Chocolate cake recipe with cocoa. Pancake chocolate cake

Chocolate cake is a delicate, appetizing and very tasty dessert that will 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 during 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:

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

Chocolate banana dessert

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

To create a chocolate banana cake you 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 cream - 300 g.

To taste a piece of this melt-in-your-mouth dessert, you need to:

1. From eggs beaten with 230 g of sugar and mixed with flour, cocoa and baking powder, a sponge cake is baked for 35-40 minutes at a temperature of 180°C.
2. The cake is cooled and divided into two halves.
3. The banana is cut into rings.
4. Hot coffee is mixed with the remaining sugar and brandy.
5. After cooling, sprinkle the bottom cake with half the mixture and spread with half the cream.
6. Bananas are laid out on top of the creamy mixture and covered with the remaining cream.
7. A second cake is placed on top, which is sprinkled with the second half of the coffee drink.
8. The final stage is to pour glaze over the cake and place it 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 be needed;
• sugar - 50 g;
• milk - 300 ml;
• eggs - 2 pcs.;
• cocoa cream - 300 g.

Pancake cake is prepared as follows:

1. In a separate bowl, the dough for pancakes is mixed: 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.
2. Medium-thick pancakes are cooked in a hot frying pan.
3. After cooling, each pancake is coated with prepared cream.
4. To soak, the resulting dessert is placed in the cold for 2-3 hours.

Recipe with cherries

Cherry cake is prepared as quickly as it is eaten.

To create a dessert, you need to have on hand the products from 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:

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

Cakes in a slow cooker

If you don't have an oven, don't despair.

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

For this you will need:

• 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:

1. The flour is sifted into a bowl, where sugar, cocoa, baking powder and soda are then added.
2. In another bowl, using a mixer, beat eggs, to which butter and milk are added.
3. The liquid mixture is poured into a container with dry ingredients.
4. After boiling water is introduced into the dough, the mass is poured into a greased multicooker bowl.
5. The cakes are baked in the “Baking” mode for an hour.
6. After the cake is ready, if desired, it is cut into several parts, which are smeared with cream of the cook’s choice.

With nuts

Chocolate cake with nuts is a wonderful dessert that combines the taste of chocolate, walnuts, airy sponge cake 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 preparing:

1. Nuts are crushed using a blender.
2. Beat eggs with sugar until stiff foam in a separate container, into which flour, nuts, baking powder and cocoa are placed.
3. After obtaining a homogeneous consistency, the dough is distributed in a pre-prepared cake pan, which is covered with foil.
4. The cake is baked for 40 minutes in the oven at a temperature of 180°C.
5. After the cake has cooled, it is divided into three parts, each of which is coated with whipped cream.
6. The top layer is covered with glaze.
7. The cake is placed in the refrigerator for soaking for 4 hours.

Easy no bake chocolate cake

An original recipe for a delicious dessert that even a child can make.

It is enough to purchase the following products:

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

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

1. In a separate bowl, mix chopped nuts, cookies and soft butter until smooth.
2. The resulting dough is laid out in a mold, which is placed in the refrigerator.
3. At this time, chocolate cream is prepared and distributed over the dough.
4. At the end, the original cake is decorated with berries and whole nuts.
5. Dessert is served no earlier than 4 hours later.

Biscuit baking in boiling water

“Chocolate in boiling water” is very easy to create from the following ingredients:

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

To bake a smooth and delicious sponge cake:

1. Mix all dry ingredients in a deep bowl.
2. The eggs are lightly beaten with a whisk, after which milk and butter are added.
3. Then dry and liquid ingredients are mixed in a separate bowl and mixed thoroughly.
4. 200 ml of boiling water is poured into the dough.
5. The mass is once again mixed and poured into a parchment-lined form.
6. 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 greased with cream, which the cook and guests will like.

Tender - 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 (sweetened) - 50 ml;
• cocoa - 50 g;
• nuts - for decoration;
• soda - 8 g;
• chocolate sour cream - 500 g.

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

1. Dry ingredients are mixed in one bowl, liquid ingredients in another.
2. Afterwards, the contents of the two bowls are combined and kneaded until smooth.
3. The dough is poured into a mold, which is placed in the oven for 40 minutes, preheated to 180°C.
4. After cooling, the cake is divided in half.
5. Each half is coated with sour cream.
6. Chopped nuts are used for decoration.
7. The finished cake is kept in the refrigerator for about 3 hours for soaking.

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;
• dark chocolate - 100 g;
• chocolate glaze - 120 g.

For the mousse:

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

On the first day the cakes are prepared:

1. The chocolate is melted in a water bath.
2. In a separate container, beat ⅓ of the sugar with butter until smooth. After cooling, chocolate is added to them.
3. After the next beating, separated yolks, vanilla sugar, flour and baking powder are added to the creamy chocolate mass.
4. In another bowl, beat the remaining sugar with the egg whites.
5. Masses from different containers are combined.
6. The dough is baked in a mold lined 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:

1. The finished cake is placed in a tall mold and filled with liqueur and cream, after which it is placed in the freezer.
2. At this time, 8 g of gelatin is added to ⅓ of the milk for the mousse.
3. After swelling, gelatin completely dissolves in the dairy product in a water bath and combines with ⅓ of the liqueur.
4. Next, place a container with dark chocolate and ⅓ of the butter on a saucepan of boiling water.
5. When the chocolate mass melts, it is mixed with the gelatin mass.
6. After mixing, a third of the whipped cream is placed into the mass, then the mousse is laid on top of the cake, which is moved to the refrigerator.

Mousses with milk and white chocolate are prepared in the same way, and then placed alternately on the cake layer.

On the third day, the cake is released from the mold, filled with chocolate glaze and served.

Italian dessert "Tenerina"

Another variation of making chocolate dessert from the following products:

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

Cooking method:

1. Chocolate and butter are melted in a steam bath.
2. The yolks are whipped until foamy with ½ part of the sugar, after which they are combined with the chocolate mass, flour and milk.
3. In a separate bowl, beat the whites with the remaining sugar.
4. When foam forms, the protein mass is introduced into the dough, which, after mixing, is poured into a floured form.
5. The cake is baked for 30 minutes at 180°C.
6. The dessert is usually decorated with powdered sugar.

Chocolate mousse cake

To create a very chocolate culinary product that you simply cannot tear yourself away from, you will need:

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

Prepared this way:

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

“Prague” - step-by-step recipe

A cake that was extremely popular during the Soviet period of history, to prepare it 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 preparation scheme involves the following steps:

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

Chocolate French cake

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

It requires:

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

Preparing a pie-shaped cake:

1. Melted chocolate is mixed with butter, to which flour and sugar are then added.
2. The eggs are beaten one at a time into the dough, which, after mixing, is poured into a mold and placed in the oven for 20 minutes.

With prunes

When you want to add a little variety to your 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:

1. Combine flour, cocoa and baking powder in one bowl, and whisk margarine, sugar and eggs in another.
2. The dry mass is combined with the egg mass, after which artificially sour milk is added to the dough.
3. A sponge cake is baked from the resulting dough, which is divided into two parts after cooling.
4. Chopped prunes are added to the custard that will be used to lubricate the bottom cake.
5. The top layer is poured with chocolate glaze.

Chocolate "Honey"

For housewives who have already made honey cake, executing this recipe will not be difficult.

For preparation you will need:

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

Cooking method:

1. The bowl with sugar, honey and butter is placed in a water bath.
2. After the sugar has partially dissolved, soda is added, everything is mixed and the container is removed.
3. Eggs are added to the contents and once again everything is mixed well.
4. After cocoa and 300 g of flour are added, the dough is wrapped in cling film and put in the refrigerator for 30 minutes.
5. Balls are plucked from the risen dough, from which cakes of the required diameter and thickness are rolled out on a flour-dusted table (if necessary, you can use a plate of the required diameter to trim off the excess).
6. The pieces are baked at 180°C for 4 minutes each.
7. The finished cakes are brushed with sour cream and stacked.
8. The cake is ready to eat in 2 hours.

Chocolate cream recipes

Chocolate cream for a cake 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 of 700 g you need:

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

To coat the cakes with cream made from cocoa powder:

1. Sugar and cocoa are added to a saucepan with boiled milk and mixed until smooth.
2. The eggs are beaten in a separate bowl, after which they are added to the saucepan, already removed from the heat.
3. After introducing the egg product, the contents of the saucepan are brought to a boil again.
4. After 2 minutes the oil is added.
5. The cream is thoroughly mixed until it has a homogeneous structure.

How to make it with chocolate?

To prepare this type of cream you will need dark chocolate and butter in a 2:1 ratio. Preparing the lubricant is very simple: beat butter at room temperature using a mixer with melted steamed chocolate.

Cream cheese

An ideal type of interlayer and leveling layer, which is prepared from dark chocolate, butter, powdered sugar and creamy curd cheese in a ratio of 1:1:1:3.

With added cream

An excellent cream is made from cream whipped with powdered sugar in a 2:1 ratio. If desired, you can add a bag of vanilla sugar, which will add flavor to the dessert.

To grease the cakes with this particular type of cream:

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

Custard

To execute 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 sponge cake flavored with custard:

1. Eggs, a little milk and flour are combined and kneaded with a mixer until smooth.
2. The remaining dairy product is poured into a saucepan where sugar and chocolate are placed.
3. After bringing to a boil, 150 ml of liquid is poured into the egg mass. Then the mixture is whisked and placed back into the pan.
4. The cream is boiled over low heat with constant stirring until the first bubbles form.
5. The chocolate mass is poured into a bowl, which is covered with parchment and sent to the refrigerator.

Charlotte cream with chocolate

Another original custard recipe based on yolks.

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:

1. The yolks are beaten with granulated sugar until a stable foam forms, after which they are combined with milk.
2. The milk mass is boiled in a water bath until thickened.
3. The chocolate is melted and mixed with cognac into the yolk base until smooth.
4. The cream is sent to the refrigerator until used.

Sour cream and chocolate layer

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

Chocolate frosting for cake

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

• chocolate;
• butter;
• milk.

Ganache for decorating desserts

To decorate cakes, French cream is also used - also known as ganache, which is prepared from chocolate and butter in a 2:1 ratio.

The technology for preparing delicate decorations has its own secrets:

1. Solid chocolate is made into shavings, which are melted in a steam bath.
2. When the chocolate mass reaches room temperature, soft butter is added to it.
3. The resulting chocolate-cream mixture is whipped using a mixer at high speed for about 5 minutes.

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

What could be tastier than chocolate cake? In my opinion, nothing))) I’ve already prepared a super-chocolate lean, and now a cake)) I highly recommend making it according to this recipe, because firstly, the cake turns out just super chocolatey and moist, and when combined with chocolate custard - it's just the perfect combination! I hope you agree with my praises for this recipe - let's start preparing the chocolate cake)

I would like to point out right away that I really recommend the chocolate custard used for this sponge cake, and here’s why: they are simply made for each other! But if you like a thicker butter version, you can always “dilute” the custard with an additional portion of butter and chocolate. Or even make condensed butter cream – it will also be very tasty)

Required:

• flour – 250 gr.,
• sugar – 250 gr.,
• cocoa – 130 gr.,
• baking powder – 11 g.,
• milk – 250 ml.,
• salt - a pinch.,
• eggs – 2 pcs.,
• odorless sunflower oil – 50 ml.
• vanilla.

Chocolate custard:

• chocolate – 180 gr.,
• butter – 80 gr.,
• sugar – 3 tbsp. with a slide,
• milk – 300 ml.,
• starch – 2 tbsp.,
• eggs – 2 pcs.

I made this pie twice, once I only had 50g on hand. chocolate, but there was a bag of chocolate pudding, I can’t say the brand, and they are all the same type in terms of preparation method. Pour in 500 ml of milk (you can use cream) and cook very quickly - 5 minutes and it’s done), I added half a bar of chocolate (I directly threw the pieces into the hot pudding) when the pudding was already cooked. Mix the chocolate pudding mixture and leave it to cool under the lid in the same container that you used to cook it. Then I added 250 grams of soft butter and beat it with the pudding into a cream. This simple and very tasty cream turns out to be, by the way, naturally custard to taste)))

Light chocolate cake:

This chocolate cake with caramel cream is sure to please those who love easy-to-make desserts. The recipe for chocolate cake at home is so simple that it will not cause any trouble in the kitchen even for an inexperienced beginner. But the rich chocolate taste of this cake will pleasantly surprise even the capricious sweet tooth and sophisticated gourmets.

This chocolate cake with caramel cream is much easier to prepare than, for example, or, and the result will certainly please you.

Just bake a batch of chocolate cake and invite your friends over for tea. And this super delicious chocolate cake will conquer everyone with its bright rich taste and beautiful cut.

Ingredients:

For chocolate cakes:

• 140 g flour;
• 160 g sugar;
• 45 g cocoa;
• 2 eggs;
• 110 ml milk;
• 55 g refined oil;
• 110 ml boiling water;
• 1 tsp. soda;
• 1 tsp. baking powder;

For cream:

• 380 g boiled condensed milk;
• 200 g butter.

How to make chocolate cake with caramel cream:

We start with chocolate sponge cake. It mixes up as simply as possible. Sift the flour into a deep cup, add cocoa (you can also pass it through a sieve), sugar, soda and baking powder. And just stir this dry mass with a spoon until smooth.

Then beat in both eggs, pour in the vegetable oil and milk and mix everything again with the same spoon. Until the dry ingredients combine with the liquid ones.

Then we take a mixer and process the mass at low speeds until it becomes more homogeneous. Just a couple of minutes. Prolonged beating of the mass is not required here.

Then pour boiling water into the chocolate dough and carefully, so as not to splash everything around, mix the mass. The dough becomes more liquid. And it has a clearly noticeable chocolate aroma.

Pour the aromatic dough into a mold measuring 20-22 cm. Leave the sides of the mold dry, but cover the bottom with baking paper. Also, when choosing a form, consider the liquid consistency of the dough. The dough may simply leak out of an unsealed mold.

We bake our chocolate biscuit for 45-50 minutes at 180 degrees. The chocolate cake is tall and has a slight bulge at the top. We determine its readiness either with a wooden skewer, it should come out of the biscuit dry, or by lightly pressing on the top of the cake.

Let the cake cool slightly and remove from the mold. When the biscuit has cooled completely, first cut off the protruding top and then cut it into three layers. It should be noted that the biscuit has a delicate and fairly moist structure, so it is most convenient to cut it with a thread, then the layers will be as even and equal in thickness as possible.

With caramel cream for our chocolate cake, everything is also simple. Take the butter out of the refrigerator in advance and let it soften at room temperature. Then, in a convenient cup, first beat one butter until fluffy, and then add boiled condensed milk to it in small portions. The result is a lush and fairly thick cream that holds its shape very well, and by the way, is suitable for.

Assemble the chocolate cake by layering the chocolate layers with butter caramel cream. Since the cakes have a completely moist structure, there is no need to soak them in anything additional.

Today we will bake a chocolate cake. This delicacy will please all those with a sweet tooth. The chocolate cake turns out incredibly delicious: chocolate cake, chocolate cream and chocolate glaze - what could be tastier? One of the advantages of this cake is its very simple preparation process, which does not take much time. The cake turns out very tender and the taste is rich.

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

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

It will take us 50 minutes to prepare the chocolate cake. We will get 8 servings. And step-by-step photos will help you quickly navigate the already simple recipe.

Ingredients for chocolate cake

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

Chicken egg – 3 pieces
Vanilla sugar – 1 sachet
Soda – 1 teaspoon
Vinegar – 1 tablespoon
Flour – 2.5 cups (250 milliliter glass)

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

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

Simple recipe with photo

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

Now add condensed milk and cocoa powder.

Mix all ingredients thoroughly. The dough is ready.

For baking, I use a springform round pan. Before placing the dough in the mold, you need to grease its bottom and sides with butter. Pour half the dough into the mold, distributing it evenly over the surface.
Place the crust in the preheated oven. Bake for 10 - 15 minutes at a temperature of 150 degrees. We determine the readiness of the cake using a wooden toothpick: we pierce the cake; if there is dough left on the toothpick, the cake is not ready yet. You should keep it in the oven a little longer.

Place the finished cake on a plate and bake the second one in the same way. The cakes turn out porous and soft.

Now prepare the cream:

The butter should first be removed from the refrigerator; it should be soft.
Place the oil in an empty container.

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

The cream is ready.

Spread the cream over the already cooled cakes and grease the sides.

Now prepare the chocolate glaze:

Melt the butter over low heat, add sour cream, sugar, and cocoa powder. Pour hot glaze over the cake before it hardens.

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

Greetings to everyone visiting the blog))

Today we’re talking about the fact that you can’t have too many cakes...)))

The article will be about a delicious cake at home, the recipe for which is at the same time quite simple; in my opinion, it was the first cake that took root in my then thin cookbook.

A simple recipe made from simple ingredients; its ingredients are similar to the famous “Prague” cake, although it is a little more “refined” in its recipe and cooking technology.

But there are no eggs in “Shokoladny”, but it turns out very tasty. I’m going to cook all the Prague ones with only one goal - to find out how strikingly they differ in taste)

I got today’s recipe under the simple name “Chocolate”, and I stayed with it forever, although there is actually no chocolate as such in the cake, well, if only used for decoration)), but there is cocoa, generously added to both the dough and in cream.

The cake is especially suitable for beginners, those who are just learning to bake because it does not require any special culinary skills, and also for cases when there is no time to tinker with baking, in “Chocolate” everything is simple - light dough and light cream.

It is clear that there are even simpler options, for example, no-bake cakes made from store-bought cookies, but let them wait until the next article. And today about how to cook a cake at home in the oven quickly and deliciously, a recipe with photos.

I have prepared “Chocolate” countless times and acquired “secrets” that make it especially successful; more on them at the end of the article.

“Chocolate” cake, recipe with photos step by step at home

We will need

For the test:

For cream:

Brief recipe

Mix all ingredients for the dough, add cocoa last. Divide the dough into several portions and bake the cakes in a preheated oven.

Mix softened butter with condensed milk and beat. Add cocoa, beat again. Place in the refrigerator.

Coat the cakes with cream. Let it soak. Decorate with chocolate chips.

Homemade chocolate cake recipe with photos step by step

Although this is a very simple recipe for making a cake at home, I will give the recipe with photos and step by step, this makes it more clear, and you can see the nuances that may not be noticed in a short recipe.

Add sugar to sour cream and mix.

Add half a can of condensed milk.

Soda slaked with vinegar. I add it either to the sour cream-sugar-condensed milk mixture, or when I’ve already poured in the flour.

Then flour, onto which you immediately pour cocoa so that it can be mixed in more easily; I don’t get greedy when adding it, I take heaping tablespoons.

Mix until the dough is homogeneous. This is how it turns out.

We divide it into three parts and bake, respectively, three cakes.

If financial capabilities allow, and there is someone to eat a larger cake, I recommend preparing a double portion.

For some reason, a cake made from double the amount of ingredients always turns out even tastier.

When I prepare cakes from a double portion of ingredients, firstly, I take a mold with a wider diameter, and secondly, I bake not three (as in a single batch), but two cakes, which I then cut in half.

This is what the cakes look like when finished.

Remove the cake from the mold and let cool. I place each one on a separate dish so that they cool faster.

For the cream.

Remove the butter from the refrigerator in advance to soften it. I usually use not 200 grams as in the recipe, but 180 grams - the standard weight of the current stick of butter.

Place it in a bowl with deep sides to make it easier to beat, add the remaining condensed milk, that is, half a can, and beat with a mixer.

Add two tablespoons of cocoa to the already well-mixed butter and milk and beat until smooth.

As soon as everything is well mixed, turn off the mixer so as not to overbeat the cream, otherwise it may “go” like flakes.

After the cream is ready, I always put it in the refrigerator, chilled, it spreads better on the cakes and tastes better for some reason))

Grease the cooled cakes with cream, placing one on top of the other.

For decoration, I most often use either chocolate or chocolate candies, which I grate on a coarse grater.

When I want to try new store-bought decor, I decorate it differently (although sometimes, due to the variety of decor offered, I end up with “I’ll wear all the best at once”)))

The easiest way is to fill the top and sides with chocolate glaze.

I wrote the recipe, but managed to lose the photos when cleaning my laptop and camera... Only those left are those that illustrate what a cake should not be like)

That time I decided to apply cream decorations using cream for impregnation. The cakes turned out not soaked and rather dry. If I find the lost photos, I’ll add a photo of the “correct” cake, if not, I’ll bake it again))

What makes the cake especially successful?

1. Soaking time. Cakes of this type are subject to mandatory “infusion” for at least 10-12 hours. I got the most delicious cake when it was soaked for more than a day. It happened by accident 😉 cakes have never remained untouched for so long, and this was the most delicious version of the same cake. (You can read about the same easy-to-prepare cake, but which cannot be soaked for a long time, in the article).
2. Place of impregnation. In order for the cream to “mix” well with the cakes, you need not only time, but also a suitable temperature. It is clear that in the refrigerator this process will take longer, but on the other hand, without a refrigerator it is impossible. Therefore, immediately after assembly, I leave the cake for an hour and a half at room temperature, and move it to the refrigerator overnight. In the cold season, it can be kept on a glassed-in balcony; the temperature there is usually lower than in the refrigerator, and it soaks in better.
3. Double portion. If you double the ingredients, the cake turns out tastier. This is probably due to the heavier cakes, which soak up faster and better under their own weight.

I think you can easily make this simple recipe for a cake with condensed milk at home and will delight your family at family holidays, and just like that)

If you are a beginner cook (or if you are not yet familiar with this recipe), I recommend it. It is also from the “recipe that is very difficult to spoil” series 😉

Bon appetit :)