Chocolate cake with butter cream. Sponge cake with chocolate cream

Melt the butter, cool until warm. Mix flour with cocoa powder, salt, baking powder and soda, sift. Grind the yolks with boiling water. Add sugar, vanilla essence and beat, beat until fluffy for about 5 minutes (MANDATORY). Pour in butter, add sour cream. Add flour mixture, stir. There is no need to knead for a long time. Place the dough in a clean bowl and cover with film. Place in the refrigerator for 3 hours.

Divide the dough into 7 equal parts. Prepare 9 sheets baking paper. Roll the pieces of dough in flour, roll out thinly between two sheets of parchment to the desired size.

I have oval cakes cut into an oval shape. The size of my form is approximately round shape with a diameter of 20 cm. Cut the dough into a shape, collect the scraps, and bake another one-eighth cake from them.

Before baking, prick the dough with a fork, bake the cakes in an oven preheated to 200 degrees for 4-5 minutes, use your oven as a time guide. Ready-made cakes leave to cool on the paper on which they were baked. That's why we needed 8 sheets of baking paper + 1 more sheet to put on top of the dough to roll out the crust.

For cream soft ( room temperature) beat the butter with boiled condensed milk, also at room temperature, until fluffy. Whip 400 g of cream to soft peaks. Gently fold in the whipped cream and whipped butter with a spatula. Boiled condensed milk can be replaced with regular condensed milk. Adjust sweetness to taste

Since the cake will be assembled in a ring, the finished cakes need to be cut to the size of the ring. They expanded slightly during baking. I transferred the cream into a piping bag with a round hole.

Assembling the cake: place the ring on the dish where we will have the cake to serve, insert an acetate ribbon inside the ring so that it is convenient for us to remove the ring from the finished cake and use it to adjust the height. Boil the cream for impregnation, cool until warm, cover cling film the surface of the cream, you don’t have to boil it... you can not use it at all, but soak the cakes with whatever you like best or not soak them at all. I brushed the cakes a little with cream for moisture. Carefully place the cake in the ring, grease with cream, squeeze the cream out of the cooking bag onto the cake, place next cake onto the cream and be sure to LIGHTLY press down over the entire surface, then soak, cream and so collect the entire cake, do not grease the top cake, leave a little cream for it, about 70-80 grams. Place the assembled cake in the ring in the refrigerator for several hours.

After a few hours, remove the ring from the cake and carefully remove the acetate ribbon from the sides. Like this smooth cake It turns out collected in a ring and stood in the cold overnight. Grease the top cake with the reserved cream and smooth it carefully over the surface. Place the cake back in the refrigerator and prepare the frosting.

Ganache glaze: melt the chocolate with cream in the microwave and pour it on top of the COOLED CAKE (IMPORTANT!), first pour the glaze with a teaspoon along the edges of the cake carefully so that there are beautiful drips, and then pour everything else on top, decorate with meringue and chocolate chips.

I baked this cake for Max on his birthday.
In general, I’m not very friendly with cakes, not even that I’m not friends, but I bake very rarely, in general, one might say, I don’t bake, for every day I have a much simpler one. homemade baking, but, you know, we had to try hard here. Due to the fact that I am a working person, and I needed to bake on weekdays, my time was very limited, and I was looking for recipes that would not be too troublesome, labor-intensive and time-consuming. Initially, I was going to bake cherry cheesecake, but it went out of stock. fresh cherries, but I didn’t want it frozen. Therefore, I had to urgently change horses at the crossing and find new recipe. Max had been hinting at “something chocolate” for a long time, so I decided to bake a chocolate cake. I looked through a certain number of recipes and settled on one that attracted me due to its fairly simple and short preparation process.

As I already said, I don’t know how to decorate at all, the art of decorating cakes is something unattainable for me, so the cake was not the most presentable in appearance, but it didn’t taste as bad as it might seem from the photo.

I got the idea for the cakes from Karina’s website. I made the cream to my taste and in my own way.

Cakes:
- 2 cups flour
- 1 tsp. baking powder /* in the original there was only 0.25 tsp, I added more */
- 4 tbsp. l. unsweetened cocoa
- 7 tbsp. l. spoons of sugar
- 2 eggs
- 2 tbsp. l. light syrup
- 2/3 cup vegetable oil
- 2/3 cup milk

Cream:
- 200 g Philadelphia
- 200 ml heavy cream (35%)
- powdered sugar to taste
- 2 tbsp. l. brewed coffee
- 1 tbsp. l. Cointreau

For impregnation:
- brewed coffee
- Cointreau

Sift flour with baking powder, add cocoa, sugar and mix.
Beat the eggs into the flour mixture, add milk, butter and syrup and mix everything.
Place the dough into a greased pan.
180C, 30-35 minutes.

Cool the cake and cut into two or three parts. The number of cakes will depend on the diameter of the mold you took. I used a mold D=22 cm, my cake was quite short, and I cut it into two parts. You can take a shape D = 18 or 20 cm, then it can be cut into three parts.

For the cream, whip the cream, add cream cheese And powdered sugar(I didn’t measure the powder, I just poured it out of the bag and tried it, add as much as you think is necessary), coffee and Cointreau and beat everything together a little more.

Mix coffee with Cointreau and soak the cakes with this mixture. Place the cream on the bottom cake layer, cover with the second cake layer and coat the cake with the remaining cream. To decorate according to your imagination, I sprinkled it with finely grated milk chocolate on top and sides.

Here's a cross-section of it:

The cake really turned out to be quite easy, I baked the cake in the evening, when it had cooled down, cut it (it cuts very easily), wrapped it in film and left it until the morning. In the morning I prepared the cream, assembled the cake and put it in the refrigerator, and in the evening I sprinkled it with chocolate.

I advise you to soak the cakes, without soaking the cake will be a bit dry, in my opinion, but thanks to soaking it becomes juicier and becomes thinner coffee taste and aroma. By the way, you couldn’t smell the coffee in the cream, but in the cakes you could, and I really liked this shade.

In general, to summarize, I want to say that the cake was pretty good, I can’t call it, of course, a masterpiece of confectionery art, but it’s quite tasty homemade cake, good combination chocolate cake(by the way, to enhance the chocolate flavor, you can add more cocoa, I took four small heaped spoons) and delicate buttercream plus a subtle coffee note. We liked it.

Simple chocolate cocoa cake with chocolate buttercream

Chocolate is my weakness. I just love chocolate brownies, cakes and others. delicate desserts. If you found this recipe, then I think we agree on tastes. And today I propose to prepare a very tasty chocolate cake with cocoa sponge cake and delicate chocolate butter cream. This cake is a godsend for those with a sweet tooth and lovers of everything chocolate. The biscuit itself turns out airy, tender and aromatic. And the cream complements it, adding a little fat and tenderness. creamy taste. To ready cake was tastier, it needs to be left to brew in the refrigerator for about 2 hours. The biscuit will be better soaked and become more moist, and the cream will thicken more and set at low temperatures. But the cake turned out so delicious that I couldn’t resist and didn’t let it brew. Therefore, in the photo the cream has not yet set. But after the cake has been in the refrigerator, the taste is completely different.

Ingredients:

for chocolate sponge cake:

• 400 g flour;
• 400 g sugar;
• 3 eggs;
• 350 ml milk;
• 100 g cocoa powder;
• 100 g butter;
• 100 g vegetable oil;
• 2 tsp soda;
• 1.5 tbsp. vinegar;
• 1 tsp fine salt;
• vanilla extract or vanillin;

for soaking the biscuit:

• 200 g sugar;
• 200 ml water;
• a little vanilla;

For chocolate cream:

• 0.7 liters of cream with a fat content of at least 33%;
• 1 can of condensed milk;
• 30 g cocoa powder.

for decoration-powder:

• 1 bar of dark dark chocolate.

Chocolate cream cake recipe

As I already wrote in the article about chocolate buttercream, one evening I decided to bake a cake from what was in the refrigerator and on the kitchen shelves: eggs, flour, sugar, cream, milk chocolate and nuts. It turned out pretty tasty! Below is a simple recipe, which I have provided with visual photographs of the process.

Ingredients

For the cakes

We bake a simple sponge cake in a slow cooker. This will require

- 6 chicken eggs;
— 150 gr. Sahara;
— 180 gr. flour premium;
- 5 gr. baking powder for dough;
- a piece of butter to grease the baking dish.

For filling and decoration

— milk chocolate 100 gr. (one tile);
— whipping cream 33% fat (it’s important that it’s that fat);
- two teaspoons of sugar (more if you want the cream sweeter);
- any nuts for decoration (I used almonds).

For impregnation

- any syrup (I diluted strawberry jam water, you can add alcohol).

Cooking recipe

Preparing sponge cakes

In a mixer, beat eggs and sugar until foamy. This usually takes about 10 minutes. To check whether you have beaten the eggs enough or not, run a spoon over them - a mark should remain.

Reduce speed and gradually add flour and baking powder to the container. Mix carefully with a mixer.

Grease the multicooker bowl with butter and pour the mixture into it. Set the “Baking” mode, cooking time 50 minutes. After the beep, leave the biscuit in the multicooker to heat for another 15 minutes.

Remove the cake from the bowl and let it cool well. Then carefully cut it into three parts.

Soak each part in syrup.

Preparing the cream

Using a mixer, making chocolate buttercream is very easy.

First you need to melt the chocolate. For this I used the same slow cooker. You can select “autocook” and manually set the temperature to 35 degrees, or you can simply turn on the heating.

Whip the cream with a little sugar. Then carefully pour in the melted and slightly cooled chocolate.

Beat the mixture well too.

Forming a cake

Coat the cakes with cream on all sides.

Sprinkle chopped nuts on top of the cake.

Bon appetit!

If your household loves homemade sweet pastries, prepare this wonderful cake for them. Recipe chocolate cake"Fairy tale" lives in our family for many decades and no one remembers how he appeared. The important thing is that everyone loves him. The cake is very easy to prepare and quickly eaten. I hope the step-by-step instructions will help you in preparing this dessert, and you will be able to please your loved ones with a delicious cake.

Cooking time: 90 minutes

• flour – 5 tbsp;
• eggs – 4 pcs.;
• butter – 100 g;
• sugar – 2 tbsp;
• soda – 3 tsp;
• vinegar - 3 tbsp. l.;
• cocoa – 3 tbsp. l.;
• honey - 3 tbsp. l.

For cream:

• vanilla essence;
• milk;
• powdered pudding;
• butter.

Cake with butter cream “Fairy Tale” - recipe

Prepare all ingredients.

Large chicken eggs break into a deep bowl, add granulated sugar and beat until foam forms.

Quench 3 teaspoons of soda with 3 tablespoons of vinegar in a glass and add it to the egg mixture.

Pour in liquid natural honey, add 3 tablespoons of cocoa and mix everything thoroughly. Add 100 g of butter to the mixture.

A bowl of sweet mixture place in a saucepan with water, which we put on the fire and bring to a boil. In a water bath, the mixture should double in size. Be sure to stir until the sugar is completely dissolved.

Add flour to the warm bubbly mixture and knead into a soft dough.

Divide the dough into ten parts. Roll out each piece of dough thinly and cut out a cake blank with a plate. Place on parchment paper and bake at a temperature of 180-200 degrees. Be careful not to burn the cakes; they bake very quickly. Bake all the dough scraps too, we will need them for sprinkling the finished cake.

When all the cakes are ready, start preparing the cream. The Fairy Tale cake can be made with butter cream or custard. It turns out very tasty with pudding cream. Take a packet of vanilla or creamy pudding powder and fresh milk Follow the instructions on the package to prepare the pudding.

When the pudding has cooled, add 250 g of soft butter, a drop vanilla essence and beat everything with a mixer until a homogeneous cream is formed.

Grind the cake scraps into fine crumbs.

For one cake, take 5 cake layers and cover them with cream. Grease the sides and top of the cake well. Then sprinkle the entire cake with crumbs. The rest of the cakes can be used later; they store well without compromising their taste. long time. If you are expecting a lot of guests and you need both cakes, then make a double portion of cream or coat the other cake with whipped cream and sugar, and do not sprinkle with crumbs.

You will get two different cakes. Decorate