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 make a Chocolate Pancho cake.
I decided to experiment, and replaced pineapple with cherries with soft chocolate.
The cake turned out to be very tasty and tender, I really liked this option, I hope you will like it too.
Let's cook
I use Schogetten chocolateDark dark portioned.
I really like this chocolate. Never in my recipes Schogetten chocolateDark did not let me down.
Glaze, cream or cake prepared on its basis always turn out to be very tasty.
Let's prepare the chocolate right away
- 80 grams of cream with a fat content of 30-35% should be heated in a microwave oven or in a water bath until hot.
- Pour 80 grams of chopped dark chocolate with 50% cocoa into hot cream
Pour so that the chocolate is completely covered with cream.
Let's wait a couple of minutes for the chocolate to melt.
And mix everything well with a whisk until smooth.
Cover the chocolate with cling film. Let's make holes so that condensation does not collect on the film, and put it in the refrigerator.
You can watch a step-by-step video recipe in my video below
Let's make a chocolate sponge cake for the cake
Sift into a bowl
- 120 grams or 6 tbsp. no topped spoons of wheat flour
- 30 grams or 3 tbsp. cocoa spoons
- Add 90 grams or 4.5 tbsp. tablespoons without top sugar
- A pinch of salt
- 5 grams or 1 tsp. a spoonful of soda
Stir to combine all ingredients.
- Pour in 150 grams or ml of milk at room temperature
- 60 grams or 6 tbsp. tablespoons of vegetable oil
- 2 eggs
Stir until smooth.
- Add 10 grams or 1 tbsp. spoon of 9% vinegar
Stir until smooth.
We bake the cakes in a preheated frying pan over low heat. The pan should be very well heated, but should not burn.
From this amount of dough, I bake 2 cakes with a diameter of 22 cm.
Lubricate the pan with a little vegetable oil.
Pour half of the dough into the pan.
We bake under the lid on low heat for 10-12 minutes, depending on your pan and the heat of your stove.
There is no need to turn the cakes.
If condensation collects on the lid, remove it with a dry cloth.
We check the readiness of the cake with a wooden stick, it should come out dry.
You can also check with your finger, it should also be dry, without residues of wet dough.
We shift the cake to the wire rack.
We bake the second cake in the same way.
Let the cakes cool to room temperature, they cool quickly enough.
Let's make cake cream
Into a clean, dry, cold bowl
- pour 350 grams of chilled cream with a fat content of 30-35%
- pour out 120 grams or 6 tbsp. no topped spoons of powdered sugar
- 15 grams or 3 tsp vanilla sugar
- add 350 grams of chilled sour cream
For the cream, I use weighed sour cream with a fat content of 20%.
You can use more fatty sour cream.
If you have thick sour cream, you don't need to weigh it.
If desired, sour cream can be substituted for Mascarpone cream cheese.
Begin to beat at the minimum speed of the mixer.
Gradually increase the mixer speed to the maximum.
We continue to beat until tender, it took me 7 minutes. Whisking time may depend on how powerful your mixer is.
The finished cream becomes airy and approximately doubles in size.
We immediately put off 2 tbsp. tablespoons of cream for leveling the cake, and put in the refrigerator.
From one cooled cake, you need to cut a round cake of the diameter you need. I cut a cake with a diameter of 20 cm.
Cut the second cake, and cut off the first cake into cubes about 2 by 2 cm in size.
50 grams of roasted peanuts must be chopped
Peanuts can be substituted for any nuts you like
The bowl in which you will cook the cake must be tightened with cling film.
I have a bowl with a volume of 1700 ml.
The top diameter of my bowl is 20 cm, the bottom is 10 cm, and the height is 9 cm.
We spread 2 tbsp. tablespoons of cream and spread evenly.
Smear the pieces of biscuit in cream and spread in one layer on the bottom of the bowl.
You don't need to put a lot of cream in a spoon.
While we were preparing the cakes and cream, the chocolate froze in the refrigerator.
Place small pieces of chocolate on the first layer.
Sprinkle with chopped peanuts.
Next, repeat the layers
- We spread the pieces of biscuit coated in cream
- Pieces of chocolate
- Sprinkle with peanuts
Thus, we fill the entire bowl.
We coat the last layer with cream and cover with a cake.
Press down the cake lightly so that it lies tightly.
We tighten the cake on top with cling film and put it in the refrigerator to soak and infuse for 8-10 hours. I usually clean at night.
We take out the cooled cake from the refrigerator.
Gently, little by little, pull the film away from the bowl so that you can easily, then remove it.
Place the plate on top and turn it over.
We remove the bowl and the film.
Cover the cake with the previously set aside cream and sprinkle with chopped peanuts. We put it in the refrigerator.
Let's prepare the icing
Heat in a microwave oven or in a water bath until hot
- 20 grams of cream, 30-35% fat
- 20 grams of dark chocolate with 50% cocoa content
Mix everything well with a whisk until smooth.
We put the icing in a food bag, make a small cut from the corner and decorate the cake with icing.
Ingredients designed for cake weighing 1300 grams. The volume of the bowl is 1700 ml.
Lower diameter - 20 cm, upper diameter - 10 cm, height - 9 cm.
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In 1 tablespoon without top - 20 grams of flour, with top - 30 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
Dough
2 eggs
150 grams (ml) milk
60 grams (6 Art. spoons) vegetable oil
120 grams (6 Art. spoons without top) wheat flour
30 grams (3 tbsp. spoons without tops) cocoa
90 grams (4.5 st. tablespoons without top) sugar
5 grams (1 h. spoon) soda
Pinch salt
10 grams (1 tbsp. spoon) 9% vinegar
Cream
350 grams sour cream (sour cream can be substituted for Mascarpone cream cheese)
350 grams cream with a fat content of 30-35%
120 grams (6 Art. spoons without top) powdered sugar
15 grams (3 hrs. spoons) vanilla sugar
Interlayer
80 gram dark chocolate with cocoa content 50%
80 gram cream with a fat content of 30-35%
50 grams roasted chopped peanuts (you can take any nuts of your choice)
Decoration
20 grams dark chocolate with cocoa content 50%
20 grams cream with a fat content of 30-35%
10-15 grams roasted chopped peanuts