Sponge cake with chocolate glaze. Sponge cake “Tenderness” with chocolate glaze. Sponge cake with Wenceslas chocolate
Recipe for making chocolate sponge cake with chocolate glaze. The sponge cake prepared according to this recipe turns out to be porous, tall and does not crumble at all. This sponge cake itself is a ready-made dessert, but if desired, you can decorate it according to your taste and the availability of ingredients. Try, for example, decorating it with chocolate glaze and walnuts.
Required ingredients:
1 cup flour;
1 cup of sugar;
3 tbsp. spoons of cocoa powder;
20 g butter (for greasing the mold);
1 teaspoon baking powder;
A pinch of salt.
For decoration:
2 tbsp. spoons of jam (any kind);
A handful of chopped walnuts;
How to cook:
Divide the cooled eggs into whites and yolks into different cups. Set aside the whites and add sugar to the yolks.
Beat the yolks with sugar with a mixer white foam. Continue whisking until the sugar is completely dissolved, set aside. Now beat the whites with a pinch of salt, also until a stable and strong foam. Don't forget that the mixer must be clean and dry to whip the protein foam.
In a separate large bowl, mix all dry ingredients: flour, baking powder and cocoa powder.
Add the yolk mixture into the dry mixture in small portions.
You need to mix the dough with a spoon or spatula, but not with a mixer.
Now the dough is too thick and a little dense, it resembles a thick chocolate cream. Also, in small portions, using a spoon or spatula, add the whites into this dough.
Mix the dough gently until it has a homogeneous consistency. It turned out airy and fluffy.
Preheat the oven to 180 degrees. Prepare a baking dish. Cut a circle out of parchment paper to fit the bottom of the pan. Grease the parchment and pan with butter. Wrap the outside of the pan completely with foil.
Transfer the dough into the pan and smooth it out with a spatula.
Cover the top of the pan tightly with foil and place in the preheated oven for 40 minutes.
Then turn off the oven and without opening the door, bake the biscuit for another 10 minutes. Once the time is up, remove the foil and cool the biscuit completely.
As you can see, it is completely baked and has risen very well. Thanks to the baking powder and beaten eggs, the sponge cake was very well enriched with air bubbles and became porous.
The chocolate sponge cake is ready and can be served, and if desired, it can be decorated with cream or glaze. I decided to cover the sponge cake with chocolate icing with gelatin and decorate with chopped walnuts.
To frost your baked goods economically, place the cake back into the springform pan. Since the sponge cake is porous, it needs to be “polished” before applying the glaze. Using a silicone spatula, spread a thin layer of jam onto the surface of the biscuit.
Then pour a thin stream of chocolate glaze on top of the sponge cake and immediately put it in the refrigerator for a couple of hours, you can use the freezer (literally for a few minutes).
Decorate the sides of the pie with chopped walnuts.
Now the chocolate sponge cake looks more impressive and can be served.
The chocolate sponge cake according to this recipe turns out to be very porous. But sometimes, if, for example, you want to make a cake from a sponge cake, such porosity is not required. To make the biscuit denser, simply do not add baking powder to its composition. Well-beaten eggs are quite sufficient.
I will share with you my favorite sponge cake recipe. It is really simple and very quick to prepare. Based on this sponge cake, you can make many cakes with different impregnations, glazes and fillings. You can use sour cream or butter cream, you can soak the cakes with condensed milk - there are many options, so this recipe win-win either way. Today we use chocolate glaze and sour cream impregnation.
Ingredients needed to make sponge cake:
- egg – 4 pcs.;
- sugar – 200 g;
- flour – 160 g;
- soda - one teaspoon.
For impregnation:
- sour cream – 200 g;
- sugar - a quarter cup.
For the manufacture of chocolate icing:
- cocoa powder - two tbsp. spoons;
- sugar - four tbsp. spoons;
- milk - three tbsp. spoons;
- butter– 50 g.
Let's start preparing the biscuit. Break and pour 4 eggs into a bowl. Beat them with a mixer, adding sugar little by little until a thick, stable foam forms. The whipping process takes about ten minutes.
Take a teaspoon of baking soda and quench it with vinegar. Pour slaked soda into a bowl with eggs and sugar.
Add a glass of flour to the bowl gradually, constantly stirring the dough. If you want to increase the volume of the dough at the end, follow this proportion: add three full tablespoons of flour for each egg. The amount of sugar will depend on how sweet the cream you are going to use. Usually one glass of sugar is enough for a biscuit.
Pour the resulting homogeneous dough into a baking dish, carefully and thoroughly greased with margarine. Let's turn on the oven at 180 degrees, but don't wait until it's completely warmed up, because in this case a crust will quickly form on the sponge cake and it won't have time to rise properly.
While our crust is baking, let's start cooking impregnation for biscuit. Whisk 200 g of sour cream and half a glass of sugar in a bowl.
Remove the finished biscuit from the oven, let it cool and, using a long, well-sharpened knife, cut it in half.
Soak each half in sour cream whipped with sugar. Impregnation time is from 15 minutes to half an hour. If you are in no hurry, you can let the cakes sit longer.
Now we are preparing our chocolate icing for the sponge cake. Mix cocoa powder and sugar in a saucepan, add three tablespoons of milk and 50 g of butter. Cook this mixture over low heat until thickened, stirring constantly.
Fill with the resulting glaze quick biscuit , distributing with a spoon hot chocolate over the entire surface of the cake, and put it in the refrigerator. The glaze will thicken in about 30 minutes.
KazhTart “Tenderness” with chocolate glaze is prepared almost in the same way as “Food of the Gods”, but without sour cream. That's why biscuit dough It turns out very soft and airy. The cream for the cake must be made from natural butter and high-quality condensed milk, otherwise the dough will become very saturated and the cake will turn out wet.
So, the ingredients you will need for the recipe for this delicious sponge cake called “Tenderness”:
Ingredients
- For the test:
- Sugar - 1 incomplete glass
- Soda - 1/2 tsp.
- Flour - 5 tbsp. l.
- Starch - 1 tbsp. l.
- Lemon acid - 1 pinch
- For cream:
- Condensed milk - 500 gr.
- Butter - 300 gr.
- For the glaze:
- Sugar - 3/4 cup
- Cocoa - 2 tbsp. l.
- Butter - 70 gr.
- Hot water - 4 tbsp. l.
Instructions
- The biscuit dough cooks quickly, so turn on the oven in advance and heat to 180°. Then pour sugar into a bowl and add the yolks. Add a little hot water and use a blender to beat the mixture until it looks like cream.
- In another bowl, beat the egg whites with a pinch of salt until stiff.
- Place the whites on the yolk mixture.
- Pour flour mixed with soda and citric acid onto the whites.
- And now mix carefully, trying to keep as many bubbles as possible in the dough.
- Cover a baking sheet with parchment. Place half of the dough, spreading it into a circle. Bake the crust for 20-25 minutes.
- Bake the crust for 20-25 minutes.
- Cool the finished cake a little and only then turn it over onto a towel. Remove the paper and let the cake cool.
- Bake the second cake in the same way.
Using a lid or plate, cut out two round blanks from the cake layers for the future cake.
- Break the scraps into pieces and place in a bowl.
Prepare the cream. To do this, grind the slightly melted butter and add a little condensed milk, which should not be cold. Beat the butter with a mixer, gradually adding all the condensed milk. You will get a thick and very tasty cream.
- Place half of the cream in a bowl with the pieces obtained from the scraps of the cakes and mix.
- Take a flat dish. Place the cake on it and spread with cream.
- Place a mixture of cakes and cream on it. Level it out.
- Spread the second cake with cream and place it on top of the mixture, spread side down, pressing down lightly.
Grease the sides of the cake with the remaining cream.
- For the glaze, pour sugar and cocoa into a ladle.
- Pour hot water and mix well. Place on the fire and cook for 5 minutes while stirring.
- Remove from heat, add butter and mash well until smooth.
- Pour the frosting over the entire cake and leave it at room temperature to soak.
- Place the cake in the refrigerator until the cream has completely hardened. Enjoy your tea!
If sandy and puff pastry- this is not for you, biscuits will always come to the rescue. Homemade chocolate sponge cakes are just what you need. Remember the names of the cakes with chocolate biscuit, familiar from childhood: “Truffle”, “Marika”, “Vaclavsky”, “Zdenka”, “Zhuravushka” - all these amazingly tasty confectionery you can cook it yourself!
Recipes for homemade chocolate sponge cakes in the oven
On this page you can find recipes for chocolate sponge cakes and step by step photos preparation of products.
Sponge cake with chocolate “Truffle”
Compound: biscuit – 420 g, cream – 350 g, chocolate, syrup for soaking – 200 g.
Prepare a sponge cake from 6 eggs, roll out the sponge layer, cut it horizontally into two equal parts and soak them in syrup. Separately prepare chocolate cream (see recipe). Cover the first layer of sponge cake with an even layer, grease the top and sides of the cake with the same cream and then sprinkle the entire cake with grated chocolate. You can also decorate the chocolate sponge cake with sweets or chocolate figures.
Sponge cake with chocolate cream"Fairy tale"
Compound: ready-made sponge cake– 400 g, – 400, syrup for impregnation – 200 g, biscuit crumbs.
Bake the sponge cake prepared for the cake with chocolate cream in a round pan, cool and cut lengthwise into three equal parts, which are soaked in syrup. Grease each layer with chocolate cream and glue together. Grease the surface and edges of the cake with the same cream and apply wavy and straight lines on top with a pastry comb, and sprinkle the edges at the cut points with biscuit crumbs. Decorate the surface of the chocolate sponge cake prepared in the oven according to this recipe with cream in the shape of roses and leaves.
Biscuit cake with chocolate, nuts and lemon “Biryusinka”
Ingredients:
Sponge cake - 484 g, chocolate cream - 385, finishing cream - 194, soaking syrup - 145, chocolate glaze - 25, roasted nuts - 50, lemon slices - 15 g.
Cooking method:
The biscuit is prepared in a cold way. Bake in round shapes, cool, cut out of the mold and cut horizontally into three layers, soak them with syrup: the bottom - less, the top - more. Glued together with chocolate cream cream. The surface and sides are greased with white cream. The sides are sprinkled with fried chopped nuts.
Pay attention to the photo - the chocolate sponge cake according to this recipe is decorated with a border of white cream along the edge, and in the middle with a border of chocolate cream:
Lemon slices are placed inside this border, and crushed chocolate is sprinkled between the first and second borders.
Delicious sponge cakes with chocolate icing
Marzipan sponge cake with chocolate
Ingredients:
- For the test: 3 eggs, 3 tbsp. l. water, 200 g sugar, 1 sachet vanilla sugar, 3 tbsp. l. flour, 3 tbsp. l. starch, 50 g chocolate, baking soda and salt on the tip of a knife, 1 tbsp. l. margarine.
- For the glaze: 100 g dark chocolate, 3 tbsp. l. milk, 2 tbsp. l. butter, 2 tsp. powdered sugar.
- For decoration: yellow marzipan mass, sugar balls.
Preparing sponge cake.
Separate the yolks from the whites, mix with half the specified amount of sugar and salt and, gradually adding hot water, beat until foamy with a whisk or mixer. Add the whites, whipped into a strong foam with the remaining sugar, sifted flour, soda and chocolate melted in a water bath.
Mix quickly, place the dough in a mold greased with margarine, bake in a preheated oven until ready.
Glaze.
To prepare the glaze, melt the chocolate in hot milk, cool slightly, add butter and powdered sugar, and grind.
Roll out the marzipan mass thinly, cut out crescent moons and stars with cutters.
Place the hot sponge cake on a plate and cover with glaze. Decorate a delicious sponge cake with chocolate icing with marzipan figures and sugar balls.
Sponge chocolate cake “Marika”
Ingredients:
Chocolate sponge cake – 153 g, biscuit roll – 146, chocolate cream – 551, chocolate glaze – 10 g.
Cooking method:
Biscuit and roll are prepared in a cold way. Cocoa powder is added to the biscuit. Baked in round shapes. Once cooled, remove from the molds and cut into four pieces. Only two are used for the cake.
Chocolate cream is prepared in the same way as for the “Houndstooth” cake.
After baking and cooling, the sponge cake for the roll is glued together in pairs with cream, cut into strips 40–50 mm wide and rolled into a roll so that its diameter matches the diameter of the cake. Place on a biscuit layer, greased with cream, spiral up.
The surface of the roll is greased with cream and covered with a second layer of sponge cake. The surface and sides are greased and decorated with cream, the top is sprinkled with chocolate prepared in the form of shavings.
Sponge cake with chocolate icing, strawberries and custard
Ingredients:
Sponge cake:
- 3 eggs
- sugar – 180 g
- flour – 120 g
- cocoa powder - 1.5 - 2 tablespoons.
Filling:
- 200 g strawberries
- 1 tablespoon sugar.
Cream:
- half a glass of sugar
- half a glass of water
- 1 tablespoon flour
- half a stick of butter
How to bake:
First, for chocolate sponge cake with strawberries, you need to make the dough: separate the yolks from the whites; beat the yolks with 0.5 cups of sugar until light and fluffy; Using a clean mixer whisk, beat the whites at room temperature with 0.5 cups of sugar until thick foam - start beating at low speed, gradually switch to high. Gently stir in protein foam into the yolks. Sift the flour and carefully mix from bottom to top, in one direction. We also sift the cocoa powder so that it becomes lighter and airier, then the chocolate biscuit will not sag much as it cools.
The more cocoa, the chocolate taste and darker cake. Carefully mix the biscuit dough so that there are no lumps left, but at the same time the sponginess is preserved. Pour the dough into a springform pan, the bottom of which is covered with oiled paper, and bake the cake for about half an hour. While the biscuit is baking, make the filling for it. We cut clean strawberries into halves (small berries can be left whole) and sprinkle with a small amount of sugar.
Let the finished cake cool in the oven - if you take the sponge cake out right away, it may settle. Remove the cooled cake from the mold. Place the biscuit on a plate. Cut the cake into two.
Place strawberries on the bottom layer, pouring the resulting strawberry juice over the cake. The top one also needs to be poured with syrup, otherwise it will turn out dry.
Spread the top crust with butter custard. Cook it like this: cook sugar syrup from 1/4 cup of water and sugar over low heat; when the sugar dissolves, pour in the second 1/4 cup of water in which the flour is well mixed. Cook, stirring, until thickened. Let cool to room temperature, add butter and beat.
Cover the bottom cake with the top cake.
Decorate the top crust to your taste. You can grease it with the remaining cream and sprinkle with grated chocolate, or melt the chocolate and pour over the glaze.
Place strawberries beautifully on top of the glaze. Chocolate sponge cake with custard is ready!
Sponge cake with chocolate glaze and compote fruit
Sponge cake with Wenceslas chocolate
For chocolate sponge cake with fruit you will need:
- Chocolate sponge cake – 480 g, Czech cream – 745, grilled crumbs – 135, compote fruit – 130, chocolate glaze – 10 g.
- For cream: granulated sugar – 190 g, butter – 440, whole milk – 200, starch – 30, cognac or wine – 20 g.
Cooking method:
Chocolate sponge cake is baked in round molds. After cooling, cut out of the mold and cut horizontally into three layers. To prepare the cream, milk is boiled with sugar, brewed with starch, previously diluted with milk, and cooled. Beat the butter, add the cooled mass, cognac or dessert wine and beat again for 10-15 minutes. The finished cream is mixed with some of the fruit.
For grilled crumbs, prepare caramel by boiling the syrup to 165 °C. Toasted nuts are poured into hot caramel, poured onto a table or sheet greased, allowed to harden, then crushed (for 756 g of sugar, take 378 g of molasses, 378 g of dried nuts and 0.0003 g of vanillin).
The biscuit layers are glued together with cream. Lubricate the surface and sides with cream and sprinkle with grilled crumbs.
The surface of the sponge cake with chocolate icing and fruit is decorated with cream and chocolate.
Chocolate sponge cake with custard “North”
Ingredients for biscuit dough base: flour – 1.5 cups, eggs – 6 pcs., fine granulated sugar – 1.5 cups;
For sand base test: flour – 2 cups, granulated sugar – 0.5 cups, butter – 300 g, egg yolks – 3 pcs., sour cream – 2 teaspoons;
for custard: butter – 200 g, egg – 1 pc., milk – 1.5 cups, sugar – 1 cup, vanilla sugar – 1 sachet, flour – 1 teaspoon, starch – 1 teaspoon;
for chocolate cream: chocolate – 200 g, butter – 600 g, eggs – 4 pcs., granulated sugar – 3 cups, vanilla sugar – 1 sachet, milk – 0.5 cups.
The cake is made from two types of base and two types of cream.
Prepare the biscuit dough and bake it into a cake of the desired shape in a medium-heat oven until the surface of the biscuit is lightly browned. Cut the finished chilled sponge cake into two horizontal layers.
Preparation of sand base. Mix flour with sugar, add cooled butter cut into pieces and chop everything together well with a knife so that you get butter grains. Add sour cream and yolks, knead the dough, divide it into three parts and refrigerate for 10–15 minutes. In the same form in which the sponge cake was baked, bake shortbread cakes one at a time, placing the dough in the form and lightly pressing it to the bottom of the form, also until lightly browned. Carefully remove the cakes from the pan and cool. Prepare custard using all the ingredients in the recipe.
Preparing chocolate cream. Grind the softened butter well with sugar and, without stopping grinding, add eggs one at a time and gradually pour in boiled warm milk. In almost ready cream put vanilla sugar and add softened chocolate. Beat the cream thoroughly again and cool.
Place the shortbread on a prepared flat dish, greased with custard, generously grease it with custard, place one layer of sponge cake on it, grease with chocolate cream up to a layer thickness of 1.5 cm, cover with the other half of the sponge cake, grease with custard. Place shortbread on top of the cream layer and spread with chocolate cream. Use the same cream to grease the sides of the cake with a solid mass or from a cornet, applying it in strips. Grind the third shortbread cake, slightly browned during baking than all the other cakes, into crumbs with a rolling pin and pour it over the cake diagonally to create stripes. Between these strips, apply strips of custard using a cornet. Refrigerate the chocolate sponge cake with custard for at least 5 hours.
Recipes for chocolate sponge cakes with cherries
Chocolate sponge cake with cherries
Ingredients:
- 5 yolks
- 180 g sugar
- 125 ml vegetable oil
- 60 g cocoa powder
- 170 ml water
- 220 g flour
- 2 teaspoons baking powder
- 0.25 teaspoon soda
- 8 proteins
- 0.25 tsp citric acid
- 50 g powdered sugar.
Ingredients for cream:
- 500 ml cream (33-35%)
- 350 ml low-fat yoghurt
- 200 g powdered sugar
- 2 teaspoons vanilla sugar
- 20 g gelatin
- half a glass of water.
For cherry filling and soaking:
- 600 g pitted cherries
- 150 g sugar
- 2 tbsp. spoons of starch
- half a glass of water.
For decoration:
- 50 g chocolate.
Preparation:
Baking a biscuit.
Separate the whites from the yolks. Using a blender, beat the yolks with sugar until light and fluffy. Pour into the prepared mixture in several additions. vegetable oil, stirring well with a spoon.
Dilute cocoa with warm water and mix thoroughly. Add diluted cocoa to the yolk-butter mixture.
Mix flour with baking powder and soda. Sift the flour into the bowl with the prepared mixture and mix the dough thoroughly with a spoon.
Beat the egg whites in a food processor with powdered sugar to stable peaks. Gradually add the beaten egg whites to the prepared dough and mix gently with a spoon.
Line the bottom of a springform pan with a diameter of 26 cm with baking paper. Pour the biscuit dough into the mold. Bake at 160 degrees Celsius for approximately 50 minutes. Leave the baked biscuit to cool in the pan for about 10 minutes. Then turn the cake pan upside down and place on 4 glasses or cups. Leave in this position until completely cooled. Then remove the biscuit from the mold.
Preparing buttercream:
Beat the cream in a food processor with powdered sugar and vanilla sugar until fluffy. Add yogurt and mix at low speed.
Soak gelatin in cold water and let it swell a little. Heat the mixture until the gelatin dissolves, but do not bring to a boil. Add a few tablespoons of cream to the dissolved gelatin and mix. Then pour this mixture into the cream and mix at low speed.
Preparation of cherry filling and impregnation:
Wash the cherries and remove the pits. Place the cherries in a saucepan, add sugar and starch. Stir, heat over low heat until boiling and boil for 2-3 minutes. Cool and drain the cherries in a colander.
Leave 13-15 cherries to decorate the cake. Divide the rest of the cherries into two equal parts.
Dilute the syrup with boiled water and use it to soak sponge cakes.
Cake assembly:
Cut the biscuit into three layers. Trim the cakes, cutting off any rough edges. Grind the trimmings into crumbs to sprinkle on the sides of the cake.
Place one cake on a plate. Soak it with a third of the cherry syrup. Place the cream in a pastry bag and squeeze out small piles onto the cake layer, starting from the edges of the cake layer.
Place a row of cherries in a circle. Fill the entire surface of the cake with cherries and cream.
Place the second cake layer. Soak it in syrup, then, just like the first cake, fill its surface with cherries and cream.
Place the third cake layer on top and soak it in syrup. Grease the top of the third cake layer with cream. Lightly grease the sides of the cake with cream and sprinkle with biscuit crumbs. Decorate the top of the cake with cream and cherries. Sprinkle the cake with grated chocolate. Let the chocolate sponge cake with cherries stand for 2-3 hours at room temperature, and then put it in the refrigerator.
Sponge cake with chocolate cream and cherries on Goose Foot cognac
Ingredients:
Sponge cake – 195 g, chocolate cream – 622, chocolate glaze – 109, cognac cherry – 115 g.
For the chocolate cream cream: butter – 318 g, powdered sugar – 250, 35% cream – 64, cocoa powder – 33, vanillin – 8 g.
The biscuit is prepared in a cold way and baked in round pans. After cooling, cut out of the mold and cut horizontally into two layers. Only use one for the cake. Canned cherries are pitted, poured with cognac (102 g pitted cherries and 16 g cognac) and left for several hours. Then the cherries are placed evenly on the layer of biscuit. Place a metal ring in the shape of a cake on the blank and fill it to the brim with chocolate cream, level the cream with a knife and put the cake in the refrigerator to cool the cream. Then cut it out of the mold with a knife.
The surface and sides are glazed with chocolate, preheated to a temperature of 30 °C and combined with cocoa butter. After the chocolate has hardened, the surface is decorated with a border of chocolate cream and chocolate in the shape of crow's feet.
The cream for chocolate sponge cake according to this recipe is prepared as follows: powdered sugar, cream and 1/3 of the butter are mixed, boiled over high heat for 3-5 minutes. Then cool to 20 °C. Beat the remaining butter, add the prepared mass, cocoa powder, vanillin and beat for 10–15 minutes until a fluffy, homogeneous mass is formed. Canned cherries are pitted and infused in cognac or wine for 4–5 hours. The chocolate glaze is tempered before use.
Quality requirements: The cake is sponge cake, covered with chocolate, the cut shows a layer of cherries and chocolate cream.
Homemade chocolate sponge cake with curd cream
Ingredients:
- 6 eggs
- 1 tbsp. Sahara
- 50 g butter
- 1 tsp. baking powder
- 1.5 -2 tbsp. l. cocoa
- 1-1.5 tbsp. flour
Cream:
- 250 g cottage cheese
- 1 tbsp. sour cream
- 1 tbsp. Sahara
- 1 packet vanilla sugar
Preparation:
1. First, prepare the biscuit. Beat the eggs with sugar until they increase 5 times, not just into foam, but into a thick foam. This will take 8-10 minutes. But if you have a super powerful mixer, then maybe faster.
2. While the eggs are beating, melt the butter in a water bath. Add to beaten eggs and stir.
3. Mix a glass of sifted flour with baking powder and cocoa.
4. Add to eggs. If the mass turns out to be liquid, you can add more flour. The dough should be like thick sour cream.
5. Place in an oven preheated to 180 degrees.
6. Bake for 30 minutes. Then reduce the heat a little and bake for another 15 minutes. Then remove from the oven, remove from the mold not immediately, but after 10-15 minutes.
7. Cool and only then cut lengthwise into three parts.
8. If you have time, then it is better to cut the biscuit not immediately, but after a few hours, so that it can brew and cut better.
9. While the sponge cake is baking, prepare the curd cream. To do this, mix cottage cheese, sour cream, sugar, vanilla and beat with a mixer.
10. Grease each cake with curd cream and decorate with chocolate sprinkles. This chocolate biscuit cake with curd cream does not need to be steeped.
Sponge chocolate cake with condensed milk and jam “Zhuravushka”
Ingredients:
- Biscuit – 429 g, cream – 380, lipstick – 100, cocoa powder – 25, jam – 50, fruit or candied fruits – 15 g.
- for cream: butter – 190 g, yolk – 50, condensed milk with sugar – 150, roasted nuts – 30, vanillin – 0.5 g.
Cooking method:
For the cake, a sponge cake is prepared using the basic method, but butter and nuts are used to prepare it. The nuts are roasted and combined with flour, and the butter is melted and added after kneading with flour and nuts. Baked in round shapes. After aging, it is cut into three layers.
When preparing the cream, add 1/3 (by weight of water) of beaten egg yolks to condensed milk and boil until thickened for 2–3 minutes in a water bath. Rub through a sieve and cool to 20 °C. Beat the butter, add the mass, crushed roasted nuts, vanillin and beat for 10–15 minutes. The biscuit layers are glued together with this cream.
The surface and sides are smeared with jam and glazed with lipstick with the addition of cocoa powder, decorated with fruits or candied fruits. When the lipstick has hardened, a crane-shaped design is applied to the chocolate sponge cake with condensed milk and jam using a stencil using cocoa powder.
Recipes for chocolate sponge cakes with nuts
Sponge cake with chocolate, fruits and nuts “Zdenka”
Ingredients:
Sponge cake – 150 g, sponge cake with cocoa powder – 350, jelly – 240, Czech cream – 740, fruit – 150, roasted nuts – 50 g.
Cooking method:
The sponge cake is prepared using the usual method and with cocoa powder. Baked in round shapes. After aging, it is cut into two layers. The cream is prepared as for Wenceslas cake.
For the cake, use two pieces of sponge cake with cocoa and one of regular sponge cake, it is placed in the middle. The layers are glued together with cream and fruit. The surface and sides are greased with white cream. The sides are sprinkled with fried chopped nuts. Make a border of white cream on the surface and decorate the cake with fruit. Chocolate sponge cake with nuts is placed in the refrigerator to cool the cream and colored jelly is poured on top.
Sponge chocolate cake combined “Red and black”
Ingredients for the biscuit base of the cake: egg yolks - 6 pcs., sugar - 1 cup, sour cream - 1 cup, soda slaked with vinegar - 1 teaspoon, vanilla sugar, flour - 1.5 cups, cocoa powder - 0.25 cups;
for the creamy base of the cake: egg whites - 6 pcs., sugar - 1 cup, butter - 100 g, sour cream - 1 cup, chopped walnut kernels - 1 cup, slaked soda with vinegar - 1 teaspoon, flour - 1.5 cups, vanillin, red berry juice.
To prepare a chocolate sponge cake for this recipe, grind the yolks with sugar, add sour cream, slaked soda with vinegar, cocoa powder and flour. Knead the dough (thickness, like pancakes), pour it into a greased deep frying pan and bake in the oven on low heat for 40–45 minutes.
Preparing the creamy base. Beat the whites until a stiff foam forms, add sugar, red juice from the berries (the color of the workpiece depends on the amount of juice) and grind well. Mix together melted butter, sour cream, chopped walnuts, vanillin and flour. Carefully fold the prepared whites into the dough, mix well and bake in the same way as the dark cake.
Preparing the cream. Grind 2 cups of fine sugar with 2 eggs, gradually pour in 0.5 liters of warm boiled milk, mix thoroughly and bring to a boil over very low heat, constantly whisking the cream. Cool quickly and add 300 g of softened butter to the cream in small portions and mix well. You only need to stir the cream in one direction - then it will turn out airy.
Allow the finished cakes to cool and cut them into horizontal layers. It turns out two red and two dark layers of dough base. Align the edges of the layers with a knife, layer the layers with cream, and, alternating in color, place them on a flat dish also greased with cream.
As you can see in the photo, a chocolate sponge cake according to this recipe needs to be generously coated with cream and sprinkled all over with crumbs made from scraps that were obtained when leveling the layers:
Sponge cake with chocolate and fruit jam “Birch Log”
Ingredients for the test: eggs – 4 pcs., granulated sugar – 100 g, flour – 80 g, potato starch– 30 g;
- For filling: fruit jam– 200 g;
- for covering: vanilla cream– 175 g;
- For decoration: cocoa powder – 10 g, water – 15 g, chopped nuts.
Prepare the biscuit dough and bake a square biscuit on a baking sheet, cover it with jam on top and roll it into a tight roll. This roll should be slightly thicker and shorter than a regular one. sponge roll. Trim the edges of the roll diagonally at the same angle. Cover the surface and edges of the roll with the prepared vanilla-butter cream. Mix cocoa with 2 teaspoons of hot water, dip a wooden stick with a thin end into the mixture and then apply it to a layer of white cream so that the pattern looks like birch bark. Decorate the cake with chopped nuts.
Sponge cake with chocolate filling"Darkie"
Ingredients:
- For the test: 130 g margarine, 200 g sugar, 6 eggs, 100 g chocolate, 180 g flour, ground cinnamon, cardamom and salt on the tip of a knife.
- For filling: 200 g, 400 g powdered sugar, 120 g butter, 2 tbsp. l. cognac
- For decoration: 1 tbsp. l. cocoa, 1 tbsp. l. powdered sugar.
Cooking method:
Mix softened margarine, half the specified amount of sugar, salt, cinnamon and cardamom. Grind with a whisk, adding the yolks one at a time. Add chocolate melted in a water bath, egg whites beaten with remaining sugar and sifted flour, knead into a homogeneous dough.
Place it in a mold greased with margarine and bake in an oven preheated to 180°C for 20–30 minutes.
Cool the finished biscuit, cut lengthwise into 2 layers.
To prepare the filling, grate the chocolate on a fine grater, add cognac and softened butter, whipped with powdered sugar. Mix everything thoroughly.
Spread the biscuit cakes with cream and place on top of each other. Sprinkle the sponge cake with chocolate filling with sifted powdered sugar mixed with cocoa.
Chocolate sponge cake with sour cream and chestnut cream “Princely”
Ingredients for the sponge cake base: eggs – 12 pcs., sugar – 1 cup, lemons – 2 pcs., starch – 0.75 cups, flour – 0.5 cups;
- for the chocolate dough base: almonds – 400 g, eggs – 20 pcs., chocolate – 100 g, sugar – 400 g, flour – 3 tbsp. spoons, ground cinnamon - 0.5 teaspoons;
- for chestnut cream: southern chestnuts boiled in milk and finely chopped – 200 g, honey – 100 g, butter – 60 g, egg yolk – 1 pc., thick homemade sour cream– 100 g, chocolate – 20 g, vanilla sugar;
- for rum glaze: freshly sifted powdered sugar – 200–250 g, hot water – 3 tbsp. spoons, rum - 2 tbsp. spoons.
Preparing the biscuit base. Grind the yolks until white with sugar, add lemon zest, add starch and flour. Carefully add the whipped whites into the dough and mix from top to bottom. Transfer the dough to the prepared pan and bake the biscuit.
Preparing the chocolate base. Grind peeled almonds with five eggs. Beat 15 egg whites, add sugar, beat well again, add prepared almonds, ground chocolate, flour and cinnamon. Knead the resulting mass well and bake in the same form in which the sponge cake was baked.
Preparation of chestnut cream. Mix chopped chestnuts with honey, sour cream and egg yolk and beat until foam appears. Separately, grind the butter with vanilla sugar and slightly moistened chocolate. Mix both masses together and beat.
Making rum glaze. Mix powdered sugar with hot water and, adding rum, continue stirring until the desired density of the glaze.
Ready biscuit base cool, soak sugar syrup with rum, coat with chestnut cream, sprinkle with finely crushed nuts or almonds. Cool the finished chocolate cake and place it on top of the sponge cake. Cover the surface of the chocolate sponge cake with sour cream and chestnut cream with rum glaze.
Cakes with chocolate sponge cake and buttercream: recipes with photos and videos
Sponge cake with chocolate cream “Christmas Tale”
Ingredients:
- For the test: 250 g chopped almonds, 250 g powdered sugar, 8 egg whites, 3 tsp. butter.
- For buttercream: 250 g butter, 100 g sugar, 100 ml milk, 1 tbsp. l. cognac, 1 egg yolk, 1 packet of vanilla sugar.
- For chocolate cream: 100 g butter, 100 g sugar, 1 tbsp. l. cocoa powder, 3 tbsp. l. milk, 2 tsp. cognac, 1 egg yolk.
Cooking method:
Beat the whites. Mix almonds with powdered sugar and add to the protein mixture. Divide the dough into 3 equal parts. Grease a baking sheet with butter and bake the cakes in an oven preheated to 220°C for 15–20 minutes. Ready-made cakes cool.
To prepare the buttercream, grind the yolk with sugar, pour in the milk and, stirring, cook over low heat for 5 minutes, then cool, add softened butter, cognac, vanilla sugar and beat with a mixer.
To prepare chocolate cream, grind the yolk with sugar, pour in milk, add cocoa and, stirring, cook for 3 minutes.
Then cool, add softened butter, cognac and beat with a mixer.
Cakes prepared according to this sponge cake recipe chocolate cake at home, carefully grease alternately with butter and chocolate cream and combine.
Sponge cake with chocolate butter cream"Stefania"
Ingredients:
Biscuit – 444 g, chocolate cream – 888, cocoa powder – 18 g.
Cooking method:
The biscuit is prepared in a cold way. Bake at a temperature of 210–220 °C on sheets dusted with flour, leveling the round cakes with a knife according to the stencil. The cream is prepared as described for making the “Houndstooth” cake.
Six round sponge cakes are sandwiched with chocolate cream and cream. The top and sides of the cake with chocolate sponge cake and butter cream are sprinkled with cocoa and a mesh-shaped pattern is applied with a knife.
Sponge cake with chocolate buttercream and Dobosh caramel
Ingredients:
Biscuit – 438 g, chocolate cream – 762, caramel – 148 g
Cooking method:
The sponge cake and cream are prepared in the same way as for the Stefania cake.
Six round sponge cakes are sandwiched with chocolate cream. The top of the cake is glazed with caramel. The sides are coated with cream and sprinkled with biscuit crumbs.
The cooked caramel is applied to the top cake in a layer of 2–2.5 mm, leveled with a knife and, without allowing it to harden, radial cuts are made with a knife. The cake is divided into 16 parts.
The quality requirements are the same as for the Stefania cake; The top is decorated with caramel.
Now watch the video of chocolate sponge cakes for the recipes presented above:
- 1 cup butter, softened to room temperature;
- 1 3/4 cups granulated sugar;
- 2 teaspoons vanilla extract;
- 3 large eggs at room temperature;
- 2 large egg yolks at room temperature;
- 2 1/4 cups white flour;
- 1 1/2 teaspoons baking powder;
- 1/4 teaspoon of soda;
- 1/2 teaspoon salt;
- 1/2 cup milk at room temperature;
- 1/2 cup sour cream (15-20% fat) at room temperature.
Cooking process:
Whisk together the milk and sour cream until smooth and set aside to warm to room temperature.
In the large bowl of an electric mixer or using a portable electric mixer, beat the butter on medium speed for 1 to 2 minutes. Add granulated sugar and mix for 4-5 minutes on medium speed. Add vanilla extract, stir.
Add the eggs and egg yolks to the mixture one at a time, mixing just until smooth. Use a spatula to scrape down the sides of the bowl as needed.
Combine flour, baking powder, baking soda and salt in a separate bowl. Sift them together through a fine sieve.
Add a third of the dry ingredients to the batter and mix until combined, scraping down the sides of the bowl as needed.
Add half of the milk and sour cream mixture and stir again. Add another third of the dry ingredients, mixing until smooth.
Add the remaining milk with sour cream and beat again until smooth. Add the last third of the flour and mix until completely smooth.
Grease a multi-pan with oil and line the bottom parchment paper. Grease the parchment and the sides of the pan again - very carefully. I use regular cooking oil spray, but you can use a stick of butter or margarine.
Divide the dough into two parts and place one in a pan (the dough should have the consistency of thick sour cream). Smooth the surface of the dough with a spatula so that there are no air bubbles left inside, close the pan and turn on the “Bake” program for 50 minutes.
Adjust the baking time depending on the power of the multicooker and the width of the bottom of the pan (in a wide pan, the layer of dough will be correspondingly thinner and will bake faster). If you have a low-power unit, you can turn the cake over after the main baking time and bake it upside down for another 15-20 minutes.
Check the cake for doneness using a wooden toothpick inserted into the center of the cake (it should come out clean). Once the baking program has finished, let the cake sit in the uncovered pan for 10-15 minutes before removing it from the slow cooker and allowing it to cool completely on a wire rack.
Bake the second cake using the remaining dough in exactly the same order. Cooled down sponge cakes coat generously with chocolate glaze and press together. . Sprinkle the top crust with grated nuts, if desired. That's it, the sponge cake prepared in a slow cooker is ready! Serve it with tea or coffee. Bon appetit!