Simple and delicious chocolate cake

The most delicious, lush, airy, tender, for a holiday! A simple and delicious chocolate cake is baked with one cake, which is then cut. It turns out a tall, cream-soaked cake, poured with chocolate glaze. You can decorate it as you like: berries, fruits, candied fruits, nuts.

Julia M.

Recipe author

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Composition / ingredients

Servings:

For Sponge cake::

Eggs

Sugar

200

Flour

230

Milk

160

Butter

Cocoa powder

Baking soda

0.3

For cream::

Fat cream

500

Powdered sugar

150

For the glaze::

Butter

Dark chocolate

150

Cream

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 36 % 21 g

Carbohydrates 56 % 33 g

339 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 1 d

Step 1:
How to make a simple and delicious chocolate cake? Prepare the ingredients. Take the flour of the highest grade. Wash the eggs and dry them with napkins. Beat the eggs into a deep and wide bowl, add sugar and beat everything with a mixer into a fluffy mass for a few minutes.
Step 2:
While the eggs are being beaten, pour the milk into a saucepan, put it on the stove. Add the butter and bring the milk to a boil. Wait until the oil has completely melted. Sift the flour into a separate bowl, add soda to it. Alternately add flour mixture and milk mixture to the beaten eggs. Usually 2-3 approaches are enough. Gently stir in (do not whisk!) put everything into the dough by hand, using a whisk, so that the dough does not lose its splendor. Just gently stir in the cocoa.
Step 3:
Pour the finished dough into a baking dish (20cm) and put it in the oven, preheated to 180 degrees, for 45-60 minutes. Be guided by your oven. The finished biscuit will spring when pressed. Remove it from the oven and cool completely. Wrap it in plastic wrap and put it in the refrigerator for a few hours so that it rests. Before assembling the cake, cut the sponge cake into 3 cakes.
Step 4:
For the cream, use cream with a fat content of at least 33% (less fatty ones will not rise). Whisk the cooled cream with powdered sugar to a fluffy, stable cream. Tips on how to properly whip cream, read below under the steps.
Step 5:
Soak sponge cakes with syrup (you can use chocolate, sugar or just water), layer with cream and assemble the cake. The top and sides of the cake are also smeared with cream and try to align it as best as possible. This is necessary so that the finished cake under the chocolate glaze looks smooth. Put the assembled cake in the refrigerator for a few hours.
Step 6:
For the chocolate glaze, break the chocolate into pieces, pour cream and put it to warm. Constantly stirring, melt the chocolate and bring the mass to uniformity. Remove the mass and add butter to it. Stir until it melts. If the glaze is too thick, then at this stage you can add a little cream. Cool the finished glaze to room temperature.
Step 7:
Before filling the cake with chocolate, put it in the freezer for an hour. Then pour the chocolate icing over the cake. Let the excess chocolate drain. Sprinkle the bottom of the cake with grated chocolate and put it on the prepared surface. Whether it's a plate or a cake backing. Due to the fact that the cake was slightly frozen before pouring, it is convenient to work with it and take it on hand. Decorate the finished cake according to your taste with seasonal berries or fruits. Enjoy your tea

How to whip cream properly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.

For whipping cream, it is better to prefer powdered sugar. The cream is whipped up fast enough and the sugar may not have time to melt.
Add sugar or powder gradually, when the cream is already a little whipped (soft peaks will remain on the surface of the cream from the whisk). If you add powdered sugar (sugar) all at once or before whipping cream, they may not be whipped.

All the secrets of making a tall, beautiful, lush sponge cake read the article about the biscuit dough .

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !