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 a delicious homemade chocolate Vulcan cake.
The cake is made from soft, not requiring impregnation, chocolate cakes and curd-butter cream.
It is very easy and fast to prepare!
It turns out to be incredibly tasty, tender, moderately sweet.
Such a cake can be both a decoration for a festive table, and on a weekday will delight your home!
Let's cook
The dough cooks very quickly, so you can immediately turn on the oven and heat up to 180 degrees.
- Sift 180 grams of wheat flour into a bowl
- Add 150 grams of sugar
- 3 grams baking powder for dough
- 5 grams of baking soda
- 2 grams of salt
Mix all the ingredients together.
- Add 80 grams of unscented vegetable oil
- 2 eggs
Stir until smooth.
It is not necessary to knead for a long time, the main thing is that all the ingredients are combined.
- 60 grams of cocoa, pour 150 grams of boiling water
Stir until the cocoa is completely dissolved.
We immediately add hot cocoa to the dough, and mix everything together until smooth, not for long.
Pour all the dough onto a baking sheet covered with baking paper. We level.
The size of my baking sheet is 39 x 32 cm.
We remove to bake in an oven preheated to 180 degrees for 10 - 15 minutes. My cake was baked for 11 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 and cut out the cake layers.
I cut 2 round cakes with a diameter of 18 cm and 2 semicircles with a diameter of 18 cm.
We remove the cuttings to the side, from them we will prepare the `` cap '' of the cake, and chop some into crumbs, and sprinkle it on the side of the cake.
Leave the cakes to cool to room temperature, and prepare the cream ourselves.
You can watch a step-by-step video recipe in my video below
I will cook the cream from cottage cheese, which I made from frozen kefir.
Kefir curd cheese. It tastes as good as cream cheese, but it wins in price very well
Instead of such curd, you can use soft, pasty curd. You can also replace cottage cheese with curd cheese or cream cheese.
Let's prepare the cream
- Put together 120 grams of caster sugar and 10 grams of vanilla sugar
- 350 grams of chilled cream, 30-35% fat, beat with powdered sugar and vanilla sugar
The finished whipped cream should increase in volume by 2 - 2.5 times, be fluffy, and keep its shape well.
Do not gently beat the cream.
- 450 grams of cottage cheese, before adding to the cream, must be whipped with a mixer so that it becomes less dense
If you have cottage cheese with grains, then first rub it through a sieve, or grind it with a blender.
Next, we introduce the cottage cheese into the cream, to make it more convenient, I introduce it in 2 stages.
The finished cream is very delicate and keeps its shape well.
Set aside 150 grams of cream immediately. When decorating, we will cover the side of the cake with this cream.
Cover with cling film and refrigerate.
Put the first cake on a plate.
Install a split ring with acetate film.
Divide the cream visually into 3 parts and coat the cake with 1/3 of the cream.
Cover with the second cake.
The second cake will be made of 2 halves. Press down slightly.
Cover the cake with the next 1/3 of the cream.
Cover with the third cake. We also press down slightly.
Cover the cake with the remaining cream.
Cut some of the scraps into small pieces.
We spread them on top of the cream.
We put the cake in the refrigerator and prepare the chocolate icing.
- Heat 120 grams of cream with 30-35% fat in the microwave or on the stove until hot
- Pour 100 grams of chopped chocolate with a cocoa content of 50% into hot cream
- Pour so that the chocolate is completely covered with cream
- Wait a couple of minutes for the chocolate to melt, and mix everything well with a whisk until smooth
Divide the glaze visually into 2 parts.
Gently fill the cake with ½ part of the icing on top.
It is more convenient to do this with a spoon.
Fill so that the cream and pieces of the cake are covered with glaze.
Lay out the second part of the cut pieces on top.
And fill it with the remaining glaze.
We put the cake in the refrigerator so that the icing hardens and the cake stabilizes, for 3-4 hours, I usually clean it overnight.
Grind the remaining scraps into crumbs. I grind them in a blender.
You can decorate the cake as you wish.
I cover the side of the cake with the previously set aside cream and sprinkle with crushed crumbs.
Lightly sprinkle the cake with crumbs on top.
The cake is ready, it is very tasty and beautiful.
Ingredients designed for cake diameter 18cm, height 9 cm, weight 1650 grams.
Dough
2 pcs. - egg
80 gram - vegetable oil (8 full tbsp. spoons)
180 grams - wheat flour (9 tbsp. spoons without top)
150 grams - sugar (7.5 tbsp. spoons without top)
3 grams - baking powder for dough (2/3 tsp. spoons)
5 grams - soda (2/3 tsp. spoons)
2 grams - salt (1/2 tsp. the spoon)
150 grams - boiling water
60 grams - cocoa (6 tbsp. spoons without tops)
Cream
450 grams - soft cottage cheese
350 grams - cream 30-35%
120 grams - icing sugar (6 tbsp. spoons without top)
10 grams - vanilla sugar (2 tsp. spoons)
Glaze
100g - dark chocolate with 50% cocoa content
120 grams - cream 30-35%
I also recommend taking a look at the page with this recipe.
Tastier than Twix and Snickers. Homemade Chocolate Twickers Cake