How to make chocolate cakes. Chocolate cake - a simple recipe with a photo

Chocolate cake is a sweet confectionery dessert with the addition of chocolate or cocoa. There are a huge number of recipes for cakes with chocolate, but many manufacturers do not adhere to a specific recipe, unless of course this applies to cake makers in factories and confectioners in restaurants. Many housewives prefer to change the recipe according to their mood and preference, and let's say that this is not harmful, but only improves the taste. It often happens that the hostess does not have at hand any ingredient indicated in the recipe, then she urgently replaces it, and the result is quite excellent. But, there are old recipes of famous pastry chefs, cakes with famous names, with branded recipes, of course, they should not be modified, then you get a completely different taste and the cake will differ from its real “brother.” To prepare a delicious cake, an indispensable condition is a good mood, a great desire, fresh products, a good oven and a little time. Choose your favorite recipe and cook for health, please yourself and your family, guests, share your chocolate cake recipe with pleasure.

Homemade "Chocolate Cake"

Any homemade cake can be decorated according to your taste and imagination. Even if you just sprinkle the cake with grated chocolate, or sprinkle it with icing, it already asks for it in your mouth. And if it is soaked in condensed milk, moderately moist and fragrant biscuit, with delicate chocolate cream, then 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 stack). Separately, beat the whites with salt + soda (quench 1/4 tsp). Mix carefully, carefully pour 200 gr. flour and 3 tbsp. l. cocoa.
Grease a mold with a diameter of 24 cm, bake the cake for 30 minutes. at T 180 gr. Cool and cut into 3 pieces. Lubricate the cakes with cream, decorate with grated chocolate, icing or sprinkle with cocoa. Sprinkle the ends with cookie crumbs. Place in the refrigerator for a few hours to set 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 stack. flour. 1 tsp soda (extinguish), 2 tbsp. cocoa. Bake 4 cakes.

"Enchantress"

The classic version with custard. The biscuit is very fluffy, and the cream is unusually tender. The icing should be slightly bitter, which gives a special taste to this cake.
Biscuit: 4 eggs, 200 g sugar (maybe a little less), 200 g flour, 10 g baking powder, vanilla.
Cooking: beat eggs with sugar, add flour, vanilla, baking powder. Put the dough into a mold, bake for 30 minutes at 180 C.
Cream: 200 ml milk + 2.5 tbsp. l. flour +1 egg + 1/2 tbsp. sugar + vanilla + 50 g butter.
Cooking: beat milk, flour, egg, sugar, vanilla. Let simmer until thickened, stirring constantly. Put the butter in the hot cream, stir. Whisk. Cool down. Cool the crust on a wire rack. Cut into two pieces. Lubricate the lower cake with the cooled cream, put the second cake on top. Let stand a little in the refrigerator. Top the cake with chocolate icing.
Glaze (options):
1. Melted dark chocolate. Chocolate can be melted in the microwave, but you can do it in a water bath.
2. Glaze can be prepared by yourself. Lots of options. For example: sugar - 5 tbsp. + milk - 3 tablespoons + 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. It is advisable to add a little more sour cream to such a glaze, or instead of milk, you can use only sour cream. It turns out more oily and thick. Ready cake "Enchantress" with a layer of custard, topped with chocolate icing, you need to put in the refrigerator so that the icing hardens a little, and the cream properly connects the cakes. Since the cake does not require any impregnation, it can be served at the table in a couple of hours.

Airy, with a delicate chocolate-creamy taste, the cake is not difficult to prepare, but it always causes enthusiastic feelings to those who have had a chance to try it.
Recipe and Ingredients: the dough will need - 3 yolks, 3 proteins, 3 tablespoons of sugar, 3 tablespoons of flour, 1 baking powder, 3 tablespoons of warm water and cocoa. Beat the yolks with sugar, add water, flour, powder, cocoa and add whipped proteins. Bake a cake, which can then be divided into three cakes. Spread each cake with curd cream.
Cream curd: 250 gr. beat with a blender, whip cream 250 gr. 30%, with 150 grams of powdered sugar. Add 20 gr. mix gelatin (powder) with cottage cheese, cut the cake, soak a little, 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 refrigerator until completely cooled.

Cake "Autumn Dreams"

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

Required: 100 gr. flour, 100 gr. sugar, 50 gr. dark chocolate, 2 eggs, 100 gr. butter, 1 tbsp. l. cocoa, 1 sachet of vanilla sugar, 1 tsp. baking powder, 150 gr. frozen plum halves, a pinch of salt. For frosting; 100 gr. chocolate, 20 gr. butter and 3 tbsp. l. cream (35%)
Cooking: Beat eggs with sugar, vanilla sugar and salt until fluffy. Melt chocolate. Combine the egg mass with chocolate (chilled). Mix flour, cocoa and baking powder, mix with egg mass. Transfer the dough to the pan from the multicooker (you can also use a silicone mold if you are going to bake in the oven). Roll each half of the plums in starch (we have corn starch), spread on the surface of the dough, slightly pressing into the dough. You can put a nut in the plum. We cook in the “Baking” mode for 1.5 hours. After it cools down, cover with glaze. Cake and photo sarachai

Chocolate cake "Delight"

Chocolate lovers will love this cake. It is without any frills and is prepared easily, from the most affordable products.
Dough: 0.5 b. condensed milk, 1 tbsp. sour cream, 1 tbsp. sugar, 1 egg, 1 tsp. soda slaked with vinegar, 2 tbsp. l. cocoa, 1.5 tbsp. flour. Divide and bake 4 cakes, it bakes quickly.
Cream: 200 gr. drain. oils, 0.5 p. condensed milk, 2 tbsp. l. cocoa. 1 cake - sour cream with sugar, smear, then cream, and so 2, 3 cakes (sour cream ~ 0.5 tbsp + 4 tbsp sugar), 4 cake - only cream, smear the edges with cream, sprinkle the edges and grated on top chocolate and pieces. Enjoy, it's a real delight of taste!

Chocolate and sour cream cake

Moist, fragrant, melting in your mouth, unusually tasty cake with a gentle impregnation of sour cream and icing cream.
Cake dough: 2 eggs beaten with 1 tbsp. sugar + 1 tbsp. sour cream + 2 tsp cocoa + 1 tsp soda (do not extinguish) + salt on the tip of a knife + 1 tbsp. flour. Beat everything well with a mixer and put baked on medium heat. Cool the finished cake, cut into 2 parts so that the bottom cake is higher than the top. Soak both cakes with cream (just soak the top one a little, and pour almost all the cream on the bottom and let it soak for about 5 minutes, you can pierce the cake in many places with a fork for quick soaking.
Cream preparation: 1 st. whip sour cream with 1 tbsp. Sahara. The top of the cake can be poured with the same sour cream and sprinkled with grated chocolate or cream icing: 4 tbsp. l. milk + 1/4 tbsp. sugar + 2 tsp melt the cocoa on the fire, there is butter 1 tbsp. l and pour on top of the cake. The cake is even tastier if you let it stand overnight or half a day in the refrigerator.

Chocolate Cherry Cake

Unusually delicious and originally prepared cake, pay attention to its assembly. The finished biscuit is cut in half into two cakes. The crumb is taken out of each, leaving only the walls. The crumb is mixed with 1/3 of the entire cream and with ½ of the cherry, then the assembly of the cake begins: the lower part is smeared with cream, spread the cherry, then lay out the whole mass of the crumb, put the cherry on top again and grease with cream - now you can close the top of the biscuit, which is inside It also needs a bit of cream. Pour the cake with chocolate icing (milk + chocolate) and put it in the refrigerator for impregnation.
In advance, you need to prepare cherries filled with cognac with sugar - preferably 2 days in advance. You will also be interested in ".
Biscuit preparation: for the test you need a large capacity - at least 5 liters: mix the eggs with powdered sugar, steam until thick, remove from heat and continue to beat until cool. Then, without a mixer, add the flour mixed with cocoa with a spoon. Put in a round shape (diameter 26 cm, height approx. 6 - note that the biscuit rises very high)
Cream preparation:
Cocoa mix with powdered sugar 1/6 part, add milk and put on fire, stirring constantly. Once boiling, remove from heat and set aside. Add eggs. Separately, beat the butter and powdered sugar, adding in parts the mass of cocoa and eggs, add vanilla sugar.
Biscuit dough: Eggs - 10 pcs., s / sand - 2.5 cups (sugar powder is better), flour - 2 cups, Cocoa - 50 g.
Cream: Softened butter - 600 g. or 2, cherries - 2.5 cups (can be frozen), cognac - 0.5 cups.

Cake "Tidbit"

Making dough in the following sequence: 450 g sour cream + 450 g sugar + 2 eggs + a pinch of salt + 1 tsp soda (quench with vinegar) + 3 tbsp. flour. After each addition of ingredients, mix well, then add cocoa. Grease the form with oil and sprinkle lightly with breadcrumbs. Pour the dough and bake at the same time. 180-200 degrees. Cut the finished cake into 2 parts and grease with cream. You can add nuts, raisins to the cakes if you wish.
Cream: 1 can of boiled condensed milk + 1 pack of butter. Top with chocolate! Bon appetit!

Cake "Southern Night"

Ingredients: 2 eggs, 150 g butter, 200 g sugar, 300 g flour, 10 g baking powder, 0.5 teaspoon soda, 1 tablespoon vinegar, 1 cup milk, 70 g cocoa powder.
Cream - whatever you want. Decoration - chocolate or cocoa icing. You can make a different cream: creamy, with condensed milk or toffee, custard white or with cocoa, you can just smear with thick cream! You can add prunes or nuts to the cream in winter, in 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 another, beat softened butter, sugar, and then eggs, adding them one at a time. Pour a tablespoon of vinegar into a glass of milk.
Mix the contents of three containers together: dry dough ingredients, whipped mixture and fermented milk. The resulting chocolate dough - fragrant, pouring, moderately thick - is poured into a detachable form, the bottom of which is covered with baking paper, and the sides are greased with vegetable oil. Bake at 200 C for about 30 minutes. We try readiness with a toothpick. After cooling the cake and taking it out of the mold, cut it into two. We prepare the cream by whipping half a pack of butter and half a can of condensed milk and coat the cakes. Drizzle the top of the cake with melted chocolate. Chocolate cake "Southern Night" is ready!

Banana Surprise Cake

Love surprise cakes, this cake is just right for you, especially kids love it. You will learn about a delicious surprise in the recipe.

For the biscuit: 4 eggs, 150 g sugar, 1 sachet vanilla sugar, 1/2 tsp. spoons of lemon zest, 75 g flour, 75 g starch, 1 full teaspoon of baking powder.
For filling: 4g gelatin, 4 bananas, 2 tbsp. spoons of sugar, 500 ml of cream or sour cream 30% fat, 5 tbsp. spoons of chocolate chips, 100g of chocolate icing.
Biscuit preparation:
1) Heat the oven to 180. Separate the egg whites from the yolks. Beat the yolks into a stiff foam with granulated sugar, vanilla sugar and lemon zest. Spread the beaten egg white on top. Mix flour, starch and baking powder, sift on top of the egg mixture and mix everything gently.
2) Line the bottom of the springform pan with baking paper. Fill the mold with dough and bake in the oven for 30-35 minutes. Remove the tin from the oven, tip the cake onto a wire rack and remove the baking paper. Cool the biscuit and only then cut it in half horizontally.
Filling:
Soak gelatin. Peel 1 banana, mash and mix with sugar. Whip cream, add chocolate chips and banana puree. Dissolve the gelatin over low heat and carefully fold into the cream with a whisk.
Completion:
1) Put the bottom cake on a plate and enclose it in a cake ring, leaving a gap of 1 cm.
2) Chop the chocolate icing and melt it. Peel the remaining bananas, dip in the glaze and arrange in the form of a ring on a biscuit cake. Note that bananas must be very ripe. This is the very delicious surprise, when cut, everyone will find a piece of banana.
3) Top with 2/3 of the banana cream, smooth and cover with the 2nd cake layer. Coat the surface with the remaining cream so that it flows along the edges of the cake between it and the ring. Place the cake in the refrigerator for at least 2 hours. Glaze can be prepared by yourself: 2 tbsp. cocoa, 5 tbsp sugar, 3 tbsp sour cream, 1 tbsp. butter. Cook for 5 minutes, stirring all the time. Photo and smimama cake

Cake "Lakomka"

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

Soft, tender, melt-in-your-mouth cake. And it's really easy to cook!
Recipe:
Chocolate biscuit: 4 eggs, 1 tbsp. sugar, 1 tbsp. flour, 1 tsp baking powder, 3 tbsp. lies. boiling water, 3 tbsp. lies. vegetable oil, 2 table. lies. cocoa, vanilla to taste.
Cooking: beat the eggs with sugar for 15 minutes with a mixer until the mass increases by 3 times, sift the flour with the baking powder into the whipped mass and mix gently. Next, add butter, mix, mix cocoa with boiling water until a creamy consistency and add to the dough, mix. Cover the form with parchment, bake in preheated to 180 degrees. oven.
Chocolate cream soufflé: 1 cup whipping cream +200 gr. chocolate, melt in a water bath. Cool the mixture (you can refrigerate overnight), then beat well with a mixer.
Biscuit cut into three parts, soak each with syrup and smear with cream.

Chocolate cake "Inspiration"

Absolutely easy to prepare cake, without any "bells and whistles". But nevertheless very tasty and very inspiration and good mood!
Biscuit preparation: Beat 3 eggs and 1 glass of sugar well with a mixer. Slowly introduce 1 cup flour and 1 tbsp. cocoa. Mix very gently so that the biscuit does not fall. Lubricate the form with butter or margarine, pour the dough into it. Bake in the oven at 150C for 1 hour. Cut the finished cake in half and smear with any cream. I have sour cream. The cake is sprinkled with grated Inspiration chocolate, hence the name of our cake. Serve with tea, coffee, enjoy and be inspired!

Cooking cakes: 200 gr. soften margarine, add 1.5 tbsp. sugar, 5 eggs, 4 tsp. cocoa, 1/2 tsp soda, 1.5-2 tbsp. flour. The dough turns out like thick sour cream. Pour the dough onto a greased baking sheet and bake until cooked at a temperature of 180-200 gr.

While the cakes are baking, cooking cream: 250 gr. whip butter with a can of condensed milk, then add 1.5 cups of thick sour cream and beat a little more. Cut the cooled cakes into 4-5 cm squares and put them in a slide on a dish, first dipping them in cream. Sprinkle with chocolate chips on top. The cake must stand for several hours to soak, then it turns out to be very tender and juicy.

Cake "Black Magic" on kefir

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

Ingredients: 1.3/4 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 tsp. soda, 1 tsp baking powder, 1 tsp salt, 2 eggs, 1 glass of strong brewed coffee, 1 glass of kefir
1/2 cup vegetable oil, 1 tsp. vanilla extract or vanilla sugar.
Glaze: 80 gr. butter, 100 gr. cocoa, 200 gr. powdered sugar, 100 ml milk, 1 teaspoon vanilla extract.
Cooking:
1. Preheat the oven to 180 C. Grease and flour two round baking dishes.
2. In a large bowl, mix flour, sugar, cocoa, soda, baking powder and salt. Make a hole in the center.
3. Add eggs, coffee, kefir, vegetable oil and vanilla. Beat for 2 minutes at medium speed. The dough will be liquid. Pour into prepared molds.
4. Bake in a preheated oven for 30 - 40 minutes, check the readiness with a dry stick. Let cool for 10 minutes, then remove from molds and let cool completely on a wire rack. Layer and brush with cream as desired.
Chocolate glaze:
5. Melt butter, add cocoa.
6. Then add powdered sugar, milk and a teaspoon of vanilla extract.
7. Stir well so that there are no lumps.
8. Add a small amount of milk if the icing is thick.
9. Lubricate the cakes and sides of the cake with plenty of chocolate icing.
10. Put in the refrigerator for 3-4 hours.

Cake "Truffle or 300% chocolate"

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

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

Cooking:
1) Preheat the oven to 200℃, line a ⦰24cm mold with parchment.
2) Beat the mascarpone, pour the chocolate into it, mix. Add eggs one at a time while whisking. Then sugar and flour.
3) Put the dough into a mold, level it, bake for 25-30 minutes.
Biscuit: 1 egg, 30 g sugar, 30 g flour (including 1 tsp cocoa), 1 tsp vanilla extract, 15 g butter (melt and cool to room temperature). Beat whites with sugar until peaks, add the yolks, continuing to beat. Add flour, mix with a spoon. Add oil, mix gently with folding movements. Line a mold (⦰24 cm) with cooking paper. Pour the dough, bake in an oven preheated to 180 for 6-7 minutes. Don't overdo it! Then put the chocolate dough on top and bake further. Photo and recipe gornarosa

Cake "Late autumn"

The cake is prepared according to the frau-milova2011 recipe “Chiffon Autumn“: Autumn is coffee with cinnamon, maple leaves, delicate vanilla buns and a subtle smell of smoke ... Autumn is a delicious chiffon cake with fallen chocolate leaves ... Chiffon biscuit for a dia. 22 cm:
Recipe Ingredients: Flour -150 g; cocoa powder - 1 tbsp. spoon; instant coffee - 1 teaspoon; vanillin; egg whites - 5 pcs; egg yolks - 3 pcs; baking powder - 1 teaspoon; sugar - 125 g; water - 100 ml; vegetable oil (odorless) - 90 ml; a pinch of salt.
Cream: rustic sour cream (at least 40%) - 300 g; powdered sugar - 50 g; cream thickener - 1 teaspoon; instant coffee - 1 teaspoon; water (boiling water) - 1 tbsp. spoon; liquor - 2 teaspoons.
Cooking: Mix cocoa and coffee, add warm water, stir until smooth. Beat egg whites with salt until stiff peaks. Beat the yolks with sugar until fluffy. Gradually, in small portions, pour in the oil. While whisking gently, add the cocoa-coffee solution. Mix flour with baking powder and sift into a mixing bowl. Knead the dough, achieving a homogeneous mass. Gently fold the egg whites into the batter from top to bottom. The consistency of the dough should resemble not thick sour cream. Bake in an oven preheated to 160 C (do not open the door!) for 50 minutes. (In the multicooker in the BAKING mode - 20 minutes warming up + 50 minutes with the dough). Remove the biscuit from the mold after it has cooled completely. Cut the biscuit into 3 parts and spread with cream, decorate with chocolate leaves and toasted almond flakes.
Cream: Dissolve coffee in boiling water, add liqueur. Whip sour cream with powdered sugar and cream thickener. Pour in coffee, stir.

Cake "Chocolate bliss"

The cake is based on the recipe of the famous Austrian confectioner Franz Sacher "Sacher". Sachertorte is a long adored chocolate cake, the masterpiece of an Austrian confectioner. Cake is a Viennese dessert and one of the most popular cakes in the world. In Russia, the Prague cake, which is a variant of the Sacher cake, has been popular since Soviet times.

Dough Ingredients: bitter chocolate - 60 g, butter - 100 g, flour - 150 g, eggs - 6 pcs, baking powder, vanilla sugar - 1 teaspoon, nuts - 50 g, orange jam - 200 g. Lubricate both halves of the cake with it from the inside On the other hand, this cake has chocolate icing only inside.
For chocolate glaze: bitter 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. Encased in chocolate armor, nondescript in appearance, completely devoid of creamy pastries, it hides under a cast brown shell such a set of chocolate experiences that only a sour apricot layer can pacify. To knock out a wedge with a wedge, only Viennese coffee in a tall glass with a cloud of freshly whipped cream that has settled on it comes to the Sacher. No one has ever lost weight from this, 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 (per 250 ml) + 2 tbsp. cocoa + 1 tbsp. starch, 1 tsp vanilla extract,
1 jar of apricot jam, 2-3 tbsp. l. cognac or almond liqueur (can be orange), 1 tbsp. unground walnuts.
Cooking:
1) Preheat the oven to 180 degrees, grease a mold with a diameter of 24 cm with butter (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 sugar, add the yolks and beat a little more.
5) Add carefully the 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 splinter in the center.
8) Cut the cooled cake into 2 parts.
9) Grind apricot jam until smooth, add 2-3 tbsp. cognac or almond liqueur.
10) Smear cakes with jam in a thin layer. You don't have to use all of it to avoid being cloyingly sweet. Let it soak well. I leave overnight in the refrigerator.
11) In the morning, prepare the glaze: melt 200 g of chocolate with 50 g of plums. oils. Cover the cake with warm glaze. Place in refrigerator for several hours.

You need to immediately warn that it will take enough time to prepare this cake, so if you don’t have it, then you can make it easier - bake a biscuit and prepare any cream using only the design idea.
Genoese chocolate biscuit: 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: chop flour, starch, cocoa and butter with a knife until fine crumbs and refrigerate. Beat eggs with sugar in a water bath. The mixture should be warm, do not boil! Gradually add jam and butter crumbs to the eggs. Cover a baking sheet with parchment paper, grease with vegetable oil, spread the dough in an even layer and bake at 170 degrees in a well-heated oven. Turn the biscuit layer over, remove the parchment, soak with a mixture of water and orange liqueur.
Feijoa mousse: 500 ml of feijoa grated with sugar (summer preparation), 300 mg of cream cheese, 400 ml of cream, 20 g of gelatin.

Cooking: melt the gelatin into the cream. Whisk all ingredients in a blender. When the mousse begins to harden, spread it on the biscuit. Cut the biscuit into strips of 5-7 cm wide (I got 4 strips of 7 cm each). Twist the first strip into a snail, put it on the base (for this, bake a circle of shortbread or biscuit dough). Then wrap the remaining strips in a circle. Crumble the excess dough from the base and mix with the remaining mousse, coat the sides of the cake with this.
Glaze: 1/2 chocolate bar, 1 tbsp. l. vanilla jam, 50 ml cream, 50 g cream cheese, 2 proteins, 2 tbsp. Sahara.
Cooking: Melt chocolate, cream, jam, mix, cool. Beat whites with sugar. Mix all. Decorate the cake.

“Chocolate marquise”, this is how the cake of the famous confectioner Danit Salomon was called in a literal translation from Hebrew from the chic recipe book “Chocolate and Roses.” Here is how Danit herself describes her cake: “At first glance, it will seem to you that this is a simple cake, but as soon as you bite it, you immediately realize that we have before us an exquisite delicacy, rich in taste.”
Please note that here the minimum amount of flour is only 3 tablespoons. It is very similar in composition to the well-known brownies, but differs in texture and taste. Chocolate cake lovers will be pleasantly surprised.
What we need: detachable baking dish 22-24 cm, baking paper, foil, and a large deep form (a frying pan will do) that will fit our small form.
For the pie: 1 cup sugar, 1/2 tsp. instant coffee, 1/4 cup hot water, 300 g crushed dark chocolate, 225 g soft butter, a pinch of salt, 1 tbsp. chocolate liqueur, 5 eggs, 3 tbsp flour. Preheat oven to 180 gr. Pour 1/2 cup of sugar into a medium saucepan, dissolve coffee in hot water and pour into a saucepan. Put on fire and bring to a boil to dissolve all the sugar. Add chocolate, stir well and remove from heat. Pour a spoonful of liquor here. Add oil one tablespoon at a time. Mix thoroughly and leave to cool slightly while you beat the eggs. Beat eggs with remaining sugar for 5-7 minutes. Gently fold the egg mixture into the chocolate mixture. Add the sifted flour and mix thoroughly with a spoon, but do not beat. Line the mold with baking paper. Wrap the outside in foil to keep water out. Pour the finished mass into the form and place in another form. Place both forms in the oven on the middle shelf. Pour boiling water into a large mold so that it reaches the middle of a small mold. Bake for approximately 60-70 minutes. Readiness to check with a wooden stick in the center of the cake. Remove the finished cake from a large form, remove the foil and leave to cool. After 30 minutes, you can remove the mold ring, cover with a dish and turn the cake over, remove the baking paper and cool completely. You can decorate with cocoa or grated chocolate. Chill in the refrigerator for about 1 hour before serving.

Oreo Cake

If you are looking for a cake recipe without baking, but certainly tasty and original, then this recipe is just right for you. Cake without baking "Oreo" it is for true chocolate lovers! And for those who are not on a diet)))
You will need: 2 packs of Oreo cookies and 100 g butter for the base.
Cooking: crumble the cookies into small crumbs, mix with melted butter and lay out the form. A form will do (detachable 30 cm is best), form the sides. Place in the freezer for a while while you prepare the filling.
For filling: over low heat, heat 250 g of cream, 60 g of butter and 250 g of bitter chocolate. Do not bring to a boil! Once the butter and chocolate have melted, remove from the heat and continue stirring until you have a smooth, homogeneous 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 is not needed. A small slice of coffee is enough to enjoy the taste in a warm company. Photo and cake from

Cake "Chocolate-lad"

The cake is chocolate-rich due to the chocolate cake and chocolate icing, fine and tasty!) The ingredients are taken from the most common ones. And you can decorate the cake to your liking.
Recipe Ingredients: 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 + a little melted butter for greasing the mold.
Cooking: melt the margarine (in a water bath) and beat together with sugar and vanilla sugar. Beat the whole mass well with a mixer. Add the sifted flour and baking powder and fold in with a spatula. (The dough is airy, with bubbles). Add cocoa powder (sift beforehand so that there are no lumps). Mix again with a spatula. Grease the mold with oil. Bake at 180-200 degrees (depending on your oven) for 40 minutes. Pour the cake with 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 and mix in the oven at 180 degrees for 50-55 minutes . Check readiness with a wooden stick.

Cream: 2 eggs + 2 tbsp flour + 1/2 cup sugar + 2 tbsp cocoa + 1/2 cup water. Mix everything so that there are no lumps, cook over low heat until thickened. Soften the butter and mix everything together. Fill the cake with chocolate icing and decorate with nuts.

Chocolate cakes are loved by both adults and children, so for any celebration and holiday, this chocolate product 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 extra calories. Speaking of calories, yes they are quite high in 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 chocolate with them on their journey. And we are earthly people, why don't we treat ourselves to a special taste of chocolate. Bitter chocolate, milk chocolate, cocoa, coffee, nuts, poppy seeds, coconut flakes, berries and fruits are added to such cakes. Reading long chocolate cake recipes, there is no doubt that you can not make a similar cake, but, do not worry in advance, you will turn out even better! If you absolutely do not want to mess with baking, then these will come in handy in your piggy bank.

How to quickly and tasty make homemade chocolate cake: five simple step-by-step recipes

2018-05-22 Marina Vykhodtseva

Grade
prescription

1113

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

20 gr.

carbohydrates

33 gr.

334 kcal.

Option 1: Classic Homemade Chocolate Cake

Delicate and delicious chocolate homemade cake made from porous biscuit with cocoa and delicate butter cream. A delightful dessert for holidays and weekdays. For the cream, only heavy cream is used, you will also need a little condensed milk. Cocoa powder also goes into the layer, but you can exclude it if you wish. This number of products is calculated for a large form with a diameter of 26 cm.

Ingredients

• 0.18 kg of flour;
• 4 eggs;
• 0.22 kg of sugar;
• 70 g of oil;
• 0.5 l cream 33%;
• 200 g of condensed milk;
• 70 g cocoa;
• vanilla, salt.
• 4 yolks;

Step by step recipe for a classic homemade cake

We make a dry mix. Combine cocoa and flour, sift. If you want to add vanillin, then we throw it at this stage. Melt the butter immediately. We leave to chill.

We make a water bath, heat the water. In a bowl or saucepan, mix whole eggs with yolks, add sugar. We put the pot in the bath. While stirring, heat the mixture to about 45 degrees.

Remove the eggs from the stove and beat the biscuit mass until the volume has increased at least three times. We fall asleep flour with cocoa, stir, at the very end we introduce melted butter. We send the finished dough into the form. We bake the base for homemade chocolate cake at 180 degrees. Cool, then cut with a long knife into three plates.

We take the cream chilled, otherwise the cream will not whip to a lush mass. Immerse the mixer, beat, add condensed milk and sifted cocoa powder.

We put one layer of dough on a dish and grease with cream. Cover with medium cake and repeat. We hide it all at the top. Coat and level the cake. Decorate with the rest of the cream or sprinkle with almond petals, shavings, grated chocolate bar.

Fans of wet and wet cakes can soak the biscuit layers. To do this, use syrups, sweet tea, you can brew or boil cocoa, coffee. It is only important to cool the impregnation before use.

Option 2: Quick Homemade Chocolate Cake Recipe

For a quick homemade cake, you don’t even need to turn on the oven, but you will need a stove and a refrigerator. This is a cookie dessert. It is better to lay it in a silicone mold or a bowl shot with a film. We take any shortbread cookies, it is possible with the addition of cocoa.

Ingredients

• 650 grams of cookies;
• 0.5 cups of nuts;
• 120 grams of oil;
• 50 grams of cocoa;
• 220 ml of milk (or water);
• 50 g of chocolate;
• a glass of sugar.

How to cook fast

In milk or water, add cocoa along with sugar and butter. We put this mixture in a saucepan on the stove and just cook until all the grains are dissolved. Then bring to a boil and boil for three minutes. You will get a rich chocolate syrup. Take it off the stove, let it cool.

We break the cookies, pour the chocolate mass, stir and put into the mold. Be sure to tamp. We put in the refrigerator for an hour or at least 30 minutes so that the cake grabs a little. Then turn it over on a dish, remove the form.

Chop nuts, rub chocolate. Sprinkle the entire chocolate cake over the top. You can serve it immediately to the table or let it soak and harden in the refrigerator.

Chocolate cake at home is decorated not only with nuts. You can melt a whole bar of chocolate with a piece of butter, coat the top and sides with icing.

Option 3: Homemade chocolate cake for one-two-three

According to this recipe, a very tasty and porous chocolate biscuit for a homemade cake is obtained. It bakes well in the slow cooker and in the oven. You can smear it with any cream, here is boiled condensed milk with butter, which you need to hold at room temperature for a couple of hours.

Ingredients

• 55 g cocoa;
• 0.3 kg of sugar;
• bank of condensed milk;
• 1.5 tsp soda;
• 0.28 liters of milk;
• two eggs;
• 260 g butter;
• 60 ml of vegetable oil;
• 0.25 kg of flour.

How to cook

Sift the flour and add a pinch of salt, cocoa powder to it. It is also desirable to sift it, especially if there are hard lumps. Add sugar with soda here, mix it all with a spoon.

We break the eggs directly into the dry mixture, pour the milk, add vegetable oil. We separate 60 grams of butter and also throw it into the total mass. If it has not softened, then you can melt it. Beat all these ingredients with a whisk or a mixer until you get a dough. After a minute, pour in a spoonful of vinegar. Beat until the dough from a loose mass turns out to be smooth, fluid, it becomes like a biscuit mass.

Pour into a mold and bake at 180 degrees for about 45 minutes. Or cook in the baking mode in a slow cooker for exactly an hour. Cool the chocolate biscuit, cut into three thin cakes.

Beat butter and condensed milk. Optionally, you can add a spoonful of cocoa. We coat the loose biscuit cakes with such a cream, let the homemade chocolate cake soak.

Any biscuit will taste better if you let it ripen. To do this, after baking and cooling, the cake is wrapped in a film and left for several hours.

Option 4: Chocolate cake at home with sour cream

Chocolate sour cream is another great cake that can be easily made at home. The dough is made very quickly, so immediately turn on the oven to warm up to 180 degrees. For it, you can even use not very fat sour cream, and for the cream we take at least 25%.

Ingredients

• 240 grams of sour cream 15%;
• 500 g sour cream 25-30%;
• 90 g of powdered sugar;
• 120 g of sugar;
• two eggs;
• 125 g flour;
• 2 tablespoons of cocoa;
• 12 g baking powder.

Glaze:

• 70 g of oil;
• 3 spoons of milk;
• 3 tablespoons of cocoa;
• 5 spoons of sugar.

Step by step recipe

We take low-fat sour cream, send it to a bowl. Add a couple of eggs to it, add sugar (not powder), beat with a whisk for a couple of minutes. It is desirable to dissolve all the sand. Then we fall asleep flour and cocoa with baking powder, mix.

We cover the baking sheet with parchment, pour the dough and bake for about half an hour. Leave sour cream until completely cooled.

Mix fat sour cream with powder. We put the cream in the refrigerator, wait for the cakes to cool. Then we cut them into four parts, we coat the cake. Lay layers of sour cream on top of each other.

Mix cocoa and the rest of the glaze ingredients. You can melt them in a water bath or just put the saucepan on the burner, heat until smooth. Cool, pour over the cake, smear the dripping drops on the sides. Let's soak.

It is not necessary to make homemade icing from milk with cocoa. You can cover the cake with ordinary melted chocolate, add a piece of butter to it for plasticity, or simply grate the tile and sprinkle the sides along with the top.

Option 5: Drunk Cherry Homemade Chocolate Cake

One of the most famous chocolate cakes. We will drink cognac on cherries. It is advisable to pour the berries in the evening or let them stand for at least an hour. By the way, cherries can be used frozen or in their own juice, but we decant all the liquid.

Ingredients

• 200 g flour;
• 4 tablespoons of cocoa;
• 300 g of condensed milk;
• 300 g of cherries;
• 0.3 st. cognac;
• 220 g butter;
• 6 eggs;
• 290 g sugar (40 for glaze);
• 150 g of chocolate;
• 180 ml cream 20%;
• 25 g butter for glaze.

How to cook

We take out the seeds from the cherries, pour the berries with cognac, stir and leave to soak.

You can insure the biscuit with baking powder, but this is optional. Beat eggs and sugar with a mixer until fluffy. Pour flour with cocoa, stir. Pour into a round lined form and bake at 180 degrees until cooked. We send to cool down.

Cut the butter into pieces, soften, beat. Pour condensed milk to it, make a regular cream. Set aside three spoons for decorating the cake. We throw the cherry on a sieve, let the liquid drain. Add berries to the main cream, stir.

Cut off the top of the biscuit, carefully remove. We take out the crumb from the inside, cut it finely and mix with butter cream and berries. We return it all inside the cake. Cover with the cut top.

Mix the cream with chocolate and the rest of the granulated sugar. Dissolve on the stove. Remove the saucepan and cool the chocolate, but do not let it harden. Lubricate the cake. Top with butter cream with condensed milk, which was previously left. You can use special cherries.

It is not necessary to make just such a chocolate biscuit for this cake, you can bake any other option.

In order to prepare a chocolate cake with cocoa, you do not need to use bitter, dark or milky tiles - just add cocoa bean powder to a biscuit or cream, and you will get a great dish for a sweet table. Cakes are prepared on milk, and on sour cream, and on fermented baked milk, and on kefir - depending on the proposed recipe. Below is a selection of easy recipes for making chocolate cake using cocoa.

Chocolate cake with cocoa "Bird's milk"

For test:

• 130 g butter
• 1 cup of sugar
• 4 eggs
• 1 teaspoon of soda
• 1 cup flour
• 3 teaspoons

For cream:

• 300 g butter
• 1 cup of sugar
• 2 lemons
• 2 glasses of milk
• 3 art. spoons of semolina

To make chocolate cake with cocoa powder according to this recipe, you need to melt the butter, add sugar and stir. Pour eggs one at a time, extinguish soda with vinegar, gradually add flour. Divide the dough into 2 parts, add cocoa to one. Bake 2 cakes.

Cut the cooled cakes into 2 parts, coat with cream with a layer of 1.5–2 cm. Cover the top and sides of the cake with icing.

To prepare the cream, cook semolina porridge from milk and semolina. Finely grate the lemons along with the peel and put in the cooled porridge. Put some butter and sugar there. Whip the cream and refrigerate for 20 minutes.

A simple chocolate cake recipe with sour cream and cocoa

For test:

• 1 cup of sugar
• 2 tbsp. butter spoons
• 1 cup sour cream
• 1 cup flour
• 3 tsp cocoa

For cream:

• 1/2 cup sour cream
• 1/2 cup sugar
• nuts

For glaze:

• 2 tbsp. spoons of sour cream
• 2 tsp cocoa
• 3 art. spoons of granulated sugar
• 50 g butter

Grind butter with sugar, add sour cream, soda, flour, mix. Divide the dough into 2 parts, add cocoa to one. Bake 3 dark and 3 light cakes. Lubricate them with cream and lay, alternating. Cover the top of the cake with icing and decorate with chocolate chips.

To prepare the cream for a simple chocolate cake with cocoa according to this recipe, you need to beat sour cream with sugar and nuts.

To prepare the glaze, boil sour cream until thickened, add cocoa, granulated sugar, butter and boil again until thickened.

Prague cake at home: a step by step recipe with a photo

To make Prague Cake at home according to this recipe, 2 eggs need to be ground with 1 cup of sugar, add 200 g of sour cream, ⅓ teaspoon of soda quenched with vinegar, ½ can of condensed milk with cocoa, 1 cup of flour. The dough should be like good thick sour cream, if it turned out liquid, you need to add flour. Grease a small round shape with oil, sprinkle with breadcrumbs and pour the dough into it. From one cake, make two and grease each with cream. Sprinkle walnut pieces on top.

Cream:½ cans of condensed milk with cocoa and 200 g of butter, grind well until smooth, you can beat. Add 3 tablespoons of vodka or a mixture of vodka and wine, 200 g of walnuts. For a large cake (in a miracle), two servings are made for two cakes. Then each is cut in half. As a result, 4 cakes will be obtained.

Here are step-by-step photos for this Prague Cake recipe:

How to make a simple cocoa chocolate cake at home

Ingredients:

• 1 cup flour
• 1 cup of sugar,
• 1 tablespoon starch
• 3 teaspoons cocoa powder
• 1 sachet of vanilla sugar
• 6 eggs
• 2 cups fresh strawberries
• 1 cup fresh raspberries,
• 2 tablespoons raspberry jam
• 2 cups sour cream
• jelly.

Cooking method:

Beat the eggs with sugar into a stiff foam, sift the flour, starch and cocoa powder and combine with the egg mass, mix everything gently and transfer to a form greased with butter and sprinkled with breadcrumbs. Place the container with the dough in an oven preheated to 200 ° C and bake the product for 20 minutes until cooked.

Wash and sort the berries. Leave a few strawberries with sepals and set them aside with raspberries to decorate the cake. Then mix the berries with sugar and make a berry puree by mashing them. Beat part of sour cream with vanilla sugar and mix with berry puree.

Cut the finished cake into three parts, grease the bottom with an even layer of berry-sour cream, put the second cake on top, apply cream on it and cover with the third cake. Place the cake in the refrigerator for 3-4 hours, and then coat the top and sides with whipped sour cream and decorate with raspberry jam, berries and jelly.

A simple chocolate cake with milk and cocoa: a recipe for a slow cooker

Ingredients:

• 1 glass of milk
• 1 cup of sugar,
• 0.5 cup vegetable oil
• 4 tbsp. l. cocoa,
• 1.5 cups flour
• 3 eggs,
• 1 st. l. baking powder
• salt.

Cooking:

In order to prepare a chocolate cake with milk and cocoa, you need to beat the eggs with sugar with a mixer into a fluffy mass, then add vegetable oil and milk there, mix gently. Then, in turn, stir in the flour, baking powder and cocoa powder, but not with a mixer, but with a spoon or fork to keep the splendor of the dough. Lubricate the slow cooker with oil, lay out the dough and cook in the “Baking” mode for 80 minutes. There is no need to flip the biscuit.

How to cook chocolate cake with cocoa in a slow cooker

Ingredients:

• 2 cups of flour,
• 2 cups sugar
• 2 eggs,
• 1.5 tsp soda,
• 6 art. tablespoons of cocoa
• 1 glass of milk
• 70 ml vegetable oil,
• 1 glass of boiling water.

Cooking:

Beat eggs with sugar, add vegetable oil and milk, mix everything thoroughly. Whisk the flour, baking soda and cocoa in a separate bowl, then fold into the batter bit by bit. At the very end, pour in boiling water and mix again. The dough is very liquid. Lubricate the slow cooker with butter and immediately pour the dough into the bowl. Turn on the "Baking" mode for 1 hour, then, without opening the lid, set the "Heating" mode for 20 minutes (you can use the "Baking" mode for all 80 minutes - it depends on the type of multicooker and how it bakes).

Decorate chocolate cake with cocoa, prepared in a slow cooker, as you wish.

Chocolate cake on kefir with cocoa at home

Ingredients:

For test:

• kefir - 2 tbsp.
• flour (extra class) - 2 tbsp.
• granulated sugar - 1 tbsp.
• chicken eggs - 3 pcs.
• soda - 1 tsp
• cocoa powder - 2 tsp

For cream:

• sour cream - 0.5 l
• crystal sugar - 1 tbsp.

Step by step cooking process at home.

Beat eggs with sugar, then add kefir and quenched soda.

1. Mix liquid ingredients.

Enter flour into the prepared mass.

2. We introduce flour.

Knead a homogeneous, slightly watery dough and divide it into 2 equal parts.

3.Knead the dough and divide into 2 parts.

Add cocoa powder to one part of the prepared dough and mix thoroughly.

4. Add cocoa to one part of the dough.

Cover the baking dish with parchment greased with vegetable oil. Pour some of the white dough into the prepared baking dish. Roll out the white pie crust in an oven preheated to 180 degrees for 25 to 30 minutes (depending on the power of your stove).

5. We bake a white cake.

Do the same with the chocolate portion of the dough.

6. We bake a chocolate cake.

While the freshly baked cakes are cooling, make the sour cream by beating the sour cream with the sugar until the sugar crystals dissolve.

7. Whisk sour cream.

Cut the cooled cakes in half and, spreading with cream, fold, alternating, on top of each other.

8. Coat the cakes with cream.

Decorate the finished cake with cocoa powder and coconut flakes. To give a more aesthetic appearance, the edges of the formed cake can be carefully trimmed.

9. Decorate the cake with cocoa and coconut flakes.

Cut the finished chocolate cake on kefir with cocoa into portioned pieces and serve as a sweet addition to tea.

Chocolate cake with cocoa, sour cream and cherry jam

Ingredients:

For test:

• 6 eggs
• 400 g flour
• 200 g sugar
• 200 g sour cream
• 2 tbsp. l. cocoa,
• 1 st. l. margarine

For cream:

• 3 egg whites
• 6 art. l. powdered sugar
• 1 tsp lemon juice
• 2 tbsp. l. cherry jam

For impregnation:

• 4 tbsp. l. Sahara,
• 3 art. l. cherry liqueur

For filling:

• 1 cup cherry jam

For decoration:

• 100 g pitted cherries
• 1 st. l. powdered sugar

Cooking method:

Separate the whites from the yolks, beat into a strong foam, mix with the yolks, pounded white with sugar. Add the sifted flour, cocoa and sour cream, knead a homogeneous dough and put it in a form greased with margarine. Bake in an oven preheated to 200 ° C for 20 minutes. Cool the finished biscuit, cut lengthwise into three cakes.

To prepare the cream, beat the whites with powdered sugar and lemon juice into a steep foam, add cherry jam at the end of the whipping. From sugar, 6 tbsp. l. water and liquor, prepare syrup, soak the cakes with it. Wash cherries, dry.

Lubricate the cakes with jam, lay on top of each other. Decorate the chocolate cake prepared according to this recipe on sour cream with cocoa roses, cherries rolled in powdered sugar, and cream patterns.

Chocolate cake with cocoa and red currant

Ingredients:

For test:

• 250 g wheat flour,
• 170 g sugar
• 5 eggs
• 2 tbsp. l. cocoa,
• 2 tbsp. l. poppy,
• 1 st. l. starch,
• 2 tsp butter,
• 1 st. l. breadcrumbs,
• 1 sachet of baking powder

For filling:

• 1 liter cream
• 2 tbsp. redcurrant,
• 1 tsp starch,
• 100 g chopped hazelnuts

Cooking method:

Separate the whites from the yolks. Beat the whites with a mixer until a thick foam forms. Grind the yolks with sugar, pour 3 tbsp. l. hot water and beat. Add flour, cocoa, starch, baking powder and poppy seeds to the mixture. Combine the resulting mass with whipped proteins and mix thoroughly.

Grease a round baking dish with butter, sprinkle with breadcrumbs. Put the dough into a mold. Bake over high heat for 30 minutes. Cool the finished biscuit, cut into two layers.

To prepare the filling, mix the cream with starch, beat with a mixer until a thick foam forms. Leave ⅓ of the cream for the top, mix the rest with nuts and washed and dried currants, leaving a few berries to decorate the finished cake.

Put currant cream on a biscuit layer, cover with a second layer. Coat the top and sides of the cake with the remaining whipped cream, decorate with currant berries.

Here you can see a selection of photos of chocolate cakes with cocoa for the recipes presented on this page:

Agree that this simple homemade chocolate cake looks very dignified. Such a cake can be proudly presented to the birthday person at the festive table or timed to coincide with its preparation for some important event. And I prepared this simple chocolate cake just like that, or rather, in honor of the beginning of the weekend, to the delight of myself and the children.

Why did I call this chocolate cake "simple"? It looks like “complex”, but in fact this cake is prepared very simply, the biscuit is a win-win and always turns out. The chocolate base (biscuit) turns out beautiful, porous, velvety. It can be easily cut into 2-3 cakes (I cut it into 3 pieces) and smeared with your favorite cream.

Cream for this simple homemade chocolate cake, I also chose the most affordable - sour cream. For cream, you should take thick (fatty) sour cream. But I will tell you one thing in secret, I used the usual store-bought 15% sour cream. I just put the sour cream on four layers of cheesecloth in advance, put the cheesecloth with sour cream in a sieve, and the sieve on the pan and let the excess moisture drain from the sour cream. It took several hours, or you can just leave the sour cream in this form overnight in the refrigerator. The result was a rather thick sour cream, reminiscent of buttercream in consistency.

Although the recipe for making this homemade chocolate cake is quite simple, I still painted it in detail and provided with a bunch of step-by-step photos.

Cooking time: 90 minutes

Number of servings - 8-10

Ingredients:

• 5 eggs
• 200 g flour
• 200 g + 50 g sugar + 1 cup
• 30 g cocoa
• 135 ml sunflower oil (odorless)
• 100 ml water
• 0.5 tsp soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 600 g sour cream

The first step in preparing this wonderful homemade chocolate cake is to turn on the oven to warm up to a temperature of 170 degrees. And all because the dough will be cooked for no more than 10-15 minutes, the oven during this time will just reach the desired temperature.

In a saucepan, mix 30 g of cocoa powder and 200 g of sugar.

Add another 135 ml of sunflower oil and 100 ml of water to cocoa with sugar.

We send the saucepan to the stove and over medium heat, stirring constantly, heat the mixture. It should not be brought to the boil. Then leave the chocolate mass to cool for 5 minutes.

In the meantime, let's get on with the rest of the ingredients. We drive 5 eggs into a container and add 50 g of sugar to them.

Using a mixer, beat the eggs for at least 5 minutes (or it may take a little more time). The egg mass should turn white and increase in volume by 3 times. This is a prerequisite for obtaining a high-quality and beautiful chocolate biscuit. Just try to beat the eggs well and a great result is guaranteed.

Add the egg mass to the already slightly cooled chocolate mass. Lightly mix them.

I weighed 200 g of flour and added half a teaspoon of salt, soda and baking powder to it. Everything was well mixed.

Add the flour mixture to the bowl with the egg-chocolate mixture. Slowly mix the dough until completely homogeneous. At the end, I even went through the test with a mixer (on low speed).

We cover the bottom of the form with parchment. Pour the dough into the mold. The diameter of my detachable form is 19 cm.

Bake chocolate sponge cake for 45-50 minutes. We check its readiness with a toothpick.

We don't want to turn off the oven. We take the chocolate biscuit out of the mold and cut off its “cap”. We send this hat to the oven to dry slightly. We need crumbs to decorate the chocolate cake. We will get this crumb from the “cap” that has dried up in the oven. The “drying” time for this piece of biscuit is approximately 10 minutes.

Let's leave the biscuit alone and start preparing sour cream. To do this, simply mix 600 g of sour cream with a glass of sugar.

The sour cream turned out to be moderately sweet, tender, airy and thick enough to stick to the cakes and not spread.

We take the dish on which we will serve our homemade chocolate cake and cover it with two sheets of parchment. The sheets should overlap slightly in the center of the dish. You can see it in the photo. So it will be easy to get them (literally, pull them out) from under the cake after all preparations are completed.

Visually divide the cream into three parts and grease the cakes, the top of the cake and a little side.

This is how handsome he ended up.

It remains only to decorate it with crumbs, which we make with a blender from an oven-dried "hat" from a chocolate biscuit.

This is how this simple homemade chocolate cake in a cut looks like. It keeps its shape perfectly and the sour cream does not spread.

Please help yourself :) Bon appetit and see you soon, my dear readers!

Today we will bake a chocolate cake. This delicacy will appeal to all the sweet tooth. Chocolate cake turns out to be incredibly tasty: chocolate cake, chocolate cream and chocolate icing - what could be tastier? One of the advantages of this cake is a very simple cooking process that does not take much time. The cake is very tender, and the taste is rich.

Please your loved ones with this delicacy as often as possible, because chocolate contains a huge amount of antioxidants that prevent the development of cancerous tumors, prevent diseases of the cardiovascular system and have a rejuvenating effect on the body, and chocolate also has the ability to cheer up.

Surprise and delight your loved ones with a delicious chocolate dessert. It's just easier to do.

We need 50 minutes to make a chocolate cake. We will have 8 servings. And step-by-step photos will help you quickly navigate an already simple recipe.

Chocolate Cake Ingredients

For test:
Sour cream - 220 grams
Sugar - 250 grams
Condensed milk - 200 grams

Chicken egg - 3 pieces
Vanilla sugar - 1 sachet
Soda - 1 teaspoon
Vinegar - 1 tablespoon
Flour - 2.5 cups (a glass with a capacity of 250 milliliters)

For cream:
Butter - 250 grams
Cocoa powder - 4 tablespoons
Condensed milk - 200 grams

For chocolate glaze:
Sour cream - 1 tablespoon
Butter - 40 grams
Sugar - 2 tablespoons
Cocoa powder - 2 tablespoons.

A simple recipe with a photo

We make cakes:

To do this, we need to knead the dough. We beat 3 eggs into an empty container, pour sour cream, add sugar, vanilla sugar, flour, soda and quench it with vinegar.

Now add condensed milk and cocoa powder.

Mix all ingredients thoroughly. The dough is ready.

For baking, I use a detachable round form. Before the dough is placed in the form, you need to grease its bottom and sides with butter. Pour half of the dough into the mold, evenly distributing it over the surface.
We place the cake in a preheated oven. We bake for 10 - 15 minutes at a temperature of 150 degrees. We determine the readiness of the cake with a wooden toothpick: we pierce the cake, if the dough remains on the toothpick, the cake is not ready yet. You should keep it in the oven for a while.

We spread the finished cake on a dish, in the same way we bake the second one. The cakes are porous and soft.

Now we prepare the cream:

Butter must first be removed from the refrigerator, it should be soft.
Pour the oil into an empty container.

Add condensed milk and cocoa powder. Or you can take a jar of ready-made condensed milk with cocoa. Mix the ingredients thoroughly.

The cream is ready.

We smear the already cooled cakes with cream, grease the sides.

Now we prepare the chocolate icing:

On a light fire, melt the butter, add sour cream, sugar, cocoa powder to it. Pour the hot icing over the cake until it sets.

If necessary, decorate the cake with cream and decorate with fresh berries. So our amazing chocolate cake is ready according to a simple recipe with a photo. Call everyone to the table as soon as possible! If you prefer cakes with loose cream, let your dessert stand for 12 hours. And enjoy your meal!