I propose a recipe for a simple and quick to prepare, and at the same time very tasty chocolate cake 3 to 15.
The cake is prepared very quickly, as you only need to bake one cake, which is baked in 10-15 minutes.
While the cake is baking, you can prepare the cream.
Then, in 15 minutes, we collect the cake, give it 15 minutes to get stronger in the freezer, and you can serve it to the table.
You can watch a step-by-step video recipe in my video below
The cakes are soft, moist, and do not require any impregnation, they go well with butter chocolate cream.
The cream turns out to be delicate, it does not feel that it is oily.
The cake turns out to be tall, beautiful and very tasty.
First, let's prepare the chocolate cake
Prepare a dry mixture, combine together
- 230 grams of wheat flour (I use a 250 ml glass. For the crust, I take one full glass of flour and remove 1 full tablespoon from the second glass).
- 50 grams or 5 tbsp. tablespoons without a slide of cocoa
- 7 grams or 1 teaspoonful of baking soda
- 2 grams or ¼ h. tablespoons of salt
We mix.
The dough is preparing very quickly, so now you need to turn on the oven and heat up to 220 degrees.
- Pour 4 eggs into the bowl (eggs should be at room temperature, if you have eggs from the refrigerator, then before starting cook the cake, rinse and leave them in warm water until you prepare all the necessary ingredients, they keep warm).
- Pour 200 grams of sugar, this is one not full glass with a volume of 250 ml.
- Add 400 ml of warm yogurt, not hot.
- 80 grams or 8 tbsp. tablespoons of vegetable oil.
Stir until smooth, no need to beat.
Sifting, add all the previously prepared dry mixture.
Stir at low speed of the mixer until smooth.
Pour all the dough onto a baking sheet covered with baking paper. The dough is not thick, it should be so.
Spread over the entire baking sheet. The size of my baking sheet is 39 x 32 cm.
We remove to bake in an oven preheated to 220 degrees for 12 - 15 minutes. My cake was baked for 14 minutes.
The baking time will depend on the thickness of the crust you make and the temperature in the oven.
We check the readiness of the cake with a wooden skewer, pierce it, if it is dry, then the cake is ready.
Take the cake out of the oven, transfer it to parchment paper upside down, and remove the parchment paper on which it was baked.
Let the cake cool on a wire rack to room temperature, it cools down very quickly.
While the cake is baking and cooling down, prepare the cream
For the cream, we need 200 grams of soft butter at room temperature. If you have not prepared the butter in advance, and the cake is needed urgently, then this can be done using a microwave oven in thawing mode.
Whisk soft butter at the maximum speed of the mixer, this may take 2-3 minutes, depending on how powerful your mixer is.
The whipped butter becomes soft, light and airy.
Add 300 grams of condensed milk at room temperature, this is 1 glass of 250 ml.
Beat well at the maximum speed of the mixer until smooth.
Add 30 grams or 3 tbsp. tablespoons of sifted cocoa.
Stir until smooth.
At the end, add 18 grams or 2 tbsp. spoons of cognac or brandy. Alcohol at will, who does not drink, you can not add. Or replace it with a cognac-flavored flavor.
Stir until smooth.
It turns out an airy, delicate, and very tasty chocolate cream.
We immediately put off 2 tbsp. tablespoons of cream, for coating the sides of the cake, and put it in the refrigerator.
Cut off the cooled cake along the edge. We put the cuttings aside, we will chop them and decorate the cake with them.
The cake can be formed in 3 layers, cutting the cake lengthwise into 3 parts.
Or like me 4-layer, cutting the cake lengthwise and across in half.
Put the first cake on a plate.
Divide the cream into 4 parts and coat the cake with 1/4 part of the cream.
Cover with the second cake.
We coat with the next 1/4 part of the cream.
Cover with the third cake. Since the cakes do not always have the same thickness, we turn over and lay the cakes so that the cake is even.
So we spread and coat all 4 cakes with cream.
Smooth out the cream, which has slightly protruded along the edges. We remove the cake for 15 minutes in the freezer to freeze the cream.
Grind the cuttings into crumbs.
After 15 minutes, take the cake out of the freezer and smooth out the sides of the cake with the previously set aside cream.
Sprinkle the top of the cake and the sides of the cake with crushed scraps.
All the cake is ready, you can immediately serve it to the table!
Ingredients designed for cake size 19 x 15 cm, height 7 cm, weight 1600 grams.
Chocolate biscuit
4 things. - chicken eggs / net weight 235 grams, not fundamentally +/– 15 grams /
200 grams - sugar (1 incomplete tbsp. volume 250 ml.)
400 gram - kefir (room temperature)
80 gram - vegetable oil (8 tbsp. spoons)
7 grams - soda (1 tsp. the spoon)
230 gram - wheat flour (2 incomplete st. volume 250 ml.)
50 grams - cocoa (5 tbsp. spoons)
1-2 grams - salt (¼ tsp. spoons)
Cream
200 grams - butter
300 grams - condensed milk
30 grams - cocoa (3 tbsp. spoons)
18 grams - cognac or brandy (2 tbsp. spoons)
Alcohol is optional, it can be omitted, or replaced with a cognac-flavored flavoring agent.
I also recommend taking a look at the page with these recipes.
Simple and quick to prepare Chocolate cake. Everything is mixed and ready
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Homemade cake "Chocolate whim". Soft, moist and unrealistically delicious cake
I wish you bon appetite and good mood!
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