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How chocolate cake is made. Chocolate cake - a simple recipe with a photo

Brown shades of different saturation present in the dessert evoke positive emotions and set you up for a warm, relaxed conversation over a cup of tea or coffee. Thanks to the accumulated culinary experience, it is not difficult to prepare an amazing sweet masterpiece at home. The main highlight of the dish and necessary ingredient in this case, natural cocoa powder or ready-made confectionery chocolate will act, which is usually grated or melted. Nuts, berries, fruits and all kinds of spices are a great addition to a “tanned” handsome man.

Five of the fastest recipes:

Most often the basis is biscuit dough. Modern recipes chocolate cakes combine the convenience of preparation, optimal compatibility of products, originality of design and impeccable taste. Among them are found as favorites since childhood. classic options, which are still very popular, as well as creative recipes that can amaze guests with their bizarre forms and a variety of flavors. But the most important components are inexhaustible imagination and good mood!

This cake is simply irreplaceable on the festive table. Delicious chocolate cake with bananas will give joy at a children's party, chocolate pancake cake diversifies the menu for Shrove Tuesday. And, of course, the most delicious chocolate wedding cake, because chocolate is so beautiful!

Intricate or simple, the chocolate cake recipe can be very different. By adding grated chocolate or cocoa to any biscuit, you get a biscuit chocolate cake. By adding them to the honey cake, you get a honey-chocolate cake. But some recipes for chocolate cakes deserve special consideration. For example, chocolate-cherry cake, or “Drunken Cherry in Chocolate” cake has a spicy taste, as the cherry for it is pre-soaked in cognac or liqueur. Chocolate cake with cherries is well suited for the New Year's table.

The recipe for chocolate banana cake is useful for children's birthdays. After all, kids love chocolate. You can even make a no-bake chocolate banana cake for a light, cool dessert.

The “Three Chocolates” cake looks very unusual - the recipe for a delicious chocolate cake made from tender biscuit and mousse with the addition of three types of chocolate will make you tinker, but the result is worth it! "Three Chocolates" - a cake for true connoisseurs of chocolate! And for those who want to make a 3 chocolate cake without baking, the milk jelly chocolate cake recipe is suitable.

Chocolate cake, the recipe of which does not contain flour, can be eaten even by those who are on a diet! How to make chocolate cake without flour? Nuts can replace it - for example, chocolate nut cake. Another simple chocolate cake is boiled chocolate cake. Cake "Chocolate on boiling water" is a biscuit that is brewed with boiling water before baking. Such a chocolate cake with condensed milk is very good. And if you make this chocolate cake with sour cream, its taste will become more tender.

If you want to make a chocolate cake quickly and are looking for the answer to the question of how to bake a chocolate cake in 10 minutes, microwave chocolate cake recipes will come in handy. A quick chocolate cake with strawberries goes well. But this is not the limit. Do you know how to make no-bake chocolate cake? Yes, and it's possible! Cookie-based chocolate cake with nuts, chocolate and waffle cake, chocolate gingerbread cake... These and other similar chocolate cakes, the recipes of which are very simple, can be prepared even with children!

So, choose the recipe to your taste. A recipe with a photo will help you in choosing a chocolate cake recipe. After all, everyone Chocolate cake, the photo of which you will find on our website, was prepared by loving hands!

No holiday is complete without a cup of tea. delicious dessert, and one of the best options- good old homemade chocolate cake. It is perfect for almost any drink. Yes, and this cake looks very noble thanks to the chocolate color. Dessert can always be bought at the store, but it turns out much tastier. homemade baking. In addition, this is a great way to pleasantly surprise your loved ones and hear many compliments on your skill.

The history of chocolate cake began a very long time ago. Everyone knows that the main component of chocolate is cocoa, and the first mention of it dates back to the time of the ancient Aztecs. They considered this product sacred and prepared a strong tart drink from it more than 3 thousand years ago. After the conquest of the territory of modern Mexico by the Spaniards, cocoa appeared in Europe. However, due to the peculiarities of the climate, it was almost impossible to grow it there, so cocoa fruits were considered a delicacy and were very expensive.

For a long time, chocolate was available only to the wealthiest people. Thanks to King Louis XIV of France, chocolate drinks became very popular, first in France and then in Germany, England, Holland, Italy and Switzerland. And when they modernized the processing of cocoa beans, chocolate began to fall in value due to the increase in shelf life, and the product became much more affordable. Then new recipes with the addition of cocoa began to appear.

This cake is easy chocolate chocolate, which will appeal to all the sweet tooth. Delicate, moderately sweet with a slight bitterness and a porous texture, the Truffle cake just melts in your mouth. To make the biscuit airy and juicy, the cakes can be wrapped in cling film and left overnight in the refrigerator. It is prepared quite simply, so it is not necessary to finish cooking courses. At first glance, it may seem that you have a too large list of products, but you will not find any unknown names - everything is very simple. You can decorate the cake at your discretion: nuts, coconut flakes, pieces of chocolate or left “naked” - everything will be in perfect harmony with the main taste of the Truffle.

You will need for the test (form diameter 22 cm):

chicken egg - 4 pcs.;
wheat flour - 160 gr.;
sugar - 160 gr.;
cocoa powder - 25 gr.;
sunflower or olive oil - 100 gr.;
water - 80 ml;
salt - 1 pinch.

You will need for the cream:

dark chocolate - 200 gr.;
cream 30% - 400 ml.

You will need for fondant:

cocoa powder - 2 tbsp. l.;
milk - 4 tbsp. l.;
sugar - 3-4 tbsp. l.;
butter - 50 gr.

Needed for impregnation:

freshly brewed coffee - 120 ml. If desired, you can add cognac.

Cooking steps:

1. Put the saucepan with the cream on low heat and, stirring occasionally, bring them to a boil. Then remove from heat, add chopped chocolate. Stir everything well until the chocolate is completely dissolved and a homogeneous mass is obtained. When the mixture becomes room temperature, put the future cream in the refrigerator for a couple of hours.

2. The next step is to prepare the cakes. Pour 2 tablespoons of sugar into a separate container. In a tall bowl, mix water, butter, cocoa and remaining sugar. Place mixture over medium heat and bring to a boil, stirring occasionally.

3. Break the eggs into a separate bowl and beat them at low speed with a mixer until smooth. Gradually add sugar and continue to beat, increasing the mixer speed - it will take about 7 minutes. The mass should thicken slightly and become white and dense.

4. Pour salt into the mixture and start beating with a mixer at low speed. Gradually pour the already cooled chocolate into the mass in a thin stream and continue to beat until a homogeneous consistency.

5. In a separate bowl, mix the pre-sifted flour with the baking powder and add it to the chocolate mixture in several passes, gently stirring with a spatula from the bottom up. The dough is obtained in consistency, like sour cream of medium density.

6. Line a baking dish with parchment and pour the dough into it. Gently level and send to cook in an oven preheated to 180 degrees.

7. Depending on the oven, the usual baking time for a biscuit is 30-40 minutes. Readiness should be checked with a wooden skewer or a toothpick: pierce the biscuit in one place - the skewer should come out of it completely dry.

8. After the biscuit is ready, it must be removed from the oven, removed from the mold and allowed to cool completely. Divide the cooled biscuit with a special knife or thread into 3 identical cakes.

9. Remove the cream from the refrigerator and beat it with a mixer until very thick - this will take no more than a couple of minutes.

10. The next step is folding the cake. Put the cake on a dish, soak it with coffee and put a third of the cream. Spread throughout the crust. Next, put the next cake, lightly press it down and repeat the procedure.

11. Lubricate the top cake with cream, then proceed to the sides. Using a special spatula, level the cream and send the cake to cool in the refrigerator for a couple of hours.

12. Meanwhile, in a small saucepan, combine all the ingredients for the chocolate fondant. Make sure there are no lumps. Next, you need to put on a medium fire and stir constantly. After the mass boils, cook for about a minute.

13. Pour the finished fudge over the cake and refrigerate for another 1.5-2 hours. If you want to decorate the cake additionally, it is better to do this before the fondant hardens.

To decorate a homemade chocolate cake, you can use ready-made chocolate candies or waffle rolls. You can sprinkle it with chopped nuts or make decorations from grated chocolate. Show your imagination and don't be afraid to experiment.

This delicate chocolate cake with a pronounced coffee taste will be appreciated not only by lovers of this noble drink. The tart chocolate-coffee taste, obtained thanks to coffee and cocoa, is softened by air. butter cream. For decoration, cocoa powder is perfect or fresh berries, which will successfully set off the rich taste of the cake. The chocolate cake itself, thanks to the porous structure of the biscuit and air cream It turns out very light, unusually tasty and juicy. Please note that when preparing the cream, all products are taken cold. Ideally, they should lie in the refrigerator overnight.

You will need for a biscuit (form diameter 20-22 cm):

chicken egg - 3 pcs.;
cocoa powder - 30 gr.;
sugar - 150 gr.;
vanillin - 1 gr.;
milk - 60 gr.;
sunflower or olive oil - 4 tbsp. l.;
flour - 110 gr.;
baking powder - 1 tsp;
soda - 1/3 tsp;
salt - 1/3 tsp

You will need for the cream:

whipping cream (minimum fat content 33%) - 500 ml;
freshly brewed coffee - 150 ml;
sugar - 3-4 tbsp. l.

Needed for impregnation:

freshly brewed coffee - 200 ml;
sugar - 2-3 tbsp. l.

Cooking steps:

1. Crack the eggs into a mixing bowl, add salt and beat at low speed with a mixer for no more than 1 minute. Add sugar and vanilla and beat at high speed for about 10 minutes more until a fluffy elastic foam is obtained.

2. Add butter and milk and beat at low speed for about half a minute.

3. In a separate bowl, mix the pre-sifted flour, cocoa and soda and mix everything well.

4. Add the resulting mixture to egg mass in 2-3 passes. Gently knead the dough with a spatula from the bottom up.

5. Cover the form with parchment and pour the dough into it. Smooth out with a silicone spatula. Send to bake in an oven preheated to 175 degrees for 35-45 minutes. Check readiness with a wooden skewer or toothpick - it should come out and the dough is dry.

6. Let the finished biscuit cool and remove it from the mold. Using a special knife or thread, divide it into 3 cakes of approximately the same size.

7. Now start preparing the cream. First of all, brew coffee, add sugar, stir everything and let it cool. Then be sure to put the coffee in the refrigerator so that it becomes cold. Just brew coffee for impregnation and also send to cool.

8. Whip the cream to soft peaks. Next, start adding 1 teaspoon of coffee syrup and continue to whip the cream. Do not do this for too long - in order for the cream to get the right consistency, the whole process should not take more than 5 minutes. The cream should be thick, but very gentle.

9. The next step is to assemble the cake. The cake must be soaked with cold coffee and smeared with a rather thick layer of cream. Spread the cream and put the next cake. Press down lightly and repeat the procedure.

10. Send the assembled homemade chocolate cake to the refrigerator for about an hour. After an hour, take out the cake and brush it with cream on the outside. Sprinkle with cocoa and decorate as you like.

Let it brew for another 2-3 hours in the refrigerator and you can serve it to the table.

How to make chocolate cake with caramel and curd cream - video recipe

Chocolate and caramel - incredible delicious combination. If you love him then next recipe cake is worth your attention. In addition, the cream for the cake is prepared from tender curd cheese and that balances it out a lot. sweet taste chocolate.

Cooking and tasting an amazing cake.

This version of the chocolate cake will be especially appreciated by those who do not like too sweet tastes. Apple sourness goes well with the taste of chocolate, making it softer and more refined. In addition, the taste of the cream can be adjusted by the sweetness of apples. But remember that you should not use too acidic varieties. The biscuit in this recipe is prepared with the addition of zucchini. It is thanks to him that he will turn out so unusually juicy, tender and porous. Even if you are baking a chocolate cake for the first time, you can safely take this particular biscuit recipe - you will not succeed in dry cakes. And no, the taste of zucchini will not be felt, because this vegetable has a neutral taste, which always merges with other products.

chicken egg - 4 pcs.;
small zucchini - 2 pcs.;
liquor - 20 ml;
sunflower or olive oil - 30 ml;
sugar - 180 gr.;
flour - 160 gr.;
soda slaked with vinegar - 0.5 tsp;
baking powder - 1 tsp;
salt - 1 pinch.

You will need for the cream:

apples - 1 kg;
sugar - 300 gr.;
butter - 200 gr.;
chicken egg - 2 pcs.;
starch - 4 tbsp. l.;
cinnamon to taste;
juice of 1 lemon.

You will need for glaze:

cream 20% - 100 ml;
butter - 20 gr.;
bitter chocolate - 120 gr.

Cooking steps:

1. Rinse the zucchini under the tap and dry it with a paper towel. Peel off the skin and remove the seeds. Rub the zucchini on a coarse grater and drain all the liquid. You should get about 300 gr. zucchini. Puree the vegetable with an immersion blender.

2. Separate the whites from the yolks. Make sure that not a drop of yolk gets into the protein. Put the whites in the refrigerator. Put the yolks in a deep bowl, add 90 gr. sugar and beat with a mixer. Add oil, zucchini puree, liquor and soda slaked with vinegar. Beat everything with a mixer at low speed.

3. In a separate bowl, mix flour, baking powder and cocoa and in several stages add to the mixture of zucchini and eggs. Stir gently with a silicone spatula from bottom to top.

4. Remove the proteins from the refrigerator, add sugar there and beat with a mixer until soft peaks. Gently fold them into the flour mixture. Mix from bottom to top as well.

5. Cover the baking dish with parchment and pour the dough into it. Send to bake in an oven preheated to 180 degrees for 40-45 minutes. Check readiness with a toothpick or wooden skewer - it should come out dry from the cake.

6. Cool the biscuit at room temperature and use a special knife or thread to divide the biscuit into 3 cakes.

7. Peel washed and dried apples from seeds and peel, chop with a blender. Transfer to a saucepan and send to a small fire until softened. Puree soft apples with a blender.

8. Add sugar 200 gr., lemon juice and mix with a mixer. Beat in 1 egg, each time stirring the mass with a mixer. Then add starch and, again, stir.

9. Send the puree to cook on the stove over low heat. Stir constantly until the mixture becomes thick.

10. Combine soft butter with sugar (the remaining 100 gr.) And beat with a mixer until fluffy. Gradually add the apple custard mixture and continue beating. At the same time, add cinnamon.

11. The next step is to assemble the cake. Put half of the cream on the cake, spread, cover with cake, press lightly and repeat the procedure. The last cake remains "naked". Send the cake to the refrigerator.

12. Melt the chocolate in a water bath, pour in the cream and add the butter. Mix everything well until smooth and pour on top of the cake.

Send the almost finished homemade chocolate cake to the refrigerator until the icing is completely set. Decorate as you wish. You can, for example, a rose from slices dried apples.

How to make chocolate tenderness cake with homemade ganache

This chocolate cake perfect option for chocolate lovers. However, unlike a cake with chocolate cream, a cake with homemade ganache turns out to be more tender and soft. It must be prepared in advance, ideally 1.5 days before the event. Products for the preparation of biscuit and ganache are taken at room temperature, but for the preparation of cream - cold. You can decorate the cake as you wish, but ganache decorations, chocolate slices or grated chocolate will look best.

You will need for a biscuit (mould diameter 28 cm):

flour - 250 gr.;
sugar - 250 gr.;
cocoa powder - 50 gr.;
sunflower or olive oil - 70 gr.;
milk - 300 gr.;
soda - 5 gr.;
baking powder - 5 gr.;
chicken egg - 4 pcs.;
salt - 1 pinch.

You will need for the cream:

dark chocolate - 400 gr.;
whipping cream (minimum fat content 30%) - 600 gr.;
cognac - 1 tbsp. l.

Cooking steps:

1. First of all, you need to mix the bulk ingredients for the biscuit: flour, soda, cocoa, baking powder.

2. In a separate bowl, break the eggs, add a pinch of salt and lightly beat with a mixer. Start gradually introducing sugar, without ceasing to beat at high speed. When sugar is fully introduced, and the mass increases, you can add sunflower oil and beat at low speed.

3. Gradually introduce the prepared flour with cocoa into the mixture and continue to beat in the same way, without increasing the speed.

4. Cover the baking dish with paper. Pour the dough into it, level it and send it to bake in an oven preheated to 160 degrees for about 35-45 minutes. Check readiness with a wooden skewer or toothpick - it should come out completely dry.

5. Remove the finished biscuit from the oven, let it lie down for a quarter of an hour, and then remove it from the mold. Leave on a wire rack to cool completely. When the cake has cooled, wrap it in cling film and refrigerate overnight.

6. Bring the cream to a boil, but do not boil. Pour pre-chopped chocolate over them and let stand for about 5 minutes. Mix everything well until a homogeneous mass is obtained. Add cognac and stir again. Cover with cling film so that it touches the mass and refrigerate overnight.

7. In the morning, remove the biscuit from the refrigerator and divide into 2 parts with a knife or thread. Set aside a small portion of the ganache in a piping bag.

8. Whip cold cream with a mixer. Lightly beat the ganache as well. And carefully, 1 spoon at a time, add the ganache to the cream and continue to beat.

10. You also need to grease the sides of the cake with cream. Send the collected dessert to the refrigerator for several hours.

11. Decorate the chocolate cake with a ganache pattern or whatever you like.

According to this recipe, a very delicate and tasty chocolate cake with a pronounced taste of chocolate is obtained, which is not complemented by anything else, which is only a plus for it.

This delicate homemade chocolate cake is different unusual taste and even more unusual performance. Sweetness chocolate biscuit favorably shaded by the sourness of fresh fruit. Even the sweetest grapes and bananas successfully contrast with rich taste cakes. The design of the Volcano cake is very non-standard. If in most classic recipes the cakes are soaked in syrup and smeared with cream, then here the biscuit “basket” is filled with fruit and cream filling, and the upper part is imitated to look like a real volcano.

You will need for a biscuit (mould diameter 22 cm):

chicken egg - 6 pcs.;
sugar - 270 gr.;
flour - 130 gr.;
cocoa powder - 30 gr.;
vanillin - 1.5 gr.;
baking powder - 1 tsp

You will need for the filling:

bananas - 2 pcs.;
seedless grapes - 320 gr.;
cream 33% - 400g;
condensed milk - 0.5 cans.

You will need for decoration:

white chocolate - 85 gr.;
butter - 30 gr.

Stages of preparation.

1. Break the eggs into a deep bowl and beat with a mixer until foamy (at least 5 minutes). Gradually add sugar while beating.

2. In a separate bowl, mix flour, baking powder and cocoa. Sift it all into the egg mixture and gently stir in an upward motion.

3. Pour the finished dough into a mold and send it to the oven preheated to 180 degrees for 35-45 minutes. Check readiness with a wooden stick or a toothpick - it should come out of the biscuit completely dry.

4. Remove the finished cake from the mold and let it cool. When the biscuit is completely cool, carefully cut the bottom about 1 cm with a knife or thread and remove the core from the remaining thick part of the cake.

5. Cut the grapes washed in advance into halves. Cut bananas into half rings. Connect fruits. Cut the middle of the biscuit into small pieces and arrange with bananas and grapes.

6. Pour the cold cream into a deep bowl and beat with a mixer for 3 minutes, gradually increasing the speed. Continuing to beat, pour in the condensed milk and add the fruit filling and the middle of the biscuit. Mix everything again.

7. In the prepared “basket” of the cake, place the filling in a slide. Cut the top of the biscuit that you cut off earlier into 12 pieces and place on top of the cake in a circle.

8. Melt the chopped chocolate and soft butter in a water bath and spread over the “seams” of the cake, imitating lava. Send to brew in the refrigerator for several hours.

Unusual chocolate cake Volcano is ready, it's time to try!

Chocolate cake on kefir - Black Prince. Video recipe.

Chocolate sponge cake cooked on kefir turns out to be extremely tender and airy. A light cream with sour sour cream contrasts with velvety chocolate flavor. I really like this combination and I think that many people will want to make such a dessert.

This amazing delicate chocolate cake will be a real decoration. holiday table. A porous biscuit soaked in mousse cream becomes even more tender thanks to a successful combination of textures. In addition, the cake is very beautiful in the context, since almost all layers have different colors and shades. Do not worry that such a cream will “flow” when exposed to room temperature - it will easily withstand at least 2-3 hours on the table with sufficient pre-cooling. You will need quite a lot of ingredients for cooking, but they are all very simple, and the baking and assembly process itself will not require any specific skills.

You will need for a biscuit (mould diameter 20 cm):

chicken egg - 6 pcs.;
sugar - 180 gr.;
flour - 120 gr.;
starch - 45 gr.;
butter - 45 gr.;
cocoa powder - 30 gr.;
baking powder - 8 gr.

You will need for raspberry cream:

raspberry puree - 210 gr.;
natural yogurt - 200 gr.;
sugar - 100 gr.;
gelatin - 12 gr. (pour 30 ml of water);
cream (minimum fat content 33%) - 400 ml.

For Lemon Cream:

lemon juice - 45 ml;
cream (minimum fat content 33%) - 200 ml;
natural yogurt - 200 gr.;
sugar - 70 gr.;
gelatin - 8 gr. (pour 25 ml of water).

Stages of preparation.

1. Break the eggs into a deep bowl and beat with a mixer until a fluffy foam forms. Then gently add sugar and beat for about 3-4 minutes at the highest speed.

2. In a separate bowl, mix all the bulk ingredients for the biscuit and sift them to the eggs. Mix everything with a mixer at the lowest possible speed.

3. Divide ready dough into 2 parts. Line 2 baking dishes with parchment paper and pour into each portion of dough. Cook at 180 degrees for 35-45 minutes. Readiness is checked with a wooden stick - it should come out completely dry from the biscuit.

4. Let the finished cakes cool. Wrap them in cling film and refrigerate for several hours.

5. Mix raspberry puree with sugar and cook for about 3-4 minutes over low heat. Melt the prepared and swollen gelatin in a water bath and carefully pour into the puree. Mix well.

6. Mix the cooled raspberry puree with room temperature yogurt. Separately, whip the cold cream to soft peaks and fold into the puree. Set the finished cream aside.

7. In a separate bowl, combine sugar and lemon juice. Stir until the sugar is completely dissolved and pour the resulting mixture into room temperature yogurt. Mix everything thoroughly. Carefully pour in the melted gelatin and, again, mix everything.

8. Whip the cold cream to soft peaks and fold into the lemon curd.

9. Divide each of the 2 biscuits into 2 cakes using a special knife or thread.

10. The next step is to assemble the cake. Do it better in the ring. Spread half of the raspberry cream on the first cake and spread evenly.

11. Put the cake on top and press down a little. Put it all on it lemon cream and even out the same. Put the cake on top and, again, press down a little. Spread the raspberry cream on it in an even layer, put the cake on top and refrigerate for several hours.

If you love fruits and chocolate, chocolate fruit cake recipes are just what you need! To prepare such confectionery can be used as Exotic fruits(kiwi, mango, pineapple, etc.), and long-familiar oranges, tangerines, apples, pears or apricots. And you can make an assorted cake. It all depends on the season and your imagination!

Chocolate cakes decorated with cream, fruits and chocolate

Cake with chocolate cream and pineapple

Ingredients:

For test: 500 g flour, 3 eggs, 100 g butter, 1 tsp lemon juice, 1 tbsp. l. margarine, salt.
For cream: 600 ml milk, 100 g flour, 100 g sugar, 1 tbsp. l. starch, 1 sachet of vanilla sugar, 4 eggs, 2 tbsp. l. .
For decoration: 200 g canned pineapple.

Cooking method:

For chocolate cake with cream and fruit, knead the rich puff pastry with flour, eggs and water (300 ml).

Divide it into 3 parts, roll each into a thin layer. Bake each cake on a baking sheet greased with margarine in an oven preheated to 180 ° C for 15 minutes.

To prepare the cream, mix the flour with sugar and starch, add the mashed yolks, mix. Whisking constantly, pour in the hot milk in a thin stream.

Heat the mass in a water bath until thickened, cool, add vanilla sugar and cocoa, mix. Lubricate the cakes with cream, lay on top of each other.

Decorate the cake with canned pineapple slices. Chocolate cake decorated with fruit, cool before serving.

Cake with chocolate and fruits "Fruit Assortment"

Ingredients:

For test: 500 g flour, 300 g creamy margarine, 100 ml of vodka, 2 eggs, 1 tbsp. l. butter.
For cream: 500 g condensed milk, 300 g butter.
For filling: 300 g currants, 300 g pitted raisins, 200 g.
For decoration: 200 g kiwi.

Cooking method:

Pour flour into softened margarine and mix thoroughly. Put the mixture in a slide in a deep bowl, make a small depression in the center, pour in 1 glass of water, vodka, put eggs, mix and put in a cool place for 2–2.5 hours.

Divide the finished dough into 4 equal parts. Bake the cakes on a baking sheet greased with butter in an oven preheated to 220 ° C for 10–15 minutes, then cool.

To prepare the filling, soak the raisins in warm water for 2 hours, then rinse and pour boiling water over. Wash the currants, mash and mix with raisins.

Melt the chocolate, add to the berry mass, mix and put in a cool place for 1 hour.

To prepare the cream, mix condensed milk with softened butter and beat. Lubricate the cake with cream, put the filling on top, cover with another layer of cream.

Lubricate all the cakes in this way and lay on top of each other. Kiwi clean, wash, cut in half, remove the seeds. Lubricate the chocolate cake with fruits prepared according to this recipe with cream, decorate with kiwi slices.

Here you can see photos for the recipes for chocolate cakes with fruits presented on this page:

Cakes with fruits topped with chocolate

Chocolate cake with apricots. Recipe #1

Ingredients:

For test: 250 g flour, 100 g butter, 6 eggs, 20 g cocoa powder, 2 tsp. margarine, salt on the tip of a knife.
For cream: 500 g apricots, 3 tbsp. l. lemon juice, 5 tbsp. l. honey, 2 tbsp. l. apricot liqueur, 400 g whipped cream.
For decoration: 3 art. l. coconut flakes.

Cooking method:

To prepare the dough, pour 1 cup of water into a saucepan, heat, add salt and butter, stir. Cool, add flour and, stirring, cook until thickened.

Cool the dough, mix with beaten eggs and cocoa.

Put the dough into a mold greased with margarine and bake in an oven preheated to 200 ° C for 20-25 minutes. Cool the finished cake, cut into two layers.

To prepare the filling, wash the apricots, pour over with boiling water, peel, cut each apricot in half, remove the seeds, and finely chop. Mix lemon juice with liqueur and honey, add 1/2 cup of water, bring to a boil, add apricots, cook for 2 minutes. Remove the apricots, cook the syrup over low heat until thickened, then cool, mix with apricots and cream.

Lubricate the cakes with cream, connect. Pour the top and sides of the cake with chocolate and grease with cream. finished cake with fruit, drizzled with chocolate, sprinkled with coconut flakes.

Chocolate cake with apricots. Recipe #2

Ingredients:

For cooking: 200 g flour, 100 g chocolate, 1 tablespoon powdered sugar, 2 tablespoons cream, 150 g butter, 200 g sugar, 6 eggs, 150 g apricot marmalade, 100 g apricots, 1 tablespoon margarine.
For decoration: orange and lemon peel roses.

Cooking method:

Wash apricots, cut in half, remove pits. Separate the whites from the yolks, beat into a strong foam. Melt the chocolate in a water bath.

Grind butter together with sugar until a homogeneous mass is obtained. Gradually add the yolks and chocolate, powdered sugar and cream.

Pour the sifted flour, mix, add proteins. Put the dough in a greased form with margarine, bake in a preheated oven for 1 hour. Remove the cake from the mold, cool slightly, coat with marmalade, pour over chocolate. Arrange apricot halves on top. Decorate the cake with chocolate and fruits on top with orange and lemon zest roses.

Chocolate cake with fruit and whipped cream

Ingredients:

For test: 110 g margarine, 6 eggs, 200 g flour, 1 teaspoon honey, 2 teaspoons powdered sugar, 70 g chocolate, 4 tablespoons sugar.
For the filling and decoration: 400 g whipped cream, 2 peaches, 100 g chocolate, 2 tablespoons orange liqueur, peach flower.

Cooking method:

Wash the peaches, cut in half, remove the pits and cut into slices. Separate the whites from the yolks, beat with powdered sugar in a strong foam.

Thoroughly grind 100 g of margarine with sugar, add the yolks and pre-melted chocolate in a water bath, honey, mix. Pour the sifted flour, add the proteins, knead a homogeneous dough. Put it in a mold greased with margarine and put it in an oven preheated to 170 ° C for 1 hour.

Ready cake crust, decorated with fruits and chocolate, cool, cut in half lengthwise. Soak one half with liquor, put half of the whipped cream, smooth, put peach slices on top.

Cover with the second half of the cake, grease the cake with the remaining cream, sprinkle with grated chocolate, decorate with a flower of peach slices.

Chocolate cake with fruits "Apricot"

Ingredients: butter - 70 g, sugar - 180 g, eggs - 8 pcs., chocolate - 40 g, flour - 50 g.

Cooking:

Grind butter well with sugar. Without stopping rubbing the mass, add (one at a time) the yolks, softened chocolate, whipped whites, flour and knead the dough well.

Grease and flour the form, transfer the dough into it and bake in a medium-heated oven until cooked.

Cut the cooled cake with fruit and chocolate horizontally into 2 parts, plentifully layer with apricot marmalade or jam.

As you can see in the photo, a chocolate cake with fruit is smeared with a thin layer of jam on top, poured with melted chocolate:

Let the finished cake cool slightly.

Cake recipe with chocolate smudges and fruits

Ingredients:

kiwi - 2 pcs.
grapes - 100 g
flour - 2 cups
milk - 1 liter
salt - 0.5 tsp.
granulated sugar - 3 cups
vanillin - 0.5 tsp
water - 1 glass
sour cream 15% - 2 tbsp. l.
cocoa powder - 6-7 tbsp. l. with a slide
canned peaches - 2 pcs.
baking powder dough - 4 tsp.
vegetable oil - 1 cup
chicken eggs - 13 pcs.
butter - 150 g

Cooking method:

To prepare a sponge cake for a cake with chocolate smudges and fruits, in a large bowl, mix 1 tbsp. flour, 0.5 cup sugar, 2 tsp. baking powder, 2-3 tbsp. l. with a slide of cocoa powder and a pinch of salt. Add 0.5 cup vegetable oil, 0.5 cup cold water, 4 yolks and beat well with a mixer.

In a separate bowl, beat the whites (4 pcs.) With 2 tbsp. l. sugar to strong stable peaks.

We combine the whipped proteins with the chocolate mass and gently mix with a spatula.

Pour the resulting dough into the prepared form (cover the bottom of the form with baking paper) and bake at a temperature of 170-180 until cooked. Approximately 30-40 min.

The approximate weight of the biscuit is 500 gr.

For a cake, you need 2 such biscuits, so we bake another one of the same.

We cut each biscuit in half lengthwise and cut off a little the edges so that they are even.

Now cooking custard. To do this, beat 5 yolks and 0.5 cups of sugar until a homogeneous light mass. Add 4 tbsp. l. flour and beat again. Now gradually add warm (not hot!) Milk (1 liter). Stir until the sugar is completely dissolved and put on water bath. Stirring constantly, bring the cream to a thickening. Add 80 g of butter 0.5 tsp. vanilla, mix and remove from the bath. Cool the cream, stirring occasionally.

Chocolate cakes (4 pcs.) And cream are ready.

Now let's assemble the cake. Lubricate each cake generously with cream.

When the whole cake is assembled, coat its sides.

We send the cake to the refrigerator for 5-6 hours, so that it is infused and soaked.

After the specified time, we take out the cake. First, carefully, evenly and beautifully coat the sides of the cake. And send the cake to the refrigerator.

In the meantime, for the chocolate biscuit cake with fruits, you need to prepare the chocolate icing. For its preparation you will need: 2 tbsp. l. sour cream, 2 tbsp. l. sugar, 2 tbsp. l. cocoa powder and 50 g butter.

We cover the top of the cake with icing and make beautiful chocolate smudges.

We complete our cake decoration with chocolate icing with fruits - kiwi, canned peaches and grapes. To make flowers from kiwi, you can use special cut-outs for mastic. Canned peaches are cut into slices, and the grapes are cut in half.

Serve chilled cake with chocolate smudges and fruits prepared according to this recipe.

Sponge cake with fruits covered with chocolate icing: recipe with photo and video

Ingredients:

100 g ready-made glaze of soft bitter chocolate
6 egg whites and yolks
50 g fructose
150 g sifted wholemeal flour
75 g melted butter or margarine
grease for greasing the mold

For cream:

6 leaves (9 g) white gelatin
2 medium sized ripe mangoes (500g pulp)
400 g mascarpone (Italian curd cheese)
50 g fructose
125 ml cream

For decoration:

12 medium sized ripe mangoes
200 g ground pistachios

Cooking:

For this fruit cake recipe, the finished chocolate icing must be cut into pieces, melted in a water bath and cooled again to 30 ° C.

Grind the yolks and 30 g of fructose into foam and, continuing to grind, gradually pour the melted chocolate into this mass.

Beat the whites with the remaining fructose in a thick foam and put a slide on top of the yolk cream. Sift wholemeal flour on top, add melted butter and mix.

Before baking biscuit cake with chocolate icing and fruit, you need to preheat the oven to 200 ° C.

Put the dough into a greased springform pan with a diameter of 24 cm and bake the biscuit in the middle part of the oven for 30-40 minutes. Take it out of the mold and cool on a wire rack. Then cut the biscuit into 2 cakes.

For cream, soak gelatin in cold water.

Peel the mango, cut the pulp from the bone and grind it together with fructose and mascarpone in a puree. Dissolve the squeezed gelatin in a saucepan over low heat and gently mix with the cream. When the mass begins to solidify, mix it with whipped cream.

Lubricate the bottom cake with two thirds of the cream, cover with the second cake, grease it with the remaining cream.

To decorate a cake covered with chocolate icing, peel the fruit, cut the pulp into thin slices from the bone and lay these slices like a fan on top.

Sprinkle sides of cake and mango slices with pistachios. Serve well chilled.

The video "Cake with Fruit and Chocolate Icing" shows how this culinary masterpiece is prepared:

Recipe for chocolate cake with nuts and fruits

Ingredients:

For test: 100 g sugar, 4 eggs, 200 g nougat, 2 tbsp. l. cocoa powder, 2 tbsp. l. grated chocolate, 100 g flour, 100 g crushed kernels walnuts, 1 tbsp. l. starch, 1 tbsp. l. butter, salt on the tip of a knife.
For cream: 1/2 cup orange juice, 3 tbsp. l. orange liqueur, 1 tbsp. l. gelatin, 100 g of sugar, 400 ml of cream, 1 sachet of vanilla sugar.
For fondant: 100 g sugar, 1 tsp. lemon juice.
For glaze: 200 g sugar, 2 tbsp. l. cocoa powder.
For decoration: 4 oranges, 1 tbsp. l. chopped sweet almonds, 2 tbsp. l. powdered sugar.

Cooking method:

To prepare a chocolate cake with nuts and fruits, break the eggs, separate the yolks from the proteins. Mix the whites with sugar and salt and beat with a mixer, add the yolks. Melt nougat, put nuts, chocolate, cocoa, flour and starch, mix and combine with egg mass.

Put the dough into a greased form and bake in an oven preheated to 200 ° C for 30 minutes.

Cool the finished product and cut into 2 layers.

To prepare the cream, dissolve gelatin in 100 ml of cold water, heat over low heat for 2 minutes, then cool, add Orange juice and liquor, sugar, vanilla sugar, mix thoroughly, pour in the cream and beat with a mixer.

Put the cream on the bottom cake, cover with the second cake.

For sugar, pour 100 ml of water and cook until thick, then add lemon juice, cool, beat with a wooden spatula and heat to 45–50 ° C.

To prepare the glaze, pour sugar into 1 cup of boiling water and cook until thickened, cool and mix with cocoa.

Pour fondant over the cake.

See how delicious the fruit and chocolate cakes look in the photo below:

Chocolate cake is a delicate, mouth-watering and very tasty dessert that does 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 at 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:

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

Chocolate Banana Dessert

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

To create a chocolate banana cake you will 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 glaze- 120 g;
cream of cream - 300 g.

To taste a piece of dessert melting in your mouth, you must:

From eggs beaten with 230 g of sugar and mixed with flour, cocoa and baking powder, baked biscuit cake within 35-40 minutes at a temperature of 180°C.
The cake cools and is divided into two halves.
Banana is cut into rings.
Hot coffee is mixed with the remaining sugar and brandy.
After cooling, the bottom cake is sprinkled with half of the mixture and smeared with half of the cream.
Bananas are laid out on the creamy mass, which are covered with the remaining cream.
A second cake is placed on top, which is sprinkled with the second half of the coffee drink.
The final stage - the cake is poured with icing and placed 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 go;
sugar - 50 g;
milk - 300 ml;
eggs - 2 pcs.;
cocoa cream - 300 g.

Pancake cake is prepared as follows:

Dough for pancakes is kneaded in a separate bowl: 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.
On the hot pan pancakes of medium thickness are being prepared.
After cooling, each pancake is smeared with prepared cream.
For impregnation, the resulting dessert recovers in the cold for 2-3 hours.

Recipe for cooking with cherries

Cherry cake is prepared as quickly as it is eaten.

To create a dessert, you must have on hand the products according to 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:

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

Cakes in a multicooker

In the absence of an oven, do not despair.

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

This will require:

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:

The flour is sifted into a bowl, where sugar, cocoa, baking powder and soda are then added.
In another bowl, eggs are beaten with a mixer, to which butter and milk are added.
The liquid mixture is poured into a container with dry ingredients.
After boiling water is introduced into the dough, the mass is poured into an oiled multicooker bowl.
Cakes are baked in the "Baking" mode for an hour.
After the cake is ready, if desired, it is cut into several parts, which are smeared with a cream of the chef's choice.

With nuts

Chocolate cake with nuts is lovely dessert combining the taste of chocolate, walnuts, air biscuit and gentle 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 cooking:

Nuts are crushed with a blender.
Eggs are beaten with sugar until firm foam in a separate container, where flour, nuts, baking powder and cocoa are laid out.
After obtaining a homogeneous consistency, the dough is distributed in a pre-prepared form for baking cakes, which is covered with foil.
The cake is baked for 40 minutes in the oven at a temperature of 180 ° C.
After the cake has cooled, it is divided into three parts, each of which is smeared with whipped cream.
The top layer is glazed.
The cake is placed in the refrigerator for impregnation for 4 hours.

Easy no bake chocolate cake

An original recipe for a delicious dessert, the execution of which even a child can do.

It is enough to purchase such products:

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

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

In a separate bowl, mix chopped nuts, biscuits and soft butter until smooth.
The resulting dough is laid out in a form that is placed in the refrigerator.
At this time, the chocolate cream is prepared and spread over the dough.
In the end, original cake garnished with berries and whole nuts.
Dessert is served at the table no earlier than 4 hours later.

Biscuit baking on boiling water

"Chocolate on boiling water" is very easy to create from the following ingredients:

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

To bake a smooth and appetizing biscuit:

All dry ingredients are mixed in a deep bowl.
The eggs are lightly beaten with a whisk, after which milk and butter are added to them.
Then dry and liquid components are mixed in a separate bowl and thoroughly mixed.
200 ml of boiling water is poured into the dough.
The mass is once again mixed and poured into a form covered with parchment.
Baking is carried out for 35 minutes at a temperature of 180°C.

After finished cake cool, it can be divided into several parts and smeared with cream, which will be to the taste of the cook and guests.

Gentle - 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 (pods.) - 50 ml;
cocoa - 50 g;
nuts - for decoration;
soda - 8 g;
chocolate sour cream - 500 g.

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

Mix the dry ingredients in one bowl and the liquid ingredients in the other.
After, the contents of the two bowls are combined and kneaded until a homogeneous structure.
The dough is poured into a mold, which is sent for 40 minutes in an oven heated to 180 ° C.
After cooling, the cake is divided in half.
Each half is smeared with sour cream.
Chopped nuts are used for decoration.
The finished cake is kept in the refrigerator for about 3 hours for impregnation.

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;
black chocolate - 100 g;
chocolate icing - 120 g.

For mousse:

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

On the first day, cakes are prepared:

Chocolate is melted in a water bath.
In a separate container, ⅓ of the sugar is beaten with butter until smooth. Chocolate is added to them after cooling.
After the next whipping, separated yolks, vanilla sugar, flour and baking powder are added to the creamy chocolate mass.
In another bowl, beat the remaining sugar with proteins.
Masses from different containers are combined.
The dough is baked in a form covered 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:

The finished cake is placed in a tall form and filled with liquor and cream impregnation, after which it is placed in the freezer.
At this time, 8 g of gelatin is introduced into ⅓ of the mousse milk.
After swelling, the gelatin completely dissolves in the milk product in a water bath and combines with ⅓ of the liquor.
Next, a container with dark chocolate and ⅓ of the butter is placed on a pot of boiling water.
When the chocolate mass is melted, it is mixed with gelatin.
After mixing, a third of the whipped cream is placed in the mass, then the mousse is laid out on top of the cake, which is transferred to the refrigerator.

In the same way, mousses are prepared with milk and white chocolate, and then alternately laid out on the cake.

On the third day, the cake is released from the mold, covered with chocolate icing and served at the table.

Italian dessert "Tenerina"

Another variation of the preparation of a chocolate dessert from such products:

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

Cooking method:

Chocolate and butter are melted in a steam bath.
The yolks are beaten to a foam stand with ½ part of the sugar, after which they are combined with the chocolate mass, flour and milk.
In a separate bowl, beat the proteins with the remaining sugar.
When foam is formed, the protein mass is introduced into the dough, which, after mixing, is poured into a floured form.
The cake is baked for 30 minutes at 180°C.
The dessert is usually decorated with powdered sugar.

Chocolate mousse cake

To create a very chocolate culinary product, from which it is simply impossible to break away, you will need:

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

Prepared in this way:

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

"Prague" - step by step recipe

A cake that was very popular in the Soviet period of history, for the preparation of which 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 cooking scheme involves the following steps:

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

Chocolate French Cake

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

It needs:

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

Preparing a cake in the form of a pie:

Melted chocolate is mixed with butter, to which flour and sugar are then added.
Eggs are driven one at a time into the dough, which, after mixing, is poured into a mold and sent to the oven for 20 minutes.

With prunes

When chocolate dessert I want to diversify a little, 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:

Flour, cocoa and baking powder are combined in one bowl, margarine, sugar and eggs are whipped in another.
The dry mass is combined with the egg mass, after which artificially sour milk is added to the dough.
A biscuit cake is baked from the resulting dough, which is divided into two parts after cooling.
Chopped prunes are added to the custard with which the lower cake will be smeared.
The top layer is covered with chocolate icing.

Chocolate "Honey cake"

For housewives who have already encountered the preparation of a honey cake, the implementation of this recipe will not be difficult.

For cooking you will need:

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

Cooking method:

Dishes with sugar, honey and butter are placed in a water bath.
After partial dissolution of sugar, soda is added, everything is mixed and the container is removed.
Eggs are added to the contents and once again everything is well mixed.
After cocoa and 300 g of flour are added, the dough turns cling film and refrigerate for 30 minutes.
Balls are plucked from the approached dough, from which cakes of the required diameter and thickness are rolled out on a table dusted with flour (if necessary, you can use a plate of the desired diameter to trim the excess).
The blanks are baked at 180 ° C for 4 minutes each.
Ready cakes are smeared with sour cream and stacked.
The cake is ready to eat in 2 hours.

Chocolate Cream Recipes

Chocolate cream for cake can be prepared from different ingredients which allows you to experiment with palatability finished dessert.

From cocoa powder

To obtain cream from cocoa mass in 700 g, you need:

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

To grease the cakes with cream made from cocoa powder:

Sugar and cocoa are added to a saucepan with boiled milk, which are mixed until a homogeneous consistency.
Eggs are beaten in a separate bowl, after which they are added to the saucepan, already removed from the fire.
After introducing the egg product, the contents of the saucepan are again brought to a boil.
After 2 minutes, the oil is laid out.
The cream is thoroughly mixed until a homogeneous structure is obtained.

How to cook from chocolate?

To prepare this type of cream, you will need dark chocolate and butter in a 2: 1 ratio. Preparing the grease is very simple: room temperature butter is whipped with a mixer with steamed chocolate.

cream cheese

The ideal type of layer and leveling layer, which is made from dark chocolate, butter, powdered sugar and cream cheese in a ratio of 1:1:1:3.

To grease the cakes with this particular type of cream:

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

Custard

For the execution of 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 biscuit flavored with custard:

Eggs, some milk and flour are combined and kneaded with a mixer until smooth.
Remaining milk product poured into a saucepan where sugar and chocolate are placed.

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:

Yolks are whipped with granulated sugar until a stable foam is formed, after which they are combined with milk.
The milk mass is boiled in a water bath until thickened.
The chocolate is melted and, together with the cognac, is mixed into the yolk base until a homogeneous consistency.
The cream is sent to the refrigerator until use.

Sour cream chocolate layer

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

Chocolate icing for cake

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

chocolate;
butter;
milk.

The technology of making delicate jewelry has its own secrets:

Chips are made from whole chocolate, which are melted in a steam bath.
When the chocolate mass reaches room temperature, soft butter interferes with it.
The resulting chocolate-cream mixture is whipped with a mixer at high speed for about 5 minutes.

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