How to make a simple and delicious chocolate cake at home. TOP 4 recipes with photos. Secrets and tips of chefs. Video recipes.
Chocolate cake is not just a delicious dessert, but also an excellent reason to cheer up, recharge with energy and cheerfulness. Chocolate cake recipes and cooking variations have a ton. This is a favorite delicacy of adults and children. How to bake a chocolate cake, general principles of preparation and culinary secrets, we learn in this material.
Cooking tips and subtleties
- The main secret of a successful and tasty cake is to use quality products. Therefore, do not replace butter with margarine. Take the freshest and highest grade eggs. Buy condensed milk only whole.
- Pre-sifting flour will add airiness and lightness to any dough.
- If you bake a biscuit, then the main thing for it is air. Therefore, beat the whites and yolks separately. Cool the whites well before whipping, and make sure that the dishes for them are dry, without fat and water. Also, do not allow the yolks to come into contact with the whites, otherwise they will not churn.
- To prevent the whipped proteins from settling, add them slowly into the dough, and stir it gently.
- For chocolate dough and cream, good quality cocoa powder or dark chocolate with a high percentage of cocoa beans, at least 70%, is used.
- Some housewives, wanting to simplify the cake recipe, replace the cakes with plain or shortbread chocolate cookies.
- The dough is baked in a preheated oven to 180-190 ° C. The baking time depends on the thickness of the cakes. But try not to overexpose it in the oven, otherwise the cake will turn out to be dense.
- Cool the finished cakes well before smearing with cream.
- Melt the chocolate in a water bath or microwave until it is completely melted. Do not bring it to a boil, otherwise it will acquire bitterness, which will ruin the taste of the cake. And it will be impossible to get rid of it.
- Grease the finished assembled cake with icing not only on the top, but also completely fill the sides.
- Decorate the cake with any food you want. The spread out pieces of fruit or berries look very impressive from above. The cake, decorated with chocolate shavings, whole nuts, figurines, molded mastic, looks exquisite.
Chocolate banana cake with condensed milk and nuts
This delicacy is very simple and quick to prepare. Thanks to the combination of a biscuit with a delicate cream, chocolate cake with condensed milk and nuts turns out to be very tender and tasty.
- Caloric content per 100 g - 289 kcal.
- Servings - 1 cake
- Cooking time - 1 hour 45 minutes
Ingredients:
- Eggs - 3 pcs.
- Sugar - 75 g
- Butter - 200 g
- Walnuts - 100 g
- Cocoa powder - 4 tablespoons
- Flour - 90 g
- Boiled condensed milk - 2/3 cans
- Bananas - 2 pcs.
- Soda - 0.5 tsp
Cooking a chocolate banana cake with condensed milk and nuts:
- For the test, separate the whites from the yolks. Chill the whites in the freezer for 10 minutes, and beat with a mixer on high speed until firm and dense peaks.
- Beat the yolks with sugar separately so that the refined grains are completely dissolved, and add them to the whites.
- Add baking soda and scrub the cocoa flour. Beat with a mixer until smooth.
- Grease a baking dish with butter, sprinkle with breading and pour out the dough.
- Place the dough in a preheated oven to 170 ° C for 25-30 minutes. Do not open the oven door earlier than after 20 minutes, otherwise the top of the biscuit will fall through.
- Cool the finished cake, wrap it tightly in plastic wrap and place in the freezer overnight. This is the main secret of a delicious biscuit. Freezing the crust serves as a substitute for impregnation. At the same time, the cake will be soaked without getting too wet.
- Divide the frozen biscuit into 3 cakes using culinary thread.
- For the cream, beat the butter with a mixer until white and homogeneous. Without turning off the device, add condensed milk.
- Grind the banana with a blender to a puree consistency and add to the cream. Beat the cream with a mixer until fluffy and pleasant beige. The consistency of the cream should be firm.
- Fry the walnuts in a clean, dry frying pan and grind into small pieces.
- Cover each crust with cream and sprinkle with nut crumbs.
- Decorate the collected chocolate cake with cocoa with nuts.
- Note: to boil condensed milk for a chocolate cake with bananas, soak the jar in boiling water for 45 minutes. Make sure it is completely covered with water. Do not add water during cooking. Otherwise, the can can "explode" and stain the kitchen. Therefore, immediately fill it with plenty of liquid.
Sour cream cake in a slow cooker
Delicate and porous chocolate cake in a slow cooker turns out to be soft, the structure of the biscuit remains lush for a long time. If you don't have a multicooker, you can bake this recipe's chocolate cake in the oven. And if there is no sour cream, then use this technology to bake a chocolate cake with kefir.
Ingredients:
- Sour cream - 250 ml per dough, 500 ml per cream
- Sugar - 50 per dough, 180 g per cream
- Eggs - 1 pc.
- Flour - 160 g
- Soda - 1 tsp
- Cocoa powder - 3 tsp
- Chocolate - 100 g
Cooking a chocolate cake with sour cream in a slow cooker:
- Place sour cream, sugar and eggs in a deep bowl. Beat the products until smooth.
- Add sifted flour, soda, cocoa powder to the resulting mass and mix the dough thoroughly.
- Grease the multicooker form with butter, pour out the dough and set the Baking program and timer for 40 minutes. In the absence of a multicooker, pour the dough into a mold and send it to a preheated oven up to 180 ° C to bake for 40 minutes.
- Remove the finished cake from the mold, cool slightly and wrap in plastic wrap to maintain juiciness and softness. After 5 hours, cut it into 2 pieces.
- For cream, combine sour cream with sugar and beat with a mixer until fluffy and increase in volume by 2 times.
- Coat the cakes in layers with cream and grease the top liberally.
- Decorate the finished chocolate cake with sour cream in a slow cooker with finely crushed chocolate chips.
Brownie with cottage cheese and cherry
Delicious and delicate brownie chocolate cake is made very quickly, while looking impressive. This is a great dessert, both for every day and for a birthday.
Ingredients:
- Dark chocolate - 100 g
- Butter - 120 g
- Sugar - 150 g
- Eggs - 4 pcs.
- Flour - 150 g
- Baking powder - 1 tsp
- Soft cottage cheese - 300 g
- Vanillin - 1 sachet
- Pitted cherries - 300 g
- Salt - a pinch
Cooking a chocolate cake with cherries and cottage cheese:
- Melt butter at room temperature and chocolate pieces in a water bath or microwave. Stir the mass until smooth and cool to room temperature.
- Eggs (2 pcs.) Combine with half the sugar and beat until white and fluffy.
- Combine the chocolate mass with the egg mixture, add salt, vanillin, baking powder, sift the flour, and stir well.
- Separately grind the cottage cheese with a blender so that all the grains are broken, and it has acquired a smooth consistency. Mix the remaining sugar with the remaining eggs and beat with a mixer. Combine the curd with the egg mass and stir until smooth.
- Put 1/3 of the dough into a mold, place the curd mass on top and spread the cherries on top.
- Repeat the layers in the same sequence: add 1/2 part of the dough, curd mass and cherries. The finishing layer should be made of dough.
- Send the cake to bake in a preheated oven to 180 ° C for 45-50 minutes. Check the readiness with a wooden splinter, it should come out dry.
- Cool the finished brownie with cottage cheese and cherries in a tin, then remove and sprinkle with powdered sugar.
Chocolate Cream Cake
This is a practical GOST version of the well-known Prague chocolate cake. For its preparation, chocolate cakes and chocolate cream are used. You can make a Prague cake for your birthday or any other holiday.
Ingredients:
- Eggs - 5 pcs.
- Sugar - 130 g
- Flour - 95 g
- Cocoa powder - 20 g for biscuit, 10 g for cream
- Butter - 30 g for biscuit, 200 g for cream, 75 g for glaze
- Yolk - 1 pc.
- Water - 1 tablespoon
- Condensed milk - 140 g
- Vanillin - 1 sachet
- Chocolate - 75 g
- Confiture for coating a cake - 55 g
Cooking Chocolate Cream Cake:
- For a biscuit, divide the eggs into whites and yolks. Whisk the egg whites with half the sugar until stiff peaks. Beat the yolks with the remaining sugar in another container until whitened. Combine the whites with the yolks and spatula, moving from bottom to middle, mix until smooth.
- Stir the flour with cocoa, sift and gently stir in the egg mass with a spatula.
- Add melted and cooled butter to the kneaded dough. Use a spatula to knead a light and fluffy dough with a creamy consistency.
- Pour the dough into a baking dish and bake in a preheated oven to 180 ° C.
- Check the readiness of the baking with a splinter: it should come out dry. Then cool the biscuit and cut into 3 cakes.
- For the cream, place the yolk in a saucepan, add water and mix. Add the condensed milk and put the mixture on low heat. Stirring continuously, bring the cream until thick and cool to room temperature.
- Whisk butter at room temperature with vanilla until white and add to the boiled cream. Beat the substance with a mixer, add cocoa and beat again.
- Lubricate the first and second biscuit cakes with cream, and leave the top layer without lubrication.
- Cover the whole cake with jam, chill in the refrigerator for 2-3 hours and pour over with chocolate icing. To prepare it, combine butter with chocolate and melt over low heat. Remove from heat, stir until the chocolate is completely dissolved and cool.
- When the icing hardens on the surface, the cake is done.
