder) and heating. For maximum splendor of the cake, heating in the oven is not enough, so boiling water is added to the dough.

Chocolate sponge cake on boiling water is baked from products in the following proportions:

• 300 g flour;
• 250 g granulated sugar;
• 200 ml of milk;
• 200 ml of boiling water;
• 2 eggs;
• 100 ml of vegetable oil;
• 100 g cocoa powder;
• 10 g baking powder;
• 7 g of soda.

Work algorithm:

1. In a container of a suitable size, mix all the loose ingredients with the sifted flour.
2. Without using heavy artillery in the form of a mixer, lightly beat the eggs with a hand whisk.
3. Pour in and mix well with the eggs the two remaining liquid ingredients - milk and vegetable oil.
4. Pour the resulting liquid into a container for the flour mixture and stir. You can do it the other way around, but you don't have to stir the lumps for a long time.
5. The final accord is steep boiling water poured into the dough and quickly stirred. Next, the mass is poured into a mold and sent to the oven.
6. Bake the biscuit for the first five minutes at 220 degrees and another 50 minutes at 180. The cake should be cooled on the wire rack.

On kefir

A simple recipe for kefir sponge cake can be called an economical baking option, because its addition increases the yield of the finished product and reduces its cost. The taste of the fermented milk product does not in any way affect the taste of the biscuit, but if you want to emphasize the chocolate taste, you can add a little orange peel or cinnamon.

Chocolate biscuit dough on kefir is made from:

• 4 chicken eggs;
• 300 g of crystalline sugar;
• 250 ml of kefir of any fat content;
• 7 g of soda;
• 250 g flour.

How to bake:

1. Combine warm (room temperature) kefir and baking soda. Leave alone until the neutralization reaction and the appearance of carbon dioxide bubbles.
2. Beat the eggs without separating the whites from the yolks with a mixer along with sugar. Pour in kefir with soda and mix well.
3. After that, it remains only to add flour, after passing it through a fine sieve, and cocoa powder.

To bake a chiffon biscuit, you need to take:

• 200 g flour;
• 225 g of sugar (including 45 g in proteins);
• 14 g baking powder;
• 4 g of soda;
• 4 g salt;
• 5 eggs;
• 50 g cocoa powder;
• 18 g of instant coffee;
• 170 ml of water;
• 120 ml odorless vegetable oil.

Dough kneading and baking process:

1. Dissolve coffee and cocoa powder in hot water. Allow the mixture to cool to room temperature.
2. Mix all loose ingredients: baking soda, salt, flour, baking powder and sugar. Sift the flour.
3. Beat the yolks into a fluffy mass, pour in the mixture of cocoa and coffee, then add vegetable oil in a thin stream.
4. After all the liquid components are connected, a mixture of free-flowing components is sent to them. Set the dough aside for a while.
5. Whisk the whites with the remaining sugar until firm, strong peaks. Divide the resulting mass into equal parts and stir in the chocolate dough with a spatula in four steps.
6. Bake the biscuit in a preheated oven until dry with a toothpick at 160 degrees. Cool in the form, then carefully remove.