Making a chocolate sponge cake at home from a simple set of products, but as in the best pastry shops, it is very easy. Moreover, this does not require much effort, but you need to stock up on great patience in order to wait moment when you can cut off a piece and enjoy its chocolate taste (as well as most cakes).
The biscuit according to this recipe turns out to be tender, porous and always successful. In any case, no failures were noticed among my entourage. It is quite simple to make it, you don't have to worry about whether the whites are whipped correctly, flour intervenes ...
The indicated cooking hours in the recipe are the waiting time for the biscuit to bake, for its cooling and further "ripening", for the anticipation of the complete curing of the cream. The cooking process itself requires 30-40 minutes of direct participation.
Ingredients:
For the test:
Wheat flour - 250 g
Baking soda - 1.5 tsp l.
Salt - 0.5 tsp l.
Cocoa powder - 3 tbsp. l.
Chicken egg - 2 pcs.
Sugar - 5 tbsp. l.
Olive oil - 4 tbsp. l.
Vanillin - 1 g
Serum - 250 ml
For the inner cream:
Rice flour - 80 g
Cream - 1 l
Gelatin - 20 g
Water - 100 ml
Vanillin - 1 g
Instant coffee - 3 tbsp. l.
Sugar - 8 tbsp. l.
For external cream:
Milk - 400 ml
Wheat flour - 4 tbsp. l.
Sugar - 3 tbsp. l.
Cocoa powder - 2 tbsp l.
Butter - 90 g
Preparation:
Step 1: It is worth starting the preparation of the cake with a biscuit, because it takes time to "ripen", this will make its taste more intense. Curd whey can be replaced with kefir or milk with vinegar (1 tbsp. l. 6% - for quenching soda).
Step 2: Pre-sift the wheat flour. Mix it, salt, granulated sugar, cocoa powder, baking soda and vanillin into a homogeneous dry mixture with a whisk or spoon.
Step 3: Add whey (or kefir, or milk with vinegar), chicken eggs and olive oil. Stir without fanaticism, just to moisten the dry mixture, because when whipping it will spray out of the cup.
Step 4: Using a mixer or blender with a whisk attachment, beat the resulting mass until a smooth, homogeneous consistency for 3-5 minutes.
Step 5: Grease the mold with oil. Place an oiled circle of baking paper on the bottom to make it easier to remove the finished biscuit.
Step 6: Pour the dough into the prepared mold. You can bake either in the oven or in a slow cooker. When using the oven, it must be preheated to 180 degrees (40-50 minutes). In the multicooker, you need to install the Baking program with a time interval of 60 minutes. Determine the readiness of the biscuit by a dry splinter.
Step 7: Immediately remove the finished biscuit from the mold, remove the parchment and cool on a wire rack. After it has cooled down, wrap in plastic wrap and leave for at least 2 hours to "ripen". Ideally, leave hours at 8.
Step 8: While you can prepare the inner cream, which will be used for the layer between the cakes. It is very convenient to use agar-agar instead of gelatin. In addition, its use will significantly reduce the setting time. But it is necessary to work with a creamy filling based on it much more actively, since it solidifies at room temperature. Therefore, with agar-agar, the cream should be prepared after the biscuit is ready to assemble the cake.
Step 9: If gelatin is used, which requires preliminary soaking, then, of course, this must be taken care of in advance. Pour cold water over it, mix thoroughly and leave to swell for at least 40 minutes. During this time, for reliability, stir a couple more times so that the swelling is more uniform.
Step 10: When the gelatin is ready for further use, add instant coffee, vanillin, sifted rice flour and granulated sugar into it. Stir into a homogeneous dry mixture. You can use strong freshly brewed coffee, replacing some of the cream.
Step 11: Bring the cream to a boil in a saucepan or saucepan and stir in the dry mixture, stirring vigorously with a whisk. While stirring, bring to a boil and boil for 2-3 minutes until the coffee granules and granulated sugar are completely dissolved. Remove the container from the stove, immediately add the swollen gelatin into it and dissolve, stirring continuously. Close the container with the cream with a lid or tighten with foil, cool at room temperature.
Step 12: "Ripe "biscuit cut into three equal cakes. Place the ring on the serving platter. You can do it yourself - it does not require any special skills. Take a piece of baking paper of the required length for the ring (measure around the circumference of the top cake), but with a margin for fixing the end with an overlap. Fold in half lengthwise. Retreat 1-1.5 cm from the fold and bend again along the entire length. This fold is needed in order to exclude the leakage of the cream from below under the ring onto the dish, tucking it under the cake. Make a cardboard tape 10 cm high, for example, from a box of chocolates or cookies, connecting short pieces with a stapler or tape. Insert the cardboard tape inside the paper until the second fold.
Step 13: So! Place the ring on the dish tightly around the crust. The first will be the one that was the top of the biscuit. Put half of the cream on top. Gently lay the middle cake on top and press down slightly. Send to refrigerator for 20 minutes. After the allotted time, lay out the remaining half of the filling, lay the third cake with a cut down, lightly pressing it down. Send to refrigerator for 3-4 hours until it solidifies completely.
Step 14: It is very easy and simple to prepare the cream for the exterior in the microwave oven. And it is also convenient in that nothing burns and does not "run away".
Step 15: In a microwave-safe bowl, mix granulated sugar, cocoa powder and sifted wheat flour with a spoon or whisk.
Step 16: Pour in milk and mix thoroughly with a whisk so that there are no lumps.
Step 17: Cook the cream in a microwave oven at maximum power (mine has 800 W) until the consistency of thick sour cream. Depending on the microwave, it will take 3-5 minutes, but stir thoroughly every minute.
Step 18: Cool by overlapping with foil. The cooled cream will become even thicker (see. Photo).
Step 19: When the creamy mass has cooled, beat it with butter, which should be at room temperature. Before decorating the baking, cool the cream in the refrigerator, then beat again with a whisk and you can decorate the cake.
Step 20: Remove the ring carefully.
Step 21: Decorate the product by turning on your imagination. The chocolate sponge cake is ready.
If you want more chocolate flavor, you can add 2-3 tbsp into the inner cream filling. l. cocoa powder. And to the external cream for more color, you can add an alcoholic note (1-2 tbsp. l. cognac, whiskey, rum, balsam, bird cherry liqueur).
Bon appetit and may it be delicious!
Like and subscribing to our channel is the best gratitude for the authors :)