Print Recipe
 Chocolate Cake with Chocolate Cream Recipe
As a big fan of chocolate baking and chocolate in general, I'm always on the lookout for new recipes. I suggest you try a simple chocolate cake with an amazing chocolate cream made from two ingredients. In fact, the cream is a ganache, but less greasy. And the sponge cake itself is made from very simple ingredients. The cake turns out moist and tender with a rich chocolate taste!
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Before cooking, boil the kettle, we will need hot water. the baking dish is covered with parchment and greased with oil. I baked in a slow cooker, but I put parchment on the bottom so that the sponge cake easily came out of the mold. Sift the flour and cocoa powder into one container, add the baking soda and baking powder, and mix. Beat the eggs, sugar and vanilla sugar until the sugar dissolves and increases in volume.
    Before cooking, boil the kettle, we will need hot water. the baking dish is covered with parchment and greased with oil. I baked in a slow cooker, but I put parchment on the bottom so that the sponge cake easily came out of the mold. Sift the flour and cocoa powder into one container, add the baking soda and baking powder, and mix. Beat the eggs, sugar and vanilla sugar until the sugar dissolves and increases in volume.
  2. Continuing to beat the eggs, pour in the vegetable oil. In three steps, pour the mixture of dry ingredients, stirring each time at low speed of the mixer.
    Continuing to beat the eggs, pour in the vegetable oil. In three steps, pour the mixture of dry ingredients, stirring each time at low speed of the mixer.
  3. Together with the last part of the dry mixture, add hot water.
    Together with the last part of the dry mixture, add hot water.
  4. The dough turns out quite thick, as you can see in the photo. That's how it should be. Pour the dough into a mold or into a slow cooker. If you bake in the oven, then in a preheated 180 degree oven.
    The dough turns out quite thick, as you can see in the photo. That's how it should be. Pour the dough into a mold or into a slow cooker. If you bake in the oven, then in a preheated 180 degree oven.
  5. Bake for 40-45 minutes in the oven or 60 minutes in a slow cooker. Here is such a sponge cake I got. High, delicate and porous! I usually bake a sponge cake the day before, so that it stays in the refrigerator overnight and becomes more stable and moist.
    Bake for 40-45 minutes in the oven or 60 minutes in a slow cooker. Here is such a sponge cake I got. High, delicate and porous! I usually bake a sponge cake the day before, so that it stays in the refrigerator overnight and becomes more stable and moist.
  6. For the cream, we weigh the sour cream for an hour and a half. I took 400 g of 15 % sour cream. I have merged quite a lot of whey and sour cream itself left about 250-300 g.
    For the cream, we weigh the sour cream for an hour and a half. I took 400 g of 15 % sour cream. I have merged quite a lot of whey and sour cream itself left about 250-300 g.
  7. Melt the chocolate in a water bath. I took bitter chocolate, so my cream turned out with a noticeable bitterness. If the cake will be eaten by children, I recommend taking a bar of milk and dark chocolate in equal proportions. In the warm chocolate, add the weighed sour cream, if desired, you can add vanilla, and whisk. The cream turns out to be gentle, but at the same time stable. Great for decorating and leveling, as well as for layering.
    Melt the chocolate in a water bath. I took bitter chocolate, so my cream turned out with a noticeable bitterness. If the cake will be eaten by children, I recommend taking a bar of milk and dark chocolate in equal proportions. In the warm chocolate, add the weighed sour cream, if desired, you can add vanilla, and whisk. The cream turns out to be gentle, but at the same time stable. Great for decorating and leveling, as well as for layering.
  8. Decorate the cake to your liking.
    Decorate the cake to your liking.
  9. I did not cut the sponge cake lengthwise and did not layer it with cream, just decorated it on top.
    I did not cut the sponge cake lengthwise and did not layer it with cream, just decorated it on top.
  10. Bon Appetit!
    Bon Appetit!
0 0 votes
Article Rating
       

Related posts:

Chocolate Cake “Prague” Recipe Sour Cream Cake “Nut in Prunes” Recipe Cupcake with Chocolate and Cocoa Cream Recipe Chocolate-Coffee Cake with Mascarpone Recipe Banana Cake with Chocolate Recipe Chocolate Cake with Black Currant Recipe Cake “Cherry in Chocolate” Recipe Chocolate Cake with Cherries “Snow Motives” Recipe Cake with Almonds and Cream Souffle Recipe Cake with Orange Cream Lean Recipe Chocolate Muffins with Marshmallow Cream Recipe Simple Chocolate Cake Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments