Cake with chocolate layers. Simple chocolate cake

This cake is simply irreplaceable on the festive table. A delicious chocolate cake with bananas will give joy at a children's holiday, a chocolate pancake cake will diversify the menu on Maslenitsa week. And, of course, the most delicious chocolate wedding cake, because chocolate is so beautiful!

Intricate or simple, the chocolate cake recipe can be very different. By adding grated chocolate or cocoa to any biscuit, you get a biscuit chocolate cake. By adding them to the honey cake, you get a honey-chocolate cake. But some recipes for chocolate cakes deserve special consideration. For example, chocolate-cherry cake, or “Drunken Cherry in Chocolate” cake has a spicy taste, as the cherry for it is pre-soaked in cognac or liqueur. Chocolate cake with cherries is well suited for the New Year's table.

The recipe for chocolate banana cake is useful for children's birthdays. After all, kids love chocolate. You can even make a no-bake chocolate banana cake for a light, cool dessert.

The “Three Chocolates” cake looks very unusual - the recipe for a delicious chocolate cake made from tender biscuit and mousse with the addition of three types of chocolate will make you tinker, but the result is worth it! "Three Chocolates" - a cake for true connoisseurs of chocolate! And for those who want to make a 3 chocolate cake without baking, the milk jelly chocolate cake recipe is suitable.

Chocolate cake, the recipe of which does not contain flour, can be eaten even by those who are on a diet! How to make chocolate cake without flour? Nuts can replace it - for example, chocolate nut cake. Another simple chocolate cake is boiled chocolate cake. Cake "Chocolate on boiling water" is a biscuit that is brewed with boiling water before baking. Such a chocolate cake with condensed milk is very good. And if you make this chocolate cake with sour cream, its taste will become more tender.

If you want to make a chocolate cake quickly and are looking for the answer to the question of how to bake a chocolate cake in 10 minutes, microwave chocolate cake recipes will come in handy. A quick chocolate cake with strawberries goes well. But this is not the limit. Do you know how to make no-bake chocolate cake? Yes, and it's possible! Cookie-based chocolate cake with nuts, chocolate and waffle cake, chocolate gingerbread cake... These and other similar chocolate cakes, the recipes of which are very simple, can be prepared even with children!

So, choose the recipe to your taste. A recipe with a photo will help you in choosing a chocolate cake recipe. After all, everyone Chocolate cake, the photo of which you will find on our website, was prepared by loving hands!

Chocolate cake is a delicate, mouth-watering and very tasty dessert that does not leave indifferent even those people who do not consider themselves to have a sweet tooth. And the simplicity of execution makes it possible to pamper your household with a chocolate dessert not only on holidays, but also at evening tea after a long day of work.

Dessert according to the classic recipe, being the basis for further experiments, is prepared very simply and quickly from the following products:

butter - 200 g;
flour - 400 g;
sugar (white and brown) - 120 g each;
cocoa - 180 g;
soda - 5 g;
salt - a pinch;
eggs - 2 pcs.;
sour cream - 120 g;
vanillin - 1 sachet;
chocolate cream - 900 g.

The cooking process is as follows:

Dry ingredients are mixed in a deep bowl.
Oil is placed in a saucepan with 250 ml of water, after which the contents are brought to a boil and combined with bulk using a mixer.
Eggs, sour cream and vanilla are added alternately to the bowl.
The resulting homogeneous mass is poured into two forms covered with parchment for baking cakes.
The biscuit is baked in an oven preheated to 180°C for 35-40 minutes.
The finished cakes are smeared with chocolate cream - on the first cake, smeared with ¾ of the cream, the second is laid out, over the surface of which the rest is distributed.
The dessert is placed in the refrigerator for impregnation for 6-8 hours.

Chocolate Banana Dessert

The combination of bananas, chocolate and brandy will give you an unforgettable experience.

To create a chocolate banana cake you will need:

flour - 200 g;
sugar - 280 g;
cocoa - 50 g;
baking powder - 10 g;
eggs - 4 pcs.;
bananas - 2 pcs.;
instant coffee - 200 ml;
brandy - 60 ml;
chocolate icing - 120 g;
cream of cream - 300 g.

To taste a piece of dessert melting in your mouth, you must:

From eggs beaten with 230 g of sugar and mixed with flour, cocoa and baking powder, a biscuit cake is baked for 35-40 minutes at a temperature of 180 ° C.
The cake cools and is divided into two halves.
Banana is cut into rings.
Hot coffee is mixed with the remaining sugar and brandy.
After cooling, the bottom cake is sprinkled with half of the mixture and smeared with half of the cream.
Bananas are laid out on the creamy mass, which are covered with the remaining cream.
A second cake is placed on top, which is sprinkled with the second half of the coffee drink.
The final stage - the cake is poured with icing and placed in the refrigerator for half an hour to soak.

Pancake chocolate cake

An original recipe that does not require an oven.

Before you start cooking, you need to prepare the following components:

flour - how much will go;
sugar - 50 g;
milk - 300 ml;
eggs - 2 pcs.;
cocoa cream - 300 g.

Pancake cake is prepared as follows:

Dough for pancakes is kneaded in a separate bowl: milk, sugar and eggs are beaten, after which sifted flour is gradually added to the liquid until the dough acquires a homogeneous sour cream consistency.
Pancakes of medium thickness are cooked in a hot pan.
After cooling, each pancake is smeared with prepared cream.
For impregnation, the resulting dessert recovers in the cold for 2-3 hours.

Recipe for cooking with cherries

Cherry cake is prepared as quickly as it is eaten.

To create a dessert, you must have on hand the products according to the list below:

flour - 100 g;
cocoa - 100 g;
starch - 20 g;
eggs - 5 pcs.;
baking powder - 10 g;
sugar - 300 g;
butter - 100 g;
frozen cherries - 400 g;
cream with cream - 800 g;
chocolate chips - for decoration.

When preparing, you should follow these steps:

In a deep bowl, beat eggs with ¾ sugar and mix with sifted flour, cocoa, starch and baking powder.
Melted butter is added to the resulting mass.
The dough is poured into two prepared forms, which are sent to an oven preheated to 180 ° C for half an hour.
Syrup is prepared from cherries, the remaining sugar and 50 ml of water: cherries are boiled in a saucepan for about 10 minutes in boiling sweet water over medium heat.
After cooling, the cakes are cut into halves, on the surface of each of which syrup with cherries is distributed in equal amounts.
Cream is laid out on top of the cherry.
The top cake is decorated with chocolate chips.

Cakes in a multicooker

In the absence of an oven, do not despair.

Biscuit cakes, which are the basis of dessert, can be easily prepared using a slow cooker.

This will require:

flour - 400 g;
cocoa - 120 g;
eggs - 2 pcs.;
baking powder - 10 g;
sugar - 480 g;
sunflower oil - 125 ml;
soda - 7 g;
milk - 250 ml;
water - 250 ml;
vanilla sugar - optional.

Chocolate cake in a slow cooker is prepared as follows:

The flour is sifted into a bowl, where sugar, cocoa, baking powder and soda are then added.
In another bowl, eggs are beaten with a mixer, to which butter and milk are added.
The liquid mixture is poured into a container with dry ingredients.
After boiling water is introduced into the dough, the mass is poured into an oiled multicooker bowl.
Cakes are baked in the "Baking" mode for an hour.
After the cake is ready, if desired, it is cut into several parts, which are smeared with a cream of the chef's choice.

With nuts

Chocolate cake with nuts is a wonderful dessert that combines the taste of chocolate, walnuts, airy biscuit and delicate cream.

To create a cake according to this recipe you will need:

flour - 180 g;
cocoa - 50 g;
eggs - 3 pcs.;
baking powder - 10 g;
sugar - 120 g;
nuts (peeled) - 150 g;
cream with cream - 400 g;
icing - for decoration.

When cooking:

Nuts are crushed with a blender.
Eggs are beaten with sugar until firm foam in a separate container, where flour, nuts, baking powder and cocoa are laid out.
After obtaining a homogeneous consistency, the dough is distributed in a pre-prepared form for baking cakes, which is covered with foil.
The cake is baked for 40 minutes in the oven at a temperature of 180 ° C.
After the cake has cooled, it is divided into three parts, each of which is smeared with whipped cream.
The top layer is glazed.
The cake is placed in the refrigerator for impregnation for 4 hours.

Easy no bake chocolate cake

An original recipe for a delicious dessert, the execution of which even a child can do.

It is enough to purchase such products:

shortbread cookies - 400 g;
nuts (peeled) - 150 g;
butter - 100 g;
berries and nuts - for decoration;
chocolate cream - 400 g.

To please the household with a dessert for tea, follow this algorithm:

In a separate bowl, mix chopped nuts, biscuits and soft butter until smooth.
The resulting dough is laid out in a form that is placed in the refrigerator.
At this time, the chocolate cream is prepared and spread over the dough.
At the end, the original cake is decorated with berries and whole nuts.
Dessert is served at the table no earlier than 4 hours later.

Biscuit baking on boiling water

"Chocolate on boiling water" is very easy to create from the following ingredients:

sugar - 480 g;
eggs - 2 pcs.;
flour - 400 g;
milk - 250 ml;
oil (pods.) - 120 ml;
cocoa - 100 g;
baking powder - 10 g;
soda - 8 g.

To bake a smooth and appetizing biscuit:

All dry ingredients are mixed in a deep bowl.
The eggs are lightly beaten with a whisk, after which milk and butter are added to them.
Then dry and liquid components are mixed in a separate bowl and thoroughly mixed.
200 ml of boiling water is poured into the dough.
The mass is once again mixed and poured into a form covered with parchment.
Baking is carried out for 35 minutes at a temperature of 180°C.

After the finished cake has cooled, it can be divided into several parts and smeared with cream, which will be to the taste of the cook and guests.

Gentle - on kefir

A delicious and very appetizing kefir cake with sour cream is prepared from the following ingredients:

sugar - 480 g;
eggs - 2 pcs.;
flour - 400 g;
milk - 300 ml;
oil (pods.) - 50 ml;
cocoa - 50 g;
nuts - for decoration;
soda - 8 g;
chocolate sour cream - 500 g.

Adhering to the following algorithm, the hostess will easily please family members and guests with a hearty and tasty dessert.

Mix the dry ingredients in one bowl and the liquid ingredients in the other.
After, the contents of the two bowls are combined and kneaded until a homogeneous structure.
The dough is poured into a mold, which is sent for 40 minutes in an oven heated to 180 ° C.
After cooling, the cake is divided in half.
Each half is smeared with sour cream.
Chopped nuts are used for decoration.
The finished cake is kept in the refrigerator for about 3 hours for impregnation.

Three chocolates

This is a culinary product with a delicate taste and airy structure of the cakes, for the preparation of which you need to acquire the following food set:

sugar - 150 g;
eggs - 4 pcs.;
flour - 100 g;
vanilla sugar - 5 g;
baking powder - 10 g;
Baileys liqueur - 50 ml;
cream -100 ml;
black chocolate - 100 g;
chocolate icing - 120 g.

For mousse:

gelatin powder - 24 g;
milk - 180 ml;
Baileys - 120 ml;
chocolate (black, milk, white) - 200 g each;
oil - 90 g;
cream - 900 ml.

On the first day, cakes are prepared:

Chocolate is melted in a water bath.
In a separate container, ⅓ of the sugar is beaten with butter until smooth. Chocolate is added to them after cooling.
After the next whipping, separated yolks, vanilla sugar, flour and baking powder are added to the creamy chocolate mass.
In another bowl, beat the remaining sugar with proteins.
Masses from different containers are combined.
The dough is baked in a form covered with parchment for 30 minutes at a temperature of 170 ° C.

After cooling, the cake is covered with a towel and left overnight at room temperature.

On the second day:

The finished cake is placed in a tall form and filled with liquor and cream impregnation, after which it is placed in the freezer.
At this time, 8 g of gelatin is introduced into ⅓ of the milk for mousse.
After swelling, the gelatin completely dissolves in the milk product in a water bath and combines with ⅓ of the liquor.
Next, a container with dark chocolate and ⅓ of the butter is placed on a pot of boiling water.
When the chocolate mass is melted, it is mixed with gelatin.
After mixing, a third of the whipped cream is placed in the mass, then the mousse is laid out on top of the cake, which is transferred to the refrigerator.

In the same way, mousses are prepared with milk and white chocolate, and then alternately laid out on the cake.

On the third day, the cake is released from the mold, covered with chocolate icing and served at the table.

Italian dessert "Tenerina"

Another variation of the preparation of a chocolate dessert from such products:

sugar - 150 g;
eggs - 3 pcs.;
flour - 60 g;
milk - 60 ml;
soft butter - 100 g;
dark chocolate - 200 g.

Cooking method:

Chocolate and butter are melted in a steam bath.
The yolks are beaten to a foam stand with ½ part of the sugar, after which they are combined with the chocolate mass, flour and milk.
In a separate bowl, beat the proteins with the remaining sugar.
When foam is formed, the protein mass is introduced into the dough, which, after mixing, is poured into a floured form.
The cake is baked for 30 minutes at 180°C.
The dessert is usually decorated with powdered sugar.

Chocolate mousse cake

To create a very chocolate culinary product, from which it is simply impossible to break away, you will need:

flour - 200 g;
cocoa - 80 g;
eggs - 4 pcs.;
sugar - 240 g;
gelatin powder - 20 g;
milk - 60 ml;
cream - 400 g;
sour cream - 300 g;
black chocolate - 200 g;
powdered sugar - 250 g;
ganache - 200 g.

Prepared in this way:

From flour, cocoa and eggs beaten with sugar, a dough is prepared for a biscuit, which is baked at 180 ° C for about 30 minutes.
Gelatin is placed in milk, which, after swelling, is completely melted in a steam bath.
Cream, sour cream and powdered sugar are whipped in a separate bowl, to which melted chocolate is gradually added.
To obtain a mousse, the chocolate mass is whipped together with gelatin until light.
The cooled biscuit is divided in half.
The resulting mousse is laid out on the lower part, and ganache is used to decorate the upper cake.
After 3-4 hours the cake is ready to eat.

"Prague" - step by step recipe

A cake that was very popular in the Soviet period of history, for the preparation of which at home you will need:

flour - 1100 g;
cocoa - 40 g;
eggs - 6 pcs.;
sugar - 150 g;
butter - 240 g;
condensed milk - 130;
apricot jam - 50 g;
chocolate icing - 200 g.

The cooking scheme involves the following steps:

From eggs beaten with sugar and combined with flour, ¾ cocoa and ¼ butter, a dough is prepared for a biscuit, baked for 30 minutes at 180 ° C.
In a saucepan with a whisk, lightly whisk the yolk with 20 ml of water and condensed milk.
The contents of the pan are heated until thickened and then cooled.
The thickened syrup and the remaining cocoa are added to the whipped butter.
After 8 hours, the cake is divided into three parts, two of which are smeared with the prepared cream.
The top layer is smeared with jam and poured with glaze.
The night will be enough for soaking.

Chocolate French Cake

A cup of coffee with a dessert prepared according to this recipe will invigorate even after a very hard day.

It needs:

flour - 75 g;
eggs - 6 pcs.;
sugar - 150 g;
black chocolate - 200 g;
butter - 150 g.

Preparing a cake in the form of a pie:

Melted chocolate is mixed with butter, to which flour and sugar are then added.
Eggs are driven one at a time into the dough, which, after mixing, is poured into a mold and sent to the oven for 20 minutes.

With prunes

When you want to slightly diversify a chocolate dessert, you can use dried fruits.

sugar - 300 g;
eggs - 2 pcs.;
flour - 200 g;
milk - 200 ml;
margarine - 150 g;
cocoa - 50 g;
baking powder - 12 g;
vinegar - 15 ml;
custard - 300 g;
prunes - 100 g;
chocolate icing - 100 g.

To enjoy the new taste:

Flour, cocoa and baking powder are combined in one bowl, margarine, sugar and eggs are whipped in another.
The dry mass is combined with the egg mass, after which artificially sour milk is added to the dough.
A biscuit cake is baked from the resulting dough, which is divided into two parts after cooling.
Chopped prunes are added to the custard with which the lower cake will be smeared.
The top layer is covered with chocolate icing.

Chocolate "Honey cake"

For housewives who have already encountered the preparation of a honey cake, the implementation of this recipe will not be difficult.

For cooking you will need:

oil (drain) - 90 g;
sugar - 150 g;
honey - 80 g;
soda - 10 g;
eggs - 3 pcs.;
cocoa - 50 g;
flour - 400 g;
chocolate and sour cream - 900 g.

Cooking method:

Dishes with sugar, honey and butter are placed in a water bath.
After partial dissolution of sugar, soda is added, everything is mixed and the container is removed.
Eggs are added to the contents and once again everything is well mixed.
After cocoa and 300 g of flour are added, the dough is wrapped in cling film and put in the refrigerator for 30 minutes.
Balls are plucked from the approached dough, from which cakes of the required diameter and thickness are rolled out on a table dusted with flour (if necessary, you can use a plate of the desired diameter to trim the excess).
The blanks are baked at 180 ° C for 4 minutes each.
Ready cakes are smeared with sour cream and stacked.
The cake is ready to eat in 2 hours.

Chocolate Cream Recipes

Chocolate cake cream can be prepared from different ingredients, which allows you to experiment with the taste of the finished dessert.

From cocoa powder

To obtain cream from cocoa mass in 700 g, you need:

milk - 400 ml;
cocoa - 150 g;
butter - 120 g;
eggs - 2 pcs.;
sugar - 100g.

To grease the cakes with cream made from cocoa powder:

Sugar and cocoa are added to a saucepan with boiled milk, which are mixed until a homogeneous consistency.
Eggs are beaten in a separate bowl, after which they are added to the saucepan, already removed from the fire.
After introducing the egg product, the contents of the saucepan are again brought to a boil.
After 2 minutes, the oil is laid out.
The cream is thoroughly mixed until a homogeneous structure is obtained.

How to cook from chocolate?

To prepare this type of cream, you will need dark chocolate and butter in a 2: 1 ratio. Preparing the grease is very simple: room temperature butter is whipped with a mixer with steamed chocolate.

cream cheese

The ideal type of layer and leveling layer, which is made from dark chocolate, butter, powdered sugar and cream cheese in a ratio of 1:1:1:3.

To grease the cakes with this particular type of cream:

The butter is cut into cubes and kept at room temperature for an hour to soften.
The chocolate is melted and cooled to room temperature.
Using a mixer, powder, butter and chocolate are mixed, which allows you to get an airy, homogeneous mass.
After 5 minutes, cheese is mixed into the prepared mass at medium mixer speed.
The finished cream is removed in the cold for 30 minutes.

Custard

For the execution of the classic recipe you need:

eggs - 2 pcs.;
flour - 50 g;
sugar - 200 g;
milk - 500 ml;
chocolate - 100 g.

To taste a piece of biscuit flavored with custard:

Eggs, some milk and flour are combined and kneaded with a mixer until smooth.
The remaining dairy product is poured into a saucepan where sugar and chocolate are placed.

To obtain 500-600 g of cream you will need:

yolks - 3 pcs.;
sugar - 240 g;
milk - 120 ml;
butter - 150 g;
chocolate - 100 g;
cognac - 50 ml.

Cooking method:

The yolks are beaten with granulated sugar until a stable foam is formed, after which they are combined with milk.
The milk mass is boiled in a water bath until thickened.
The chocolate is melted and, together with the cognac, is mixed into the yolk base until a homogeneous consistency.
The cream is sent to the refrigerator until use.

Sour cream chocolate layer

Often, for the preparation of desserts, chocolate cream based on sour cream is used, consisting of cocoa, powdered sugar and, in fact, fatty sour cream in a ratio of 1:1:5. The declared ingredients are mixed with a mixer until a homogeneous structure.

Chocolate icing for cake

To serve a beautifully decorated cake to the table, chocolate icing is often used, cooked in a steam bath from an equal amount of the following components:

chocolate;
butter;
milk.

The technology of making delicate jewelry has its own secrets:

Chips are made from whole chocolate, which are melted in a steam bath.
When the chocolate mass reaches room temperature, soft butter interferes with it.
The resulting chocolate-cream mixture is whipped with a mixer at high speed for about 5 minutes.

So, the simplicity of making a chocolate cake makes it possible to delight your loved ones with a delicious dessert at least every day. And even the absence of an oven cannot prevent this, thanks to the mass of recipes where its use is not necessary.

Brown shades of different saturation present in the dessert evoke positive emotions and set you up for a warm, relaxed conversation over a cup of tea or coffee. Thanks to the accumulated culinary experience, it is not difficult to prepare an amazing sweet masterpiece at home. The main highlight of the dish and the necessary ingredient in this case will be natural cocoa powder or ready-made confectionery chocolate, which is usually grated or melted. Nuts, berries, fruits and all kinds of spices are a great addition to a “tanned” handsome man.

Five of the fastest recipes:

The basis is most often biscuit dough. Modern recipes for chocolate cakes combine ease of preparation, optimal product compatibility, original design and impeccable taste. Among them are both classic options loved since childhood, which are still very popular, and creative recipes that can amaze guests with their bizarre forms and variety of taste palettes. But the most important components are inexhaustible imagination and good mood!

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 parts. 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 whole 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 from 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 the 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 glass of whipping cream +200 gr. chocolate, melt in a water bath. Cool the mixture (you can refrigerate overnight), then beat well with a mixer.
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.

If you love fruits and chocolate, chocolate fruit cake recipes are just what you need! For the preparation of such confectionery, you can use both exotic fruits (kiwi, mango, pineapple, etc.), as well as long-familiar oranges, tangerines, apples, pears or apricots. And you can make an assorted cake. It all depends on the season and your imagination!

Chocolate cakes decorated with cream, fruits and chocolate

Cake with chocolate cream and pineapple

Ingredients:

For test: 500 g flour, 3 eggs, 100 g butter, 1 tsp. lemon juice, 1 tbsp. l. margarine, salt.
For cream: 600 ml milk, 100 g flour, 100 g sugar, 1 tbsp. l. starch, 1 sachet of vanilla sugar, 4 eggs, 2 tbsp. l. .
For decoration: 200 g canned pineapples.

Cooking method:

For chocolate cake with cream and fruit, knead the rich puff pastry with flour, eggs and water (300 ml).

Divide it into 3 parts, roll each into a thin layer. Bake each cake on a baking sheet greased with margarine in an oven preheated to 180 ° C for 15 minutes.

To prepare the cream, mix the flour with sugar and starch, add the mashed yolks, mix. Whisking constantly, pour in the hot milk in a thin stream.

Heat the mass in a water bath until thickened, cool, add vanilla sugar and cocoa, mix. Lubricate the cakes with cream, lay on top of each other.

Decorate the cake with canned pineapple slices. Chocolate cake decorated with fruit, cool before serving.

Cake with chocolate and fruits "Fruit Assortment"

Ingredients:

For test: 500 g flour, 300 g creamy margarine, 100 ml vodka, 2 eggs, 1 tbsp. l. butter.
For cream: 500 g condensed milk, 300 g butter.
For filling: 300 g currants, 300 g seedless raisins, 200 g.
For decoration: 200 g kiwi.

Cooking method:

Pour flour into softened margarine and mix thoroughly. Put the mixture in a slide in a deep bowl, make a small depression in the center, pour in 1 glass of water, vodka, put eggs, mix and put in a cool place for 2–2.5 hours.

Divide the finished dough into 4 equal parts. Bake the cakes on a baking sheet greased with butter in an oven preheated to 220 ° C for 10–15 minutes, then cool.

To prepare the filling, soak the raisins in warm water for 2 hours, then rinse and pour over with boiling water. Wash the currants, mash and mix with raisins.

Melt the chocolate, add to the berry mass, mix and put in a cool place for 1 hour.

To prepare the cream, mix condensed milk with softened butter and beat. Lubricate the cake with cream, put the filling on top, cover with another layer of cream.

Lubricate all the cakes in this way and lay on top of each other. Kiwi clean, wash, cut in half, remove the seeds. Lubricate the chocolate cake with fruits prepared according to this recipe with cream, decorate with kiwi slices.

Here you can see photos for the recipes for chocolate cakes with fruits presented on this page:

Cakes with fruits topped with chocolate

Chocolate cake with apricots. Recipe #1

Ingredients:

For test: 250 g flour, 100 g butter, 6 eggs, 20 g cocoa powder, 2 tsp. margarine, salt on the tip of a knife.
For cream: 500 g apricots, 3 tbsp. l. lemon juice, 5 tbsp. l. honey, 2 tbsp. l. apricot liqueur, 400 g whipped cream.
For decoration: 3 art. l. coconut flakes.

Cooking method:

To prepare the dough, pour 1 cup of water into a saucepan, heat, add salt and butter, stir. Cool, add flour and, stirring, cook until thickened.

Cool the dough, mix with beaten eggs and cocoa.

Put the dough into a mold greased with margarine and bake in an oven preheated to 200 ° C for 20-25 minutes. Cool the finished cake, cut into two layers.

To prepare the filling, wash the apricots, pour over with boiling water, peel, cut each apricot in half, remove the seeds, and finely chop. Mix lemon juice with liqueur and honey, add 1/2 cup of water, bring to a boil, add apricots, cook for 2 minutes. Remove the apricots, cook the syrup over low heat until thickened, then cool, mix with apricots and cream.

Lubricate the cakes with cream, connect. Pour the top and sides of the cake with chocolate and grease with cream. Ready-made cake with fruit, sprinkled with chocolate, sprinkled with coconut flakes.

Chocolate cake with apricots. Recipe #2

Ingredients:

For cooking: 200 g flour, 100 g chocolate, 1 tablespoon powdered sugar, 2 tablespoons cream, 150 g butter, 200 g sugar, 6 eggs, 150 g apricot marmalade, 100 g apricots, 1 tablespoon margarine.
For decoration: orange and lemon peel roses.

Cooking method:

Wash apricots, cut in half, remove pits. Separate the whites from the yolks, beat into a strong foam. Melt the chocolate in a water bath.

Grind butter together with sugar until a homogeneous mass is obtained. Gradually add the yolks and chocolate, powdered sugar and cream.

Pour the sifted flour, mix, add proteins. Put the dough in a greased form with margarine, bake in a preheated oven for 1 hour. Remove the cake from the mold, cool slightly, coat with marmalade, pour over chocolate. Arrange apricot halves on top. Decorate the cake with chocolate and fruits on top with orange and lemon zest roses.

Chocolate cake with fruit and whipped cream

Ingredients:

For test: 110 g margarine, 6 eggs, 200 g flour, 1 teaspoon honey, 2 teaspoons powdered sugar, 70 g chocolate, 4 tablespoons sugar.
For the filling and decoration: 400 g whipped cream, 2 peaches, 100 g chocolate, 2 tablespoons orange liqueur, peach flower.

Cooking method:

Wash the peaches, cut in half, remove the pits and cut into slices. Separate the whites from the yolks, beat with powdered sugar in a strong foam.

Thoroughly grind 100 g of margarine with sugar, add the yolks and pre-melted chocolate in a water bath, honey, mix. Pour the sifted flour, add the proteins, knead a homogeneous dough. Put it in a mold greased with margarine and put it in an oven preheated to 170 ° C for 1 hour.

Ready cake crust, decorated with fruits and chocolate, cool, cut in half lengthwise. Soak one half with liquor, put half of the whipped cream, smooth, put peach slices on top.

Cover with the second half of the cake, grease the cake with the remaining cream, sprinkle with grated chocolate, decorate with a flower of peach slices.

Chocolate cake with fruits "Apricot"

Ingredients: butter - 70 g, sugar - 180 g, eggs - 8 pcs., chocolate - 40 g, flour - 50 g.

Cooking:

Grind butter well with sugar. Without stopping rubbing the mass, add (one at a time) the yolks, softened chocolate, whipped whites, flour and knead the dough well.

Grease and flour the form, transfer the dough into it and bake in a medium-heated oven until cooked.

Cut the cooled cake with fruit and chocolate horizontally into 2 parts, plentifully layer with apricot marmalade or jam.

As you can see in the photo, a chocolate cake with fruit is smeared with a thin layer of jam on top, poured with melted chocolate:

Let the finished cake cool slightly.

Cake recipe with chocolate smudges and fruits

Ingredients:

kiwi - 2 pcs.
grapes - 100 g
flour - 2 cups
milk - 1 liter
salt - 0.5 tsp.
granulated sugar - 3 cups
vanillin - 0.5 tsp
water - 1 glass
sour cream 15% - 2 tbsp. l.
cocoa powder - 6-7 tbsp. l. with a slide
canned peaches - 2 pcs.
baking powder dough - 4 tsp.
vegetable oil - 1 cup
chicken eggs - 13 pcs.
butter - 150 g

Cooking method:

To prepare a sponge cake for a cake with chocolate smudges and fruits, in a large bowl, mix 1 tbsp. flour, 0.5 cup sugar, 2 tsp. baking powder, 2-3 tbsp. l. with a slide of cocoa powder and a pinch of salt. Add 0.5 cups of vegetable oil, 0.5 cups of cold water, 4 yolks and beat well with a mixer.

In a separate bowl, beat the whites (4 pcs.) With 2 tbsp. l. sugar to strong stable peaks.

We combine the whipped proteins with the chocolate mass and gently mix with a spatula.

Pour the resulting dough into the prepared form (cover the bottom of the form with baking paper) and bake at a temperature of 170-180 until cooked. Approximately 30-40 min.

The approximate weight of the biscuit is 500 gr.

For a cake, you need 2 such biscuits, so we bake another one of the same.

We cut each biscuit in half lengthwise and cut off a little the edges so that they are even.

Now let's prepare the custard. To do this, beat 5 yolks and 0.5 cups of sugar until a homogeneous light mass. Add 4 tbsp. l. flour and beat again. Now gradually add warm (not hot!) Milk (1 liter). Stir until the sugar is completely dissolved and put in a water bath. Stirring constantly, bring the cream to a thickening. Add 80 g of butter 0.5 tsp. vanilla, mix and remove from the bath. Cool the cream, stirring occasionally.

Chocolate cakes (4 pcs.) And cream are ready.

Now let's assemble the cake. Lubricate each cake generously with cream.

When the whole cake is assembled, coat its sides.

We send the cake to the refrigerator for 5-6 hours, so that it is infused and soaked.

After the specified time, we take out the cake. First, carefully, evenly and beautifully coat the sides of the cake. And send the cake to the refrigerator.

In the meantime, for the chocolate biscuit cake with fruits, you need to prepare the chocolate icing. For its preparation you will need: 2 tbsp. l. sour cream, 2 tbsp. l. sugar, 2 tbsp. l. cocoa powder and 50 g butter.

We cover the top of the cake with icing and make beautiful chocolate smudges.

We complete our cake decoration with chocolate icing with fruits - kiwi, canned peaches and grapes. To make flowers from kiwi, you can use special cut-outs for mastic. Canned peaches are cut into slices, and the grapes are cut in half.

Serve chilled cake with chocolate smudges and fruits prepared according to this recipe.

Sponge cake with fruits covered with chocolate icing: recipe with photo and video

Ingredients:

100 g ready-made glaze of soft bitter chocolate
6 egg whites and yolks
50 g fructose
150 g sifted wholemeal flour
75 g melted butter or margarine
grease for greasing the mold

For cream:

6 leaves (9 g) white gelatin
2 medium sized ripe mangoes (500g pulp)
400 g mascarpone (Italian curd cheese)
50 g fructose
125 ml cream

For decoration:

12 medium sized ripe mangoes
200 g ground pistachios

Cooking:

For this fruit cake recipe, the finished chocolate icing must be cut into pieces, melted in a water bath and cooled again to 30 ° C.

Grind the yolks and 30 g of fructose into foam and, continuing to grind, gradually pour the melted chocolate into this mass.

Beat the whites with the remaining fructose in a thick foam and put a slide on top of the yolk cream. Sift wholemeal flour on top, add melted butter and mix.

Preheat the oven to 200°C before baking the biscuit cake with chocolate icing and fruit.

Put the dough into a greased springform pan with a diameter of 24 cm and bake the biscuit in the middle part of the oven for 30-40 minutes. Take it out of the mold and cool on a wire rack. Then cut the biscuit into 2 cakes.

For cream, soak gelatin in cold water.

Peel the mango, cut the pulp from the bone and grind it together with fructose and mascarpone in a puree. Dissolve the squeezed gelatin in a saucepan over low heat and gently mix with the cream. When the mass begins to solidify, mix it with whipped cream.

Lubricate the bottom cake with two thirds of the cream, cover with the second cake, grease it with the remaining cream.

To decorate a cake covered with chocolate icing, peel the fruit, cut the pulp into thin slices from the bone and lay these slices like a fan on top.

Sprinkle sides of cake and mango slices with pistachios. Serve well chilled.

The video "Cake with Fruit and Chocolate Icing" shows how this culinary masterpiece is prepared:

Recipe for chocolate cake with nuts and fruits

Ingredients:

For test: 100 g sugar, 4 eggs, 200 g nougat, 2 tbsp. l. cocoa powder, 2 tbsp. l. grated chocolate, 100 g flour, 100 g chopped walnut kernels, 1 tbsp. l. starch, 1 tbsp. l. butter, salt on the tip of a knife.
For cream: 1/2 cup orange juice, 3 tbsp. l. orange liqueur, 1 tbsp. l. gelatin, 100 g of sugar, 400 ml of cream, 1 sachet of vanilla sugar.
For fondant: 100 g sugar, 1 tsp. lemon juice.
For glaze: 200 g sugar, 2 tbsp. l. cocoa powder.
For decoration: 4 oranges, 1 tbsp. l. chopped sweet almonds, 2 tbsp. l. powdered sugar.

Cooking method:

To prepare a chocolate cake with nuts and fruits, break the eggs, separate the yolks from the proteins. Mix the whites with sugar and salt and beat with a mixer, add the yolks. Melt nougat, put nuts, chocolate, cocoa, flour and starch, mix and combine with egg mass.

Put the dough into a greased form and bake in an oven preheated to 200 ° C for 30 minutes.

Cool the finished product and cut into 2 layers.

To prepare the cream, dissolve gelatin in 100 ml of cold water, heat over low heat for 2 minutes, then cool, add orange juice and liqueur, sugar, vanilla sugar, mix thoroughly, pour in the cream and beat with a mixer.

Put the cream on the bottom cake, cover with the second cake.

For sugar, pour 100 ml of water and cook until thick, then add lemon juice, cool, beat with a wooden spatula and heat to 45–50 ° C.

To prepare the glaze, pour sugar into 1 cup of boiling water and cook until thickened, cool and mix with cocoa.

Pour fondant over the cake.

See how delicious the fruit and chocolate cakes look in the photo below: