Cake with chocolate icing: recipes for cooking and decoration. Biscuit cake "Tenderness" with chocolate icing

The recipe for the biscuit cake proposed in this article is quite simple, one might even say quite simple. It doesn't take long to make a cake. It does not require a large number products. Everything is in proper cooking dough and further baking of the biscuit. And you can decorate the cake according to your taste and mood. Personally, the design is not very good for me, but I don’t worry much about it. The main thing is that it tastes good.

To prepare biscuit cake with chocolate icing I will be using the following ingredients:

For test:

Chicken eggs - 4 pieces;

Sugar - 1 cup (200 grams);

Wheat flour - 1 cup (200 grams).

For impregnation:

Jam - 200 grams (I took strawberry, but you can take any jam with syrup).

For glaze:

Cocoa powder - 2 tablespoons;

Flour - 1 tablespoon;

Sugar - 6 tablespoons;

Butter 50 grams;

Milk - 80 ml. (9 tablespoons).

How to make chocolate sponge cake

To make a sponge cake in chocolate icing, you need to cook biscuit dough from sugar, eggs and flour. Put the dough into a mold and bake in the oven. Cool the finished biscuit and cut horizontally into three cakes. Then cook the glaze from sugar, cocoa, flour, butter and milk. Spread biscuit cakes fruit jam and stack on top of each other. Brush the top and sides of the cake chocolate icing. You can decorate the cake according to your taste with additional sweets, fruits or berries.

Step by step recipe with photo (photo recipe)

I cook first biscuit dough. If you don't already know how to make biscuit dough And bake a biscuit, then, after looking at this recipe, you will no longer have such problems.

Biscuit eggs must be from the refrigerator so that they beat well. It is better to take enameled dishes for making dough.

But before starting the test, I turn on the oven to warm up to a temperature of 160 degrees.

The oven is heating up, and I am preparing the dough. To do this, I take a deep enameled bowl, pour a glass of sugar into it and beat in four eggs.

With a mixer, beat the eggs with sugar until a thick, lush mass is obtained. The volume of beaten eggs with sugar increases by about three times. It took me 8 minutes to whip.

Then I pour flour into the beaten egg-sugar mass. But I do not pour it all at once, but gradually. Those. at first I pour about 1/3 cup and mix with a mixer at low speed, literally 15 - 20 seconds.

After that, continuing to mix, gradually add all the remaining flour. This takes about 1 minute more. It turns out magnificent air dough. If you stir longer, then the dough will settle, and the biscuit in the oven will hardly rise and will not be airy.

I take detachable form(the diameter of my form is 22 centimeters), grease the bottom and edges well with butter and sprinkle with breadcrumbs.

I pour the biscuit dough into a mold and put it in an oven preheated to 160 degrees.

I bake the biscuit for 30 minutes, while opening the oven is not recommended so that the biscuit does not fall off. After this time, for greater confidence in readiness, I pierce it with a wooden stick, if it is clean, then the biscuit is ready.

I take out the finished biscuit from the oven and leave it to cool for about 3-4 hours at room temperature, without removing it from the mold.

When the biscuit has cooled down well, I take it out of the mold.

With a sharp knife, I cut the biscuit in a horizontal plane into three, approximately equal in thickness to the cake, and proceed to the formation of the cake.

I take a large plate and put the bottom cake on it.

Lubricate the cake all over with strawberry jam.

I put the second cake on it and also grease it with jam.

From above I cover with the third cake, but I do not lubricate it with jam. I will cover it with frosting.

Now I'll tell how to make chocolate frosting. Of course, the glaze recipes may be different, but I will show my version.

In an aluminum saucepan I pour two tablespoons of cocoa, one tablespoon of flour and six tablespoons of sugar.

I add nine tablespoons of milk (about 80 ml.) to this dry mixture and mix everything well so that there is no lump, since flour is present.

In the mixture I put 50 grams of butter.

I put the saucepan on a small fire and, stirring constantly, bring the mixture to a boil, but do not boil.

Each Cake "Tenderness" with chocolate icing is prepared in almost the same way as the "Food of the Gods", but without sour cream. Therefore, the biscuit dough is very soft and airy. Cream for the cake must be made from natural butter and high-quality condensed milk, otherwise the dough will be heavily soaked and the cake will turn out wet.

So, the ingredients that you will need for the recipe for this delicious biscuit cake called "Tenderness":

Ingredients

For test:
Sugar - 1 half glass
Soda - 1/2 tsp
Flour - 5 tbsp. l.
Starch - 1 tbsp. l.
Lemon acid - 1 pinch
For cream:
Condensed milk - 500 gr.
Butter - 300 gr.
For glaze:
Sugar - 3/4 cup
Cocoa - 2 tbsp. l.
Butter - 70 gr.
Hot water - 4 tbsp. l.

Instruction

Biscuit dough cooks quickly, so turn on the oven in advance and heat to 180 °. Then pour sugar into a bowl and put the yolks. Add a little hot water and use a blender to beat the mixture until it becomes like a cream.
In another bowl, beat egg whites with a pinch of salt until stiff peaks form.
Spread egg whites over yolk mixture.
Pour the flour mixed with soda and citric acid onto the proteins.
And now mix gently, trying to keep as many bubbles in the dough as possible.
Line a baking sheet with parchment. Lay out half of the dough, spreading in the form of a circle. Bake the cake for 20-25 minutes.
Bake the cake for 20-25 minutes.
Cool the finished cake a little and only then turn it over on a towel. Remove paper and let cake cool.
Also bake the second cake.
Using a lid or plate, cut out two round blanks from the cake layers for the future cake.
Break the scraps into pieces and place in a bowl.
Prepare cream. To do this, rub the slightly melted butter and add a little condensed milk, which should not be cold. Beat the butter with a mixer, gradually adding all the condensed milk. You will get a thick and very tasty cream.
Put half of the cream in a bowl with pieces obtained from scraps of cakes, and mix.
Take flat dish. Put the cake on it and spread with cream.
Put on it a mixture of cakes and cream. Smooth out.
Spread the second cake with cream and place on the mass with the smeared side down, pressing lightly.
Brush the sides of the cake with the rest of the cream.
For glaze, pour sugar and cocoa into a bowl.
Pour hot water and mix well. Put on fire and cook for 5 minutes while stirring.
Remove from heat, add butter and mix well until smooth.
Pour the icing over the entire cake and leave it at room temperature to soak.
Put the cake in the refrigerator until the cream has completely set. Happy tea!

It is always a godsend for lazy hostesses who want to surprise guests and do not want to spend a lot of time cooking. There are a lot of options for making cakes, perhaps as many as there are fillings for them. But today we will prepare a biscuit which will certainly please busy ladies who save time.

Ingredients for making biscuits

180 grams of wheat flour.
Six eggs.
150 grams of granulated sugar.
Tablespoon of cocoa powder.

Cream ingredients

Butter - 200 grams.
One egg.
Two tablespoons of cocoa powder.
100 grams of condensed milk.

We bake biscuit bases for the cake

Cooking any dessert, whether it be layered cake c or small cakes with cream, starts with baking the base. There are several cooking options. Today we have chosen for you the easiest and fastest. As promised, you will not spend a lot of time cooking.

So, take the eggs and break them into two different utensils so that in one plate there are proteins, in the other - yolks. We add a little sugar to the yolks and begin to beat them until the sugar completely disappears and ceases to be felt when rubbing a drop of dough between the fingers. Now experts recommend replacing the whisk on the mixer. If you do not have a spare whisk, then just thoroughly wash and dry the one with which the yolks were whipped. Remember that not a drop of yolks should be in a plate with proteins.

Now we move on to whipping the contents of the second bowl. Proteins must be whipped so that they turn into a fairly thick foamy mass. Pour the rest of the sugar into the proteins and continue to beat until it disappears completely.

We sift the flour. Now we need to combine the contents of three plates: flour, proteins, yolks. It is better to use a special plastic spatula for this purpose. Carefully fold in the yolks first, then protein mass. Now we make the dough chocolate by adding cocoa powder.

How to understand that the dough from which you are going to make a cake with chocolate icing is ready? Experienced housewives, of course, will be determined "by eye". But if you do not have enough experience in cooking biscuit dough then just look carefully at the contents of the plate. It should not look like the usual dough for pies, but on a tender air soufflé. If it is, you can safely bake.

The following is the standard procedure. Set the oven to 200 degrees. While it is heating, grease the cake mold with vegetable or butter, pour out the dough and place the mold in a preheated oven. The biscuit is baked for about half an hour. Everything will depend on the height of the form, the amount of dough in it and your oven.

Cream preparation

As you know, the best cake, which has more original stuffing. A "delicious" biscuit cake recipe cannot do without a "delicious" cream recipe. So, to prepare the cream, you will need to mix the yolk of one egg and condensed milk in a separate bowl. You can add a couple of tablespoons of water to make the mixture a little thinner. Now set the dishes on water bath and begin to evaporate-boil the cream to a thick state.

Once the mixture thickens, remove from heat and let cool. Now we move on to working with butter. It is recommended to get it out of the refrigerator in advance so that it becomes soft and pliable. Melted soft butter mix with two tablespoons of cocoa powder and cooled egg mixture.

The resulting cream and we will lubricate the layers. It is better to cut it into two parts. Thin cakes are better saturated with cream and are more fragrant and tasty.

Preparing the icing for the cake

A "delicious" biscuit cake recipe is not complete without the secrets of making the right chocolate icing. There are several cooking options: icing from cocoa powder and flour, from cocoa and sour cream, from chocolate and butter. We will share with you a couple of recipes, and you choose.

Icing from cocoa and flour

In order for it to harden well, it is necessary to follow the exact recipe for cooking. We take the following ingredients:

One tablespoon of sifted flour.
Five tablespoons of milk.
One and a half tablespoons of cocoa powder.
50 grams of butter.
A little vanillin or vanilla sugar.

Due to the fact that flour is present in the recipe, you can always independently determine how thick it will be. We put the dishes in a water bath and add to it in turn: milk, sugar, cocoa and flour. Stir constantly, otherwise the mass may burn. Bring the mass to a boil. As soon as it starts to thicken, you can remove it from the stove and cool a little. We already add vanilla and butter to the warm glaze.

Liquid icing for smudges

Some housewives prepare two types of glaze at once. One is the one that will “sit” tightly on top of the cake and quickly harden. The other is the one that will flow down beautifully from the top and spread in openwork lines on the sides.

This recipe will be like this liquid glaze for leaks. For cooking, you will need to take 50 grams of butter and melt it over low heat. Then add four tablespoons of sugar to the butter, and five tablespoons of warm milk. Stir sugar, bring to the point where it is completely dissolved in milk.

Now you can add the main chocolate ingredient- cocoa. In this case, you will need two tablespoons of it. Experienced housewives advise sifting it before adding cocoa powder. Thus, you can avoid the appearance of unwanted lumps.

The glaze prepared in this way will not solidify as much as in the first case, but it will differ in incredible brilliance. It will run off the cake easily and form a nice brown rim.

How to water the cake with icing

So you've decided to cook a delicious cake with chocolate icing. Recipes biscuit base and we provided the glaze itself. Products are available to everyone and do not differ in high cost, and the course of operations is quite simple.

In order for the icing to be evenly distributed over the surface of the dessert, you should resort to a little trick. Place the cake on a small rack. You can put a plate under it so that excess glaze is not wasted. Pour the cake without mixing, while leveling the surface with a pastry spatula. Allow the first layer of frosting to dry slightly.

Now we take the glaze of a darker color (the second recipe) and begin to carefully water it with a large spoon. If you want to make a cake with chocolate icing in the form of monograms and patterns, then place the icing in a confectionery syringe. With it, you can depict any drawings.

1 cup butter, softened to room temperature;
1 3/4 cups granulated sugar;
2 teaspoons vanilla extract;
3 large eggs at room temperature;
2 large egg yolks at room temperature
2 1/4 cups white flour;
1 1/2 teaspoons baking powder;
1/4 teaspoon of soda;
1/2 teaspoon of salt;
1/2 cup milk at room temperature;
1/2 cup sour cream (15-20% fat) at room temperature.

Cooking process:

Whisk milk and sour cream together until smooth and set aside to warm to room temperature.

In the large bowl of an electric mixer or with a portable electric mixer, beat the butter on medium speed for 1 to 2 minutes. Add granulated sugar and mix for 4-5 minutes at medium speed. Add vanilla extract, stir.

Add eggs one at a time to the mixture egg yolks mixing only until smooth. Use a spatula to scrape the mixture down the sides of the bowl as needed.

Combine flour, baking powder, soda and salt in a separate bowl. Sift them together through a fine sieve.

Add a third of the dry ingredients to the batter and mix until smooth, scraping the mixture down the sides of the bowl as needed.

Add half of the milk and sour cream mixture and stir again. Add another third of the dry ingredients, mixing until smooth.

Add the remaining milk with sour cream and beat again until smooth. Add the last third of the flour and mix until smooth and uniform.

Lubricate the multi-pot with oil, cover the bottom parchment paper. Oil also the parchment and the sides of the pan again - very carefully. I use regular cooking oil spray, but a stick of butter or margarine can be used.

Divide the dough by eye into two parts and put one into the pan (the dough should be of the consistency thick sour cream). Smooth the surface of the dough with a spatula so that no air bubbles remain inside it, close the pan and turn on the “Baking” program for 50 minutes.

Adjust the baking time depending on the power of the multicooker and the width of the bottom of the pan (in a wide pan, the dough layer will be correspondingly thinner and bake faster). If you have a low power unit, you can turn the cake over after the main baking time and bake it for another 15-20 minutes “upside down”.

Check the biscuit for readiness with a wooden toothpick inserted into the center of the cake (it should come out dry). After the end of the baking program, let the biscuit stand for 10-15 minutes in an open pan before removing it from the multicooker and allowing it to cool completely on a wire rack.

In exactly the same order, bake the second cake from the remaining dough. Cooled down biscuit cakes Spread generously with chocolate icing and fold together. . Sprinkle the top cake - optionally - with grated nuts. That's it, biscuit cake cooked in a slow cooker is ready! Serve it with tea or coffee. Bon appetit!

I will share with you my favorite biscuit recipe. It is really easy to prepare and very fast. Based on this biscuit, you can make many cakes with various impregnation, icing and fillings. You can use sour cream or oil cream, you can soak the cakes with condensed milk - there are many options, so this recipe win-win in any case. Today we use chocolate icing and sour cream.

Necessary products for making a biscuit:

egg - 4 pcs.;
sugar - 200 g;
flour - 160 g;
soda - one teaspoon.

For impregnation:

sour cream - 200 g;
sugar - a quarter cup.

To make chocolate frosting:

cocoa powder - two tbsp. spoons;
sugar - four tbsp. spoons;
milk - three tbsp. spoons;
butter - 50 g.

Let's start making biscuits. Crack and pour 4 eggs into a bowl. We beat them with a mixer, adding a little sugar, until we have a thick, stable foam. The whipping process takes about ten minutes.

We collect soda in a teaspoon and extinguish it with vinegar. Pour out slaked soda in a bowl with eggs and sugar.

Add a glass of flour to the bowl gradually, constantly mixing the dough. If you want to increase the output of the dough, follow this proportion: add three full tablespoons of flour for each egg. The amount of sugar will depend on how custard you are going to use. Usually one glass of sugar for a biscuit is enough.

In a baking dish, carefully and thoroughly greased with margarine, pour the resulting homogeneous dough. We turn on the oven to 180 degrees, but we will not wait until it is completely warmed up, because in this case a crust will quickly form on the biscuit, and it will not have time to rise properly.

While our cake is baking, let's cook impregnation for biscuits. Beat in a bowl 200 g of sour cream and half a glass of sugar.

We take out the finished biscuit from the oven, let it cool and with the help of a long, well-sharpened knife, cut it in half.

We soak each half with sour cream, whipped with sugar. Impregnation time from 15 minutes to half an hour. If there is nowhere to hurry, you can let the cakes stand longer.

We are now preparing our chocolate icing for a biscuit cake. Mix cocoa powder and sugar in a saucepan, add three tablespoons of milk and 50 g of butter. Cook this mixture over low heat until thickened, stirring constantly.

Pour the resulting glaze quick biscuit spreading with a spoon hot chocolate over the entire surface of the cake, and put it in the refrigerator. The frosting will thicken in about 30 minutes.