I am sharing a step by step recipe on how to make a chocolate cake, even if you have no experience at all.
Recently my godson Gleb had a birthday. This year he asked for a delicious chocolate cake with a waffle tube fence.
He said just that, “Andrey, can you make a cake with waffle tubes. Only there should be a lot of tubes, as if they were a fence. ” I love him very much and always try to make a cake that he likes.
I noticed for a long time that the cake itself is not the main thing for children. Much more important is how it is decorated. After all, it is the decorations that are eaten first, and sometimes the turn does not reach the cake at all.
So I decorated the cake with a whole fence of waffle rolls and sprinkled it with chocolate pills on top. Sprinkled, as it turned out, very little, for this chocolate dragee at the birthday party nearly broke out a war. I will not delay, let's cook!
Step by step recipe on how to make chocolate cake
Biscuit
- Eggs 6 pcs
- Sugar 233 g
- Flour 200 g
- Starch 38 g
- Cocoa 33 g
- Baking powder 11 g
- Boiling water 75 g
- Vegetable oil 60 g
Beat eggs with sugar until light and increase in volume. With a stationary mixer this took about 5 minutes, with a manual mixer it took more time.
In 3 stages, I sift flour, starch and baking powder and gently stir each time with a spatula.
I add boiling water and vegetable oil, mix, pour into a mold and send it to bake for 35-40 minutes at 180 ° C.
After baking, I let the biscuit cool a little, wrap it in plastic wrap and put it in the refrigerator for 3-4 hours (preferably at night).
Ingredients are calculated for a cake 24 cm in diameter
Cream
- Curd cheese 325 g
- Powdered sugar 156 g
- Milk chocolate 195 g
- Cream 156 g
I prepare the cream just before assembling the cake.
Beat the curd cheese with powdered sugar and cream until fluffy. Pour in melted chocolate and stir until smooth. For the cream to set better, you can put it in the refrigerator for 20-30 minutes.
Assembly
- Wafer rolls ~ 600 g
I cut the biscuit into 3 equal cakes.
Due to the fact that the biscuit lay in cling film in the cold, moisture inside it was evenly distributed. Now the biscuit is easy to cut and hardly crumbles.
I spread the cakes on top of each other, smearing with cream.
I cover the cake with the rest of the cream and leveling with a pastry spatula.
I cut the waffle rolls for decoration to the desired height and lightly press them against the cake. Decorate the top with slices of fresh strawberries. Before serving, I keep the cake in the cold, so it will be even tastier.
P.S. To prevent the wafer rolls from getting wet from the moist cream, it is best to lay them as close as possible to serving the dessert.