Chocolate cake Rizhanka. The cake is beautiful and tall, but very simple and easy to prepare. Perfect for any festive table!
Hello everyone! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to cook an amazingly delicious, well-soaked, with a rich chocolate taste, homemade Rizhanka cake. The cake is very simple and easy to prepare.
You can watch a step-by-step video recipe in my video below.
Let's cook
The dough cooks very quickly, so do not forget to turn on the oven right away and heat up to 180 degrees.
Chocolate biscuit
Pour into the bowl
- 180 grams or 9 tbsp. whole spoons of sifted wheat flour
- 45 grams or 4.5 tbsp. spoons without topped sifted cocoa
- 140 grams or 7 tbsp. tablespoons without top sugar
- a pinch of salt
- 10 grams or 1.5 tsp. tablespoons of soda
Stir until smooth.
Pouring in
- 220 grams or ml of milk at room temperature
- 90 grams or 9 tbsp. tablespoons of vegetable oil
- 3 eggs
Stir until smooth.
- add 14 grams or 1 full tbsp. spoon of 9% vinegar. While stirring until smooth, the reaction of the vinegar should completely stop. In this recipe, 1 full tbsp. a spoonful of 9% vinegar can be replaced with 2 tbsp. tablespoons of freshly squeezed lemon juice
The dough is not thick, it flows easily from the shoulder blade. Divide the dough into 2 equal parts.
I bake a sponge cake on a baking sheet lined with parchment paper. To prevent the dough from spreading, I made a shape with small sides out of parchment paper. The size of my paper form is 20 cm by 40 cm.
Pour one part of the dough onto a baking sheet and level evenly.
We remove the bake in an oven preheated to 180 degrees until tender, for about 8-12 minutes. My biscuit was baked for 10 minutes.
We check the readiness of the biscuit with a wooden stick. Pierce, if the stick comes out dry, then the biscuit is ready. It is not necessary to overdry the biscuit.
Cover the biscuit with parchment paper, wire rack and turn over. Remove the parchment paper on which the biscuit was baked.
We leave the biscuit to cool on the wire rack, and in the same way we will immediately prepare the second biscuit.
We leave the biscuits to cool, they cool down very quickly. While the biscuits are cooling, prepare the chocolate cream.
Chocolate cream
Heat 120 grams of dark chocolate with 50% cocoa in a microwave or water bath. Stir the chocolate until smooth and leave it on the table.
To 500 grams of thick natural yogurt, yoghurt can be substituted for sour cream if desired.
Add
- 110 grams or 5.5 tbsp. spoonfuls of powdered sugar
- 30 grams or 3 tbsp. spoons without topped sifted cocoa
Stir until smooth, powdered sugar and cocoa should completely dissolve.
Add 30 grams (ml) of cognac or brandy, stir until smooth. If you don't drink alcohol, you can replace it with a cognac-flavored flavoring agent, or you can add nothing at all.
Add the previously melted chocolate and mix well with a whisk until smooth.
The cream is ready, it is very tasty, has a rich chocolate taste with a slight hint of cognac. This cream soaks biscuit cakes very well and, after stabilization, keeps its shape perfectly.
Assembling the cake
Cut out round cakes from the cooled biscuits. Cut 2 cakes from one biscuit with a diameter of 19 cm.
In total, you will get 4 cakes, each with a diameter of 19 cm.
We leave the cut pieces, they will later sprinkle on the side of the cake.
If you suddenly get some kind of cake that is not even, thin on one edge, then you can build it up with the help of cut pieces. When assembled, this flaw will not be visible.
We put the first cake on a plate, install a split ring and an acetate film.
- visually divide the cream into 3 parts and cover the first cake with 1/3 of the cream
- put 2 cake layers on the cream, slightly press down the cake
- cover the cake with the next 1/3 of the cream, evenly level the cream
- put 3 cake layers on the cream, press the cake lightly
- spread the remaining cream on the cake, evenly level the cream
- put the last fourth cake on the cream, press the cake lightly
- top the crust with 50 grams of cranberry jam
You can use any sour jam you like - for example, cherry or red currant jam.
We put the cake in the refrigerator and prepare the chocolate icing.
Chocolate glaze
Preheat until hot in a microwave oven or in a water bath
- 40 grams (ml) milk
- 50 grams of butter, cut into small pieces
The butter should be completely melted.
Pour 80 grams of chopped dark chocolate with a cocoa content of 50% into hot milk with butter. Pour so that the chocolate is completely covered with milk.
Wait a couple of minutes for the chocolate to melt, and mix everything with a whisk until smooth. The glaze is ready.
Pour the icing onto the top cake. Gently rotate the cake in a circle so that the icing evenly covers the entire surface. If there are small air bubbles on the surface, you can gently pierce them with a wooden skewer.
We put the cake in the refrigerator to soak and stabilize for at least 5-6 hours, I usually put it away at night.
I collect the icing that remained on the walls of the cup and put it in a pastry bag. In terms of volume, this is about 1 tbsp. a spoon. We put the bag in the refrigerator, then heat it up in warm water and decorate the top of the cake with this icing.
Free the chilled cake from the ring and acetate film.
In warm water or a microwave oven, melt the glaze in a bag, in the bag we make a small cut from the corner and draw a thin mesh with glaze.
Cover the side of the cake with the cream that remains on the acetate film. This cream was enough for me, if you don't have enough cream, then the side of the cake can be greased with a thin layer of cranberry jam.
Grind the cut edges from the cakes in a blender into crumbs and sprinkle the side of the cake with crumbs.
The cake is ready, you can serve it to the table, I advise you to cook it! My family loved the cake!
Besides the fact that the cake is amazingly tasty and easy to prepare, it turns out to be beautiful and tall. Perfect for any festive table!
The ingredients are calculated for a cake with a diameter of 19 cm, a height of 8 cm, and a weight of 1650 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams of flour.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams of sugar.
Chocolate biscuit
- eggs - 3 pcs.
- milk - 220 grams (ml)
- vegetable oil - 90 grams (9 tbsp. spoons)
- wheat flour - 180 grams (9 tbsp. spoons without top)
- cocoa - 45 grams (4.5 tbsp. spoons without tops)
- sugar - 140 grams (7 tbsp. spoons without top)
- salt - a pinch
- soda - 10 grams (1.5 tsp. spoons)
- 9% vinegar - 14 grams (1 full tbsp. a spoon)
Chocolate cream
- dark chocolate with 50% cocoa content - 120 grams
- thick natural yogurt or sour cream - 500 grams
- cocoa - 30 grams (3 tbsp. spoons without tops)
- powdered sugar - 110 grams (5.5 tbsp. spoons without top)
- cognac or brandy - 30 grams (ml)
Chocolate glaze
- dark chocolate with 50% cocoa content - 80 grams
- milk - 40 grams (ml)
- butter - 50 grams
For coating the top cake
- cranberry jam - 50 grams