Plain chocolate sponge cake. Chocolate sponge cake is an exceptional dessert! Recipes for delicate and always delicious chocolate biscuit cakes

08.09.2019 Seafood dishes

The favorite delicacy of many sweet tooths is chocolate. 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 biscuit

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. It can be served alone or garnished 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 the 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 contains: cream, sugar, prunes, liqueur. To reduce calories, a fatty dairy product can be replaced with natural yogurt. Chocolate sponge cake with such a filling should be soaked by standing in the refrigerator overnight.
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 a chocolate sponge cake on culinary sites is not difficult. These baked goods are very common due to the quick 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 a lot of time and specific skills.

Chocolate sponge cake - a classic recipe

Cooking time: 1.5 hours.
Servings Per Container: 6 Persons.
Calorie content: 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 a tea party, breakfast, or a festive table. By covering the chocolate cake with icing or cream, you 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:

Take eggs, separate the yolks from the whites.
Pour half of the cooked amount of sugar into the yolks, beat well.
Add the remaining sweet sand to the proteins. Mix the ingredients with a blender or mixer until a dense foam forms.
Place a third of the resulting white mass over the yolks, mix with a culinary spatula.
Combine flour and cocoa powder, sift.
Pour the flour mixture into the yolk mass, stir until smooth.
Place the remaining proteins in the dough, mix.
Take a baking dish with high sides, line the bottom with parchment. Pour the dough inside.
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 that is needed 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 - 1 tsp;
cocoa - 6 tbsp. l .;
butter - 5 g;
boiling water - 1 tbsp.;
eggs - 2 pcs.;
milk - 1 tbsp.

Cooking method:

Beat eggs into a deep bowl, add sugar, beat. Pour milk and vegetable oil into the resulting mass, mix thoroughly.
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.
Lubricate the multicooker bowl with butter. Pour out the dough.
Close the cover of the machine. On the Polaris dashboard, set the Bake setting to 60 minutes.
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 sponge cake is 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:

Dissolve coffee and cocoa in hot water. Stir until the liquid is smooth. Cool the mixture.
Sift wheat flour, mix inside a deep dish with the rest of the loose components.
Beat the yolks. Then combine them with vegetable oil, cocoa-coffee liquid, add a mixture of free-flowing components.
Pour 45 g of granulated sugar into the proteins, beat until peaks appear.
Add a quarter of the protein mass to the dough, mix, moving from bottom to top. Then do the same with the remaining proteins.
Pour the test substance into a 22 cm baking dish and place in an oven heated to 160 degrees. You need to bake the 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. It is not recommended for dieters 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:

Combine flour and cocoa powder.
Beat the egg whites and sugar until a thick foam is obtained.
Combine the resulting white substance with the yolks. Gradually add the chocolate powder mass. Make sure that no lumps form.
Line a baking dish with parchment, pour the dough inside.
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 adhering to 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 topping. 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 - 1 tsp;
lean oil - 1/3 tbsp.;
soda - 1 tsp.

Cooking method:

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.
Boil water, add to a bowl, beat.
Grease a baking dish with refined vegetable oil, sprinkle with flour or breadcrumbs, pour out the dough.
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:

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.
The chocolate sponge cake will be fluffier if you sift the flour several times. Such actions will help to saturate the bulk product with air.
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.
To degrease the dishes necessary for cooking, wipe their surface with a clean cloth dipped in lemon juice.
All components must be mixed with slow, careful movements so that the finished product does not lose its shape.
Having put the cake inside the oven, you should not open the door earlier than half an hour later.
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 breadcrumbs or flour, grease with oil.
The lightness and tenderness of the cake depends on the correct temperature in the oven. Preheat the oven beforehand.
Replacing butter with vegetable oil will help reduce calories. You can try using recipes without eggs and milk.
Choose high quality cocoa powder. Adding a good product will give a rich chocolate flavor.
The cake should cool inside the mold at room temperature.

Learn how to bake using the suggested recipes.

Video: chiffon chocolate biscuit

I will tell you a very simple recipe for the classic chocolate sponge cake, which requires the simplest products. This is a classic cocoa sponge cake. All it requires is eggs, flour, sugar and cocoa. This biscuit turns out to be lush, tasty, one biscuit can be cut into three cakes at once and the chocolate cake is ready. And if you reduce the amount of ingredients, then you can use it, for example, as a base for a cake.

How to make a chocolate sponge cake for a cake

1 tbsp. flour,

1 tbsp. Sahara,

2-3 st. l. cocoa

The classic recipe is made with six eggs. Don't look that in the photo I am baking from 4 eggs, I am making a specially small sponge cake for the cake. You do the same with only six eggs. You can increase and decrease the number of products yourself, as long as it is proportional. On a mold with a diameter of 24 cm, I usually take 7-8 eggs.

1. Turn on the oven at 190 degrees or whatever temperature you normally bake at. It will heat up as you make the dough. Separate the yolks and whites. So that the yolk does not get into the whites.

2. Begin to beat the whites, gradually increasing the speed, and then at the highest speed of the mixer. it is necessary to beat for quite a long time, about 15 minutes, it depends on how high the biscuit will be, since we do not use soda or baking powder. Don't add sugar yet! The whites must be whipped to "hard peaks", that is, so that the patterns left by the mixer do not flow, but are motionless. Test to see if the whites are well-whipped - you can turn the cup over and the whipped mass will stay in place. In the photo: to what state to beat the whites. Do not be afraid, it is impossible to interrupt them! Inverted Cup Photo:

3. Now we continue to beat the whites, adding a little sugar. Add all the sugar.

4. Now beat the yolks with the same whisk. Not so long - but purely symbolic - about a minute or two, so that they slightly increased in volume.

5. Now sift the flour onto the whipped whites, then pour the yolks into the same place and sift 2-3 tbsp. spoons of cocoa.

6. Then carefully mix all the ingredients, in no case with a mixer, otherwise the proteins may fall off. Stir with a spoon or silicone spatula. Movement should be from bottom to top, from edges to center. For a long time, too, you do not need to interfere. Since cocoa affects proteins and they can settle. If this happens, then still add a little baking powder (1 tsp). But usually everything works out so well.

Wet chocolate sponge cake - deliciously delicious. Confectionery cakes do not need additional impregnation. Syrup impregnation is needed only if the culinary author himself so wishes. What is required for baking, and what nuances should you remember?

Classic chocolate biscuit

The classic chocolate sponge cake has a delicate, moist and not at all greasy structure. The cakes can be coated with chocolate cream, covered with icing, and then a “full-fledged” and incredibly tasty cake will come out of this pastry.

Prepare the following ingredients for baking:

150 g wheat flour;
a glass of sugar;
vanilla and salt to taste;
a teaspoon of baking powder;
3 tablespoons of cocoa;
egg;
200 ml of milk;
a couple of tablespoons of melted butter;
dark chocolate bar;
150 ml heavy cream;
fruit and icing sugar to taste.

The dough prepares very quickly. Turn on the oven to warm it up before cooking. Sift flour and cocoa through a fine sieve. We mix the ingredients together, adding a teaspoon of baking powder, as well as salt and vanilla to taste. Add milk, butter, sugar and eggs to the dry ingredients. Beat the mass well with a blender.

We coat the mold with butter, and pour out the chocolate dough. We bake for 25 minutes at 180 degrees Celsius. While the cakes are preparing, we start cooking.

Break a bar of dark chocolate into small pieces and put in a water bath. When the chocolate melts and the mass becomes homogeneous, pour out the cream. We remove the ganache from the heat. We take the cake out of the oven and let it cool. Cover the cake with ganache and decorate the sponge cake with fresh fruit. We put the confection in the refrigerator for a couple of hours, and then we enjoy the exquisite taste. Bon Appetit!

Simple and delicious cocoa recipe

As a result of cooking, you will get a moist biscuit, which will have a good height. Often, these biscuits are used to create a multi-layered cake. To make a wet biscuit, prepare the following ingredients:

50 gr. milk fat;
50 gr. fat milk;
50 grams of cocoa;
3 pieces of chicken eggs;
100 g Sahara;
100 g flour;
vanilla extract to taste.

Melt the butter on. Beat eggs with sugar until a stable foam forms. We also introduce flour here, and continue to beat at high speed. Into the white mass, add cocoa powder sifted through a sieve and vanilla extract. Remove the melted butter from the water bath. Pour the milk into a saucepan and bring to a boil. Hot milk, along with butter, are added to the chocolate dough. We mix. We bake the biscuit for 25 minutes at a temperature of 180 degrees Celsius.

Wet sponge cake in a multicooker with chocolate

Baking wet sponge cake with chocolate chips is a piece of cake. And if a multicooker comes to the rescue of the hostess, then this action will turn into real magic. Baking in a multicooker comes out incredibly lush and juicy. And for the preparation of a confectionery, the following ingredients should be prepared:

6 chicken eggs;
a glass of sugar;
a glass of flour;
40 grams of cocoa;
3 tablespoons of vegetable fat
vanilla to taste;
chocolate chips - 100 grams.

Beat chicken eggs with sugar. Sift dry ingredients through a fine sieve and add to the mass. Beat with a mixer. Continuing to beat, add vegetable fat and vanilla. Turn off the mixer. We introduce chocolate chips. Mix the mass. Grease the multicooker form with vegetable oil, pour out the dough and bake on the "Baking" mode for about 1 hour.

Wet cake layers

Planning to make a cake? Then keep the perfect wet cake recipe. To prepare the pastry, prepare the following ingredients:

350 grams of wheat flour;
4 tablespoons of cocoa;
a tablespoon of lemon juice;
a glass of sugar;
a teaspoon of baking soda;
5 tablespoons of vegetable fat
200 grams of water;
salt and vanilla to taste;
a teaspoon of instant coffee.

Flour, salt, baking soda, vanilla, cocoa powder - mix in a dry bowl. Pour vegetable fat with sugar into another bowl, add instant coffee, lemon juice and water. Beat "wet" products with a mixer until a homogeneous consistency is formed.

Continuing to beat the mass, add dry ingredients into it. Pour the resulting dough into a mold greased with butter, put in the oven and bake at 180 degrees for about 30 minutes. Bon Appetit.

Wet sponge cake on boiling water

Wet chocolate sponge cake has a porous structure. However, this is not the main thing, its dignity. For baking, you will need the following ingredients:

a couple of eggs;
2 cups sugar;
2 cups of flour;
1 glass of milk;
120 grams of vegetable or butter;
6 tablespoons of cocoa;
a glass of boiling water;
1.5 teaspoons of baking soda and the same amount of baking powder.

Mix flour, sugar, soda, baking powder and cocoa. Drive the eggs into a dry bowl and beat a little with a broom. We introduce milk and the required amount of vegetable oil. We turn on the mixer and begin to beat the mass, gradually introducing the dry ingredients prepared earlier into it. When the mass becomes homogeneous, add a glass of boiling water. Pour the dough into a dry form, and set to bake at 180 degrees Celsius for 40 minutes.

How to make a wet kefir sponge cake?

With the suggested amount of ingredients below, you get 8 pieces of pie. To saturate the taste of the confection, you can cover with ganache (see recipe above).

Ingredients:

a glass of kefir;
150 grams of flour;
a teaspoon of baking powder;
50 grams of vegetable oil;
50 grams of cocoa;
150 grams of sugar;
vanilla to taste.

Pour kefir, sugar and vegetable oil into a bowl. Beat until sugar is completely dissolved. Flour, baking powder and cocoa - pass through a sieve. We introduce into the kefir mass, beat with a mixer, and add the required amount of vanilla extract. We bake for 25 minutes at 180 degrees Celsius.

Secrets of making chiffon biscuit

Very delicate and very porous - this is how a chiffon biscuit can be characterized. To prepare a confectionery product, you should prepare:

a glass of flour;
a couple of teaspoons of baking powder;
a teaspoon of baking soda;
a glass of sugar;
60 grams of cocoa;
5 yolks;
a teaspoon of coffee;
170 ml of water;
170 grams of vegetable oil;
8 proteins + 50 grams of sugar for whipping.

Pour coffee with a glass of water, and let the drink cool down. Mix dry ingredients in one bowl. Beat the yolks with a mixer, along with butter and a mixture of cocoa and coffee. Beat the mass well. Here we also introduce the mixture prepared earlier with dry ingredients. Beat with a mixer.

Beat the whites with sugar or powdered sugar until a stable foam is formed. We introduce the protein mass into the chocolate dough, gently stirring it with a spoon. Pour the biscuit mass into a mold, and bake at a temperature of 160 degrees Celsius for about 50 minutes.

Wet biscuit is quite easy to prepare. And in order not to overdry the cakes, we advise you to get acquainted with some recommendations from the pastry chefs.

Add a teaspoon of starch to the dough to prevent the baked goods from deflating after baking.
Cover the baking dish with foil. Thus, the necessary moisture will remain in the cake.
You can check the readiness of the cake with a toothpick.
To easily remove the cake from the mold, place it on a damp towel.

Wet biscuit - ideal with hot chocolate, tea, coffee and soft drinks. This is the perfect treat for the guests of the house!

Today there will be a recipe for a delicious festive dessert - a chocolate sponge cake decorated with chocolate and chocolate cream. I'll give you an advice right away: divide the preparation of a sponge cake into two days. In the first, bake a biscuit, it should be infused and dry. The second day - making chocolate cream, soaking the cakes, assembling and decorating the cake. And plus the time to soak a ready-made biscuit cake. For a long time? Hard? Well, not to say that it is fast, but there is nothing difficult, and not as laborious as it seems.

If this is your first time making a biscuit chocolate cake, choose a biscuit recipe that is not the most complicated one. It is not at all necessary to bake it according to the classic recipe, there is a simpler solution - to prepare a biscuit base for the cake from the dough with the addition of baking powder. This will not affect the taste in any way, the biscuit will turn out to be tall, fluffy, porous, it will be perfectly saturated with syrup and will hold the cream. However, even the simplest biscuit requires compliance with certain rules:

✍ Wash and dry the whipping utensils.

✍ When separating the yolk from the protein, do not allow a drop of the yolk to get into the protein mass.

✍ Adding a pinch of salt will help to whisk the whites faster into a dense, fluffy foam.

✍ Be sure to sift the flour, preferably two or three times to enrich it with oxygen and separate it from impurities.

✍ Do not open the oven for the first 20-25 minutes, do not make any noise, carefully remove the form with the biscuit and do not slam the oven door - the biscuit may lose volume and settle in this way.

I hope you will remember these simple rules, and my detailed step-by-step recipe for a chocolate sponge cake will help you prepare a delicious dessert for the holiday. I chose a chocolate cream for it, based on butter with the addition of condensed milk and cocoa powder.

To make a chocolate sponge cake you will need:

Wheat flour of the highest grade - 1 glass;
fine sugar - 1 glass;
medium-sized eggs - 6 pieces;
cocoa powder - 30 g;
fine salt - a pinch;
starch - 2 tbsp. l;
melted butter - 2 tbsp. l;
baking powder - 1.5 tsp.

Chocolate sponge cake cream, ingredients:

Unsalted butter - 200 g;
condensed milk - 0.5 cans;
cocoa powder - 2 tbsp. l;
icing sugar - 3 tbsp. l;
cognac, brandy or liqueur (optional) - 1 tbsp. l.

for impregnating cakes- syrup from peach or apricot jam.

for cake decoration- dark chocolate.

Recipe for chocolate sponge cake with a photo, cooking step by step

We take two clean, dry bowls: one for the yolks, the other for the whites. We immediately put the dishes with proteins in the refrigerator, they are not needed yet. Add half a glass of fine sugar to the yolks, but not all at once, but in parts, adding during the whipping process. Beat with a mixer at maximum speed to get a fluffy homogeneous mass of almost white color.

Add a pinch of fine salt to the cooled proteins. We begin to beat at medium speed, gradually adding sugar (half a glass). Whisking the proteins with sugar, gradually increase the speed of the mixer to the maximum, beat the proteins until they become a lush dense mass of snow-white color. When removing the corollas, sharp peaks will remain on the surface of the protein mass, and if the bowl is turned over, the proteins will not fall out of it. Beat them to this consistency.

Adding one or two tablespoons of the yolk mass, mix the whites and yolks.

We do this very carefully and carefully, prying from the bottom up and, as it were, wrapping inward.

Pour starch and baking powder to wheat flour, sift two or three times. Add cocoa, sift again. Pour the flour mixture in parts to the lush egg-sugar mass. Gently mix it from bottom to top so that air bubbles remain in the biscuit dough.

Melt the butter in advance, pour it along the wall into the biscuit mass. Carefully interfere with it with movements from the bottom up.

Lining the bottom of the mold (22 cm) with a circle of oiled paper, I also grease the walls with oil. Pour out the biscuit dough, put in the oven with a temperature of 170 degrees. The biscuit will be baked for 40-45 minutes, the match or splinter will come out dry. The photo shows how well the biscuit rose, it almost "ran away", even went a little over the edge of the form. We leave the baking in the form for half an hour, then we take it out, remove the paper from the bottom, cool it on the wire rack. I left it overnight, it dried out a little and cut very well into three cakes.

To make butter chocolate cream for a chocolate sponge cake, you need to use a good tasty butter, unsalted, with as high a percentage of fat as possible. Beat with a mixer, first without powdered sugar.

When the oil becomes more elastic, we begin to add powdered sugar (2 tbsp. L), beat everything into a fluffy mass, creamy, dense.

Pour in condensed milk in a thin stream, continuing to beat the cream mass at high speeds.

Gradually add the cocoa powder mixed with a spoonful of powdered sugar. At the end, pour in cognac (optional). The color of the cream will turn out to be lighter than the cakes for a chocolate sponge cake, the layers in the finished dessert will be clearly visible.

With a sharp knife with a thin long blade, cut the biscuit in a circle, divide into three cakes. It is more convenient to use a knife with teeth. To make a delicious chocolate sponge cake, the cakes should not be dry, they should be soaked in some kind of sweet syrup. I used peach jam syrup.

We coat the cakes for the chocolate sponge cake with a layer of cream. We level the surface with the flat side of the knife. Do not forget to leave some of the cream for decorating and coating the sides of the cake.

After completing the assembly, using a culinary spatula or a knife with a wide blade, apply the cream to the sides and top cake. Align until smooth.

We can say that that's all, the preparation of the chocolate sponge cake is over. You can decorate it after the dessert has stood in the refrigerator, all layers are held together and soaked. To prevent the top layer from drying out, I sprinkled the cake with a layer of grated chocolate and put it in the refrigerator overnight. Decorated with the remains of chocolate cream: made a rim and small flowers.

It is better to cut the cake chilled; a knife must be thin, long, so that it can easily cut through all the layers of the cake.

The section clearly shows the layers and structure of the biscuit after impregnation: the chocolate biscuit cake turned out to be textured, beautiful and very tasty!

The classic chocolate sponge cake is made from eggs, flour, sugar and cocoa. In structure, it turns out to be light, with a large number of pores. Such baked goods require impregnation. In alliance with your favorite cream or berry confit, such a cake will surprise you with a symphony of flavors. Indeed, due to its porosity, it is able to absorb syrups and creams well. Preparing quickly and easily.

To get a successful base for delicious desserts, of course, you need to know some nuances.

Secrets and subtleties of making a classic chocolate biscuit

Be sure to sift the flour together with the cocoa twice. So it is enriched with oxygen as much as possible and ensures the splendor of the baked goods. This moment cannot be ignored. You also need to make sure that the flour is of the highest grade.
We take eggs of category C1, if there are small ones, then they need to be taken one more. Flour is calculated in a classic chocolate biscuit recipe for 4 large eggs or 5 small ones.
You need to be very careful when separating the eggs into whites and yolks.
First, they must be cold. Secondly, clean. Wash in cold water with laundry soap and wipe dry with paper towels. Thirdly, we break the shell with a knife blade with a sharp, slight movement. So there is little chance that the shell will break off and fall into the mass for a classic chocolate biscuit for a cake.

Pour the proteins into a clean and dry dish. It is very important. After all, even a drop of water or fat in the proteins will interfere with whipping them to stable peaks. It is impossible for a part of the yolk to get into the protein. This will also prevent you from achieving a lush, firm lather.
If, nevertheless, the irreparable happened, you should not despair. You just need to add a spoonful of baking powder to the flour. And the biscuit will have no choice but to rise well.
The smaller the form, the higher the biscuit.

How to make a classic chocolate sponge cake mold

A split metal mold is ideal. A circle of oiled (vegetable) parchment is placed on the bottom of it. The sides are not lubricated.

You can make a French shirt: grease a mold with parchment at the bottom with butter and dust with flour.

Silicone molds do not lubricate anything if they are not used for the first time.

Baking a classic chocolate biscuit according to the recipe with a photo – nuances

We heat the oven to 200 degrees, and after installing the mold with the dough into it (after 5 minutes), reduce the heating to 180 degrees.

During baking, never open the oven door. If you show impatience, then the cake will fall off and no longer rise. This will happen due to the drastic temperature difference.

We check the readiness with a skewer: if it comes out dry, it's done.

After the expiration of the baking time of the chocolate biscuit according to the classic recipe in the oven, turn off the heating, but we do not take out the mold. We leave it in the oven for another 10 minutes.

Then we extract the shape, walk along its circumference with a knife, remove the sides. Cool the biscuit on the wire rack. This will give it a uniform look. You can wrap the cake in plastic wrap, then it will be more moist. But moisture is not a characteristic of the classic oven-baked chocolate sponge cake. It should be dry and moisture already during impregnation.

A proven recipe for a classic chocolate biscuit

Lush, porous, chocolate-flavored, the cake is perfect if you follow the recipe. It is suitable for cakes and pastries. Delicious trifles can be made with baked goods. This is a good basis for the boldest chocolate ideas.

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