home / Tomatoes/ DIY chocolate cake. Recipes for simple chocolate cakes with cocoa powder

Chocolate cake with your own hands. Recipes for simple chocolate cakes with cocoa powder

You can make chocolate cakes by simply adding cocoa to the dough or cream. But recipes for chocolate cakes with chocolate are a “double whammy”, their taste is so rich that it cannot be compared with those products that use cocoa powder instead of chocolate. Homemade chocolate cakes with chocolate are a real treat for those who love chocolate bars of all varieties.

Recipes for homemade chocolate cakes made from chocolate

Chocolate cake with icing "Mystery of Summer"

Required. 150 g chocolate, 150 g butter, 1 tsp. baking powder, 150 g sugar, 5 eggs, 150 g flour, 100 g apricot jam, butter and flour for the form.

To prepare the glaze: 100 g sugar, 10 g cocoa, 40 g butter.

Cooking method. Rub butter with sugar, add melted chocolate and yolks (from 6 eggs). Whisk egg whites with flour and baking powder. To mix everything.

Put the dough into a mold and bake for 1 hour over medium heat. Cool down. Cut into layers and grease with jam. Boil syrup from sugar, pour it into butter, add cocoa and pour over the cake. Top homemade chocolate cake made of chocolate can be decorated coconut flakes and nuts.

Chocolate cake with chocolate filling and nuts

Required. 150 g flour, 12 g yeast, 8 eggs, 20 g powdered sugar, 3 tbsp. l. milk, 50 g chopped nuts, 50 g chocolate.

For filling: 0.2 l milk, 15 g flour, 150 g butter, 150 g powdered sugar, 50 g nuts, 10 g cocoa.

For fondant: 1/5 l of water, 100 g of powdered sugar, 10 g of cocoa, 20 g of butter.

Cooking method. Grind sugar with yolks, add yeast diluted in milk. Mix flour with proteins and sugar and mix with yolk mass. Divide the dough into two equal parts. In one add nuts, grated chocolate and mix. This part of the dough will turn dark. Both parts put in a mold and bake. finished cake put in a cold place for an hour. Then cut into two layers. Spread the lower layer with dark filling, put a light filling on it and cover with the upper layer. Pour fondant over the top and edges of the chocolate cake prepared according to this recipe and decorate with coconut flakes.

For filling: Stir flour into milk and cook until gruel forms. Grind butter with sugar until foamy and add gruel. Divide the stuffing into two parts. In one part, mix the crushed nuts and cocoa.

For fondant: stir in cocoa butter and add sugar syrup.

Chocolate cake with chocolate fondant "Alenka"

Ingredients:

Biscuit semi-finished product - 105 g, airy semi-finished product - 202, chocolate cream - 169, filling - 390, chocolate fondant - 93, roasted nuts for decoration - 67 g.

For filling: jam - 258 g, roasted nuts - 102, wine - 34 g.

Cooking:

The cake is made from three layers of dough: two layers of airy semi-finished product and one layer (in the middle) of biscuit.

Layered layers of fruit- nut filling. The sides of the cake are covered with cream and sprinkled with roasted nuts. The top is glazed with chocolate fondant and finished chocolate cream in the form of a border and a grid. In the middle they make the inscription "Alenka" and lay two acorns baked from airy dough.

The stuffing is prepared like this: nuts are roasted, finely chopped, mixed with jam and wine.

Quality requirements: the cake is round, glazed with chocolate fondant, decorated with cream and meringue, two layers of biscuit and an air layer of protein are visible on the cut, layered with jam and nuts.

Here you can see a selection of photos of chocolate cakes made from chocolate for the recipes presented above:

Recipes for making chocolate cakes with chocolate icing

Chocolate cake with chocolate icing"Sachet"

Ingredients:

125 g margarine
1 sachet of vanillin powder
200 g bar chocolate
300 g sugar
6 eggs breadcrumbs
125 g wheat flour apricot jam salt to taste

Cooking method:

Beat margarine with half the sugar and vanillin powder until foam appears, gradually add 125 g of grated chocolate and yolks to the mass. Steeply beaten with a pinch of salt, alternately with the sifted flour, gradually mix the egg whites into the chocolate mass.

Bake immediately, in a well-oiled and sprinkled breadcrumbs detachable form in the oven with medium heat.

The next day, boil the rest of the grated chocolate and sugar in 250 g of water for 10 minutes over low heat and let cool.

Lubricate the surface of the cake with warm apricot confiture and apply chocolate icing.

You can also use ready-made chocolate-butter glaze.

Chocolate cake with chocolate icing in a slow cooker

Ingredients:

3/4 cup butter
3/4 cup sugar
140 g melted chocolate
8 yolks
2/3 cup ground almonds
1/2 cup biscuit crumbs
8 egg whites, whipped into a thick foam
chocolate glaze
2 tbsp. tablespoons finely chopped almonds

Cooking:

Whisk butter together with sugar and chocolate. Add yolks and beat into cream. Stir in almonds and biscuit crumbs. Combine with whipped egg whites.

Pour the resulting mass into an oiled and floured multicooker bowl.

Cook in the "Baking" mode for 1 hour.

Grease the cake with jam and cover with chocolate icing. Paint the chocolate cake prepared according to this recipe with chocolate icing with almond slices.

Chocolate cakes with liquid chocolate filling inside

Cake with chocolate filling "Adonis"

Required. 150 g butter, 6 eggs, 30 g powdered sugar, 30 g chocolate, 50 g sugar, 70 g flour, 50 g grated nuts.

For filling: 70 g chocolate, 10 g vanilla sugar, 20 g powdered sugar, 40 g margarine.

For chocolate fudge: 50 g chocolate and 50 g margarine.

To make a chocolate cake with chocolate inside, grind the butter with powdered sugar and egg yolks. Add chocolate and beat everything. Also grind the proteins, powdered sugar, flour and nuts. Mix both masses. Ready to bake dough. Spread the cooled cake with the filling, coat with chocolate fudge.

For filling: Pour vanilla sugar and powdered sugar into a saucepan, add chocolate, margarine and cook. Beat the cooled mass with a mixer into a thick foam.

For chocolate fudge: stir chocolate with margarine and glaze with a frozen mass.

Chocolate cake with chocolate and sour cream filling, cherries and candied fruit "Alice in the Looking Glass"

Required. 160 g flour, 7 eggs, 150 g sugar, 20 g chocolate powder, 100 g butter, 50 g biscuit crumbs.

For filling: 200 g sour cream, 200 g chocolate or chocolate fondant, 50 g marzipan, 50 g powdered sugar, 2 egg whites, 1 egg yolk, cherries, candied orange peel.

Cooking method. Add chocolate powder, flour, melted butter, biscuit crumbs and whipped whites to the yolks pounded with sugar. Put the finished dough into a mold and bake for 40 minutes. Cut the cooled cake into layers and grease with sour cream. Pour the melted chocolate fondant over the cake. Decorate with marzipan hearts.

For filling: marzipan mass mix with powdered sugar. Cut out hearts from the dough. Grease the borders with shaken yolk. Bake in the oven. Proteins and sugar grind into lipstick, which smear the middle of the hearts. Decorate chocolate cake with liquid chocolate inside cherries, cut into pieces, and candied fruit.

Chocolate cakes with chocolate cream: recipes with photos

Cake made of chocolate and nuts "Parisian secrets"

Required. For the dough: 400 g chopped hazelnuts, 300 g sugar, 100 g butter.

For cream: 200 g grated chocolate, 200 g butter.

For glaze: 200 g sugar, 3 egg whites.

Cooking method. Roast nuts until golden brown. Sugar, stirring, heat over low heat until a golden hue appears, then cool, add softened butter and nuts, mix, heat over low heat to 50-60 ° C. Roll out 5-6 cakes from warm dough.

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

To prepare the glaze, mix the whites with sugar and beat with a mixer.

Lubricate the cakes with cream, connect. Pour glaze over chocolate cake prepared according to this recipe with chocolate cream.

Chocolate cake with chocolate cream

Required. For the dough: 3 cups flour, 1 tbsp. powder, 1 pack of butter, 2 eggs, 1 glass of sugar, 1 glass of mayonnaise.

For cream:½ cup sugar, 2 eggs, ¾ pack butter, 1 tablespoon cocoa.

For decoration: 50 g chocolate, 5 walnuts.

Cooking method. Beat eggs with a mixer, grind with sugar, mix with softened butter, add mayonnaise. Mix the mass thoroughly, add flour and knead the dough.

Divide ready dough into 3 parts. Roll each into a layer.

Cover the baking sheet with oiled paper. Lay out the layers on a baking sheet. Bake in a preheated oven over high heat until golden brown.

Cool the finished cakes.

To prepare the cream, beat the eggs with sugar, without ceasing to beat, heat in a water bath, add cocoa, cool.

Beat the softened butter, carefully pour the cooled cream into it.

Place the cakes on top of each other, lubricating each with cream. Top and sides of the cake also smear with cream.

Sprinkle the finished cake with grated chocolate and finely chopped walnut kernels.

Chocolate cake with Esmeralda chocolate cream

Ingredients:

For test: 100 g ground white crackers, 5-6 eggs, 300 g sugar, 1 tbsp. l. potato flour, 1 tbsp. l. wheat flour, 50 g cocoa powder, 1 tsp. butter.

For cream: 150 g sugar, 250 ml milk, 1 egg, 100 g milk chocolate, 1 tbsp. l. cocoa powder, 1 tbsp. l. flour, 200 g butter, 1 sachet vanilla sugar.

Cooking method:

To prepare the dough, break the eggs, separate the whites from the yolks.

Beat egg whites with a mixer. Grind the yolks with sugar, add crackers, potato flour, cocoa powder, proteins, mix.

Pour the dough into a buttered and sprinkled wheat flour form and bake in an oven preheated to 200 ° C for 1 hour.

Cool the product and carefully cut into 3 layers.

To prepare the cream, beat the egg with sugar, pour in the milk and, stirring, bring to a boil.

Then cool, add vanilla sugar, chocolate, cocoa and softened butter. Whip the cream with a mixer.

Lubricate the cakes with cream, connect. Decorate the top and sides of the cake with cream.

Chocolate cakes prepared according to these recipes with chocolate in the photo look very appetizing:

Recipe for chocolate cake with white and milk chocolate cream

Ingredients:

0.5 cup cocoa
50 g milk chocolate
0.5 cup boiling water
0.5 measuring cup of kefir
1/3 cup cake flour
1 teaspoon of soda
a pinch of salt
2/3 cup brown sugar
0.5 measuring cup white sugar
0.5 cup unscented vegetable oil
2 eggs
1 teaspoon vanilla

Syrup for impregnating the cake:

1 st. water
0.5 st. Sahara

Milk chocolate cream:

340 g
112 g soft butter
1/3 cup sour cream
8 teaspoons corn syrup

white chocolate cream, cream cheese and oils:

112 g white chocolate
170 g cream cheese cream cheese
85 g butter
0.5 st. spoons of lemon juice

Note: measuring cup is equal to 240 ml

Cooking method:

Cooking cakes

To prepare chocolate cake with white and milk chocolate Preheat the oven to 180 degrees. Take a form with removable sides, cover the bottom with paper. Put cocoa, broken chocolate into a bowl and pour boiling water over it. Stir well until completely dissolved, add kefir and stir.

Two types of sugar, vegetable oil, eggs and vanilla beat in a mixer. In another bowl, sift flour, soda, salt and mix. Add the chocolate and flour mixture to the egg mass and mix well with a mixer. Pour the resulting mass into a mold and bake for 40-50 minutes. Check readiness with a wooden stick - it should be dry. Cool the crust on a wire rack.

Impregnation for cakes

Bring water and sugar to a boil, reduce heat and let simmer for another 10 minutes.

Milk chocolate cream

Melt chocolate in microwave oven or in a water bath. Add soft butter and stir. Add corn syrup to milk chocolate cream for chocolate cake, stir, add sour cream and mix everything until cream is smooth. Allow the cream to cool, i.e. 30 minutes. stand at room temperature.

White chocolate cream

Melt white chocolate in a microwave oven or in a water bath. Let cool completely. In a mixer fitted with a paddle attachment (guitar), stir cream cheese until smooth. Add the cooled chocolate and continue to mix, add the butter and lemon juice.

Assembly

Cut the cakes lengthwise into 2 parts, after which you get 4 cakes. Put the cake on a plate, soak in syrup, coat with white cream.

Coat the top cake and sides with milk cream. Decorate the chocolate cake with white chocolate cream to your own taste.

Cooking chocolate cake with chocolate chips

Ingredients;

100 g butter
1/2 st. Sahara
1/3 cup brown sugar
2 eggs
1 st. sour cream
1 teaspoon vanilla
1 teaspoon of water
2 tbsp. flour
1/2 teaspoon baking powder
1 teaspoon of soda
1 teaspoon cinnamon
170 g chocolate pieces

Cooking:

Filling

Mix together 1/2 cup white sugar, brown sugar, cinnamon, chocolate chips.

Dough

Butter, 1 cup white sugar and eggs, beat together. Add sour cream, vanilla and water. Mix well again. In a separate bowl, mix flour, baking powder and soda. Add to the rest of the dough ingredients. Knead. Pour half of the dough into a baking dish, then put half of the filling, pour the rest of the dough and put the filling again. Bake chocolate cake with chocolate pieces at 180 degrees for 30 minutes. Refrigerate for an hour before removing the cake from the mold, otherwise it will break into pieces due to the abundance of chocolate pieces.

Chocolate cakes with dark chocolate

Chocolate cake with dark chocolate

Ingredients:

zest of 1/2 lemon
4 eggs
120 g sugar
100 g flour
50 g cocoa powder
1 pinch of salt

For cream:

800 g "Ricotta"
60 ml Maraschino liqueur
150 g
50 g unsalted shelled pistachios
150 g candied fruits
300 g sugar

For decoration:

200 ml cream 33% fat
1 teaspoon vanilla sugar
250 g beautiful candied fruit

To bake the biscuit, preheat the oven to 175°C. Beat egg whites with salt until stiff.

Carefully add sugar, grated lemon zest, egg yolks, cocoa powder and flour. Place parchment paper on the bottom of a springform pan, about 24 cm in diameter.

Pour the batter into the mold and smooth out. Bake the biscuit for 45 minutes.

Then take it out of the oven, turn it over onto a cutting board and let it cool. After that, cut the biscuit into 3 cakes.

To prepare the cream in a small pan, melt 300 g of sugar with 125 ml of water; boil until a yellow syrup. Remove from stove and cool slightly. "Ricotta" knead, pour in sugar syrup and 30 ml of liquor; mix well.

Grate chocolate. Coarsely chop the pistachios. Cut candied fruit into small cubes. Mix everything with ricotta.

Put one cake in a detachable form and sprinkle it with 10 ml of liquor. Put half of the cream on the cake, smooth it. Put the second one on top. Sprinkle it with Maraschino and put the second half of the cream on it.

Cover with the third cake, sprinkle with Maraschino.

Place the cake in the fridge for at least 3 hours. Then remove from the mold and transfer to a dish.

Whip cream with vanilla sugar. Coat the cake on top and sides with 3/4 of this mass.

Put the rest of the cream in a pastry syringe and make patterns on the cake. Arrange the candied fruit nicely.

Serve chocolate cake with bittersweet chocolate as quickly as possible so it doesn't get too wet.

Dark chocolate cake with chocolate cream

Ingredients:

For test: 100 g of dark chocolate, 0.5 packs of butter, 5 eggs, 100 g of sugar, 2 tablespoons of starch, 3 tablespoons of flour, 1 teaspoon of baking powder, 1 tablespoon of ground almonds, 1 packet of vanilla sugar, 1 tablespoon of margarine, salt.

For cream: 200 ml cream, 100 g sugar, 250 g butter, 1 sachet vanilla sugar, 1 tablespoon cocoa powder, 1 teaspoon grated orange peel.

Cooking method:

Melt the chocolate in a water bath, mix with butter. Separate the yolks from the proteins and grind with sugar. Beat egg whites with salt until stiff.

Mix the sifted flour, starch, baking powder, almonds and vanilla sugar, add the proteins and the yolk-chocolate mass, knead a homogeneous dough. Put in a mold greased with margarine, bake in a preheated oven for 40-45 minutes.

To make cream for chocolate cake, you need to bring the cream to a boil, add vanilla sugar, mix, rub through a sieve and cool. Mix half of the resulting mass with softened butter, beat with a mixer. From the rest, prepare chocolate cream: add cocoa, sugar and orange zest.

Cut the biscuit lengthwise into 3 parts, grease one of them with chocolate cream (set aside part for decoration), the rest with vanilla.

Lay the cakes on top of each other so that the cake with chocolate cream is in the middle. Decorate the cake with the remaining chocolate cream using a pastry syringe.

Chocolate cake recipe with dark chocolate icing

Ingredients:

For the crust: 300 grams of dry, crumbly biscuits, 100 grams of butter.

For filling: 250 grams of 20% (or higher) cream, 2 quality white chocolate bars, 1 tablespoon of gelatin + the same amount of water (boiled before use), 75 grams of butter, 100 grams of fresh milk.

For glaze: Bitter chocolate bar, 50 grams of cream.

Cooking:

To prepare a chocolate cake with dark chocolate icing, melt the butter, chop the cookies. Make a cake - mix butter and crushed cookies, grind with your hands, pour into a mold ( Silicone molds- very convenient for making cakes). Lay tightly. Place in the freezer while preparing the filling.

Rub White chocolate on an average grater. This is necessary so that it dissolves well in milk. Heat the milk, pour the chocolate into it and over low heat, stirring, bring to uniformity.

Prepare gelatin: Pour hot (not steep) boiling water over 1 heaped tablespoon and mix well.

Cool the chocolate, pour gelatin into it and mix thoroughly. Whip cream. Cut the butter, combine it with the chocolate-gelatin mass, beat until smooth.

Combine the contents with the cream and mix again. The filling for the cake is ready. Take out the frozen cake, and pour the resulting mass on it, put it back in the freezer.

While everything hardens, prepare the icing: grate the chocolate, heat the cream and dissolve the resulting chocolate powder in them, mix until a paste is obtained. Take out the frozen cake, carefully remove it, put it on a dish and pour over the icing. Put the chocolate cake with dark chocolate icing back on for 20 minutes. into the freezer, then transfer to the refrigerator.

Homemade chocolate cakes with milk chocolate

Chocolate cake with milk chocolate

Ingredients:

120 g butter
200 g milk chocolate
4 eggs
100 g sugar
80 g flour
For 6 persons

Cooking method:

To make a chocolate cake from chocolate, you must preheat the oven to 180 ° C. Melt butter and chocolate in a water bath. That is, put a bowl of ingredients in a pot of water. Or a larger bowl filled with water if you use a microwave. Beat eggs with sugar in a salad bowl with an electric mixer, then add flour. Pour in the butter and chocolate mixture. Bake for 30 minutes, then chill for 10 minutes before serving. To check if the homemade chocolate cake with milk chocolate is baked, you need to pierce it with a knife: if there is nothing left on the knife, the cake is ready.

Chocolate cake with milk chocolate filling

Dough Ingredients: 100 g flour, 40 g cocoa powder, 4 eggs, 1 sachet of vanilla sugar, zest of 1/2 lemon, a pinch of salt, 80 g starch, 1 tsp. baking powder for dough, 100 g raspberry jelly, 5 tbsp. l. sweet lemon tincture, fat and flour for the form, detachable form, 1 pastry bag with a nozzle.

For filling: 3 eggs, 250 g milk, 50 g butter, 100 g sugar, 200 g milk chocolate couverture; for decoration: chocolate cream and chocolate chips.

Cooking method. Preheat oven to 175 degrees. Grease a detachable form with fat or sprinkle with flour. Carefully separate the whites from the yolks. Yolks together with 150 g of sugar, vanilla sugar and lemon zest whisk until foamy. Protein grind with salt. Mix them with the yolk mass, add flour, cocoa powder, starch and baking powder.

Fill the mold evenly with dough, bake for about 25 minutes. Remove from mold and let cool.

Cut the biscuit into two cakes: one should be 2 times thicker than the other. Grease a thin cake with jelly. Cut the thick one into cubes and soak in a sweet tincture.

To prepare the filling, mix 125 ml of milk with 3 eggs. Bring the remaining milk to a boil and, stirring, add the egg mixture. Bring to a boil again and cool.

Rub the butter with sugar and gradually add it to the beaten egg mixture (1 tsp each). Mix the resulting mass with biscuit cubes soaked in tincture.

Decorate the cake with chocolate cream and sprinkle with chocolate chips on top. Place the cake in the refrigerator for 1 hour.

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.
The resulting homogeneous mass is poured into two forms covered with parchment for baking cakes.
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 icing - 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 homogeneous mass.
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 the finished cake has cooled, 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 hearty and delicious 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:

Finished cake is placed in a tall form and filled with impregnation of liquor and cream, 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 on 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 lubricant is very simple: butter room temperature whipped with a mixer with steamed chocolate.

cream cheese

The ideal kind of layer and leveling layer, which is made from dark chocolate, butter, powdered sugar and butter curd 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:

The yolks are beaten 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.

Agree that this simple homemade chocolate cake looks very dignified. Such a cake can be proudly presented to the birthday man for festive table or to time its preparation for some important event. And I prepared this simple chocolate cake just like that, or rather, in honor of the beginning of the weekend, to the delight of myself and the children.

Why did I call this chocolate cake "simple"? It looks like “complex”, but in fact this cake is prepared very simply, the biscuit is a win-win and always turns out. The chocolate base (biscuit) turns out beautiful, porous, velvety. It can be easily cut into 2-3 cakes (I cut it into 3 pieces) and smeared with your favorite cream.

Cream for this simple homemade chocolate cake, I also chose the most affordable - sour cream. For cream, you should take thick (fatty) sour cream. But I will tell you one thing in secret, I used the usual store-bought 15% sour cream. I just put the sour cream on four layers of cheesecloth in advance, put the cheesecloth with sour cream in a sieve, and the sieve on the pan and let the excess moisture drain from the sour cream. It took several hours, or you can just leave the sour cream in this form overnight in the refrigerator. The result was a rather thick sour cream, reminiscent of buttercream in consistency.

Although the recipe for making this homemade chocolate cake is quite simple, I still painted it in detail and provided with a bunch of step-by-step photos.

Cooking time: 90 minutes

Number of servings - 8-10

Ingredients:

5 eggs
200 g flour
200 g + 50 g sugar + 1 glass
30 g cocoa
135 ml sunflower oil(without smell)
100 ml water
0.5 tsp soda
0.5 tsp baking powder
0.5 tsp salt
600 g sour cream

The first step in preparing this wonderful homemade chocolate cake is to turn on the oven to warm up to a temperature of 170 degrees. And all because the dough will be cooked for no more than 10-15 minutes, the oven during this time will just reach the desired temperature.

In a saucepan, mix 30 g of cocoa powder and 200 g of sugar.

Add another 135 ml of sunflower oil and 100 ml of water to cocoa with sugar.

We send the saucepan to the stove and over medium heat, stirring constantly, heat the mixture. It should not be brought to the boil. Then leave the chocolate mass to cool for 5 minutes.

In the meantime, let's get on with the rest of the ingredients. We drive 5 eggs into a container and add 50 g of sugar to them.

Using a mixer, beat the eggs for at least 5 minutes (or it may take a little more time). The egg mass should turn white and increase in volume by 3 times. This is a prerequisite for obtaining a high-quality and beautiful chocolate biscuit. Just try to beat the eggs well and a great result is guaranteed.

Adding egg mass into the already slightly cooled chocolate mass. Lightly mix them.

I weighed 200 g of flour and added half a teaspoon of salt, soda and baking powder to it. Everything was well mixed.

Add the flour mixture to the bowl with the egg-chocolate mixture. Slowly mix the dough until completely homogeneous. At the end, I even went through the dough with a mixer (on low speed).

We cover the bottom of the form with parchment. Pour the dough into the mold. The diameter of my detachable form is 19 cm.

We bake chocolate biscuit 45-50 minutes. We check its readiness with a toothpick.

We don't want to turn off the oven. We take the chocolate biscuit out of the mold and cut off its “cap”. We send this hat to the oven to dry slightly. We need crumbs to decorate the chocolate cake. We will get this crumb from the “cap” that has dried up in the oven. The “drying” time for this piece of biscuit is approximately 10 minutes.

Let's leave the biscuit alone and start preparing sour cream. To do this, simply mix 600 g of sour cream with a glass of sugar.

The sour cream turned out to be moderately sweet, tender, airy and thick enough to stick to the cakes and not spread.

We take the dish on which we will serve our homemade chocolate cake and cover it with two sheets of parchment. The sheets should overlap slightly in the center of the dish. You can see it in the photo. So it will be easy to get them (literally, pull them out) from under the cake after all preparations are completed.

Visually divide the cream into three parts and grease the cakes, the top of the cake and a little side.

This is how handsome he ended up.

For those who love chocolate combined with the taste of fragrant fruits, dessert recipes will come in handy. Bananas can be added to chocolate cake with fruits, canned pineapple, strawberries, kiwi, mangoes, oranges and others.

Chocolate Cake with Fruits - General Cooking Principles

The peculiarity of creating a chocolate fruit cake is that the chocolate biscuit is made in boiling water, the cooking process is very simple and does not take much time (on average 2 hours).

All products are mixed immediately with a mixer, and the order in which they are placed is different. There are many delicious recipes this dish. It is important that the cream in the cake is not too thick, otherwise the biscuit will not soak.

Cake recipe with chocolate smudges and fruits

Thanks to buttercream The cake is light and juicy. The filling of persimmon, banana or kiwi in a cake with chocolate smudges gives a slight touch of acid combined with the juiciness and aroma of the fruit.

Butter is used to make frosting and decorations, and sour cream is used to make chocolate cake soufflé.

Main Ingredients

Chocolate cake with fruit consists of soufflé and biscuit.

The first is prepared from the following products:

100 g of sugar;
250 g heavy cream or milk;
1 sachet of vanilla sugar;
300 g of yogurt;
30 g of gelatin;
2 peaches.

For a biscuit, you must have:

1 st. l. cocoa;
50 g flour;
80 g of sugar;
3 eggs.

The icing is made from dark chocolate and a selected fruit or berry.

Cooking step by step

First of all, you need to do a chocolate biscuit:

We make a lush thick foam from beaten eggs with sugar.
Flour and cocoa are sifted through a sieve.
Egg mass is added to flour with cocoa powder.
The baking dish must be greased with margarine so that the cakes do not burn.
Put the dough on a paper-wrapped mold.
The biscuit oven needs about 20 minutes at a temperature of 180 degrees.
Next, bake the second biscuit cake.

Souffle is prepared as follows:

Dissolve gelatin in fruit syrup. If it is not available, use cream, boiling water or milk. Leave the mixture for 5 minutes.
Fruit must be peeled.
The swollen gelatin solution must be heated. However, it is important to ensure that the mixture does not boil.
Lush thick cream made by whipping vanilla sugar with heavy cream. If there is no vanillin, use granulated sugar or powdered sugar.
Next, take cream and yogurt and beat until smooth, add peeled fruits.
Strain the gelatin through cheesecloth, pour into the soufflé and mix well.

The last step will be the formation of the components of the cake. It is necessary to act quickly, because due to gelatin, the soufflé can quickly harden:

it is necessary to take the 1st cake and grease it with the resulting soufflé cream;
cover the cake with the second cake and grease it again;
with the help of a spatula, flaws are leveled;
leave the cake in the refrigerator for 2 hours so that it is well soaked.

While the cake is cooling, you can prepare the dark chocolate icing. To do this, you need to break into slices and heat the chocolate, and then add a piece of butter to the consistency.

It is important to stir the mass until the oil is completely dissolved. If a situation arises that the chocolate has frozen, and the piece of butter has not yet completely melted, in this case it is necessary to reheat the mass of chocolate. Then immediately pour over the cake.

Recipe for chocolate cake with nuts and fruits

A chocolate cake with fruits combined with a nut filling is a great dessert that guests will go crazy for. The cake is designed for 10 people. When preparing a cake with fruits and chocolate, you need to weld fruits with sugar so that the gelatin layer hardens well.

We will need

Necessary products for cooking:

180 ml of kefir;
100 g walnuts;
2 tbsp. l. cocoa powder;
1 banana;
100 g flour;
5 eggs;
1 st. Sahara;
1 tsp soda;
25 g gelatin;
500 ml of yogurt;
2 oranges;
2 peaches;
50 grams vegetable oil;
half a glass of water (in order to dissolve the gelatin).

Cooking procedure

Procedure:

Walnuts must be chopped with a blender.
Dilute gelatin with water.
When the mixture swells, you need to start preparing the dough. To do this, mix sugar and eggs with a mixer, add a little soda, cocoa powder and sifted flour. Next, pour a glass of kefir and mix. The resulting dough should be like sour cream, so if the consistency is too thin, add flour.
Next, half of the dough is taken and placed in a mold pre-greased with vegetable oil. Bake for half an hour at a temperature of 180 degrees.
Next, you need to bake the second cake.
Take the first cooled cake and cut it into 2 round pieces, which will become similar in thickness to pancakes.
The baked second cake should be cut into cubes.
Fruits need to be peeled, cut into cubes and mixed.
To prepare the cream, you need to add yogurt (3 tablespoons), nuts and beat to gelatin.
Take the cakes that have been diced and soak them in the yoghurt mixture.
We put the cake, pour the fruit mixture and chocolate on top of the cake.
Then you need to cool the dish in the refrigerator.

Video of making chocolate cake with fruits

https://youtu.be/81p3xt4oF5w

Festive cake with bananas, cherries and nuts

Banana, cherry and walnut fruit cake recipe leaves a unique aftertaste. Everyone who has tried this dessert soon wants to enjoy the tender and juicy dish which is very easy to prepare.

Composition of products

For test:

2 eggs;
lemon juice (1 tsp);
margarine (1 tablespoon);
5 glasses of flour;
you can take 1 tbsp. l. margarine;
butter (100 grams);
a pinch of salt.

The cream is prepared from the following ingredients:

sugar (100 grams);
vanilla sugar (1 package);
cocoa powder (3 tablespoons);
5 egg yolks;
cream (500 ml);
condensed milk (200 grams).

How to cook

Step-by-step instruction:

Sift flour and cocoa powder through a sieve.
Break 5 eggs into a bowl and separate the necessary yolks, and remove the whites.
Add 3 cups of sugar to the yolks and mix with a blender, heat the mixture to 40 degrees. Then again beat with a mixer until the consistency is completely cooled, while its volume should increase at least 3 times. Add a pinch of salt and vanilla.
Add fruit, flour and cocoa to the mixture, as well as a little margarine.
Put the resulting dough into the mold and bake the biscuit for 30 minutes at a temperature of 200 degrees.
Next, you need to make a syrup for soaking the cake: pour water and sugar into the pan, stir, bring to a boil.
Remove the baked cake from the oven and cut it into 3 parts.
Next, you need to prepare the cream: put condensed milk, 30 grams of cocoa, cold cream in a deep bowl, mix with a mixer.
Lubricate the cake with syrup and cream, and so on with each cake.

Basic rules for decorating cakes with chocolate icing

There are many ways to decorate a cake. It can be mastic, chocolate icing, fruits, waffles, marmalade, icing, marzipan. Each ingredient in its own way complements the aesthetic and taste properties dishes.

The classic design of cakes consists of lining with chocolate or chocolate icing. In addition, when heated, the consistency becomes elastic and can be given any shape.

In order to create a chocolate decoration, you need to heat it up, place it in a pastry syringe and draw a beautiful pattern on parchment. Next, place in the refrigerator, and after cooling, decorate the top of the cake.

You can also include fantasy and pieces of fruit to create a beautiful pattern or image on the dessert.

To prepare the glaze you will need:

sour cream (5 tablespoons);
sugar (30 grams);
bitter chocolate (40 grams);
butter (2 tablespoons);
cocoa (2 tablespoons).

Sour cream is heated, pieces of chocolate, butter and cocoa are added. Ready chocolate icing is poured over the finished confectionery.

Colored chocolate icing

To prepare it, you will need to dilute a bag of gelatin with water. Next, you need to prepare the syrup: dilute 0.5 liters of water with sugar, bring to a boil and remove from heat. Then add chocolate pieces and gelatin mixture and pour a bag of food coloring into the resulting solution.

The acquisition of basic equipment, the quality of which is at a fairly good level, will increase the productivity and quality of work.
Compliance with proportions by eye is only available experienced chefs, beginners should follow the fruit chocolate cake recipe exactly.
You can turn on your imagination and not be afraid to make mistakes while making chocolate cream and baking cake.
Reading and watching cooking videos will help you get started.
Decorate home cake follows only from those ingredients that make up the dish itself.

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 pineapples

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. Ready-made cake with fruit, sprinkled 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 let's prepare the 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 in a 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 chopped walnut kernels, 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: