Baking chocolate sponge cake
To prepare the biscuit we will need the following products:
- 4 chicken eggs;
- half a glass of sugar;
- 15 g honey;
- 5 g vanilla extract;
- a glass of flour;
- 15 g cocoa;
- 100 g unsalted butter.
Place a large bowl in a water bath. Break the eggs, place them in a bowl and begin whisking. We bring the temperature to 40 ºC. Let's start working with a mixer. Gradually add sugar, honey, vanilla extract.
Beat until a thick white mass forms.
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Then mix flour and cocoa. Sift them into a bowl with the whipped mixture and begin to carefully mix the contents with a spatula. Mix butter melted in a water bath with a few tablespoons of the mixture from a bowl, mix and pour into the bowl. Stir until the oil is completely dissolved.
Line a baking container with baking paper and pour the prepared mixture into it. Shake the container lightly to fill any voids. Place in an oven preheated to 170 ºC for 35 minutes. Remove the biscuit from the container in which it was prepared. Carefully remove from baking paper. Cut the cooled sponge cake into three layers of equal thickness.
Chocolate cake (without flour)
Ingredients (8 servings) (18 cm tin)
- 4 eggs
- 140 g Sugar
- 90 g Starch
- 30 g Cocoa
- 1 tsp Baking powder
- A pinch of salt
For impregnation and cream
- 100 ml Cold coffee
- 250 ml Cream
- 250 g Cream cheese (Philadelphia type)
- 200 g White chocolate
- 70 g butter
- 1 tsp Vanilla extract
COOKING METHOD
Preparing the cakes
Sift the starch along with cocoa and baking powder into a bowl. Separate the yolks from the whites. Start beating the whites with a pinch of salt; when a stable foam appears, add 2 tablespoons of sugar. Beat the whites until stiff peaks form.
Add the remaining sugar to the yolks, beat the yolks until they turn white and increase in volume. Add a mixture of starch and cocoa to the yolks, alternately with the whites in three portions, gently stirring from bottom to top with a spatula. *Be sure to alternate cocoa with starch and egg whites, otherwise you will not be able to mix the dough well.
Line a springform pan with a diameter of 18 cm with baking paper. Pour the dough into the mold, smooth it out. Bake for approximately 50-55 minutes at 180C. Check doneness with a toothpick. Leave in the oven for 10 minutes with the door ajar, remove the pan and leave to cool completely. Cut the biscuit into 3 layers with a pastry knife.
Preparing the cream
Melt the chocolate in a water bath or in the microwave. Grind butter at room temperature with cream cheese, add warm chocolate, stir. Whip very cold cream to stiff peaks. *Cream must be refrigerated for at least 4 hours before whipping. Whip the cream, starting with the mixer at low speed and gradually increasing it.
Add whipped cream and 1 teaspoon of vanilla extract to the cream, stir. Divide the cream into 4 parts (approximately).
Place the first cake layer on a serving plate. Soak the crust with cold coffee. *I assembled the cake in an acetate-lined assembly ring. I intentionally left the coffee without sugar - the cream and cakes are quite sweet.
Spread one quarter of the cream onto the crust and smooth it out. Cover with the second cake layer and soak the cake layer in coffee. Continue according to the scheme
Chill in the refrigerator for 4-6 hours. Remove the mold and acetate film. Grease the side with the remaining cream. Garnish with cocoa powder and coffee beans.
Chocolate cake with buttercream ★★★★★
- Flourless cake with coffee soaking and white chocolate buttercream.
Preparing a sponge cake for lining the cake
For the lining sponge cake you will need:
- 3 eggs;
- 70 g granulated sugar;
- a pinch of salt;
- 3 g vanilla extract;
- 45 g white flour;
- 10 g cocoa powder;
- 2 g baking powder;
- 40 g milk.
Beat 3 yolks into a bowl, add 20 g of sugar, salt and vanilla. Beat the mixture with a whisk and add milk. Mix everything thoroughly. Separately mix flour, baking powder and cocoa powder. Sift the mixture through a sieve into a bowl with the yolks and mix.
In a separate bowl, beat the egg whites with a mixer. Add 50 g of sugar and beat until white peaks form.
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Gradually add the whipped whites to the mixture with the yolks and mix carefully. Spread the resulting mass evenly onto a baking sheet measuring 23x30 cm. Bake in a preheated oven for 20 minutes at a temperature of 170 ºC. Remove the finished cake from the oven, let it cool slightly, place it on a cutting board and carefully remove it from the paper.
Align the edges and cut into pieces measuring 28x8 cm.
Chocolate cake with cheese cream
To knead the dough, take a deep bowl and break eggs into it, add sugar and salt.
Pour kefir into a bowl, add soda and baking powder, mix well.
Add vegetable oil and softened butter to the contents of the bowl (to soften the butter, it needs to be allowed to sit at room temperature), mix the dough with a spoon.
Add cocoa to the dough.
Pour flour into a bowl and mix the dough until smooth.
Next, using a mixer, beat all the ingredients until you get a soft dough similar to thick sour cream (beating will take 3-4 minutes).
Let the dough sit for a couple of minutes so that the cocoa dissipates, and our chocolate sponge dough is ready.
Line a 26cm diameter tin with parchment, covering the bottom and sides of the tin. Pour the dough onto the parchment and knock the pan on the table a couple of times (you need to knock so that the dough is evenly distributed).
Next, place the pan with the dough in a preheated oven and bake the chocolate sponge cake at 180 degrees for about 50 minutes. Check the readiness of the dough with a wooden skewer. If the skewer comes out of the cake without traces of dough, then our cake is ready.
Remove the crust from the oven and let it cool for 5-7 minutes. Then carefully remove it from the mold and remove the parchment.
Wrap the sponge cake while hot in cling film, making sure there are no gaps. We do this so that the biscuit is saturated with its own steam and becomes moist, not requiring additional impregnation. We leave the cake to ripen in film for 5-7 hours.
Cut the cooled biscuit into 3 parts using a long knife. Then we run a knife along the surface of the cakes, scraping off the loose biscuit crumbs (we will decorate the top of the cake with these crumbs).
Prepare cheese cream by pouring cream into a saucepan and adding chocolate broken into slices.
Add powdered sugar to the cream and chocolate and put the pan on the fire. Melt the chocolate and caster sugar in the cream for a couple of minutes over medium heat.
Remove the pan from the heat and leave to cool to room temperature, then put the chocolate cream in the refrigerator and let it cool well.
Next, take the chilled chocolate cream out of the refrigerator and beat with a mixer for 7-8 minutes (until thickened).
Add curd cheese to the whipped chocolate cream in 3 additions and beat the cream for about 2 minutes each time after adding.
Our chocolate cream cheese is ready. Look how airy, tender and uniform it turns out.
On the plate on which we will assemble the cake, place the first chocolate cake and apply a layer of cheese cream on it, cover with the second cake, also grease with cream, place the third cake on top. We also cover the top and sides of the cake with cream.
Let's start decorating our cake. Cover the sides of the cake with biscuit crumbs. Also sprinkle the top of the cake with chocolate chips, leaving the center intact. Place mint leaves and dried cherries around the area not sprinkled with crumbs. In the center we make a flower from dried cherries and decorate it with mint. Our chocolate cake with cheese cream is ready. Place it in the refrigerator for 7-8 hours to soak.
Cut the finished cake into pieces and serve. The cake, despite the lack of impregnation of the sponge cake, turns out moist, tender and very tasty. Make this wonderful chocolate cheesecake cake, although it turns out big, it's unlikely to stay with you for long!
Bon appetit to you, friends!
Preparing the cream
To prepare the cream we will need the following ingredients:
- 200 g unsalted butter;
- half a glass of powdered sugar;
- 10 g cocoa powder;
- 100 g dark chocolate;
- 40 g heavy cream.
Place the butter in a bowl and start beating with a mixer. Gradually begin to introduce powdered sugar, continuing to work with the mixer until the sugar is completely dissolved. Add cocoa powder and continue beating the cream with a mixer. Then pour in the chocolate melted in a water bath. Continue stirring until smooth. Then pour in the cream and stir until it is completely dissolved in the cream.
Assembling the cake
Place a cooking ring on a cutting board. Place the first cake layer on its bottom. Spread cream on it. We repeat the procedure with the remaining cakes.
We release the cake from the ring and cover it with prepared pieces of sponge cake. Decorate the top with the remaining cream and whipped cream.
Add decorations. Lightly sprinkle with powdered sugar.
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