I suggest making one of my favorite chocolate cakes, this is Chocolate Velvet Cake. If you have absolutely no time or you are a novice cook and you want to bake a delicious chocolate cake, this recipe is for you! Of course, it will take time for the cake to bake and the cake to infuse, but your personal time for cooking will take a little.
The cake is very tasty, with a rich chocolate flavor, incredibly simple and easy to prepare.
The cake is perfect for both home tea drinking and a festive table.
You can watch a step-by-step video recipe in my video below
Let's cook
Heat until hot in a microwave oven or in a water bath 120 grams cream with a fat content of 30-35%.
Pour 120 grams of chopped chocolate with a cocoa content of 50% 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.
Mix everything with a whisk until smooth.
Add 15 grams or 1.5 tbsp. spoons of cognac or brandy.
Stir until smooth.
Alcohol is optional, you can omit it, or add a cognac flavor.
We cover with cling film and put in the refrigerator, while we ourselves bake a chocolate cake.
The pie is cooking very quickly, so now you need to turn on the oven to heat up to 165 degrees.
Sift 240 grams or 12 tbsp into a deep bowl. tablespoons of wheat flour.
Sift 55 grams or 5 tbsp. tablespoons of cocoa powder, this is about half a glass of 250 ml.
250 grams or 12.5 tbsp. tablespoons of sugar
3 grams or 1/2 tsp. tablespoons of salt
10 grams or 1.5 tsp. spoons of soda
We mix. We make a small indentation.
Pour out 280 grams of milk, room temperature.
60 grams or 6 tbsp. tablespoons of vegetable oil
60 grams soft butter, can be melted
and 2 eggs
Mix everything well with a mixer until smooth.
Add 12 grams or 1 tbsp. a spoonful of tablespoon 9% vinegar.
Stir until smooth.
I bake in a split pan with a diameter of 21 cm.
I covered the bottom of the form with parchment paper, there is no need to lubricate the sides of the form.
Pour the dough into a mold, level.
We remove to bake in an oven preheated to 165 degrees, for an hour - an hour and ten minutes.
I had a cake baked for 1 hour and 10 minutes, but you look in your oven.
The baking time depends on the size of the pan in which you will bake and the temperature in the oven.
We check the readiness of the cake with a wooden skewer, pierce it, if it comes out dry, then the cake is ready.
We take out the pie from the oven and let it cool in the form for 15 - 20 minutes.
Next, carefully go with a knife along the edge of the form, free it from the form.
Turn the top side onto the wire rack, remove the parchment paper on which the cake was baked, and in this form, let it cool to room temperature.
Cut off the cap of the cooled cake. With a cut hat, we will decorate the side of the cake at the end.
The pie is very tasty on its own, you can simply cover it with chocolate icing and it will be very tasty. But we'll make a cake out of it.
Cut into 3 cakes.
We cut the kennel along the edge, insert the thread into the cut, and cut the cake with the thread.
The structure of the cakes is porous, they are soft and moist; there is no need to soak the cakes additionally.
Let's finish the cream
Pour 220 grams of chilled cream with a fat content of 30-35% into a chilled, clean, dry thicket, and begin to beat at a low mixer speed.
When the cream starts to foam, gradually increase the mixer speed to maximum and continue whipping.
It is not necessary to whip the cream to the peaks, they should become airy and increase in volume by about 2-2.5 times.
We take out the previously mixed chocolate with cream from the refrigerator, mix.
Add chocolate to whipped cream.
Mix with a mixer, at low speed, until smooth.
It turns out an airy, homogeneous cream.
We immediately put off 4 tbsp. spoons or 115 grams of cream to level the sides of the cake.
Cover with cling film and refrigerate.
Put the first cake on a plate.
Install a split ring with acetate film.
We spread ½ part of the cream on the bottom cake. In grams, this is 180 grams.
We level evenly.
Close the cream with the second cake. Press down slightly.
We spread the remaining ½ of the cream. We level evenly.
Cover with the third cake. Press down slightly.
We put the cake in the refrigerator and prepare the icing.
Heat until hot in a microwave oven or in a water bath 100 grams cream with a fat content of 30-35%.
Pour 80 grams of chopped chocolate with a cocoa content of 50% 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 with a whisk until smooth.
Today we will cover the cake with chocolate icing, but if you wish, you can make caramel and cover the cake with caramel.
Pour all the icing onto the top cake.
Gently rotate the cake in a circle so that the icing evenly covers the entire surface.
If there are small air bubbles on the surface, you can gently pierce them with a wooden skewer.
We put the cake in the refrigerator for 5-6 hours, I usually put it away at night so that the cake is soaked and stronger.
We take out the finished cake from the refrigerator, remove the mold and film.
Cover the side of the cake with the previously set aside cream.
Cut off the "cap", grind in a blender, into crumbs.
Cover the side of the cake with crumbs.
Here's a cake. The cake is delicious, chocolate-chocolate.
The cake is perfect for both home tea drinking and a festive table.
It's easy to prepare, I advise you to cook it.
Ingredients designed for cake diameter 21 cm, height 6.5 cm, weight 1600 grams.
Chocolate pie
2 pcs. - chicken eggs / net weight 125 grams, not fundamentally +/– 15 grams /
250 grams - sugar (12.5 tbsp. spoons)
280 gram - milk
60 grams - vegetable oil (6 tbsp. spoons)
60 grams - butter
240 gram - wheat flour (12 tbsp. spoons)
55 gram - cocoa (5 tbsp. spoons)
10 grams - soda (1.5 tsp. spoons)
3 grams - salt (1/2 tsp. spoons)
12 grams - table vinegar 9% (1 tbsp. the spoon)
Cream
340 gram – cream 30-35%
120 grams - dark chocolate with 50% cocoa content
15 grams - cognac or brandy (1-2 tbsp. spoons)
Alcohol at will, who do not drink can not add
Glaze
80 gram - dark chocolate with 50% cocoa content
100g – cream 30-35%
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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How to make whipping cream at home. Cream from milk and butter
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