Moist cake in vegetable oil. Weeping Wet Spicy Chocolate Cake

Step 1: Prepare the egg and sugar mixture.

Using a knife, break the egg shells and pour the yolk with protein into a deep bowl. Using a mixer or hand whisk, beat the eggs until smooth. After that, pour sugar into a container and beat everything again until smooth. Attention: If using an electrical appliance, beat at medium speed for 2-3 minutes.

Step 2: prepare the dough.

Pour vegetable oil into a bowl with the egg-sugar mixture, 1 glass of milk and sprinkle in the cocoa powder. Beat everything with a mixer or a hand whisk until a homogeneous mass is formed. After that, pour into another empty bowl. 1 glass this mixture and set aside for now.

At the end, sift the flour into a bowl with the main mass, add vanilla sugar and baking powder for the dough. Again, beat everything with improvised equipment until smooth and proceed to the very process of making a cupcake.

Step 3: Prepare the wet cake.

Lubricate the bottom and sides of the baking dish with a piece of margarine. Pour the batter into the container and at the end level its surface with a tablespoon. We put to bake in a preheated to a temperature 180°С oven for 35-40 minutes. After this time, with the help of kitchen tacks, we take out the form and check the dough for readiness. If a toothpick or a thin knife (already after we pierced the cake) comes out dry and without lumps of dough, then the pastry is ready and you can turn off the oven. If not, then extend the baking time even more. for 5-7 minutes.

Immediately after that, transfer the cake to a serving dish. The mixture that we previously set aside is just now to be applied. To do this, add the remaining glass of milk there, mix everything well with a tablespoon and pour this liquid mass on all sides of the surface of the cake. Attention: for this process, baking must be hot so that the liquid mass has time to soak into it. After that, cool it to a warm state and serve it to the dessert table.

Step 4: serve wet cake.

The wet cake turns out very tasty and tender. It just melts in your mouth! We cut pastries with a knife into portioned pieces and treat friends and relatives along with hot tea or coffee.
Enjoy your meal!

The finished cake is best served after 2-3 hours, as it is infused. Then it will taste even better.

To prepare a wet cake, it is necessary to use odorless refined vegetable oil so that it cannot in any way affect the aroma of the cake itself.

Before serving, the wet cake can be brushed with whipped cream, semolina cream or melted chocolate, and garnished with chopped nuts, coconut flakes or grated white chocolate.

Preheat oven to 180°C. Line a cake tin with parchment paper or foil, brush with olive oil or vegetable oil, and dust with flour.
Mix flour, cocoa, soda and salt. In a separate bowl, combine sugar, oil, water, lemon juice (or vinegar), and coffee. Whisk until the sugar is completely dissolved.
Combine both mixtures and mix until the mass becomes homogeneous.

Pour the dough into the prepared pan and bake until ready, for 35-40 minutes, at a temperature of 180°C. Check readiness by piercing the cake with a thin wooden skewer: when it comes out dry, the cake is ready.

Make the chocolate fondant: mix all the ingredients over low heat. Cocoa and sugar should dissolve.
Pierce the finished cake with a wooden skewer over the entire surface and fill with fondant.
Instead of fudge, you can simply sprinkle the cupcake with grated chocolate. Decorate the cupcake as desired. Can be sprinkled with powdered sugar.

This very juicy chocolate muffin will brighten up your fasting days tea drinking, delighting with rich chocolate taste!

Moist cupcakes are a special kind of baking. They are good both as the main delicacy for family tea drinking, and for a hearty and healthy afternoon snack for children.

At the same time, baking such cupcakes is not difficult. The main thing is the correct recipe and strict adherence to all stages of preparation.

Moist cake with milk soak

Excellent moist pastries with a pronounced milky taste. This is achieved thanks to the impregnation, which is made from milk. It is to her (in a cooled form) that the cake is poured.

It literally absorbs this mass like a sponge, because the dough contains semolina. Here are some little tricks for preparing this culinary masterpiece. And now in more detail.

For cooking, you need the following set of products:

• for the dough: 5 tablespoons of flour; 5 tablespoons of semolina; 4 tablespoons of granulated sugar; 4 eggs; vanilla; baking powder;
• for impregnation: 1.5 cups of milk; ½ cup granulated sugar.

1. I beat eggs with sugar. Just a good mix of ingredients is enough.
2. Sift flour, mix with baking powder. I add it to the egg mixture.
3. I also add semolina, add salt. I knead a smooth dough.
4. I fill the baking dish with dough (I pre-lubricate it and sprinkle it a little with semolina) and send it to preheated to 180 gr. oven. Baking time is about 20 minutes.
5. At this time, I am preparing the impregnation. In warm milk (250 ml), I completely dissolve granulated sugar, mix.
6. Pour in the remaining chilled milk and stir.
7. I send sweet milk to the refrigerator.
8. The finished cake, without taking it out of the mold, pour it with impregnation.
9. After the baking has absorbed all the liquid, I let it stand for about an hour.
10. You can sprinkle with shredded coconut before serving.

Wet cake on cottage cheese dough

The surprisingly tender and moist texture of this cupcake will please you from the first time. It is not difficult to cook it and even only a hostess gaining experience can do it.

You can even involve children in the cooking process, this recipe is so simple. Yes, and the set of products is so small and consists of ordinary products that can be found in any refrigerator.

So arm yourself with the recipe and go to the kitchen.

In order to prepare a cake moist on curd dough, the following set of products is needed:

0.350 kg of cottage cheese; 1 glass of flour; 5 tbsp kefir; 3 tablespoons of granulated sugar; egg; baking powder.

The recipe looks like this:

1. I grind the cottage cheese through a sieve. If the cottage cheese is high in fat content, then simply mash with a fork.
2. I add a little warmed kefir and an egg.
3. Pour sugar and mix the whole mass with a spoon.
4. Sift flour and mix with baking powder.
5. I add in small portions to the curd mass and begin to knead the dough.
6. I fill out the test form. I send it to preheated to 180 gr. oven. Baking time - 45 minutes.
7. After turning off the oven, I leave the finished moist cottage cheese cake inside for five minutes. Then I take it out of the mold and leave it to cool completely.
8. Before serving, moist cottage cheese cake can be poured with home-made icing or sprinkled with powdered sugar. As a decoration, you can use fresh berries or fruit slices.

The delicate milky-creamy taste of this soft cake that literally melts in your mouth is ideal for home tea drinking with the family, as well as for a quick but healthy snack.

Wet chocolate cupcake

This recipe allows you to bake an excellent moist chocolate cake without using eggs. And by adding cocoa to the dough and impregnation, which is poured into pastries, a double chocolate treat is obtained.

The main secret of an excellent result is to make many punctures on top of an already baked cake so that the impregnation does not remain outside, but gets into the very thickness of the dough.

In order to prepare such pastries, the following set of products is needed:

• for the dough: flour - 350 g; water - 250 ml; granulated sugar - 250 g; sunflower oil - 60 ml; cocoa powder - 3 tablespoons; instant coffee - 0.5 tsp; soda (can be replaced with baking powder); vanilla;
• for pouring: water - 3 tablespoons; odorless vegetable oil - 2 tablespoons; cocoa powder - 4 teaspoons; granulated sugar - 2 teaspoons.

The recipe looks like this:

1. I sift the flour, mix with slaked soda or baking powder.
2. Add cocoa powder and stir.
3. In a separate container, I mix granulated sugar with coffee, add butter and pour everything with warm water. I stir until the sugar dissolves.
4. Gradually add the flour in small portions and knead until a homogeneous consistency.
5. I pour the dough into a baking dish (previously covered with foil or baking paper).
6. I place in a preheated to 180 gr. oven. Baking time is about 40 minutes. I check readiness with a wooden skewer.
7. For chocolate filling, I mix all the products in a saucepan and put it on a small fire. I wait for the complete dissolution of granulated sugar, periodically stirring the mass.
8. Immediately after baking, I pierce the cupcake around the entire perimeter with a wooden stick. Top with chocolate filling. Baking after such impregnation is incredibly juicy and tasty.

If you have a favorite recipe for baking wet cupcakes, as well as a photo of the result, be sure to share it with us. After all, there is nothing better than time-tested recipes for such a favorite pastry.

My video recipe