Thanks for the great master class! What was especially interesting for me was to see not how to make a chocolate cake, but your extraordinary roses! Such beautiful color transitions, and they look like the real thing! Special thanks for the little secret that the roses need to be slightly frozen in order to easily transfer them to the chocolate cake. I usually make cream shapes directly on the surface of the cake, and it didn’t always work out neatly.

For me, a simple chocolate cake did not seem very simple at first. But when I tried to repeat the exact chocolate cake recipe with the photo, it turned out that making it in reality could not be easier. I don't have a piping bag, so I decorated the top with vanilla powder and berries.

I found here how to make chocolate cake, the recipes on the site are just a godsend! The cake is easy to prepare and the ingredients are available. The cake is simple and very chocolatey. The video explains in full how to bake this cake; I was able to bake such beauty myself.

What a simple but delicious chocolate cream! It never occurred to me: you mix cream and chocolate - and a great cream is ready! I'll take note. I didn't know how to decorate a chocolate cake. Oil roses look very impressive.

Dear Grandma Emma! Heartfelt gratitude to you from a person who cannot imagine life without chocolate! Among all the recipes, I always look for chocolate cake recipes. I was surprised by your offer to decorate the cake with such magnificent roses. It looks very expensive and stylish, as if from a famous cookery. I think such a delicious chocolate cake will be the best decoration for the holiday table.

I reviewed different recipes for chocolate cake. I really liked this one. I made it and didn’t regret it! I prepared it as a gift for my mother-in-law’s anniversary, so I had to bake something very beautiful. I took regular chocolates instead of chocolate - everything worked out. I prepared the roses in advance, as advised in the recipe, so as not to spend a lot of time on it later. Everyone asked where I ordered this cake. We ate it very quickly, the guests and mother-in-law were happy.

Good day! I carefully looked through the chocolate cake recipe with photographs, and noticed that your granddaughter Daniella created such roses. And I wanted to express my admiration for her talent. Your whole family truly has golden hands! Continue to delight us with your simple recipes for such delicious dishes. And I will definitely take note and review your method of decorating a chocolate cake with roses.

What a miracle that I found your chocolate cake recipe! I was looking for something to please my son for his 10th birthday, and his favorite of all cakes is chocolate cake. Therefore, I often bake cakes with the addition of cocoa, and most often make custard cream, exactly the same as in your other recipes. I will definitely try the chocolate ganache recipe like in the video. Thank you!

Just yesterday I was looking for chocolate cake recipes, and today I accidentally came across your site and found this miracle! This is simply a masterpiece of culinary skill! Thank you, Grandma Emma!

Gorgeous, but quite simple chocolate cake, the recipe is super! It won’t be difficult to prepare one – and the effect… it will be simply a sensation! Especially if you soak it, it will be simply delicious. Beautiful chocolate cake, recipe with photos, everything is shown step by step - it couldn’t be easier to prepare!

As always everything is wonderful! I never tire of admiring how well your site is designed! Even such a simple chocolate cake recipe, which was difficult for me at first, is available in both a video version and with photographs! What a labor-intensive job... Many thanks to all the developers and your family!

I've been looking for a long time how to make chocolate cake. I looked through a bunch of recipes and then found this one. Recipe with step-by-step photos and videos, which makes the cooking process easier - everything is shown in detail. This is a very simple chocolate cake and is easy to prepare - a worthy table decoration for the holiday.

My chocolate cake or cupcake never rises with kefir - the dough turns out kind of raw, but I really want to try making this recipe! Mom’s anniversary is coming soon - I’ll risk it again, I really liked this chocolate cake recipe!

Eh, I wish I had a mixer like this! It’s a little difficult to whip up so many ingredients for a regular one. But it's worth it! I was looking for how to make chocolate cake, a recipe with photos, and I found this miracle. Cool cake, my family will appreciate it! Roses, of course, are amazing. I don’t know if I can do this...

I never coat the sides of the cake because the cream spreads, but now I’ll try it. The cream looks quite dense and fits well on the cake. The chocolate cake, completely coated with cream, looks very appetizing!

I don’t like butter flowers, but for the sake of such beauty I’ll definitely try to make them. Such a delicious chocolate cake will look very beautiful on the holiday table!

Simple chocolate cakes with cocoa are an ideal option for housewives who have guests on the doorstep and simply do not have time to make complex desserts. By using cocoa powder for chocolate cakes, you save precious minutes by not having to grate or melt the chocolate. The taste of such products is no less rich, and the calorie content is slightly lower than that of baked goods with chocolate.

Recipes for chocolate cakes with sour cream and cocoa

Chocolate cake with cocoa “Evening”

Required. For the test: 350 g flour, 300 g sugar, 250 g condensed milk, 250 g mayonnaise, 4 eggs, 3 tablespoons cocoa powder, 1 teaspoon baking soda, ½ teaspoon 3% vinegar, 2 teaspoons margarine, 2 teaspoons breading crackers.

For cream: 500 g sour cream, 250 g powdered sugar, 1 orange, 150 g chopped walnut kernels.

Cooking method. To prepare the dough, beat eggs with sugar, add mayonnaise, condensed milk, soda slaked with vinegar, flour, cocoa and knead the dough. Place the finished dough in a mold greased with margarine and sprinkled with breadcrumbs and bake in an oven preheated to 200°C for 30 minutes.

To prepare the cream, wash, peel and grate the orange. Beat cooled sour cream and powdered sugar with a mixer, add orange and nuts, mix thoroughly.

Cut the cake lengthwise, spread ½ of the prepared cream and connect both parts. Spread the top and sides of the chocolate cake with cocoa with the remaining cream and decorate with grated chocolate.

Chocolate cake with cocoa and sour cream-nut filling

Required. 1 tbsp. sugar, 1 tbsp. flour, 2 tbsp. spoons of cocoa powder, 2 tbsp. sour cream, 1 tbsp. l. oils, a pinch of soda.

For filling: 1 tbsp. sour cream, 3 tbsp. sugar, 1 tbsp. nuts

For decoration: 1 tbsp. sugar, 4 tsp. cocoa, 40 g butter, 4 tbsp. l. milk.

Cooking method. Grind the butter with sugar, add sour cream, flour, cocoa powder and soda. Divide the finished dough into 2 parts, add cocoa to one of them. Bake 3 white and 3 dark cakes.

For filling: beat sour cream with sugar, add nuts.

Spread the dark cake with the filling, sprinkle with nuts, put the white cake on top and spread with the filling again. Repeat several times.

To decorate the chocolate cake with sour cream and cocoa, mix all the ingredients and place in a water bath.

Chocolate cake with cocoa and sour cream “Black Prince”

Ingredients:

• 2 tbsp. spoons of cocoa powder
• 1/2 can of condensed milk
• 200 g sour cream
• 1 cup flour
• 2 eggs
• 2 tbsp. spoons of sugar
• vinegar

For cream:

• 200 g butter
• 1/2 cup sugar
• 1/2 can of condensed milk
• 2 tbsp. spoons of cocoa powder

For fondant:

• 50 g butter
• 50 g sour cream
• 1 tbsp. spoon of sugar
• 2 tbsp. spoons of cocoa powder

Cooking method.

Beat eggs with sugar. After this, gradually, without ceasing to beat, add sour cream, condensed milk, flour and cocoa.

Quench the soda in vinegar and also add to the dough.

(You can add vanillin.)

If you beat the dough with a mixer, the cakes turn out to be very tender, so it is better to bake them thinner. If you do it manually, you can make 2 cakes and then cut them.

To prepare the cream, beat the butter with sugar, condensed milk and cocoa.

To make the fudge, melt the butter.

Add sugar, sour cream and cocoa, mix.

Bring the mixture to a boil and let cool until the mixture thickens.

Chocolate cake with cocoa “Tatyana”

Ingredients:

For the test:

• 1 cup sour cream
• 1 cup of sugar
• 1/2 teaspoon soda
• 1.5 cups flour
• 1 tbsp. spoon cocoa

For cream:

• 1.5 cups sour cream
• 1 cup of sugar

Cooking method:

Beat sour cream with sugar, add soda and flour.

Knead the dough, let stand for 20 minutes. Divide into 2 parts, add cocoa to one part. Bake the cakes, cut each cake into 2 layers.

Spread with cream and decorate with walnut halves.

To prepare the cream, beat sour cream with sugar.

Chocolate cake with cocoa “Rizhsky”

Ingredients:

For the test:

• 4 eggs
• 2 cups sugar
• 2 cups sour cream
• 3 cups flour
• 1 teaspoon soda
• 200 g butter
• vanillin
• 2 teaspoons cocoa

Cooking method:

Grind the yolks with sugar until white, beat the whites, mix. Add sour cream, vanillin, add flour. Knead the dough, divide into 3 parts. Put cocoa in one part.

Cut the frozen butter into small pieces and push it deep into the dough so that it is not visible.

Bake for 50–55 minutes. Coat the chocolate cake with cocoa prepared according to this recipe with cream and sprinkle with grated chocolate on top.

Look at the photos for the chocolate cocoa cake recipes presented on this page:

Recipes for chocolate cakes with cocoa cream

Chocolate cake with cocoa and chocolate buttercream

Ingredients:

For the test: 300 g sugar, 100 g wheat flour, 2 tbsp. spoons of cocoa powder, 3 tbsp. l. poppy seeds, 10 eggs, 50 g ground almonds, 50 g semolina, 50 g potato starch, 100 g butter, 1 bag of vanilla sugar, 2 tsp. margarine.

For buttercream: 300 ml cream, 300 g sugar, 1 packet of vanilla sugar.

For chocolate cream: 100 g sugar, 100 g butter, 1 tbsp. l. flour, 100 ml milk, 2 tbsp. l. cocoa, 1 tbsp. l. berry syrup.

Cooking method:

To prepare, break the eggs and separate the whites from the yolks. Beat the whites with a mixer. Grind the yolks with sugar, add softened butter, flour, cocoa powder, poppy seeds, almonds, semolina, starch, vanilla sugar, mix. Pour in the whites and knead the dough.

Place the dough in a mold greased with margarine and bake in an oven preheated to 200 °C for 30–35 minutes. Cool the product.

To prepare the buttercream, mix the cream with sugar, beat with a mixer and add vanilla sugar.

To prepare the chocolate cream, beat the softened butter with a mixer.

Pour sugar into boiling milk and, stirring, cook for 3 minutes, cool, combine with butter, add flour, cocoa and berry syrup. Beat the cream with a mixer.

Grease the cakes with butter cream and combine. Spread the top and sides of the cake with chocolate cream. Place the cake in a cool place for 2 hours.

Chocolate cake with cocoa “Currant”

Ingredients:

2 half cups flour, 1/2 cup granulated sugar, 3 eggs, 2 tbsp. l. cream or 3 tbsp. l. melted butter, 1/2 cup sour cream, 1 tbsp. l. (without top) baking soda, 1 cup of grated black currants (you can grate the berries from the compote), vanillin (optional).

For cream: 1/2 cup thick sour cream, 1/2 cup granulated sugar, 3 tbsp. l. (without top) cocoa powder.

For the chocolate fudge: 2 tbsp. l. cocoa powder, 3/4 cup powdered sugar, 4 tbsp. l. milk, 3 tbsp. l. butter.

Cooking method:

Beat the eggs with sugar into a fluffy mass, add, continuing to knead, pounded butter, grated currants, sour cream mixed with 1 tbsp. l. soda (more soda than usual, taking into account the fact that currants are included in the dough). Mix everything well again and quickly, without ceasing stirring, add flour and vanillin. The finished dough should not be very stiff.

Then divide the dough into 2 parts and bake 2 cakes in a pre-greased pan.

Prepare the cream. To do this, mix cocoa with sugar, combine with cold thick sour cream and beat into a strong fluffy mass.

Grease all the cakes with the prepared cream and place them one on top of the other.

Prepare. To do this, mix cocoa with powdered sugar, pour in hot milk and, stirring, heat the mixture over low heat until the sugar dissolves.

Remove from heat, add butter, stir.

Pour the hot mixture over the prepared cake.

After hardening, keep the chocolate cake with cocoa cream in the refrigerator until serving.

Chocolate cake with cocoa from cupcake

Ingredients:

Ready stale cake

Ingredients for panache cream: milk – 1 l, egg yolks – 3 pcs., eggs – 2 pcs., granulated sugar – 150 g, flour – 50 g, instant coffee – 1 teaspoon, cocoa powder – 2 tbsp. spoons, vanilla sugar – 2 sachets, refined sugar – 8 pieces; for Kandy cream: fine sugar - 1 cup, sour cream - 0.25 cups, honey - 0.25 cups, crushed walnut kernels - 0.5 cups.

Cut the finished slightly stale cake lengthwise or crosswise into thin slices.

Separately prepare the panache. Mix eggs and yolks with granulated sugar and flour, gradually adding boiling milk. Keep the bowl with the cream over low heat, stirring the mixture well and bring almost to a boil. Add butter, mix and transfer the cream into four bowls: add instant coffee to the first, cocoa powder to the second, vanilla sugar to the third, and caramel made from dissolved refined sugar and 3 tablespoons of hot water to the fourth (sugar first brown in a dry frying pan, add water and heat over low heat until the sugar caramelizes).

Preparing kandi cream. Mix together sugar, sour cream, honey and cook, stirring, over low heat until the sugar is completely dissolved. Add butter, stirring constantly, and bring to a boil. Remove the cream from the heat and whisk until the mixture thickens and turns dark. Little by little, stir in the crushed nuts into the cream and immediately pour it over the cake. Smooth the surface of the cake with a knife dipped in hot water and serve the cake.

Place the cupcakes cut into pieces in layers on a flat dish, greasing each layer with one of the four types of prepared “panache” cream, and pour “kandi” cream on top.

Simple chocolate cakes with milk and cocoa: recipes for home

Chocolate cake with cocoa and milk

Ingredients:

• 1/2 cup flour
• 1/2 cup sugar
• 1 egg
• 2 tbsp. spoons of butter
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 1/4 cup milk

For cream:

• 1/2 cup sugar
• 2 eggs
• 2 tbsp. spoons of flour
• 1 liter of milk
• 300–400 g butter
• 2 tbsp. spoons of cocoa powder
• 1 cup currant jam
• 1 lemon
• Vanillin

Cooking method:

Grind sugar with egg and butter.

Mix sour cream with soda (slaked with vinegar) and milk. Connect everything; slowly add flour and knead the dough well. Divide it into 7 parts; roll out and bake.

To prepare the cream, grind sugar with eggs; add flour and a little milk. Beat.

Separately, bring the milk to a boil. When it boils, remove from heat and slowly pour into the cream.

When the mixture has dispersed, put it on the fire and let it thicken to the consistency of sour cream. Remove from heat, add a pinch of vanillin and butter. Divide the cream into 2 parts: add cocoa to one, and lemon, grated with peel, to the other. There is no need to cool the cream.

Place the cakes on a dish with high sides in the following order: cake – cocoa cream – cake – lemon cream – cake – cocoa cream – cake – currant jam (or currants mashed with sugar) – cake – lemon cream – cake – cream with cocoa – cake layer – cream with lemon.

Pour the remaining cream over this entire structure (the cake should be tall) so that the cakes “float” in it and leave for 7 hours.

After this, refrigerate the chocolate cake with milk and cocoa for the same 8 hours.

Chocolate cake with cocoa, butter and chocolate cream

Required. For the test: 400 g flour, 100 g cocoa powder, 500 g sugar, 12 eggs, 2 teaspoons margarine, 1 tablespoon breadcrumbs.

For buttercream: 150 g sugar, 150 g butter, 2 eggs, 100 ml milk, 1 packet of vanilla sugar.

For chocolate cream: 150 g sugar, 150 g butter, 2 eggs, 150 ml milk, 2 tablespoons cocoa powder, 1 bag of vanilla sugar.

For impregnation: 100 g sugar syrup, 1 sachet of vanilla sugar.

Cooking method. To prepare a chocolate cake with cocoa according to this simple recipe, carefully break the eggs and separate the whites from the yolks. Beat the whites with a mixer. Grind the yolks with sugar, add flour, cocoa powder, add whites and mix.

Place the dough in a mold greased with margarine and sprinkled with breadcrumbs and bake in an oven preheated to 200°C for 30 minutes.

To prepare the butter cream, pour sugar into hot milk, stir until the sugar is completely dissolved, combine with beaten eggs, add softened butter, vanilla sugar and beat with a mixer.

To prepare chocolate cream, pour sugar into hot milk, stir until the sugar is completely dissolved, combine with beaten eggs, add softened butter, vanilla sugar, cocoa and beat with a mixer.

To prepare the impregnation, mix sugar syrup with vanilla sugar, bring to a boil and cool.

Cut the finished sponge cake of this simple chocolate cake with cocoa into two parts, soak the cakes in syrup, and spread with butter cream. Combine the cakes. Cover the top and sides of the cake with chocolate cream.

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 concerns cake manufacturers in industries and pastry chefs in restaurants. Many housewives prefer to change the recipe according to their mood and preference, and let’s say that this does not harm, but only improves the taste. More often than not, it happens that the housewife does not have on hand any of the ingredients specified in the recipe, then she urgently replaces it, and the result is quite excellent. But, there are ancient recipes of famous pastry chefs, cakes with famous names, with proprietary recipes, of course they should not be modified, then you will get a completely different taste and the cake will be different from its real “brother.” To prepare a delicious cake, an indispensable condition is a good mood, great desire, fresh ingredients, a good oven and a little time. Choose the recipe you like and cook for your health, delight yourself and your family, guests, and share the 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 pour glaze on it, it just begs to be put into your mouth. And, if it is soaked in condensed milk, moderately moist and aromatic sponge cake, with delicate chocolate cream, then it is difficult to tear yourself away from such a dessert.
Cream: condensed milk - 1 b., butter - 180 g., cocoa - 2 tbsp.
Dough: Beat the yolks (3 pcs.) with sugar (1 cup). Separately, beat the egg whites with salt + soda (quench 1/4 tsp). Mix carefully, carefully add 200 g. 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. Coat the cakes with cream, decorate with grated chocolate, icing or sprinkle with cocoa. Sprinkle the ends with cookie crumbs. Place in the refrigerator for several hours to allow the cream to harden.
2nd cake recipe: 100 gr. melt margarine (or 0.5 b. condensed milk), 1 egg. 1 stack sour cream, 1 cup. sugar, 1.5 cups. flour. 1 tsp soda (quench), 2 tbsp. cocoa. Bake 4 cakes.

"Sorceress"

Classic version with custard. The sponge cake turns out very fluffy, and the cream is unusually delicate. The glaze should be slightly bitter, which gives this cake a special taste.
Biscuit: 4 eggs, 200 g sugar (a little less is possible), 200 g flour, 10 g baking powder, vanilla.
Preparation: Beat eggs with sugar, add flour, vanilla, baking powder. Place the dough in the mold and 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.
Preparation: beat milk, flour, egg, sugar, vanilla. Let cook until thickened, stirring constantly. Add the butter to the still hot cream and stir. Beat. Cool. Cool the crust on a wire rack. Cut into two parts. Grease the bottom cake with cooled cream, place the second cake on top. Let stand in the refrigerator for a while. Drizzle chocolate icing over the top of the cake.
Glaze (options):
1. Melted dark chocolate. Chocolate can be melted in the microwave, but you can do it in a water bath.
2. You can make the glaze yourself. There are plenty of options. For example: sugar - 5 tbsp. + milk - 3 tbsp. + cocoa - 2 tbsp. l. + 50 gr. butter. Bring milk + sugar + cocoa 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 this glaze, or you can use only sour cream instead of milk. It turns out fattier and thicker. The finished “Enchantress” cake with a layer of custard, poured with chocolate glaze on top, needs to be placed in the refrigerator so that the glaze hardens a little and the cream combines the cakes properly. Since the cake does not require any impregnation, it can be served within a couple of hours.

Airy, with a delicate chocolate and creamy taste, the cake is not difficult to prepare, but it always evokes enthusiastic feelings among those who have had the chance to try it.
Recipe and ingredients: The dough will need 3 yolks, 3 whites, 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 the whipped whites. Bake a cake, which can then be divided into three cakes. Coat 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, lay out the cream, cover with the second part of the cake, chocolate glaze on top, 100 gr. Boil chocolate with 50 grams 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 is important to you anymore. Just gather a cozy company or your family and enjoy this exquisite taste of the cake.
Ingredients for the recipe:
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 the mousse: 200 g dark chocolate (finely chopped), 450 ml cream, 9 g gelatin, 2 oranges
For the ganache: dark chocolate bar, 150 ml cream 33%, 50 g. sl. oils
Preparing a heated sponge cake: to do this, beat the eggs with sugar in a water bath for about 10 minutes until a thick light yellow mass forms. Add vanillin and flour sifted with salt. Stir gently. Stir a few tablespoons of dough into the melted and cooled butter, and then just as carefully fold it into the sponge cake. Add cocoa powder.
Place the dough in a parchment-lined pan and bake in an oven preheated to 180C for 25-30 minutes, checking for doneness with a matchstick. Cool and cut into 2 cakes (you can use one cake).
Preparing the mousse: 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 it. Pour hot cream over chocolate and stir. Cool to room temperature. Whip the remaining cream to soft peaks. Little by little, in 3 additions, add whipped cream into the chocolate mass, stirring gently.
Assembly: Cover a springform pan, larger than for baking, with film. You can use the same shape, just cut off the edge by 1 cm. Place the cake on the bottom of the pan.
Wash the orange well, cut into slices and then in half. Place the cut halves around the perimeter in the gap between the sponge cake and the walls of the mold. Spread chocolate mousse. Place a second orange, peeled from all skins, on it. Cool in the refrigerator for a couple of hours.
Preparing the ganache: Melt the chocolate in a water bath, add warmed cream, butter, stir. Cool, pour mousse on top. Decorate as your imagination dictates. I made chocolate leaves.
Chocolate leaves: Melt the chocolate in a water bath and apply it with a brush to real leaves (previously washed well with soap and dried with a paper towel). Rose leaves are very convenient for this. Try to apply the chocolate so that it does not end up on the back of the sheet, this will help avoid problems later. Place 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 the leaves will come off without problems, some will have to be eaten right away! 🙂 Place the cake in the refrigerator overnight.

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

Chocolate cake "Delight"

Chocolate lovers will definitely love this cake. It is without any special frills and is prepared easily, using the most affordable ingredients.
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 cake layers, it bakes quickly.
Cream: 200 gr. drain oil, 0.5 b. condensed milk, 2 tbsp. l. cocoa. 1 cake - sour cream with sugar, coat, then cream, and so on 2, 3 cakes (sour cream ~ 0.5 tbsp + 4 tbsp sugar), 4 cake - only cream, coat the edges with cream, sprinkle the edges and top with grated chocolate and pieces. Enjoy, it's a real delight of taste!

Chocolate sour cream cake

Moist, aromatic, melt-in-your-mouth, incredibly tasty cake with a delicate coating of sour cream and cream glaze.
Dough for cakes: Beat 2 eggs 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 bake over medium heat. Cool the finished cake, cut into 2 parts so that the bottom cake is higher than the top. Soak both cake layers with cream (just soak the top one a little, and pour almost all the cream onto the bottom one and let it soak for about 5 minutes; you can pierce the cake layer in many places with a fork for quick soaking.
Preparation of cream: 1 tbsp. beat 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 glaze: 4 tbsp. l. milk + 1/4 tbsp. sugar + 2 tsp. Melt cocoa over heat, add 1 tbsp butter. l and pour on top of the cake. The cake tastes even better if you let it sit overnight or half a day in the refrigerator.

Cake "Cherry in chocolate"

An incredibly tasty and original cake, pay attention to its assembly. The finished biscuit is cut in half into two layers. The crumb is removed from each, leaving only the walls. The crumb is mixed with 1/3 of the entire cream and ½ of the cherry, then the assembly of the cake begins: the lower part is greased with cream, lay out the cherry, then lay out the entire mass of crumb, put the cherry on top again and grease with cream - now you can close the top part of the sponge cake, which is inside You also need to lubricate it with a little cream. Pour chocolate glaze over the cake (milk + chocolate) and place in the refrigerator to soak.
You need to prepare the cherries in advance, drenched in cognac with added sugar - preferably 2 days in advance. You may also be interested in ".
Preparing the biscuit: For the dough you need a large container - at least 5 liters: mix the eggs with powdered sugar, steam until thickened, remove from heat and continue beating until cool. Then, without a mixer, add flour mixed with cocoa with a spoon. Place in a round mold (diameter 26 cm, height approx. 6 - note that the sponge cake rises very high)
Preparation of cream:
Mix cocoa with 1/6 part powdered sugar, add milk and put on fire, stirring continuously. After boiling, remove from heat and cool. Add eggs. Separately beat the butter and powdered sugar, adding cocoa and eggs in parts, add vanilla sugar.
Biscuit dough: Eggs – 10 pcs., sand – 2.5 cups (preferably powdered sugar), flour – 2 cups, Cocoa – 50 g.
Cream: Softened butter – 600 g, sand – 3 cups (preferably powdered sugar), eggs – 4 pcs., milk – 1 cup approximately, cocoa – 50 g, vanilla sugar – 2 bags, chocolate – 1.5 bars or 2, cherries - 2.5 cups (can be frozen), cognac - 0.5 cups.

Cake "Tidbit"

Making the dough in the following sequence: 450 g sour cream + 450 g sugar + 2 eggs + pinch of salt + 1 tsp soda (quench with vinegar) +3 tbsp. flour. After each addition of ingredients, mix well, then add cocoa. Grease the mold with butter and sprinkle lightly with breadcrumbs. Pour in the dough and bake. 180-200 degrees. Cut the finished cake into 2 parts and spread with cream. If desired, you can add nuts and raisins to the cakes.
Cream: 1 can of boiled condensed milk + 1 stick of butter. Pour chocolate on top! 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 glass milk, 70 g cocoa powder.
Cream - whatever you want. Decoration - chocolate or cocoa icing. You can make different creams: creamy, with condensed milk or toffee, white custard or cocoa, you can just coat it with thick cream! You can add prunes or nuts to the cream in winter, and fresh berries in summer - strawberries, currants, cherries, raspberries, apricots! You can decorate the cake with cream or chocolate glaze, grated chocolate.
Preparation:
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 - aromatic, pourable, moderately thick - is poured into a springform pan, 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. Test doneness with a toothpick. After cooling the cake and taking it out of the mold, cut it into two. Prepare the cream by whipping half a stick of butter with half a can of condensed milk and brushing the cakes. Drizzle the top of the cake with chocolate melted in a water bath. Chocolate cake “Southern Night” is ready!

Banana Surprise Cake

If you like cakes with surprises, this cake is just for you, children especially like it. You will learn about the delicious surprise in the recipe.

For the biscuit: 4 eggs, 150 g sugar, 1 bag of vanilla sugar, 1/2 teaspoon. tablespoons lemon zest, 75 g flour, 75 g starch, 1 full teaspoon baking powder.
For filling: 4 g gelatin, 4 bananas, 2 tbsp. spoons of sugar, 500 ml cream or sour cream 30% fat, 5 tbsp. spoons of chocolate chips, 100g of chocolate glaze.
Preparing the biscuit:
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. Place fluffy beaten egg white on top. Mix flour, starch and baking powder, sift on top of the egg mixture and mix everything carefully.
2) Cover 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 pan 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 the 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 whisk into the cream.
Completion:
1) Place the bottom cake on a plate and enclose it in a cake ring, leaving a 1 cm gap.
2) Grind the chocolate icing and melt it. Peel the remaining bananas, dip in the glaze and arrange in a ring on the sponge cake. Please note that bananas must be very ripe. This is that very tasty surprise; when cut, everyone will find a piece of banana.
3) Cover the 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 down the edges of the cake between it and the ring. Place the cake in the refrigerator for at least 2 hours. You can prepare the glaze yourself: 2 tbsp. cocoa, 5 tbsp sugar, 3 tbsp sour cream, 1 tbsp. butter. Cook for 5 minutes, stirring all the time. Photo and cake smimama

Cake "Gourmand"

Dough: 3 eggs, 1 tbsp sugar, 1 tbsp. flour, 1 tsp. prepared baking powder. Grind the yolks with sugar, add flour, baking powder, mix everything thoroughly and carefully fold in the whipped whites.
Meringue crust: Beat 2 egg whites thickly with 0.5 tbsp. Sahara. Bake for 1 hour at 175*.
Cream: Boil a can of condensed milk for 2 hours (or buy ready-made boiled condensed milk) and beat with 200 g of butter.
Bake a sponge cake. Cut into 2 cake layers, spread cream on the bottom sponge cake, then the meringue cake, spread with cream again, trace. sponge cake and cream. Decorate the sides with crushed nuts (roasted peanuts) and chocolate chips on top (you can mix dark and white chocolate).

Soft, tender, melt-in-your-mouth cake. And it’s very easy to cook!
Recipe:
Chocolate sponge cake: 4 eggs, 1 tbsp. sugar, 1 tbsp. flour, 1 tsp. baking powder, 3 tbsp. lie boiling water, 3 tbsp. lie vegetable oil, 2 tablespoons. lie cocoa, vanilla to taste.
Preparation: beat the eggs with sugar for 15 minutes with a mixer until the mass increases 3 times, sift the flour and baking powder into the whipped mass and mix gently. Next, add butter, mix, mix cocoa with boiling water to a creamy consistency and add to the dough, mix. Cover the pan with parchment and bake at 180 degrees. oven.
Chocolate cream soufflé: 1 glass of whipping cream +200 gr. chocolate, melt in a water bath. Cool the mixture (can be in the refrigerator overnight), then beat well with a mixer.
Cut the biscuit into three parts, soak each one in syrup and coat with cream.

Chocolate cake “Inspiration”

A completely easy-to-prepare cake, without any special bells and whistles. But nevertheless, very tasty and very inspirational and in a good mood!
Preparing the biscuit: Beat 3 eggs and 1 cup sugar well with a mixer. Slowly add 1 cup flour and 1 tbsp. cocoa. Mix very carefully so that the biscuit does not fall. Grease the mold with butter or margarine and pour the dough into it. Bake in the oven at 150C for 1 hour. Cut the finished cake in half and spread with any cream. For me it’s sour cream. The cake is sprinkled with grated “Inspiration” chocolate, hence the name of our cake. Serve with tea or coffee, enjoy and be inspired!

Preparing the 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 done at a temperature of 180-200 degrees.

While the cakes are baking, preparing the cream: 250 gr. beat the 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 place them in a heap on a dish, first dipping them into the cream. Sprinkle chocolate chips on top. The cake must stand for several hours to soak, then it turns out very tender and juicy.

Cake “Black Magic” with kefir

Using kefir you can not only make delicious pancakes and pies, but also this incredibly tasty 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.
Preparation:
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 pans.
4. Bake in a preheated oven for 30 - 40 minutes, check for doneness with a dry stick. Let cool for 10 minutes before removing from pans and allowing to cool completely on a wire rack. Layer and grease 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 glaze is thick.
9. Generously coat the cake layers and sides with chocolate glaze.
10. Place in the refrigerator for 3-4 hours.

Cake “Truffle or 300% chocolate”

If you are in a sad mood and have an incomprehensible blues, then this is the best dessert to go with 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 Parisian chef Cyril Lignac, with which the young chef may have charmed the French film star Sophie Marceau herself.) Are you 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; remove them from the refrigerator in advance.

Preparation:
1) Preheat the oven to 200℃, line a ⦰24cm mold with parchment.
2) Beat the mascarpone, pour the chocolate into it, stir. Add eggs one at a time, beating with a mixer. Then sugar and flour.
3) Place the dough in the pan, smooth it out, 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 the whites with sugar until stiff, add the yolks, continuing to beat. Add flour, mix with a spoon. Add the oil and 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 place the chocolate dough on top and continue baking. Photo and recipe gornarosa

Cake “Late Autumn”

The cake is prepared according to the recipe of frau-milova2011 “Chiffon Autumn”: Autumn is coffee with cinnamon, maple leaves, delicate buns with vanilla and a subtle smell of smoke... Autumn is a delicious chiffon cake with fallen leaves made of chocolate... Chiffon sponge cake for a mold dia. 22 cm:
Ingredients for the recipe: 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: country sour cream (at least 40%) – 300 g; powdered sugar – 50 g; thickener for cream – 1 teaspoon; instant coffee – 1 teaspoon; water (boiling water) – 1 tbsp. spoon; liqueur – 2 teaspoons.
Preparation: Mix cocoa and coffee, add warm water, stir until smooth. Beat the whites with salt until stiff peaks form. Beat the yolks with sugar until a fluffy mass forms. Gradually add oil in small portions. Whisking gently, add the cocoa-coffee solution. Mix flour with baking powder and sift into a bowl with dough. Beat the dough until smooth. Gently fold the whites into the dough using top-down movements. The consistency of the dough should resemble thin sour cream. Bake in an oven preheated to 160 C (do not open the door!) for 50 minutes. (In a multicooker in BAKING mode – 20 minutes preheating + 50 minutes with dough). Remove the biscuit from the mold after it has cooled completely. Cut the sponge cake into 3 parts and coat with cream, decorate with chocolate leaves and toasted almond flakes.
Cream: Dissolve coffee in boiling water, add liqueur. Beat sour cream with powdered sugar and cream thickener. Pour in coffee, stir.

Chocolate Bliss Cake

The cake is based on the recipe of the famous Austrian confectioner Franz Sacher “Sacher”. Sachertorte is a long-loved chocolate cake, a masterpiece invention by a confectioner from Austria. The cake is a dessert of Viennese cuisine and one of the most popular cakes in the world. Since Soviet times, the Prague cake, which is a variant of the Sacher torte, has been popular in Russia.

Ingredients for the dough: dark 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. Grease both halves of the cake with it from the inside sides, this cake has chocolate icing only on the inside.
For chocolate glaze: dark chocolate - 140 g, milk - 3-4 tbsp. spoons, butter - 10-15 g.

The same famous “Sacher”, which was already mentioned in the top recipe. “This magnificent Viennese cake is served in almost all cafes and restaurants in Vienna. Clad in chocolate armor, inconspicuous in appearance, completely devoid of cream, 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, the only thing that goes to Sacher is Viennese coffee in a tall glass with a cloud of freshly whipped cream settling on it. No one has ever lost weight from this, but respecting life and appreciating the best in it, the Austrians never counted calories.” (Text by 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.
Preparation:
1) Preheat the oven to 180 degrees, grease a mold with a diameter of 24 cm (this was easy to remember, at that time there was only one mold)).
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) Gently add the chocolate-butter mixture, stir with a spoon from bottom to top.
6) Add dry ingredients (flour + cocoa + nuts + starch).
7) Pour the dough into the mold and bake until there is a dry splinter in the center.
8) Cut the cooled cake into 2 parts.
9) Grind the apricot jam until smooth, add 2-3 tbsp. cognac or almond liqueur.
10) Spread a thin layer of jam on the cakes. You don't have to use all of it so it doesn't become cloyingly sweet. Let it soak well. I leave it in the refrigerator overnight.
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 the refrigerator for several hours.

We must immediately warn you that it will take quite a lot of time to prepare this cake, so if you don’t have the time, you can make it simpler - bake a sponge cake and prepare any cream, using only the design idea.
Genoese chocolate sponge cake: 3 eggs, 90 g sugar, 50 g flour, 20 g starch, 1 tbsp cocoa, 1 tbsp. vanilla jam (or just essence), 40 g plums. oils

Preparation: Chop flour, starch, cocoa and butter with a knife until fine crumbs and place in the refrigerator. Beat eggs with sugar in a water bath. The mixture should be warm, do not boil! Gradually add jam and butter crumbs into 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 over the layer of sponge cake, remove the parchment, soak in a mixture of water and orange liqueur.
Feijoa mousse: 500 ml feijoa, ground with sugar (summer preparation), 300 mg cream cheese, 400 ml cream, 20 g gelatin.

Preparation: melt gelatin in cream. Beat all ingredients in a blender. When the mousse begins to harden, spread it on the biscuit. Cut the biscuit into strips 5-7 cm wide (I got 4 strips 7 cm each). Twist the first strip into a snail and place it on the base (to do this, bake a circle of shortbread or biscuit dough). Next, 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 bars, 1 tbsp. l. vanilla jam, 50 ml cream, 50 g cream cheese, 2 egg whites, 2 tbsp. Sahara.
Preparation: Melt chocolate, cream, jam, mix, cool. Beat the whites with sugar. Mix all. Decorate the cake.

“Chocolate Marquise”, this is exactly what the cake of the famous confectioner Danit Salomon from the chic recipe book “Chocolate and Roses” was called in literal translation from Hebrew. This 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 into it, you immediately understand that this is an exquisite delicacy, rich in taste.”
Please note that here is the minimum amount of flour - only 3 tablespoons. The composition is very similar to the famous brownies, but the texture and taste are different. Chocolate cake lovers will be pleasantly surprised.
What we need: a 22-24 cm springform baking pan, baking paper, foil, and a large deep pan (a frying pan will do) that will fit our small pan.
For the pie: 1 cup sugar, 1/2 tsp. instant coffee, 1/4 cup hot water, 300 grams of chopped dark chocolate, 225 grams of soft butter, a pinch of salt, 1 tbsp. chocolate liqueur, 5 eggs, 3 tablespoons flour. Preheat the oven to 180 degrees. Pour 1/2 cup of sugar into a medium saucepan, dissolve coffee in hot water and pour into the saucepan. Place on the fire and bring to a boil until all the sugar dissolves. Add chocolate, stir well and remove from heat. Add a spoonful of liqueur here. Add oil one spoon at a time. Mix thoroughly and let cool slightly while you beat the eggs. Beat the eggs with the remaining sugar for 5-7 minutes. Carefully combine the egg mixture with the chocolate mixture. Add the sifted flour and mix thoroughly with a spoon, but do not beat. Line the pan with baking paper. Wrap the outside with foil to prevent water from leaking. Pour the prepared mixture into the mold and place in another mold. Place both pans in the oven on the middle shelf. Pour boiling water into the large pan until it reaches the middle of the small pan. Bake for approximately 60-70 minutes. Check readiness with a wooden stick in the center of the pie. Remove the finished pie from the large pan, remove the foil and leave to cool. After about 30 minutes, you can remove the mold ring, cover with a dish and turn the pie 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 no-bake cake recipe that is certainly delicious and original, then this recipe is just right for you. No-bake Oreo cake is for true chocolate lovers! And for those who are not on a diet)))
You will need: 2 packages of Oreo cookies and 100 grams of butter for the base.
Preparation: Crush the cookies into fine crumbs, mix with melted butter and place in the mold. A mold will do (a 30 cm split mold is best), form the sides. Place in the freezer while you prepare the filling.
For filling: Heat 250 grams of cream, 60 grams of butter and 250 grams of dark chocolate over low heat. Do not bring to a boil! Once the butter and chocolate have melted, remove from heat and continue stirring until you have a smooth, homogeneous mixture. Pour the cream into the cooled base and refrigerate overnight. The cake is very rich, very chocolatey and very tasty. It turns out to be small, but no more is needed. A small slice with coffee is enough to enjoy the taste in warm company. Photo and cake from

Cake "Choco-lad"

The cake is chocolate-rich due to the chocolate cake and chocolate glaze, nice and delicious!) The ingredients are the most common. And you can decorate the cake to your liking.
Ingredients for the recipe: 300 g flour, 3 eggs (medium size), 2 tbsp. sugar, 110 g margarine/butter, 3.5 tbsp. cocoa powder, 2 tsp, vanilla sugar, 1.5 tsp, baking powder + a little melted butter to grease the pan.
Preparation: melt the margarine (in a water bath) and beat together with sugar and vanilla sugar. Beat the whole mass well with a mixer. Add sifted flour and baking powder and mix with a spatula. (The dough turns out airy, with bubbles). Add cocoa powder (sift first to avoid lumps). Knead again with a spatula. Grease the mold with oil. Bake at 180 -200 degrees (depending on your oven) for 40 minutes. Fill the cake with chocolate glaze and sprinkle with chocolate chips.

Cake "Chocolate gloss"

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, mix and put in the oven at 180 degrees for 50-55 minutes . Check readiness with a wooden stick.

Cream: 2 eggs + 2 tablespoons flour + half a glass of sugar + 2 tablespoons cocoa + half a glass of water. Mix everything so that there are no lumps, cook over low heat until thickened. Soften the butter and mix everything together. Pour chocolate glaze over the cake and decorate with nuts.

Both adults and children love chocolate cakes, so this chocolate creation is always served as dessert for any celebration or holiday. As a rule, no one will refuse such a cake; they don’t even remember that they are on a diet and the extra calories. Speaking of calories, yes, they are quite high in calories, but who doesn’t want to get a boost of energy, 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 the road. And we are earthly people, why don’t we treat ourselves to the special taste of chocolate. Dark 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 a doubt that you may not get a similar cake, but don’t worry in advance, you will turn out even better! If you don’t want to bother with baking at all, then these will come in handy in your piggy bank.

The recipe is simple, the result is excellent. If you put a little effort into the design, it will be perfect for a holiday table. In general, if you are expecting guests for tea, but don’t have much time for baking, feel free to use this recipe, it has never let you down. So,

• Category: Baking / Cakes
• Cooking time: 1 hour 30 minutes

Chocolate sponge cake

• Eggs – 4 eggs
• Sugar – 1 glass
• Flour – 1 cup
• Baking powder – 1 teaspoon
• Cocoa – 2 heaped tablespoons

Cream for chocolate biscuit

• Condensed milk "Rogachev" - 1 can
• Butter – 100 grams
• Cognac – 1 tablespoon

Chocolate frosting for cake

• Butter – 30 grams
• Milk – 5 tablespoons
• Powdered sugar – 100 grams
• What powder - 3 tablespoons

Cooking method

Preparing the biscuit:

Beat the eggs in a food processor with sugar into a strong fluffy foam (the longer, the better).
Separately, sift all the dry ingredients into a container - flour, baking powder and cocoa powder.
Add gradually to the sugar-egg mixture, at low speed, just mix until smooth. Grease a baking dish with butter and pour in the dough.
Place in an oven preheated to 180°C for 25-30 minutes. We check readiness as usual with a toothpick. Try not to open the oven while it is baking so that the biscuit does not settle.
Take it out, let it cool, turn it over onto a large board and...
cut into 3 cakes (here it all depends on your shape, I have a rectangular one, 18*25 cm in size, if the shape is larger, you will get two cakes, larger in diameter).

Preparing the cream:

Beat butter at room temperature well with condensed milk until fluffy, I add a spoonful of good cognac for flavor.
Grease each cake generously with cream.

Preparing the glaze:

Heat the butter and milk well, either on the stove or in the microwave and mix with sifted powdered sugar and cocoa powder. Let cool a little and pour over our cake. The glaze is glossy, elegant, and easy to apply. Leave it to soak overnight in a cool place, do not put it in the refrigerator!
All. It's not difficult, really. I like to cut it and serve it as individual cakes, it turns out elegant, chocolate cakes and snow-white cream. Bon appetit!

The question “how to make chocolate cake” is closed? If not, ask in the reviews.

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:

Pour sugar, cocoa into a container, pour in milk and vegetable oil. Beat everything with a mixer into a smooth, shiny mass.	Mix bulk ingredients except flour with baking powder and milk
Beat the eggs into cream for about 5 minutes. Add to the chocolate mixture.	Add beaten eggs
Mix with a whisk or mixer until the chocolate mass is smooth.
Mix flour with baking powder and add to chocolate mixture. Mix everything until smooth.	Prepare the chocolate dough
Well, there’s just a little left)) Grease the mold with oil and pour the chocolate dough into it, my favorite baking dish is 23 cm in diameter). Bake in a preheated oven at 180 degrees for about 40 minutes (a little more or less depending on your oven). We check readiness as with any sponge cake, pierce it with a match - dry - remove from the oven.	Pour the chocolate batter into a greased mold
This is what a beautiful chocolate sponge cake turned out to be: porous, moist. Since I already assumed in advance that I would be making a cake, I cut it into three layers. If time is “pressing”, this sponge cake can easily act as a cake, just pour it thoroughly with chocolate glaze, it will soak it and soak it - it will be no less tasty than a cake)))	This is what the chocolate sponge cake turned out to be like
If you have a packet of chocolate pudding, read the quick recipe for cream in the quote above, and if not, beat the eggs with a whisk with sugar and starch, pour in half the milk (you can use cream). And beat everything again. Heat the rest of the milk and at the moment when it begins to try to “overflow”, reduce the heat to low and pour in the milk mixture, stirring constantly. Melt the chocolate separately and when the cream thickens thoroughly, remove from heat and mix with chocolate. Leave to cool)	Preparing chocolate custard for cake
When the cream has cooled, feel free to add butter and powdered sugar (if you need to sweeten it to taste, I needed dark chocolate). Beat at low speed into cream.
Layer the cakes with cream.	Layer the cakes with custard
It turned out to be a truly very chocolate cake – it couldn’t be tastier! So moist, melts in your mouth! Just as many people (including me) love, when chocolate is in chocolate with chocolate))) Just that option)) Bon appetit! Share with me, did you like this delicious chocolate cake recipe? Your opinion is very important to me! See you)))	Very chocolate cake