Delicious Just Fast - Miracle cake in a pan
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 wonderful homemade chocolate cake.
We don't need an oven today; we will bake the cakes in a pan.
The cakes are very tasty, soft and do not require any impregnation. For the interlayer, I will use cream sundae, and cover the cake with a rich chocolate icing.
The cake is perfect for both home tea drinking and a festive table. It turns out to be very tasty, large and beautiful.
It's easy to prepare, I advise you to cook it.
You can watch a step-by-step video recipe in my video below
Let's cook
First, let's prepare the custard base for cream.
- Pour 2 eggs into the pan
- Pour 200 grams or 10 tbsp. tablespoons without top sugar
- 60 grams or 3 full tbsp. tablespoons of cornstarch. Cornstarch can be substituted for wheat flour
Stir, do not whisk.
- Add some milk, in total we need 500 milliliters of milk
Stir until smooth.
- Add the remaining milk
We mix. We put to cook on the stove.
Cook over medium heat, stirring constantly with a spatula. This may take about 7-8 minutes.
As soon as the mass begins to thicken, we change the scapula to a whisk,
We make the fire minimal, and while constantly stirring, bring the mass to a boil.
When the mass boils, it will become thick like a pudding.
Stirring constantly, over low heat, boil the mass for one to two minutes, and remove from heat.
The custard base is ready, it must be cooled.
To do this, I put the pan in a bowl of cold water, and stir constantly so that the mass cools faster and does not form a crust.
Cool the custard base to room temperature.
Let's collect the cream from the side of the pan.
We cover the cream with cling film in contact, and leave it on the table, while we ourselves prepare the cakes for the cake.
Sift into a bowl
- 180 grams or 9 tbsp. no topped spoons of wheat flour
- 45 grams or 4.5 tbsp. cocoa spoons
- Add 140 grams or 7 tbsp. tablespoons without top sugar
- A pinch of salt
- 10 grams or 1.5 tsp. tablespoons of soda
Stir to combine all ingredients.
- Pour in 225 grams or ml of milk
- 90 grams or 9 tbsp. tablespoons of vegetable oil
- 3 eggs
Stir until smooth.
- Add 14 grams or 1 full tbsp. spoon of 9% vinegar
Stir until smooth.
We bake the cakes in a preheated pan.
I put the skillet on a low heat beforehand when I start kneading the dough. The pan should be very well heated, but should not burn.
Lubricate the pan with a little vegetable oil.
Pour 1/3 of our dough into the pan. If you weigh on a scale, this is +/- 290-295 grams, depending on the size of the eggs.
We bake under the lid on low heat for 13 minutes.
We remove condensation on the lid, if it forms.
We check the readiness of the cake with a wooden stick, it should come out dry.
We put the cake on the wire rack, leave it to cool, and immediately bake the next cake.
So we bake 3 cakes.
We leave the cakes to cool to room temperature, the cakes cool quickly enough, and we will finish the cream ourselves.
Place 200 grams of soft butter, at room temperature, in a clean, dry bowl.
Add 15 grams or 3 tsp. tablespoons of vanilla sugar. Vanilla sugar can be added to taste.
Beat at maximum speed of the mixer, for about 2-3 minutes, depending on how powerful your mixer is.
The whipped butter should be light and fluffy.
Before combining the custard base with whipped butter, beat well with a mixer, it should become soft, homogeneous.
Next, we will gradually introduce the custard base into the whipped butter, and beat at the maximum speed of the mixer until smooth.
Add a spoonful of custard base and beat until smooth.
Another spoon. Beat again until smooth.
So gradually we combine the entire custard base with butter.
It turns out an airy, delicate cream that tastes like melted ice cream sundae.
We immediately put off 2 tbsp. tablespoons of cream, to level the sides of the cake, put in the refrigerator.
Put the cooled cake on a plate.
Install a split ring with acetate film.
If the acetate film is not available, you can replace it with strips cut from a baking bag or parchment paper.
- Put half of the cream on the cake. Evenly level
- Cover with the second cake layer, lightly press down
- We spread the remaining cream. Evenly level
- Cover with 3 crust. I spread the 3 cake with the bottom side up. Press down slightly
We cover with cling film, and put in the refrigerator to soak and stabilize for 3-4 hours, I usually clean it overnight.
We take out the finished cake from the refrigerator, free it from the form and film.
- Cover the side of the cake with the previously set aside cream
- Putting the cake in the fridge and preparing the icing
Pour into a saucepan
- 30 grams or 3 tbsp. cocoa spoons
- 100 grams or 5 tbsp. tablespoons without top sugar
We mix.
- Pour in 60 grams or ml of milk
Stir until smooth.
We put to cook on the stove over medium heat.
Stirring constantly, cook over medium heat until the sugar is completely dissolved. If you cook over high heat, the mass will quickly boil and the sugar will not have time to dissolve.
Bring to a boil, and boil the mass over low heat for about 1 minute.
Remove from heat and add 50 grams of butter to the hot mass.
Stir until smooth.
The chocolate icing is ready, we cool it to room temperature. If this needs to be done faster, then put the saucepan in a bowl of cold water, and while stirring, cool.
I pour the cooled icing into a food bag, and cover the cake with icing.
I start from the edge. I make a piping around the edge to freeze the glaze.
Thanks to this edging, the glaze will not drain off the hat.
Next, I cover the cake with icing, starting from the middle of the cake.
Take your time, do not pour out all the glaze at once, cover gradually. If you pour all the icing right away, most of the frosting will drain off the cake.
We level the icing with a spatula on the side, and immediately put the cake in the refrigerator, let the icing freeze.
Top and side, I will decorate the cake with chopped chocolate.
Ingredients designed for cake diameter 23 cm, height 6.5 cm, weight 2000 grams.
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.
Chocolate Miracle cake
Dough
3 eggs
225 gram (ml) milk
90 grams (9 Art. spoons) vegetable oil
180 grams (9 Art. spoons without top) wheat flour
45 grams (4.5 st. spoons without tops) cocoa
140 grams (7 Art. spoons without top) sugar
10 grams (1.5 h. spoons) soda
Pinch salt
14 grams (1 full art. spoon) 9% tablespoon vinegar
Cream
500 grams (ml) milk
2 eggs
200 grams (10 Art. spoons without top) sugar
60 grams (3 full Art. tablespoons) cornstarch
200 grams butter
15 grams (3 hrs. spoons) vanilla sugar
Cornstarch can be substituted for wheat flour
Glaze
30 grams (3 tbsp. spoons without tops) cocoa
100g (5 st. spoons without top) sugar
60 grams (ml) milk
50 grams butter
Decoration
25 grams - dark chocolate with 50% cocoa content
I also recommend taking a look at the page with this recipe.
Simple and quick to prepare Chocolate cake. Everything is mixed and ready