Homemade chocolate sponge cake. Chocolate sponge cake with strawberries

Lovers of chocolate and chocolate pastries will be pleased with this selection, because it contains all kinds of ways to bake a chocolate sponge cake: a classic recipe, with boiling water, sour cream, kefir and others. Each biscuit can become a simple dessert for tea or a birthday cake for a celebration.

A classic chocolate sponge cake is prepared using the same technology and from the same set of products as a regular one, only part of the flour is replaced with cocoa powder.

For a small diameter cake (20-21 cm) you will need:

• 4 chicken eggs;
• 150 g granulated sugar;
• 100 g wheat flour;
• 60 g cocoa powder.

Chocolate sponge cake step by step:

1. Beat the yolks and whites separately with sugar, dividing it in half. The former should turn white and become larger in volume, while the latter should turn into hard peaks.
2. Combine flour with cocoa powder and sift through a fine sieve twice. For a fluffy sponge cake, you need to saturate the dough with oxygen as much as possible, so the bulk ingredients are sifted several times, and the whites and yolks are whipped into a foam.
3. Using a spatula, fold 1/3 of the beaten whites into the yolks, followed by the flour and cocoa mixture. Gently fold in the remaining whites with a spatula in two additions.
4. Transfer to a springform pan, smooth the surface with a spatula and bake at 180 degrees for 40 minutes. The cake turns out absolutely smooth, without a lump in the center.

A simple and delicious recipe with cocoa

The simplicity of the recipe lies in the absence of the need to separate the eggs into whites and yolks, beat them for a long time and mix them with a trembling hand (so that the air bubbles remain intact). A mixer is not needed at any stage of kneading the dough; a hand whisk will suffice.

Chocolate biscuit ingredients:

• 4 eggs;
• 200 g sugar;
• 200 ml sour cream;
• 100 g butter;
• 125 g cocoa powder;
• 7 g soda;
• 3 g salt;
• 225 g flour.

How to cook:

1. Melt butter on the stove. The fire should be medium. Then remove and while the butter is hot, add cocoa and sugar to it, stir until all the crystals disperse. By this time the mixture will have cooled a little and sour cream can be added to it. Mix everything again.
2. Whisk the eggs with salt until foamy, then add them to the chocolate mixture. After this, all that remains is to add the sifted flour and soda, and when the mixture reaches a homogeneous state, the dough is considered ready.
3. You need to bake the sponge cake for the first twenty minutes at 180 degrees, and then another 10-15 at 160. The finished cake does not require impregnation or decoration in the form of powder or glaze and can be an independent dessert.

In a slow cooker with chocolate

When you want something mega chocolate (“the blacker the better”), then it is better to put not cocoa powder in the dough, but dark chocolate with a cocoa content of at least 74%. A modern housewife's assistant - a multicooker - will simplify the baking process.

Ingredient proportions:

• 6 eggs;
• 135 g sugar;
• 135 g soft butter;
• 135 g dark chocolate;
• 45 g powdered sugar;
• 5 g vanilla sugar;
• 2-3 drops of lemon juice;
• 3 g salt;
• 110 g flour.

Sequencing:

1. Melt the chocolate in microwave oven or in a water bath. Set the liquid chocolate aside to cool slightly.
2. Beat the butter until white with a mixer and then add six yolks one at a time chicken eggs. Next, stir in salt, vanilla sugar and melted chocolate with a mixer.
3. Beat the whites with a few drops of lemon juice into stiff peaks, gradually adding granulated sugar.
4. Fold the whites into the chocolate mixture in several additions. Then all that remains is to stir in the sifted flour, and the dough will be ready.
5. Transfer the dough into a greased multi-pan bowl and bake using the “Baking” option. The duration of the program, depending on the power of the gadget, will be 60-80 minutes.

Chocolate sponge cake

Almost any chocolate sponge cake can be turned into a cake; to do this, just cool it, cut it lengthwise into several layers, depending on the height of the original cake. But for a tall cake, it is better to use the following recipe, which allows you to bake two tall cake layers with a diameter of 20 cm.

List and quantity of required products:

• 8 eggs;
• 250 g granulated sugar;
• 150 g flour;
• 55 g starch (for baking desserts it is better to use corn starch);
• 65 g cocoa powder;
• 4 g table salt;
• 5 ml vanilla extract;
• 60 g melted butter.

How to make chocolate sponge cakes:

1. You need to prepare baking pans, grease them with butter and sprinkle them with flour or simply line them with parchment. Preparation of products will consist of preparing a bulk mixture of flour, starch, cocoa and salt. You should also melt the butter and mix it with liquid vanilla extract.
2. Combine eggs and sugar in a saucepan or bowl and place in a steam bath. Lightly whisking the mixture with a hand whisk to prevent the eggs from curdling, bring until the sugar is completely dissolved and the temperature is 35-40 degrees.
3. Remove the eggs from the steam bath and beat for another five minutes with a mixer at minimum speed. After this, add the dry ingredients and melted butter with vanilla, continuing to mix with the mixer at minimum speed.
4. From the resulting volume of dough, bake two cakes with a diameter of 20-21 cm. After cooling, cut each finished sponge cake into two cakes.

On boiling water

In order for a sponge cake using baking powder in the dough to become fluffy, it is necessary that sodium bicarbonate be neutralized. To do this, you need two factors: an acidic environment (citric acid in the baking powder) and heat. For maximum fluffiness of the cake, heating in the oven is not enough, so boiling water is added to the dough.

Chocolate sponge cake in boiling water is baked from products in the following proportions:

• 300 g flour;
• 250 g granulated sugar;
• 200 ml milk;
• 200 ml of boiling water;
• 2 eggs;
• 100 ml vegetable oil;
• 100 g cocoa powder;
• 10 g baking powder;
• 7 g soda.

Work algorithm:

1. In a container of a suitable size, mix all the dry ingredients with the sifted flour.
2. Without using heavy artillery in the form of a mixer, lightly beat the eggs with a hand whisk.
3. Pour in and mix well with the eggs the two remaining liquid ingredients - milk and vegetable oil.
4. Pour the resulting liquid into the container with the flour mixture and stir. You can do it the other way around, but this way you won’t have to stir the lumps for a long time.
5. The final chord is pouring boiling water into the dough and quickly stirring it. Next, the mass is poured into a mold and sent to the oven.
6. Bake the biscuit for the first five minutes at 220 degrees and another 50 minutes at 180. The cake should cool on a wire rack.

On kefir

A simple recipe for kefir sponge cake can be called economical option baking, because its addition increases the yield of the finished product and reduces its cost. The taste of the fermented milk product does not affect the taste of the biscuit in any way, but if you want to emphasize the chocolate taste, you can add a little orange zest or cinnamon.

Chocolate biscuit dough with kefir is prepared from:

• 4 chicken eggs;
• 300 g crystal sugar;
• 250 ml kefir of any fat content;
• 7 g soda;
• 250 g flour.

How to bake:

1. Combine warm (at room temperature) kefir and baking soda. Leave it alone until the neutralization reaction begins and carbon dioxide bubbles appear.
2. Without separating the whites from the yolks, beat the eggs with a mixer together with sugar. Pour in kefir and soda and mix thoroughly.
3. After this, all that remains is to add flour, after passing it through a fine sieve, and cocoa powder.
4. In the prepared form, bake the resulting kefir dough at 180 degrees. The time it takes for the biscuit to be ready will be 35-40 minutes.

Chocolate chiffon sponge cake

Chocolate chiffon sponge cake turns out soft and airy, at the same time moderately moist, not requiring any impregnation. It can be the perfect base for chocolate cake.

To bake chiffon sponge cake you need to take:

• 200 g flour;
• 225 g sugar (including 45 g in proteins);
• 14 g baking powder;
• 4 g soda;
• 4 g salt;
• 5 eggs;
• 50 g cocoa powder;
• 18 g instant coffee;
• 170 ml water;
• 120 ml odorless vegetable oil.

Kneading and baking process:

1. Dissolve coffee and cocoa powder in hot water. Allow the mixture to cool to room temperature.
2. Mix all bulk ingredients: soda, salt, flour, baking powder and sugar. Be sure to sift the flour.
3. Beat the yolks into a fluffy mass, pour in the cocoa and coffee mixture, then add vegetable oil in a thin stream.
4. After all the liquid components are combined, a mixture of bulk components is sent to them. Set the dough aside for a while.
5. Beat the whites with the remaining sugar until stable, strong peaks form. Divide the resulting mass into equal parts and mix into the chocolate dough with a spatula in four additions.
6. Bake the sponge cake in a preheated oven until the toothpick is dry at 160 degrees. Cool in the mold, then carefully remove.

Chocolate is a favorite treat for many people with a sweet tooth. However, one tile is sometimes not enough to satisfy your desires. A biscuit with cocoa will come to the rescue. It has a wonderful taste and rich aroma. You can add biscuit festive table, breakfast or for gatherings with tea in a cozy company.

How to make chocolate sponge cake

An unexpected visit from guests is an excellent chance for the hostess to demonstrate her culinary skills. If you need to set the table for tea quickly, try making a chocolate sponge cake. You can serve it separately or garnish it with cream, whipped cream, nuts or fruit. The technology for kneading the dough is very simple. Many recipes for such a pie will require no more effort and time than you would devote to pancakes. The biscuit base does not need to be kneaded by hand or allowed to swell. You just need to mix the necessary products, place the liquid mass in a mold, and bake.

Cream for chocolate biscuit

Baking a beautiful and simple cake for a holiday is the dream of every housewife. Take sponge cakes as a base. They are easy to prepare and do not require expensive ingredients. You can get a delicious cake by making cream for a chocolate sponge cake. There are a lot of filling recipes, the most popular ones include:

• Italian custard. To make such a filling, you will need simple products: milk, yolks, flour, sugar and lemon zest. You can decorate with the mixture chocolate cake, the cakes are topped with fruit.
• Butter with condensed milk. Preparing the delicacy will take no more than 20 minutes. As a result, you will get a thick, delicious cream for a biscuit consisting of only 2 ingredients.
• Creamy with prunes and liqueur. The filling will help you get a tender and aromatic dessert. It contains: cream, sugar, prunes, liqueur. To reduce calories fat milk product can be replaced with natural yoghurt. The chocolate sponge cake with this filling should be soaked by standing overnight in the refrigerator.
• The classic custard made from eggs, milk, flour, sugar and vanilla is white; the chocolate sponge cake contrasts beautifully with it. The dessert according to this recipe can be used for coating puff and shortbread cakes.

Chocolate sponge cake - recipe

Finding a step-by-step recipe for chocolate sponge cake on culinary sites is not difficult. This baking is very common due to the fast cooking process and the low price of the necessary products. Having chosen the option you like, you need to carefully follow the instructions to get a fluffy, airy and tender cake. Experienced chefs recommend starting with a classic chocolate sponge cake recipe, since it is simple and does not require much time or specific skills.

Chocolate sponge cake - classic recipe

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 288 kcal.
• Purpose: for dessert.
• Cuisine: European.

The classic recipe for chocolate sponge cake requires the housewife to have a minimum set of ingredients. The technology is not difficult - even a novice cook can handle it. The result will be delicious, fluffy baked goods that will excellent option dishes for tea, breakfast, holiday table. By covering the chocolate cake with icing or cream, you will provide your guests with a full-fledged cake. To give the cake an interesting flavor, soak it in cognac or citrus.

Ingredients:

• flour – 130 g;
• granulated sugar – 210 g;
• chicken eggs – 6 pcs.;
• cocoa – 4 tbsp. l.

Cooking method:

1. Take eggs, separate the yolks from the whites.
2. Add half the prepared amount of sugar to the yolks and beat well.
3. Add the remaining sweet sand to the whites. Mix the ingredients with a blender or mixer until a thick foam forms.
4. Place a third of the resulting white mass into the yolks and mix using a spatula.
5. Combine flour and cocoa powder, sift.
6. Add the flour mixture to the yolk mixture and stir until smooth.
7. Place the remaining whites into the dough and mix.
8. Take a baking dish with high sides and line the bottom with parchment. Pour the dough inside.
9. Bake the sponge cake with chocolate for 40 minutes. at 180 degrees.

Sponge cake with cocoa

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 268 kcal.
• Purpose: dessert.
• Cuisine: European.

Cocoa sponge cake will delight guests and family members with its rich, rich taste. By preparing it in a slow cooker, you will significantly save your time. All you need to do is form the dough, place it in the machine, and turn on the appropriate mode. It is important to remember that after baking you should not open the lid for about a quarter of an hour, otherwise the cake will lose its fluffiness. You can decorate the cake with chocolate chips, icing or whipped cream.

Ingredients:

• granulated sugar – 2 tbsp;
• soda – ½ tsp;
• vegetable oil – 50 ml;
• flour – 2 tbsp;
• baking powder – 1 tsp;
• cocoa – 6 tbsp. l.;
• butter – 5 g;
• boiling water – 1 tbsp.;
• eggs – 2 pcs.;
• milk – 1 tbsp.

Cooking method:

1. Beat eggs into a deep bowl, add sugar, beat. Pour milk and vegetable oil into the resulting mass, mix thoroughly.
2. In another bowl, combine flour, soda, cocoa and baking powder. Gradually add the resulting mixture to the egg mixture. Pour boiling water into the dough and stir.
3. Grease the multicooker bowl butter. Pour out the dough.
4. Close the cover of the device. On the Polaris dashboard, set the “Bake” mode to 60 minutes.
5. After the beep, turn on the “Heating” option for a quarter of an hour.

Chocolate chiffon sponge cake

• Cooking time: 90 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: dessert.
• Cuisine: American.
• Difficulty of preparation: medium.

Chocolate chiffon sponge cake is suitable for festive occasions. This cake does not require impregnation. You can diversify its taste by adding nuts, grated chocolate, and dried fruits. The technology of preparing the dough makes the pie amazingly tasty, light and airy. The recipe for sponge cake with cocoa will appeal to children and adults and will decorate any table. The necessary ingredients are inexpensive, so making this dessert won't break your budget.

Ingredients:

• sugar – 230 g;
• water – 175 ml;
• flour – 0.2 kg;
• egg yolks – 5 pcs.;
• instant coffee – 25 g;
• salt – ¼ tsp;
• cocoa – 60 g;
• baking powder – 2 tsp;
• egg whites – 8 pcs.;
• refined vegetable oil – 125 ml;
• soda – ¼ tsp.

Cooking method:

1. Coffee and cocoa should be dissolved in hot water. Stir until the liquid becomes smooth. Cool the mixture.
2. Sift the wheat flour, mix inside a deep bowl with the rest of the bulk ingredients.
3. The yolks need to be beaten. Then connect them with vegetable oil, cocoa-coffee liquid, add a mixture of bulk ingredients.
4. Add 45 g of granulated sugar to the whites, beat until peaks appear.
5. Add a quarter of the protein mass to the dough, mix using movements from bottom to top. Then do the same with the remaining proteins.
6. Pour the test substance into a baking dish with a diameter of 22 cm, place in the oven, heated to 160 degrees. Bake the chocolate sponge cake for 1 hour.

Chocolate sponge cake in the oven

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 281 kcal.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

Chocolate sponge cake in the oven can be prepared using a simple recipe that requires easily accessible ingredients. The delicate texture of the baked goods will be perfect couple black tea or coffee. People on a diet are not recommended to eat this pie, since it has a high calorie content and a lot of carbohydrates. The consistency of the product differs from sand in its tenderness and airiness. Serve the chocolate sponge cake made according to the step-by-step recipe, cut into portions.

Ingredients:

• cocoa powder – 30 g;
• granulated sugar – 160 g;
• eggs – 8 pcs.;
• flour – 180 g.

Cooking method:

1. Mix flour and cocoa powder.
2. Beat egg whites and sugar until thick foam is obtained.
3. Combine the resulting white substance with the yolks. Gradually add chocolate powder. Make sure that no lumps form.
4. Line a baking pan with parchment and pour the dough inside.
5. A simple recipe for chocolate sponge cake requires baking the product in an oven preheated to 180 degrees for about 50 minutes. The readiness of the dessert must be checked with a dry toothpick. The dough should not stick to the wood.

Fluffy chocolate sponge cake

• Cooking time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: dessert.
• Cuisine: American.
• Difficulty of preparation: medium.

A fluffy chocolate sponge cake can easily be made at home. Important rule To comply with the technology, you must sift the flour. To ensure that the cake comes out tall and airy, try not to open the oven until it is ready. Baked goods may shrink when exposed to air. The simplicity of the technology will help you make sponge cake quickly and tasty. If you want to use the product as a cake base, add your favorite filling. Before serving, you need to cut the biscuit into portions.

Ingredients:

• eggs – 2 pcs.;
• milk – ½ tbsp.;
• vanilla sugar – 1 tsp;
• flour – 2 tbsp;
• water – 2/3 cup;
• cocoa – 6 tablespoons;
• sugar – 2 tbsp;
• baking powder – 1 tsp;
• vegetable oil – 1/3 tbsp.;
• soda – 1 tsp.

Cooking method:

1. To prepare the dough mixture, you will need a large, deep bowl. Place flour, cocoa, eggs, soda, baking powder, and both types of sugar inside the bowl. Pour in the milk. Mix all ingredients with a mixer or blender with an appropriate attachment.
2. Boil water, add to a bowl, whisk.
3. Grease a baking dish with refined vegetable oil, sprinkle with flour or breadcrumbs, pour out the dough.
4. Place the biscuit to bake for 40 minutes. The oven will need to be preheated to 180 degrees.

Surprise guests delicious pastries you can by following some recommendations:

1. Make sure that the dishes where you will knead the dough and the ingredients are at the same temperature. The contrast of these indicators can cause the biscuit to settle.
2. The chocolate sponge cake will be more fluffy if you sift the flour several times. Such actions will help saturate the bulk product with air.
3. You need to separate the whites from the yolks as carefully as possible to prevent one substance from flowing into the other.
4. Wiping the surface with a clean cloth soaked in lemon juice will help degrease the utensils needed for cooking.
5. All ingredients must be mixed with slow, careful movements so that the finished product does not lose its shape.
6. After placing the cake inside the oven, do not open the door earlier than half an hour later.
7. Be sure to line the bottom of the pan with parchment paper so that the finished baked goods separate without problems. For a better effect, you can sprinkle the tray with breadcrumbs or flour and coat it with oil.
8. The lightness and tenderness of the cake depends on the correct temperature in the oven. Preheat the oven in advance.
9. Replacing butter with vegetable oil will help reduce calories. You can try using recipes without eggs and milk.
10. Choose high-quality cocoa powder. Adding a good product will give a rich chocolate taste.
11. The cake should cool inside the mold at room temperature.

Learn how to bake using the suggested recipes.

Video: chiffon chocolate sponge cake

Making the right chocolate cake at home is not that easy. It is important to use foods at room temperature or warm when preparing the dough. This will dissolve grains of sugar and salt faster. The dough will turn out better. WITH step by step recipes You can make your own chocolate biscuits for the cake. All that remains is to choose the filling and cream for the dessert. And now you are already an advanced pastry chef. Prepare delicious cakes at home. Surprise your loved ones and friends with stunning delicacies.

The classic sponge cake made with egg whites is very fluffy. Once baked and cooled, wrap the cake in cling film. Leave for 6-8 hours at room temperature. Then unfold and cut into pieces horizontally. You will get unusually tender cake layers.

Ingredients

For the recipe, take a chocolate bar with a cocoa content of 70-82%. For lovers of rich chocolate taste, we suggest taking 99% dark chocolate. More details in the ingredient list:

• 100 gr. wheat flour;
• 1 tsp. baking powder;
• 1-2 pinches of baking soda;
• 100 gr. margarine (or butter);
• 2 pinches of vanillin (or 1 tsp vanilla sugar);
• 100-120 gr. dark chocolate;
• 4 selected eggs.

Step-by-step preparation

Kneading the dough will not take much time. Therefore, immediately turn on the oven to preheat to 180˚C. Chocolate recipe sponge cake step by step:

1. Combine flour with baking powder. Add a pinch of soda. It is advisable to sift the mass.
2. Combine soft margarine with vanilla.
3. Separate the egg whites from the yolks. Place them in different bowls.
4. Melt the chocolate in a steam bath. Mix with fat mixture. Add the yolks. Mix thoroughly with a spatula. Add flour to the chocolate mixture in several additions. Stir until the dough is smooth.
5. Beat the egg whites with a mixer at medium speed. Gradually add sugar. Then turn up the speed. Beat until stable, smooth foam. Pour the foam into the dough. Mix with upward movements.
6. Grease a round baking dish with a piece of margarine. Lay out all the dough. You should bake the biscuit at 180˚C in the oven. It will take 30-35 minutes.

Has baking time passed? Check the readiness of the crumb. Pierce with a wooden skewer. If the skewer is dry, you're done. Leave the chocolate cake in the pan until it cools. Go along the edge with a silicone knife. Pull it out. Leave to cool at normal temperature on a wire rack.

Recipe with cocoa

Chocolate biscuit recipes are simplified by using cocoa. There is no need to melt the chocolate or whip the whites into foam. Just mix the ingredients with cocoa. The perfect dough is ready.

Biscuit ingredients

The most delicious biscuit is obtained from the minimum composition of products:

• 4 selected eggs;
• 3 tbsp. l. cocoa powder;
• 160 gr. Sahara;
• 200 gr. premium flour;
• 0.5 tsp. fine salt;
• 1 tsp. baking powder.

How to cook

Before starting cooking, turn on the oven at 180-190˚C. Grease an ovenproof dish with oil. So, how to make a chocolate sponge cake:

1. Break the eggs into a bowl. Turn the mixer on to first speed. It is better to use a stand mixer with a removable bowl. This will keep your hands free.
2. Add sugar to the eggs. Then salt, cocoa. At the end, flour and baking powder. Make sure the mixture is well mixed.
3. Place the dough into the mold.
4. Bake in the oven. After 30 minutes, check the readiness of the crumb. If the center is still raw, bake a little more. 8-12 minutes will be enough.

This recipe is for a quick fix. Are guests rushing to see you? Take advantage step by step guide. When guests arrive, there will be a delicious biscuit on the table. All you have to do is pour some jam on the treat and the quick cake is ready.

In a slow cooker with chocolate

How to cook chocolate sponge cake in a slow cooker? Almost the same as in the oven. Knead the dough. To cook, select the “Baking” program for 60 minutes. After baking, leave the biscuit in the turned off multicooker for 15 minutes. Only then pull it out.

Ingredient proportions

For the chocolate sponge cake, take the following ingredients:

• 160 gr. flour;
• 180 gr. margarine (you can use butter);
• 2.5-3 tbsp. l. cocoa powder;
• 70 gr. chocolates;
• 3 eggs;
• 2 tbsp. l. sour cream;
• 180 gr. Sahara;
• 0.5 tsp. soda;
• the same amount of baking powder;
• a little salt.

Sequencing

It will take no more than 4-5 minutes to knead the dough. The rest of the time is baking. Detailed description how to make chocolate sponge cake in a slow cooker:

1. Combine dry ingredients in one cup. This is flour (necessarily of the highest grade), cocoa, soda, salt, ripper. Sift from lumps and excess impurities.
2. Build a steam bath. Melt the chocolate and margarine mixture. Do not overheat the chocolate, otherwise the mixture will curdle.
3. Separately, beat eggs with sour cream and sugar. Use regular or brown sugar. WITH cane sugar The crumb of the pie will be sickly sweet.
4. Mix sweet eggs with chocolate ganache. Add dry mixture. Mix until you get a homogeneous dough.
5. Grease the multicooker bowl with fat. Lay out the dough. Close the lid tightly. Cook in bake mode for 60 minutes.

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On boiling water

It differs in a special way of kneading the dough. The mass seems to be brewed with boiling water. For the filling, take pieces of milk chocolate. The end result is a sponge cake with chocolate inside.

Required ingredients and proportions

Prepare the following products:

• 120 gr. milk chocolate;
• 300 gr. flour;
• 3 eggs;
• 120 ml boiling water;
• 200 ml milk;
• 1 tbsp. l. wine vinegar;
• 100 gr. margarine;
• 350 gr. Sahara;
• 20 gr. baking ripper;
• 1 tsp. salt.

Expert opinion

Anastasia Titova

Confectioner

Do you want to replace the chocolate bar with cocoa powder? Take 10% of the mass of eggs. For 3 eggs you will need 10-15 grams of cocoa.

Work algorithm

Repeat cooking steps. You will have the perfect chocolate sponge cake. Recipe:

1. Combine eggs, milk, soft margarine, sugar, salt in one bowl. Mix with a whisk.
2. Add flour. Stir.
3. Pour in hot water. Mix again until a homogeneous mixture is obtained. Add the ripening agent and vinegar mixture. Stir.
4. Grind the chocolate through a coarse grater or break it into pieces. Add to the dough. Stir.
5. Place the dough equally into 2 molds. Bake at 190˚C in the oven.
Anastasia Titova

Confectioner

Cut each pie into 2 layers. You will get 4 layers for a lush cake. Layer the cakes with confiture and brush with cream. Put the dessert together.

On kefir

A classic sponge cake made with kefir, which always turns out airy and tasty. It is impossible to spoil this pie. Just 2 recipe steps to combine ingredients. The oven will do the rest.

Product Set

For a delicious biscuit, take the following products:

• 2 small eggs;
• 2 tbsp. l. freeze-dried coffee;
• 1 tsp. baking powder;
• 160 gr. flour;
• 80 ml sunflower oil;
• 140 ml kefir;
• 160 gr. Sahara;
• salt on the tip of a knife.

Cooking process

To prepare the chocolate dough, follow the instructions:

1. Beat eggs with sugar and coffee. Add kefir and oil. Stir.
2. Add salt, flour, baking powder. Mix until consistency is free of lumps.
Anastasia Titova

Confectioner

If desired, replace freeze-dried coffee with 80 ml of freshly brewed Turkish coffee or 6 tablespoons of cocoa. You will have the most chocolatey sponge cake. Ready dough put it in the form. Select the mold diameter from 18 to 22 cm. Bake in the oven at 180-190˚C for 35-40 minutes.

Chocolate chiffon sponge cake

Chocolate sponge cake is called chiffon because of its consistency. The crumb of this pie is tender and slightly moist. This is a classic of the culinary genre. No special equipment is required for preparation. Everything is fast and simple. Easy to make at home.

To bake chiffon sponge cake you need to take

• 1 tbsp. Sahara;
• 2 tbsp. flour (250 ml glass);
• 1 tbsp. warm milk;
• 2 eggs;
• 120 ml sunflower oil;
• a large pinch of salt;
• the same amount of vanilla;
• 1.5 tsp. baking soda;
• the same amount of baking powder;
• 6 tbsp. l. cocoa powder;
• 50 ml sour cream.

The process of kneading dough and baking

1. A simple chocolate sponge cake recipe starts with kneading the dough. In a bowl, combine sugar, vanilla and eggs. Add butter and milk. Add salt, sour cream. Beat with a hand whisk until smooth.
2. Sift flour, baking soda, cocoa, and baking powder directly into a bowl. Stir.
3. Pour in 250 ml of boiling water. Gradually stir into the dough.
4. Line the semi-finished form with thin paper. Grease with oil. Lay out the dough. Level the top. In an 18 cm pan, the cake turns out high – 6-7 cm.
5. Place the semi-finished product in a preheated oven (180˚C) for 35 minutes. Does your oven have a top-bottom heating function? Turn it on. Baking will go faster.
Anastasia Titova

Confectioner

A light cake will become the basis for a gorgeous sponge cake. Layer the cakes with cream, decorate with fruits and berries. A cake with chocolate sponge cake will delight guests at any family celebration. Enjoy your meal.

Delicious dessert homemade will be a decoration for any holiday. And today we want to tell you how to bake a chocolate sponge cake for your own cake.

Airy sponge cake

A delicate base for the cake is prepared from the simplest ingredients. It can be made either in a conventional oven or in a slow cooker.

Ingredients:

• 150 grams of sugar.
• Two chicken eggs.
• 100 ml vegetable oil.
• 100 ml milk.
• One glass of wheat flour.
• Three spoons of cocoa.
• A teaspoon of baking soda, quenched with vinegar.
• Vanillin to taste.

How to make chocolate sponge cake is very simple:

• Combine vanilla, sugar and eggs in a deep bowl.
• Beat the products with a mixer, gradually adding milk and vegetable oil to them.
• Add cocoa, soda and sifted flour to the resulting mass.
• Grease the multicooker bowl with vegetable oil and pour the dough into it.

Bake the biscuit for 40 minutes in the “Baking” mode. When the base for the cake is ready, you need to cool it and decorate it as desired.

Chocolate cake with chocolate cream

Biscuit is the basis of any dessert. This means that the choice of recipe should be approached with special attention. We invite you to bake an original layer cake for your family or guests, which will become a real decoration for your holiday.

Required Products:

• 1.25 cups of flour (one cup contains 240 ml).
• One cup of cocoa.
• Two pinches of salt.
• Eight eggs.
• One and a half cups of sugar.
• Four spoons of sugar.
• One cup of coffee.
• A third of a cup of cognac.
• 400 grams of milk chocolate.
• Three cups of cream.
• A teaspoon of vanilla extract.

For the cake and chocolate cream recipe, read below:

• Sift cocoa, flour and baking powder into a deep bowl. Add salt.
• Beat the eggs separately with a mixer. Spend at least two minutes on this operation. Gradually add sugar to them.
• Mix half the dry mixture with the eggs and then add the warm butter. After this, add the remaining flour and cocoa to the dough.
• Divide the finished dough into several equal parts, pour it into identical molds and bake until ready.
• Next, start preparing the cream. First, melt the chocolate in a water bath, then cool it and mix it with cream. Add to the extract and place it in the refrigerator for a couple of hours.
• When all the components of the cake are ready, you can start assembling. Place the first cake layer on parchment, soak it in cognac and brush with cream. Repeat this operation until you run out of blanks.

Decorate the surface of the cake with cream and trim off any uneven edges with a sharp knife. After this, put the dessert in the refrigerator for several hours.

Recipe with photo

This juicy and tender dessert will definitely please your loved ones. Cooking will not take you much time, and the ingredients you will need are the simplest.

• 220 ml milk.
• 80 grams of butter.
• Three eggs.
• 85 grams brown sugar and 80 grams regular white sugar.
• 170 grams of flour.
• 50 grams of dark chocolate.
• Two tablespoons of cocoa.
• A pinch of salt.
• 500 grams of mascarpone.
• 200 ml cream.
• Powdered sugar - to taste.
• Half a teaspoon of instant coffee.
• A packet of baking powder.

So, let's prepare a delicious chocolate sponge cake for the cake:

• Place the saucepan on the lowest heat, pour milk into it and lower the butter.
• Beat white and brown sugar with eggs.
• Sift flour, coffee and cocoa into a separate bowl.
• Combine the egg and dry mixture.
• Break the chocolate into pieces and place them in a saucepan where the oil is heated. Stir the ingredients and bring the mixture to a boil.
• Pour the chocolate mixture into the dough.
• Grease the mold with oil, transfer the dough into it and send the future sponge cake to bake in the oven.
• For the cream, take mascarpone, cream and powdered sugar. If desired, you can add any flavoring at this point.
• Cut the cooled sponge cake in half and brush the cakes with cream.

Stack the pieces on top of each other, and then put the dessert in the refrigerator overnight.

Cherry sponge cake

• Six eggs.
• 200 grams of powdered sugar.
• Three teaspoons of vanilla extract.
• 170 grams of flour.
• A packet of baking powder.
• Canned cherries - to taste.
• Grated chocolate.
• Whipped cream.

For the chocolate mixture you will need:

• 200 ml milk.
• 25 grams of flour.
• 200 grams of dark chocolate.
• 75 ml vegetable oil.

Read the dessert recipe here:

• Pour milk into a saucepan and add flour to it. Whisk the ingredients until the mixture begins to boil.
• Add butter and chopped chocolate to the cream.
• Once the chocolate mixture has cooled, add sugar and vanilla extract. Beat the dough until it becomes glossy.
• Gradually add eggs, flour and baking powder. At the very end, add the canned cherries.
• Divide the dough into two parts and bake cakes of the same size.
• Grease the first piece with cherries and whipped cream. Cover it with the second sponge cake.

Let the cake soak in the cream and serve it.

Sponge cake without eggs

If you are fasting, then prepare this dessert on a holiday.

Ingredients:

• A glass of sugar.
• 180 grams of flour.
• Two teaspoons of baking powder.
• A quarter teaspoon of salt.
• Three spoons of cocoa powder.
• 12 tablespoons of refined oil.
• 200 ml water.
• A little vanilla.

Preparing chocolate sponge cake for the cake:

• Sift vanilla and flour into a deep bowl.
• Add sugar, water and vegetable oil.
• Mix the dough so that there are no lumps.
• Line the mold with baking paper and pour the chocolate mixture into it.
• Bake the sponge cake, cool it and cut it lengthwise into three equal parts.

Coat the pieces with jam or any cream. Since the cakes are very soft, you can refuse additional soaking.

Sponge cake with custard

This delicious dessert can be prepared on a holiday or on an ordinary day for evening tea.

Required products:

• Five eggs.
• One and a half glasses of sugar.
• A tablespoon of vanilla sugar.
• A glass of flour.
• Half a teaspoon of baking powder.
• A glass of milk.
• 100 grams each of butter, milk and dark chocolate.

How to make delicious chocolate sponge cake and custard? The dessert recipe is very simple:

• Beat one cup of sugar, vanilla and four eggs until fluffy.
• Add baking powder and sifted wheat flour to the products.
• Pour the dough into the mold and bake it in a preheated oven until fully cooked.
• Beat half a glass of sugar, one egg and two tablespoons of flour with a mixer.
• Continuing to stir, pour in the milk. Transfer the resulting mixture to a saucepan and cook until thickened.
• Add butter to the finished cream, mix the products again and cool.
• Cut the biscuit into two parts. Lubricate one generously custard, and then cover it with the second one.
• Melt the chocolate in a water bath, add butter and milk.

Cover the cake with frosting and decorate as desired.

Chocolate sponge cake in boiling water

Making this porous, airy sponge cake is a pleasure.

Products:

• Egg.
• 50 ml vegetable oil.
• 100 grams of milk.
• One and a half cups of wheat flour.
• A glass of sugar.
• Three spoons of cocoa.
• Half a teaspoon of soda.
• A little baking powder and salt.
• 150 ml water.

• Sift the flour and add all the dry ingredients to it.
• Beat the egg with milk and butter using a whisk.
• Combine and mix the prepared products.
• Pour boiling water into the dough.

Bake the sponge cake in a suitable pan for 50 minutes. Cool the cake base on a wire rack, decorate or frost it as desired.

Simple chocolate cake

Even the simplest dessert can be surprisingly delicious.

• One and a half cups of flour.
• A third of a glass of cocoa.
• A teaspoon of soda.
• A glass of sugar.
• Half a glass of vegetable oil.
• One glass of coffee or water.
• Two teaspoons of vanillin.
• A little vinegar.

• Mix cocoa, flour, sugar and salt in a suitable bowl.
• Add baking soda dissolved in vinegar.
• Separately, whisk coffee (or water) with vanilla and butter.
• Combine both mixtures.

Pour the dough into the mold and bake the cake in a preheated oven for about half an hour. Before serving, decorate it with powdered sugar or grated chocolate.

Sponge cake with fruit filling

This delicious and beautiful dessert looks great on the holiday table. To prepare it you will need:

• Five bananas.
• 60 grams of brown sugar.
• 60 grams of butter.
• A few drops of lemon juice.
• 210 grams of flour.
• A teaspoon of baking powder.
• Two pinches of salt.
• A teaspoon of cinnamon.
• 150 grams of white sugar.
• One egg.
• One egg white.
• 120 grams of sour cream.
• Half a teaspoon of vanilla sugar.
• 80 grams of chocolate.

How to cook:

• Place brown sugar and half the white sugar in a metal baking dish.
• Place the dishes on the fire, add oil and heat the food.
• Slice four bananas and place them on top of the caramel.
• Mash two peeled bananas with a fork or chop with a blender.
• Combine cinnamon, flour, remaining white sugar, baking powder in a bowl and add fruit puree.
• Separately, beat sour cream, eggs, 30 grams of butter and vanilla.
• Combine both mixtures together and mix them thoroughly.
• Pour the batter into the pan on top of the banana slices. Place the future dessert in the oven and bake it until done.

When the dessert has cooled, turn it out onto a flat plate and serve.

Conclusion

We will be glad if you enjoy preparing delicious sponge cakes with chocolate filling, custard or chocolate icing will decorate any holiday table and will be remembered by your guests for a long time.

The most important thing when creating a test for chocolate biscuit The question is what to add to the dough for chocolate: melted chocolate or cocoa powder. In both cases, you get a chocolate biscuit Brown. But what if you want a little miracle and get black chocolate biscuit, as in American classic cakes? How to achieve this? You can use natural black cocoa, but it is quite difficult to get and the price will not please you. What should I do? Dye? Not the best the best option! Until now I did not have an answer to this question, but now I do: the most the best way get cocoa powder - this is a recipe in which cocoa powder is brewed with boiling water before being added to the dough.

If cocoa is not brewed with boiling water, but mixed with dry flour and thus prepared into biscuit dough, then chocolate sponge cake it will not be as black and it will not have such a bright chocolate taste and aroma. It will be “European”, closer in taste and aroma to a butter sponge cake for.

Ingredients

• cocoa powder 30 g
• instant coffee 1 teaspoon
• water (boiling water) 120 g
• flour 90 g
• sugar 125 g
• butter 85 g
• egg 1 PC.
• baking powder 1/2 teaspoon
• vanilla sugar 1 teaspoon
• salt 1/4 teaspoon

First you need to deal with cocoa. There are alkalized and non-alkalized cocoa powder. The process of alcoholization is the treatment of powder with alkali. I will not delve into the pros and cons of this, but I will only say that non-alkalized cocoa is better for brewing a cocoa drink, since more useful elements remain in it, and alkalized cocoa is better for confectionery needs, since the powder is much tastier than usual and has a darker , saturated color. And now an important point: natural cocoa has an acidic environment, but after the alkalization process its acidity decreases. Why is it important? The fact is that if alkalized cocoa is added to the dough, then you can’t just use baking soda. We use baking powder instead, since acid is required to activate the soda. With natural cocoa powder, ordinary soda is enough; the cocoa powder itself will give us the acid. But how do we know what kind of cocoa we have? Our Brand, Gold Label, Silver Label, Prima are all natural powders, we use soda or an increased amount of baking powder with them. Dr. Oetker is an alkalized cocoa powder, but it is very expensive. I recommend buying alkalized cocoa powder in specialized stores for confectioners, fortunately there are a lot of them now.

You don't have to use coffee in this recipe, but without the combination of coffee and cocoa you won't get the "mocha" flavor so typical of American chocolates.

The indicated amount of ingredients is calculated for a mold of 18 cm. If you have a mold diameter of 22-24 cm, then increase the amount of ingredients by 2 times.

Preparation

In advance, 1 hour before cooking, take out the required amount of butter and leave it to warm up at room temperature.

Half an hour before cooking, pour cocoa powder, vanilla sugar and instant coffee with boiling water and mix well until all the ingredients are completely dissolved. We do this in order to “take out” the flavoring and aromatic substances from the cocoa particles and get a more tasty and aromatic chocolate biscuit. Leave to cool to room temperature.

Next we do the basics. At medium mixer speed, beat the softened butter for 30 seconds, then, without stopping whipping, add sugar in a medium stream and beat for another three minutes.

Add the egg to the butter and sugar and beat for 2-3 minutes. The sugar will be almost completely dissolved by this point.

Sift flour and baking powder into the resulting mixture, add salt, mix. If you have non-alkalized cocoa powder, then add 1/4 teaspoon of soda.

Now you need to add the previously brewed cocoa. Here you need to be very careful, the cocoa must cool down, its temperature should not exceed 35°C. If the cocoa is hot, the butter in the dough will melt, the dough will become liquid, will not rise and will not bake. So, add cocoa to the dough and mix for 1-2 minutes until smooth (preferably with a mixer at low speed).

Grease a baking dish with butter and sprinkle with flour. Excess flour can be shaken off. We will bake in an oven preheated to 180°C. My mold diameter is 18 cm, so the baking time is about 40 minutes.

After baking, the biscuit darkens noticeably and fills the kitchen with a chocolate aroma. By the way, I would like to note that the taste of this biscuit has more of a chocolate flavor than the usual one.

So, ready. After baking, let the biscuit “sit” in the pan for 10 minutes, then put it on a wire rack to cool completely for an hour. If you plan to use a sponge cake in a cake, then it needs to sit for 6-8 hours: the structure of the sponge cake becomes stronger and it is more convenient to work with; it will not crumble when cut. Now you can make contrasting cakes and surprise your friends! Bon appetit and successful experiments!

By the way, for the purity of the experiment, I baked 2 biscuits: in one I simply put dry cocoa, in the old fashioned way, so to speak, and in the other I brewed cocoa. As you can tell the sponge cake from this recipe is on the left, the regular sponge cake is on the right. The results are amazing and no dyes are required.