Cook chocolate sponge cake recipe. How to make chocolate sponge cake? How to cook a wet biscuit on kefir

The most important thing when creating a test for chocolate biscuit is the question of what to add to the dough for chocolate: melted chocolate or cocoa powder. In both cases, a brown chocolate biscuit is obtained. But what if you want a little miracle and get black chocolate biscuit, like in American classic cakes? How to achieve this? You can use natural black cocoa, but it is quite difficult to get and the price will not please. How to be? Dye? Not the best option! Until now, I did not have an answer to this question, but now I do: the best way to get cocoa powder is a recipe in which cocoa powder is brewed with boiling water before being sent to the dough.

If cocoa is not brewed with boiling water, but mixed with flour in a dry form and this is how to prepare biscuit dough, then chocolate biscuit will not be as black and will not have such a bright chocolate taste and aroma. It will be "European", closer in taste and aroma to butter biscuit for.

Ingredients

• cocoa powder 30 g
• instant coffee 1 teaspoon
• water (boiling water) 120 g
• flour 90 g
• sugar 125 g
• butter 85 g
• egg 1 PC.
• baking powder 1/2 teaspoon
• vanilla sugar 1 teaspoon
• salt 1/4 teaspoon

First you need to deal with cocoa. There are alkalized and non-alkalized cocoa powder. The process of alkalization is the treatment of powder with alkali. I will not delve into the pros and cons of this, but I will only say that non-alkalized cocoa is better for brewing a cocoa drink, since it contains more useful elements, and alkalized cocoa is better for confectionery needs, since the powder is much tastier than usual, has a darker , saturated color. And now an important point: natural cocoa has an acidic environment, but after the alkalization process, its acidity decreases. Why is it important? The fact is that if alkalized cocoa is added to the dough, then you can’t just use baking soda. Instead, we use baking powder, since acid is required to activate soda. With natural cocoa powder, ordinary soda is enough, the cocoa powder itself will give us the acid. But how do we know what kind of cocoa we have? Our Brand, Golden Label, Silver Label, Prima are all natural powders, with them we use soda or an increased amount of baking powder. Dr. Oetker is alkalized cocoa powder, but it is very expensive. I recommend buying alkalized cocoa powder in specialized stores for confectioners, since there are a lot of them now.

Coffee can be omitted from this recipe, but without the combination of coffee and cocoa, you won't get the "mocha" flavor so typical of American chocolates.

The indicated amount of ingredients is calculated for a form of 18 cm. If your form has a diameter of 22-24 cm, then increase the amount of ingredients by 2 times.

Cooking

In advance, 1 hour before cooking, we take out the required amount of butter and leave it to heat up at room temperature. You should also do with the egg - let it also heat up.

Half an hour before the start of cooking, pour cocoa powder, vanilla sugar and instant coffee with boiling water and mix well until all ingredients are completely dissolved. We do this in order to “remove” flavoring and aromatic substances from cocoa particles and get a more delicious and aromatic chocolate biscuit. Let cool to room temperature.

Next, we do the main thing. Beat the softened butter for 30 seconds at medium speed of the mixer, then, without stopping whisking, add sugar in a medium stream and beat for about a minute.

Add the egg to the butter and sugar and beat for a minute. The sugar will almost completely dissolve by this point.

In the resulting mixture, sift the flour and baking powder, add salt, mix. If you have non-alkaline cocoa powder, then add 1/4 teaspoon of baking soda.

Now you need to add the previously brewed cocoa. Here you need to be very careful, cocoa should cool down, its temperature should not exceed 35 ° C. If the cocoa is hot, then the butter in the dough will melt, the dough will become liquid, it will not rise and will not bake. So, add cocoa to the dough and mix for 1-2 minutes until smooth (preferably with a mixer at low speed).

Grease a baking dish with butter and sprinkle with flour. Shake out excess flour. We will bake in an oven preheated to 180 ° C. I have a mold diameter of 18 cm, so the baking time is about 40 minutes.

After baking, the biscuit darkens noticeably and fills the kitchen with a chocolate aroma. By the way, I want to note that the taste of this biscuit has more of a chocolate flavor than the usual one.

So, ready. After baking, let the biscuit “sit” in the form for 10 minutes, after which we put it on a wire rack to cool completely for an hour. If you plan to use a biscuit in a cake, then it needs to be infused for 6-8 hours: the structure is strengthened in the biscuit and it is more convenient to work with it, it will not crumble when cut. Now you can make contrasting cakes and surprise your friends! Bon appetit and successful experiments!

By the way, for the purity of the experiment, I baked 2 biscuits: I just put cocoa in dry form in one, in the old fashioned way, so to speak, and in the other I brewed cocoa. As you understand, the biscuit from this recipe is on the left, the regular biscuit is on the right. The result is amazing and no dyes are required.

Greetings, dear friends! Due to your numerous requests here on the Home Restaurant website and on social networks, I gathered my thoughts and prepared a step-by-step master class for you on how to make a classic chocolate biscuit.

I like this recipe, first of all, with understandable proportions, as well as the absence of excess fats like chocolate, butter (as in Sacher cake) or vegetable oil (as in Red Velvet cake).

The chocolate biscuit is lush and goes well with any cream. To make the finished cake juicy, you can additionally soak the biscuit with sugar syrup with cocoa and cognac, but this is not necessary at all. The biscuit according to the recipe below is perfectly saturated with cream, you just need to let it stand in the refrigerator for a couple of hours.

My version is prepared without the use of soda and baking powder. In order for a chocolate biscuit to please you with its taste, it is important to follow the technology and proportions of the recipe, as well as a few little secrets, which will be discussed below.

Required Ingredients

• 5 eggs
• 1 cup of sugar
• 1 cup flour
• 2 tbsp cocoa

* Glass 250 ml.

Additionally:

• form 26-28 cm.
• vegetable oil for greasing the mold

Technology: step by step

We prepare the dishes in which we will cook our biscuit in advance. We will need two deep plates in which it will be convenient to work with a mixer.

Carefully separate the whites from the yolks. The dishes in which we will whip the proteins should be dry and fat-free, otherwise the magic in the form of lush pastries will not work. For convenience, you can separate the yolks from the proteins over a separate plate, in case the yolk suddenly spreads, it can be put aside without ruining everything else.

Add a pinch of salt to the proteins and beat with a mixer in a lush foam. It should look like the one in my photo.

Then add half the sugar to the proteins, and continue to beat until stable peaks. Proteins will become dense and white. At this stage, it already becomes clear whether a biscuit will turn out or not. If the whipped proteins are liquid and drain from the whisk of the mixer, then something was done wrong (the yolk, water, or the dishes were not degreased). But do not rush to get upset, just add ½ tsp. baking powder, and the biscuit is saved!

Add the remaining sugar to the yolks.

And beat until the sugar is completely dissolved. The yolk mass will brighten and become thick.

The secret to a fluffy biscuit

Next, measure out one glass of flour, and remove two tablespoons of flour directly from the glass. Instead of flour, add two tablespoons of cocoa to the glass. The fact is that, in fact, cocoa is also flour, and if this is not done, it will turn out that we will add excess flour to our chocolate biscuit, and the finished biscuit will turn out not so lush and airy. Mix flour and cocoa with a whisk in a deep plate.

Gently mix the protein and yolk mass with a whisk or spatula. I do not advise using a mixer, because. there is a high probability of smashing the biscuit dough, and most likely, baking will not work. If you don't have a whisk or spatula, stir with a spoon.

Continue stirring with a whisk until the chocolate biscuit dough is completely homogeneous.

Preparing the baking dish

Grease the bottom of a baking dish with vegetable oil and sprinkle with flour. Shake off excess flour. I didn’t grease the sides of the mold on purpose, and left it as it is so that the chocolate biscuit “grabs” on the sides and turns out to be even.

We shift the chocolate biscuit dough into the prepared baking dish, and send it to the preheated oven.

How to bake a biscuit in the oven

If you are cooking for the first time, then you will probably ask me at what temperature to bake a biscuit in the oven? I answer: in the case of biscuit dough, extremes are not needed, the golden mean is 170-180 degrees. We bake for 30-40 minutes.

Grid position in the middle. No convection and other blowing functions. Do not forget that you cannot open the oven for the first 25 minutes, otherwise the biscuit cake will rise. For convenience, turn on the light in the oven to observe the process.

We check the readiness of our chocolate biscuit with a wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned on top, then the pastry is ready. Do not immediately remove the form from the oven, because the pastries may fall. Turn off the oven, open the door halfway, and leave the oven to cool completely.

A simple chocolate biscuit is always fluffy, moist and very porous. It prepares easily and quickly. Soda is poured into sour kefir. Liquid components are mixed with loose ones, hissed kefir is added and everything is baked at 200 degrees for 40 minutes. And you don’t have to worry if the eggs are well beaten or not, as in the classic version. come out tall and airy.

The whole secret is in the correct sequence of actions and knowledge of the nuances. We will tell you about everything and in detail today in the comments and with a photo.

The subtleties of the recipe for a simple chocolate biscuit

1. Only the highest grade flour must be sifted. This procedure eliminates possible debris and saturates the mass with air.
2. Soda is used, which is poured into kefir or sour cream, yogurt or bifitat. The product to start the carbon dioxide formation reaction in the liquid base must be sour and old. Cooking with it a very tasty and simple chocolate biscuit will be a successful preparation for assembly or cakes. Yes, and there will be where to dispose of expired kefir / sour cream / yogurt.

Attention

• It is not necessary to replace soda with baking powder, so as not to lose the splendor of the cake.
• It is impossible to extinguish soda with vinegar. In the process of these grandmother's manipulations, all carbon dioxide evaporates before it gets into the dough.

1. All components must be at room temperature.
2. Store-bought eggs are less fatty. They do not need to be beaten with a mixer, dividing into proteins and yolks. They are introduced by whisking together with sugar with a whisk or mixer. Can be doubled in size. But this is not essential.
3. Cocoa must be sifted so that there are no lumps in a simple chocolate biscuit for the cake.
4. If desired, instead of cocoa, you can add chocolate melted in a water bath (100 g per serving). It will turn out a richer taste - ideal for chocoholics.
5. The amount of sugar can be adjusted to your taste, but for the first time it is better to do it strictly according to the recipe.

Preparing a mold for a fluffy and simple chocolate sponge cake

Optimally - detachable form with a special coating. Diameter - up to 25 cm. The larger the diameter, the thinner the cake will come out. To get a tall biscuit in a wide form, you need to at least double the amount of ingredients.

Grease a baking dish with vegetable oil. If you want to use butter, then you need to dust the bottom and sides with flour. This method of preparing the form is called a French shirt.

Delicious and easy chocolate biscuit recipe with step by step photos

Our cake on kefir with cocoa. Alternatively, sour cream, yogurt or bifitat are suitable. The main condition is that fermented milk products should not be the first freshness, as sour as possible. The biscuit then comes out megaporous and tall. And it always turns out for everyone, even in the absence of experience.

In a bowl with high walls, beat eggs with sugar and vanilla sugar, without separating into whites and yolks.

First, at low speed of the mixer, mix the eggs, then gradually add sugar and increase the speed of the mixer to maximum and beat for at least 4-5 minutes, until a lush, light mass is obtained.

If the mixer is not very powerful, then you will need to increase the whipping time to 7-10 minutes.

Add cocoa to the sifted flour, mix everything well with a whisk, then the flour with cocoa must be sifted together several times to saturate them with oxygen.

In several stages, add flour with cocoa to beaten eggs.

Very carefully and carefully, but at the same time as carefully as possible and not for very long, knead the biscuit dough with a silicone spatula, moving from bottom to top, from the edges to the center. After mixing, the biscuit mass will settle a little, but nevertheless it will be lush and elastic.

Important! If, nevertheless, it so happened that the dough fell off, add 1 teaspoon of baking powder.

Cover the bottom and sides of the mold with parchment paper. (If there is no paper, then you can sprinkle only the bottom of the form with flour or grease with butter.)

Pour the prepared dough into the mold.

Spread the biscuit dough as evenly as possible.

Biscuit in a form with a diameter of 20-22 cm or in a square 18 × 18 cm bake at 180-190 ° C for 20-25 minutes.

Biscuit in a form with a diameter of 22-24 cm or in a square 23 × 23 cm bake at 180-190 ° C for 30-35 minutes.

Baking time and temperature must be adapted to each oven individually! Do not open the oven door for the first 20 minutes so that the chocolate biscuit does not settle!

Check the readiness of the biscuit with a toothpick. If the toothpick remains dry, then the biscuit is ready, if the toothpick is wet, then you need to leave the biscuit in the oven for a few more minutes.

Leave the finished hot biscuit in the mold for 15 minutes to cool.

Then carefully remove the biscuit from the mold, remove the baking paper, put the biscuit on a wire rack and leave to cool.

If the top of the biscuit cake turned out to be a slide, then in order for it to become even, you need to turn the biscuit on a flat surface and leave to cool completely.

Cover the cooled biscuit with a napkin or paper towel and let it rest at room temperature for 8-12 hours.

How to cook a delicious chocolate biscuit so that the cake based on it turns out not only the most chocolate, but also airy and well soaked? All those who love chocolate will support my opinion that the most delicious cake is chocolate. And even though it has a lot of calories, and it is not harmless to the figure, but this pleasure cannot be compared with any fruit salad or diet bread!

Even the most delicious chocolate cake we usually prepare on special occasions. And if so, then a little tinkering is not so difficult. The result is worth it, because a delicate chocolate biscuit differs from any other cake layer in the most beneficial way. If usually the taste of the cake is created mainly by cream, filling or impregnation, then in the case of chocolate biscuit, chocolate cake gets most of the breathtaking taste thanks to it.

How to make a chocolate biscuit: theory and subtleties

Of all the bases for cakes and pastries, the biscuit has the most magnificent structure. Egg whites serve as a natural baking powder in biscuit dough, the freshness and temperature of which determine how fluffy the biscuit will turn out. The main components of a biscuit are eggs, sugar, flour, and often starch, butter, cocoa. For chocolate sponge cake, cocoa is often used to taste, but it is usually 1 part cocoa and 2 parts flour. In one of the sources, I found the following recommendation: take cocoa in a mass of 10% of the mass of eggs. Some recipes may also use dark chocolate.

How to get a fluffy chocolate biscuit: dough preparation

• The splendor of a biscuit depends on many factors, and if you try to take everything into account, the result will not disappoint you.
• Eggs should be at room temperature. This will help the sugar dissolve faster.
• It is better to beat eggs with sugar for a long time (about 30 minutes) so that the mass in its volume increases by 2-3 times. First beat at low speed, gradually increasing it. The duration of whipping will not be a problem if you have a planetary mixer.
• The flour and cocoa for the biscuit must be pre-mixed, sifted and mixed into the egg mass quickly (about 15 seconds), since some of the air bubbles in the dough are destroyed when the dry ingredients are mixed.
• It is worth avoiding mechanical influences on the finished dough: carefully pour it into molds and immediately send it to the oven.

How to bake a biscuit?

The finished dough should not be left to stand for more than an hour. You should not be distracted by anything until your biscuits are in the oven. It is during baking that we make the most mistakes that spoil the result.

• Prepare the molds in advance: line the bottom with parchment paper, grease the sides with butter.
• Fill the forms no more than 3/4 so that the risen biscuit does not “run away” during baking.

Advice: Before baking, level the surface of the dough with a knife or spatula, driving the dough against the sides of the mold. This will help keep the cake from puffing up in the middle.

• You need to put the forms with the dough only in a well-heated oven (180-200 degrees).
• Do not touch the forms with the dough for at least the first 10 minutes from the start of baking.

When is the biscuit ready for cake assembly?

Before soaking the biscuit, it must be allowed to "ripen". This process takes place 8 hours after baking. The finished biscuit is cooled like this:

• It is not immediately removed from the oven - it is turned off and left for 5 minutes, and then slightly opened and the temperature is allowed to gradually drop for another 5 minutes.
• The biscuit is removed from the oven and allowed to cool directly in the mold for about 30 minutes.
• The cooled biscuit is separated with a knife from the side of the mold.

Advice: At the time of maturation, it is better not to remove the paper from the biscuit - this will prevent it from drying out too much.

During maturation, the structure of the biscuit will become more durable. If you are in a hurry and skip this step, your still-too-fresh biscuit will wrinkle and crumble when cut, and the impregnation will simply soak it.

Impregnation for chocolate biscuit

Once your airy chocolate biscuit is ready to assemble the cake, it needs to be soaked. By itself, it may seem dry to you, but with the right impregnation, the biscuit will get a new taste. The easiest impregnation option is syrup with cognac or dessert wine:

1. To get 500 g of impregnation, take 250 g of sugar and water, 25 g of cognac or strong dessert wine and a drop of essence to taste - rum, almond or vanilla.
2. Boil sugar with water and cool to room temperature, and then add cognac or wine, as well as essence.

This biscuit impregnation recipe can be taken as a basis, adding liqueurs and fresh juices to it if desired. You can also use strong sweet natural coffee as an impregnation. Just do not forget that such an impregnation will have a rather strong taste that can drown out other tastes and smells.

Moist chocolate biscuit

This wonderful chocolate biscuit recipe was shared on her webinar by the wonderful confectioner Alina Akhmadieva. Thanks for this great recipe! The biscuit really came out very tasty, and, most importantly, it was very suitable for the cake. It is strong yet light enough.

• All dry ingredients except soda and vanilla should be mixed in a large bowl: flour, sugar, cocoa, baking powder, salt.
• Pour kefir into a separate container, add soda to it, mix and leave for a couple of minutes. The acid in kefir will react with soda and you will get a lush mass.
• Mix kefir at low speed, add eggs one at a time, then hot water, oil and vanilla.
• Add dry ingredients in portions, pour into pre-prepared forms and bake cakes at 180 degrees.

Chocolate biscuit for Prague cake

• Mix flour with cocoa in a separate bowl and sift well.
  Divide the eggs into whites and yolks. Beat egg whites until stiff, adding half the sugar.
• Grind the yolks into a fluffy mass with the second half of the sugar, add soft butter and 1/3 of the whipped proteins gently mix with a spatula.
• Add the flour mixture to the batter in batches and fold in the remaining egg whites.
• Bake at 180 degrees for 40 to 50 minutes.

Airy chocolate biscuit for Black Forest cake

• Mix flour, cornstarch and baking powder in a separate bowl and sift. Melt chocolate.
• Separate eggs into whites and yolks. Beat the yolks with hot water, sugar and vanilla sugar until thick foam, add melted chocolate.
• Beat egg whites until stiff and add 1/3 to chocolate mixture.
• Add the mixture of flour and starch to the dough in portions, and then the remaining proteins.
• Bake a biscuit in an oven preheated to 200 degrees for 35-40 minutes.

Biscuit Cake Recipes