Super chocolate cake: ingredients, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Super chocolate cake is truly the king of desserts. In any good coffee shop or restaurant, you will definitely find a chocolate cake in the dessert section. "Prague", "Black Forest", "Three Chocolates" are world-famous cakes, the recipes of which are more than a dozen years old. For all their similarity, they are completely different in taste. "Prague" is a real classic, in which the taste of chocolate sets off the aroma and sourness of apricot jam. "Black Forest" - cherry, tart, with a touch of liquor. There are many recipes for cakes, and chocolate is a win-win option. How to make Super Chocolate Cake? Just follow the recipe!

Cake "Prague"

Biscuit Ingredients:

• 135 grams softened butter.
• 45 grams of powdered sugar.
• 135 grams of dark chocolate.
• Eggs - 6 pieces.
• Vanilla sugar - 1 teaspoon.
• S alt - a pinch.
• 135 grams of flour.
• 150 grams of sugar.

Icing Ingredients:

• Blackchocolate - 300 grams.
• Water - 150 grams.
• Sugar - 150 grams.
• Apricot jam.

Cooking "Prague"

Hold the butter at room temperature, grind with powdered sugar or beat with a mixer. Melt the chocolate in a water bath, stir with a spatula and add it to the butter. Beat everything, add a pinch of s alt and a teaspoon of vanilla sugar. Whisk. Separate the whites from the yolks and add the yolks one by one to the butter mixture. Beat six egg whites and 150 grams of sugar until stiff and add to the chocolate-butter mixture, gently mix.

Cover the split form with parchment paper, grease with oil and put the dough into it. Preheat the oven to 180 degrees and put the mold with the dough in there for an hour. Let the finished cake rest. In the meantime, make the chocolate frosting. Combine 150 grams of water with 150 grams of sugar, heat until the sugar dissolves, but do not bring to a boil. Add chocolate, stir and cook until thickened. Cut the crust in half. Warm up the apricot jam and pour over one of the cakes. Warm jam will soak the cake well. Put another cake on top and pour over the top with jam, and on top with warm chocolate icing. Flatten with a spoon and let it set. Then pour the chocolate icing again, let it stand at room temperature for about two hours, and then refrigerate.

Super chocolate cake

What could be tastier than a cake withchocolate chips? A cake that combines the taste of chocolate biscuit and airy chocolate cream.

Preparing this wonderful dessert will take you no more than two hours if you decorate it, but without decorating you can do it in one hour! Let the super moist chocolate cake rest for an hour in the fridge and enjoy!

Ingredients for dough:

• Eggs - 3 pieces.
• Flour - 75 grams.
• Baking powder - teaspoon.
• Cocoa - 4 tablespoons.
• Sugar - 75 grams.

For cream:

• 200g butter.
• Boiled condensed milk - can.
• Cocoa - three tablespoons.

More cooking:

• Milk - 150 ml.
• Fruit or berries - 100 grams.
• Chocolate - 40 grams.

How to cook?

Immediately turn on the oven to 200 degrees to warm up. Remove the butter to let it thaw a little at room temperature. Prepare the ingredients. Take a mold about 20 centimeters in diameter.

Beat three eggs with 75 grams of sugar at high speed. The mass will turn white, become lush and thick, and its volume will increase at least twice. Try to beat well, because the quality of the biscuit, its splendor depends on it.

Sift 75 grams of flour and baking powder to the eggs, add four tablespoons of cocoa. For a super-moist chocolate cake, take good cocoa, it is better in special stores for pastry chefs, as there are no grains left from it. Itcalled alcoholized. This cocoa is darker, more aromatic and softer.

Mix everything with a mixer. It should resemble sour cream in consistency and be airy, with bubbles.

Pour it into the mold, smooth with a spoon. Put in the oven for fifteen minutes. Check the readiness of the biscuit with a wooden skewer or match - it should remain dry. Cool the finished biscuit.

During this time, you can prepare a layer. It is better to take 82% oil (lower fat oil may not whip well, as it contains vegetable additives). Buy ready-made condensed milk or cook the usual one. Take the one that is made according to GOST. Add three tablespoons of cocoa.

Gently mix all the ingredients first on low speed and then on medium and beat for at least two minutes.

This cream keeps its shape well and is suitable for both decorating and layering cakes.

Remove the biscuit from the mold, cut into two cakes. Put it on a dish, soak with milk. These cakes perfectly absorb liquid. Put 1/2 portion of the cream on the cake and smooth it out. Place the second cake on top and press down a little. Soak with milk and it.

To make the cake not cloying, you can add fruits or berries. It is delicious with orange or blackcurrant.

Put a couple of spoons of cream to smooth the surface. Fill a pastry bag with the remaining cream. Decorate the cake. Chill the finished dessert for at least an hour in the refrigerator or fifteen minutes in the freezer. We rub the chocolate on a fine grater and sprinkle it on top of the cake.

Black Forest Chocolate Cake

Ingredients for Black Forest Super Chocolate Cake:

• A third of a glass of cherry jam.
• One and a half glasses of dried cherries.
• Cherry liqueur - 2 tablespoons.
• Chocolate black - 400 grams.
• Butter - 200 grams.
• Sugar - 1 + 1/4 cup.
• Vanilla sugar - teaspoon.
• Eggs - 6 pieces.
• A third of a cup of flour.
• Vegetable oil - teaspoon.
• Cream 33% cold - 2 cups.
• Powdered sugar - a quarter cup.
• Cherry liqueur - four teaspoons.
• Cherry compote - four tablespoons.
• Starch - tablespoon.

Cooking "Black Forest"

Here is another chocolate cake recipe. It is easy to prepare at home, despite the large number of ingredients. Mix cherry jam in a saucepan with liquor and heat over low heat, not forgetting to stir, for about three minutes. Add dried cherries and bring mixture to a boil. Remove immediately from heat, cover with a lid and set aside. Melt the chocolate, add butter, sugar, vanilla sugar and, while beating, add one egg at a time. Pour in the flour and carefully pour in the cherry mixture.

Preheat the oven to 200 degrees and place the rack at the very bottom.

Cover the form with foil and grease with vegetable oil. Pour the dough into a mold and cook for half an hour. Then cover with foil and bake again.fifty minutes. After that, let it cool down. Wrap the completely cooled cake in cling film and let it sit for 12 hours at room temperature.

Now we are preparing the cream. Using a mixer, beat cream with liqueur and powdered sugar. Dry the cherries well from the cherry compote, roll in starch and put in the cream.

Cut the cake into three parts, spread two of them with cream, cover with the last layer and lay out the rest of the cream. Garnish with chocolate chips and cherries.

Homemade chocolate cake

For chocolate paste:

• Honey - 100 grams.
• Chocolate - 100 grams.
• Cocoa - 15 grams.
• Milk - 200 grams.
• S alt - a pinch.

For the test:

• Eggs - 4 pieces.
• Sugar - 1/2 cup.
• Flour - 2 cups.
• Soda - teaspoon.
• Baking powder - teaspoon.

For cream:

• Sour cream 30% - 700-800 grams.
• Cognac - 2 tablespoons.
• Condensed milk - one can.
• Walnuts - 2 cups.

Here is a simple chocolate cake recipe. At home, its preparation will not cause much difficulty.

So, first we prepare the chocolate paste. Pour milk into a small saucepan, add honey and chocolate pieces. On low heat, bring to a liquid homogeneous state. Do not bring to a boil. Cool the mass to room temperature. You can put the container in ice water to cool faster.

Now prepare the dough. Whiskmixer sugar with eggs in a strong foam. Pour in the chocolate paste. Add baking soda, baking powder and flour and stir. If the resulting dough is too thick, you can add a little more milk.

Put parchment into a baking dish and pour a third of the dough. Level and bake in an oven preheated to 200 degrees. Take out the cake straight with the paper and repeat the process two more times. You will have three cakes. Cool the cakes well, remove the paper from them and cut each in half. You will get six cakes. Let's leave them and prepare the cream.

Put the sour cream into a large saucepan. Beat it, adding cognac in the process. Gradually add condensed milk. Set aside a little cream in another bowl and put it in the refrigerator for now, so that later you can decorate the cake with it. Chop the walnuts. Add them to cream. Grease all cakes except the top one.

Refrigerate for six hours. After the time has elapsed, coat the sides and top with the remaining cream and sprinkle them with crushed nuts, almond petals, and grated chocolate. Now you can serve with tea or coffee.

Cake with chocolate icing

Ingredients for cakes:

• Eggs - 5 pieces.
• Brown sugar - 140 grams.
• Flour - 100 grams.
• Baking powder - teaspoon.
• Cocoa - 50 grams.
• Rapeseed oil - 4 tbsp.

Warm all foods to room temperature. Sift the baking powder, flour and cocoa a couple of times. Place eggs and brown sugar in a bowl. Beat them at high speed. The foam shouldbe magnificent (increase three times). Add dry ingredients and butter to the eggs and gently mix with a spoon or spatula until smooth.

Grease a cake mold (21 cm) with oil and sprinkle with a little flour. Pour the dough into the mold and flatten. Bake for about half an hour at 170 degrees. Check readiness with a wooden skewer. Let the cake cool directly in the form, transfer to a wire rack. Cut it into three pieces.

Chocolate cream

You will need:

• Whipped cream 33% or higher - 400 ml.
• Mascarpone cheese - 2 tbsp.
• Powdered sugar - 1 tablespoon.
• Grated milk chocolate - 50 grams.

All products for cream must be refrigerated.

Put mascarpone cheese and cream into a bowl. Beat the mass until thick. Add, without ceasing to beat, powdered sugar. Put the grated milk chocolate into the thickened cream and stir.

Impregnation of cakes (syrup) and decoration:

• Coffee liqueur - 130 ml.
• Water - 50 ml.
• Apricot jam - jar.
• Grated milk chocolate - 50-70 grams.

Assembling Super Chocolate Cake with Chocolate Cream! Set aside five tablespoons of the cream and put it in the refrigerator. Transfer one cake to a stand or dish and soak in syrup of liquor and water. Spread with jam. Put and smooth the cream on top. Put the second cake, soak again, put the jam and cream. Cover with the last cake and soak with the remaining syrup. Coat the sides with cream and sprinkle with chocolate. Pour frosting on top. Cool the cake inrefrigerator for at least three hours.

Chocolate icing for cake

Ingredients:

• Sugar - 4 tablespoons.
• Fat cream - 2 tablespoons.
• Cocoa - 3 tbsp.
• Butter - 60 grams.
• Gelatin - 1 teaspoon.

Let's decorate the chocolate cake. Pour gelatin with warm water. Stir to dissolve. Mix the remaining ingredients in a saucepan and heat over a fire until the sugar dissolves. Add gelatin and remove from heat. Stir, wait for the mass to cool and thicken and pour over the cake with it. If you want to make your dessert less calorie and more dense, make a super chocolate cake without eggs.