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 prepare a very simple and easy-to-prepare Mega Chocolate Cake.
The cake turns out to be tall, beautiful, and most importantly, very tasty.
Consists of airy, and at the same time moist chocolate cakes, which can be left without additional saturation.
Delicate chocolate cream and soft chocolate.
I really liked the cake, I hope you will like it too!
Author's recipe ©
You can watch a step-by-step video recipe in my video below
Let's cook!
First you have to bake a chocolate sponge cakeyou can read how to bake a chocolate biscuit in my article
Even a mixer is not required, everything is mixed in the oven. How to quickly and easily make an airy chocolate sponge cake
Cut off the uneven top of the cooled biscuit.
If desired, the top can be crushed, and the resulting crumb can be used to decorate the cake, or simply eat, it is tasty in itself.
Cut the biscuit in half.
The biscuit is very porous, airy, moist, I will not additionally impregnate it.
Using a stick, we make indentations with a diameter of 1.5 cm in the cakes.
Preparing chocolate for cream
In the recipe I use Schogetten chocolateDark dark portioned.
- In a microwave oven or in a water bath, it is necessary to heat 30 grams of cream with a fat content of 30-35% until hot
- Pour 100 grams of dark chocolate with 50% cocoa into hot cream
Pour so that the chocolate is covered with cream. Wait a couple of minutes for the chocolate to melt and mix well with a whisk until smooth.
We put the chocolate in the refrigerator to cool.
Let's prepare the chocolate to fill in the grooves
- We heat in a microwave oven or in a water bath until hot 120 grams of cream with a fat content of 30-35%
- Pour 100 grams of dark chocolate with 50% cocoa into hot cream
Pour so that the chocolate is covered with cream. Wait a couple of minutes for the chocolate to melt and mix well with a whisk until smooth.
Place the chocolate in a food bag and fill the holes in the cakes with chocolate.
We put the cakes in the refrigerator.
We will decorate the finished cake on top with the remaining chocolate, but for now we will put it in the refrigerator.
Let's prepare the cream
- Pour 200 grams of cream with a fat content of 30-35% into a clean, dry, cold bowl
- Add 20 grams or 2 tbsp to the cream. spoons without topped sifted cocoa
- 90 grams or 4.5 tbsp. plain spoons of powdered sugar
- 500 grams of cream cheese
Cream cheese in the recipe can be replaced with cottage cheese made from kefir.
How to cook soft pasty cottage cheese without grains of kefir can be read in my article below.
Kefir curd cheese. It tastes as good as cream cheese, but it wins in price very well
Begin to beat at the minimum speed of the mixer, gradually increasing the speed of the mixer to the maximum.
Beat the cream until airy and stable.
The finished cream will approximately double in size.
Add the previously prepared chocolate for the cream.
Stir at medium speed of the mixer until smooth.
- Set aside 250 grams or 3 tablespoons of cake leveling cream straight away. Cover with cling film and refrigerate.
Put the cake on a plate.
Install a split ring with an acetate film.
Put half of the cream on the cake, level it.
Cover with the second cake layer, slightly press down.
Cover with the remaining cream.
Cover the cake with cling film and put it in the refrigerator, stabilize for 2-3 hours.
If you wish, you can make a cake in the evening and put it in the refrigerator overnight.
We release the finished cake from the form and film. Smooth out the cake with the previously set aside cream.
You can decorate the cake as you wish.
I just randomly covered the cake with the remaining chocolate on top.
Ingredients designed for cake with a diameter of 20 cm, a height of 8 cm, a weight of 1720 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams of sugar.
In 1 tablespoon without top - 20 grams of wheat flour, with top - 25 grams of wheat flour.
Chocolate biscuit
120 grams (2 pcs.) Eggs
180 grams (ml) milk
80 gram (8 Art. spoons) vegetable oil
190 gram (9.5 st. spoons without top) wheat flour
50 grams (5 st. spoons without tops) cocoa
160 grams (8 Art. tablespoons without top) sugar
8 grams (1 full h. spoon) soda
Pinch salt
14 grams (1 full art. spoon) 9% vinegar
Chocolate cream
500 grams cream cheese
200 grams cream 30-35% fat
90 grams (4.5 st. spoon without top) powdered sugar
20 grams (2 tbsp. spoons without tops) cocoa
100g chocolate with 50% cocoa content
30 grams cream 30-35% fat
Chocolate filling and icing
100g chocolate with 50% cocoa content
120 grams cream 30-35% fat