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 delicious chocolate cake with a twist.
The cake consists of an airy chocolate sponge cake, rich chocolate cream and a zest.
In the recipe I use Schogetten chocolateDark dark portioned.
Today our highlight will be raisins, but if you wish, raisins can be replaced with prunes, dried apricots, cherries, nuts, jam or any other filler that you like.
The cake is perfect both for home tea drinking and for meeting guests.
The cake is very easy and simple to prepare.
Let's cook
The dough cooks very quickly, so immediately turn on the oven to heat up to 180 degrees
All products are at room temperature
First, let's make an airy chocolate sponge cake.
Sift into a bowl
- 190 grams or 9.5 st. no topped spoons of wheat flour
- 50 grams or 5 tbsp. cocoa spoons
- Add 160 grams or 8st. tablespoons without top sugar
- A pinch of salt
- 8 grams or 1 full h. spoon
Stir to combine all ingredients.
- Pour in 180 grams or ml of milk
- 80 grams or 8st. tablespoons of vegetable oil
- 2 eggs
Stir until smooth.
- Add 30 grams or 2 full tbsp. tablespoons of freshly squeezed lemon juice
Lemon juice can be substituted for 1 full tbsp if desired. spoon (14 grams) 9% vinegar.
Stir until smooth.
I bake a sponge cake in a split form with a diameter of 18 cm.
We close the bottom of the form with parchment paper, do not lubricate the sides of the form with anything.
We shift the dough into a mold, evenly level it.
We remove to bake in an oven preheated to 180 degrees for 40 - 50 minutes. My biscuit was baked for 45 minutes.
Also on the channel video cake recipe Chocolate velvet. Incredibly simple and easy to prepare
We check the readiness of the biscuit with a wooden stick, pierce it, if it comes out dry, then the biscuit is ready.
Take the finished biscuit out of the oven and let it cool in the form for about 15 minutes.
Then we release it from the mold, transfer it to the wire rack and let it cool to room temperature.
Raisins must be washed, steamed and dried in advance.
Cut off the top crust of the cooled biscuit and put it on a plate.
Install a split ring with an acetate film.
If there is no acetate film, then it can be replaced with strips cut from a baking bag or from parchment paper.
Using a wooden stick with a diameter of 0.5 - 0.7 mm, we make punctures in the biscuit.
We put raisins in each puncture.
Let's prepare the cream
Melt 180 grams of dark chocolate with a cocoa content of 50% in a microwave oven or in a water bath.
Leave the melted chocolate on the table.
- Put 300 grams of sour cream or natural thick yogurt in a bowl
- Add 120 grams of condensed milk
- 50 grams or 5 tbsp. topped off sifted cocoa
Stir until smooth.
Add melted chocolate.
Stir until smooth.
If you have a thick cream, heat it slightly in the microwave or in a water bath. The cream should drain easily from the spoon.
Fill all the punctures in the biscuit with cream.
Next, spread half of the remaining cream on the biscuit, level it.
Gently knock a plate with a shape on the table so that the cream thickens and there are no voids left in the punctures.
We spread the remaining cream, evenly level it.
We cover the cake with cling film, and put it in the refrigerator so that the cream is completely frozen for about 2-3 hours.
You can decorate the cake as you wish.
I chopped the cut crust into crumbs, and sprinkled the crumbs on top of the cake.
The cake is delicious, soft, chocolate-chocolate.
Ingredients designed for cake diameter 18cm, height 7 cm, weight 1300 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 biscuit
2 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 top) cocoa
160 grams (8 Art. tablespoons without top) sugar
8 grams (1 full h. spoon) soda
Pinch salt
30 grams (2 full Art. spoons) freshly squeezed lemon juice
Lemon juice can be substituted for 1 full tbsp. spoon (14 grams) 9% vinegar
Chocolate cream
300 grams sour cream or natural thick yogurt
120 grams condensed milk
50 grams (5 st. spoons without top) cocoa
180 grams dark chocolate with cocoa content 50%
35 grams raisins