Chocolate cake - a dream for a sweet tooth

Chocolate cake - a dream for a sweet tooth

Almost all sweet tooths love chocolate. And if you want to make an exquisite and delicious dessert that will satisfy any gourmet, then make a chocolate cake!

Variety of recipes

How to cook a delicious chocolate cake? Below are a few good options.

Option number 1

A stunning chocolate cake can be made from cocoa powder. And that's what it takes:

For sponge cake:

• 1.75 cups of flour (that is, one and another three quarters);
• a third cup of cocoa powder;
• four eggs;
• hl baking powder or baking soda;
• a glass and a couple of Art. l sugar sand;
• 230 g butter;
• two bags of vanillin or half tsp. vanilla extract.

For making fudge:

• half a cup of cocoa;
• a full cup of powdered sugar;
• half a glass of milk or cream;
• three or four art. l butter.

Instruction:

1. You need to make an airy chocolate sponge cake. To do this, you must first combine and it is desirable to sift all the dry ingredients, except sugar: so the dough will be more tender. If you use soda, then quench it with boiling water or lemon juice and inject it later. Beat eggs actively with sugar until frothy. Next, softened butter (you need to get it in advance from the refrigerator), enter into the egg mixture. Now the liquid and dry parts need to be combined and whipped with a mixer.
2. The dough should be quite liquid, so if it is thick, you can put in some hot water. Next, pour the mass into two fluffed butter with separable identical round shapes so that the dough is cooked evenly (in one container it can burn from the bottom and top, and remain raw in the middle). On baking will take about half an hour, the temperature - 170-175 degrees. Ready-made cakes should be cooled and cut each into two parts.
3. Now it’s time for chocolate fudge. To get it, soften the butter, mix it with milk and heat it. Next, in this mixture, add cocoa with sugar and a mixer, whisk everything until smooth. If the mass turned out to be liquid, it can be cooled in the refrigerator. Lubricate it cakes, coat the entire surface of the cake. It can also be sprinkled with cocoa or icing sugar for decoration.

Option number 2

Airy chocolate sponge cake will complement the equally delicious chocolate cream. To make a delicious cake, you will need:

On the dough:

• two glasses of flour;
• two glasses of granulated sugar;
• two-thirds cup of cocoa powder (natural, no added sugar);
• two teaspoons full of baking soda or baking powder;
• half tsp salts;
• a glass of enough fat milk or cream;
• 100 g butter;
• 200 ml of water;
• three bags of vanillin or tsp. vanilla extract.

On cream:

• 170 g butter;
• three glasses of powdered sugar;
• two-thirds cup of milk;
• bag of vanilla.

Description of the cooking process:

1. In a deep bowl, mix all the dry ingredients intended for the dough. Better yet, sift them beforehand. Next, add the remaining liquid ingredients (except water), but soften or melt the oil beforehand. Beat the whole mass thoroughly with a mixer until smooth. Now gradually pour a thin stream of freshly boiled water, continue kneading the dough so that it becomes liquid. Then pour it into a greased or double mold to make it better and faster. Send containers to a preheated 180 degree oven for 25 or 30 minutes. Willingness is checked with a match or toothpick: after immersion in the center of the biscuit, it must remain dry. Cool the cakes and cut into several pieces.
2. Take care of the cream. The oil should be softened and whipped to make it airy and fluffy. Add caster sugar and vanilla to it, then slowly add milk. You should have a fluffy and rather thick mass.
3. Lubricate the cakes with cream, and then coat the upper part and sides with it. Delicious homemade cake is ready, you can serve it to tea!

Option number 3

Real cakes are made from chocolate. And to create a culinary masterpiece, prepare:

• 150 g of flour;
• six eggs;
• 150 g dark chocolate;
• 50 g of powdered sugar;
• 200 grams of sugar;
• 150 g butter;
• bag of vanilla.

For cream:

• 200 g heavy cream;
• 50 g dark chocolate;
• 70 g butter.

For the glaze:

• a glass of heavy cream;
• 300 g of dark chocolate;
• four art. l butter.

For impregnation:

• 50 ml almond liqueur.

Description:

1. Eggs need a long time to drive with sugar, to get a lush and stable foam. Next, add the softened, but not melted butter together with powdered sugar. Chocolate must be melted in any way: on the stove, water bath or in the microwave. Pour it in a thin stream into the dough, and then slowly add flour and knead the homogeneous dough.
2. Pour the dough into a detachable, oiled mold and bake it at 170 degrees for about 40 or 50 minutes. Allow the biscuit to cool slightly.
3. For now, get some cream. To do this, whip the cream so that they become airy mass. Enter the oil in them, whisk everything again. Now it's time to add a pre-semi-liquid chocolate. Pour it gradually, continuing the process of beating. The finished cream should get thick enough.
4. Cut the biscuit into three or four cakes, each mix with cream.
5. It's time to make the icing. To do this, warm the cream well over the fire, add butter and chocolate to it, so that all the ingredients are dissolved. Cool a little mass, and when it thickens, begin to coat the west cake.

Option number 4

Chocolate cake with nuts will be an exquisite delicacy. You will need:

• 1.5 cups of granulated sugar;
• 1.5 cups flour;
• 140-150 g of butter;
• five art. l honey
• three eggs;
• 50 g of walnuts;
• hl baking soda or baking powder;
• half a cup of cocoa powder.

For cream:

• a glass of sour cream;
• a glass of sugar;
• five art. l cocoa;
• a glass of peeled walnuts.

Instruction:

1. Beat the eggs first with sugar to make a lush foam. The oil should be soft, but not melted. Mix it with honey. Soda extinguish boiling water, lemon juice or vinegar. Now combine the egg and oil mixture, add soda, mix everything. Chop the walnuts, also add them to the dough and start gradually adding flour and cocoa.
2. The dough is baked in a greased detachable round shape at 170-175 degrees for about forty-forty-five minutes.
3. When the finished sponge cake has cooled slightly, it can be cut into several cake layers.
4. Cooking cream is very simple. First grind the nuts in a coffee grinder, mix them with cocoa, sugar and sour cream, but do it carefully and do not beat the mass, otherwise it will become liquid.
5. Smear cakes on the nut cream and coat the entire surface of the dessert. For decor, you can use cocoa, sprinkle them with a cake.

Choose any proposed recipe and surprise households or guests with a delicious chocolate cake!