Incredibly delicious chocolate cake that cooks very quickly. Literally 30 minutes and a cake on the table, you can feast on and treat guests!
The cake has a rich chocolate flavor and soft texture.
It takes only 10 minutes for the cake to stabilize.
The cake turns out to be tall, beautiful and very tasty.
It is quick and easy to prepare, if you like chocolate cakes, you will definitely like it!
Let's cook
Sift into a bowl
- 140 grams or 7 tbsp. flat spoons of wheat flour
- 30 grams or 3 tbsp. cocoa spoons
- 8 grams or 2 level teaspoons of baking powder
- a pinch of salt
- 90 grams or 4.5 tbsp. tablespoons without a slide of sugar
Stir until all dry ingredients come together.
Add
- 50 grams or 5 full tablespoons tablespoons of vegetable oil
- 200 grams of milk
Mix with a whisk until smooth.
It is not necessary to mix the dough for a long time so that the cake is not dense. Once all the ingredients are combined into a common mass, enough is enough.
We collect the dough from the walls, stir along the bottom.
The dough is not thick, it slowly flows off the shoulder.
We transfer the dough to the mold.
I will bake in a glass pan and cover the bottom of the pan with parchment paper.
You can also bake in a ceramic or silicone mold.
From the middle of the dough, I smooth out to the edges, making a small depression in the middle, since after baking a bump usually forms in the middle.
We remove the baked goods in the microwave.
I bake at maximum power, I have 800 watts, 6 minutes.
The baking time depends on the size of your pan, my pan is 18 x 13 cm.
We check the readiness with a wooden skewer, it should come out dry. It is not necessary to overdry the cake, otherwise it will be dry.
Cover the cake with parchment paper on top, then a plate. Turn over, and release from the form.
Remove the parchment paper.
We put the pie in the microwave and bake for another 1 minute,
Next, we transfer the cake along with parchment paper to the wire rack, and put it in a cold place to cool.
While the cake is cooling, prepare the cream
Put together and heat until hot in the microwave
- 170 grams of milk
- 30 grams of butter
The butter should be completely dissolved.
Pour 170 grams of chopped chocolate with a cocoa content of 50% into the hot mixture.
Pour so that the chocolate is completely covered with milk.
Let's wait a couple of minutes for the chocolate to melt.
And mix everything with a whisk until smooth.
If the mass is not hot enough and the chocolate does not mix well, it can be slightly warmed up with milk in the microwave.
Stir until smooth, the chocolate should completely disperse.
Now it is necessary to immediately make an ice water bath.
To do this, pour cold water into a container of a larger diameter, the colder the better.
Add pieces of ice to the water.
We put a container in ice water in which we will whip the cream.
The capacity should be high as the cream will splash first.
Pour hot cream, and begin to whisk at low speed of the mixer, gradually increasing the speed to the maximum.
As the cream churns, it cools and thickens.
We increase the mixer speed gradually so that the cream does not splash too much.
The time for whipping the cream may take about 7-8 minutes, depending on how powerful your mixer is.
The finished cream will completely cool down, increase in volume by about 2-2.5 times, brighten and become airy.
Cut the cooled cake into 3 cakes.
To soak the cakes, you need 100 grams of liquid.
Add 2 tsp to 100 grams of milk. tablespoons of vanilla sugar and mix.
Impregnate all the cakes at once evenly with all the impregnation.
You can take any impregnation according to your taste.
You can use strong, sweet coffee instead of milk.
If desired, you can add a spoonful of cognac or brandy to the coffee.
Can be soaked in cherry or any other sweet and sour juice.
You can just use sweet water or syrup, according to your taste.
We spread the bottom cake on a plate.
And we coat it with cream.
Divide the cream visually into 4 parts, so that each cake layer and sides are covered with cream.
- Cover with the second cake, cover with cream
- Cover with the third cake, cover with cream
Cover the sides of the cake with cream.
Smooth out the cream with a spatula or dessert knife.
Decorate the cake with a mesh of chocolate glaze.
- Put 20 grams of chocolate in a food bag
- Add 1 tsp to the chocolate. a spoonful of odorless vegetable oil
Heat up in the microwave to completely melt the chocolate.
Vegetable oil if desired, you can not add, but with it the icing will be soft, will not break when cutting the cake.
Grind the melted chocolate and butter in a bag so that they combine, check that the chocolate is completely melted.
- We fix, twist the package
- We make a very small cut from the corner with scissors
And cover the cake with icing. I make a light mesh on the top and sides of the cake.
Sprinkle with chopped chocolate on top.
And again I draw the mesh on top.
We put the cake in the refrigerator for 10 minutes to stabilize, and you can serve it to the table.
You can watch a step-by-step video recipe in my video below
Ingredients designed for cake size 18 x 13 cm, height 7.5 cm, weight 900 grams.
Chocolate pie
200 grams - milk
50 grams - vegetable oil (5 tbsp. spoons)
90 grams - sugar (4.5 tbsp. spoons)
140 grams - wheat flour (7 tbsp. spoons)
30 grams - cocoa (3 tbsp. spoons)
8 grams - baking powder for dough (2 tsp. spoons)
A pinch of salt
Cream
170 gram - chocolate with a cocoa content of 50%
170 gram - milk
30 grams - butter
Impregnation
100g - milk
10 grams - vanilla sugar (2 tsp. spoons)
Glaze
20 grams - chocolate with a cocoa content of 50%
2 grams - vegetable oil (1 part tsp. the spoon)
Sprinkling
10 grams - chocolate with a cocoa content of 50%
I also recommend taking a look at the page with this recipe.
Delicious cake made from simple products. Chocolate cake. Homemade recipes
I wish you bon appetite and good mood!