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Print Recipe
Homemade Chocolate Cake with Prunes Recipe
Delicious homemade biscuit cake with a light aroma of coffee and chocolate. The cake will certainly please your family and friends for a family tea. We bake a cake.
Cook Time 90 minutes
Servings
Ingredients
For biscuit dough:
For cream:
Additionally:
Cook Time 90 minutes
Servings
Ingredients
For biscuit dough:
For cream:
Additionally:
Instructions
  1. Add egg whites (3 pcs.) To a bowl. Beat the whites until light foam, then in portions, in 2-3 doses, add the total amount of sugar (90 gr.). Then beat the whites until firm peaks. Then, without ceasing to beat, add 3 egg yolks one by one.
    
Add egg whites (3 pcs.) To a bowl. Beat the whites until light foam, then in portions, in 2-3 doses, add the total amount of sugar (90 gr.). Then beat the whites until firm peaks. Then, without ceasing to beat, add 3 egg yolks one by one.
  2. Then, in 2-3 doses, introduce the total amount of flour (75 g). Gently mix the mixture from bottom to top until a homogeneous, fluffy mass.
    Then, in 2-3 doses, introduce the total amount of flour (75 g). Gently mix the mixture from bottom to top until a homogeneous, fluffy mass.
  3. Add vegetable oil (30 g) and milk (40 g) to a separate bowl. Stir the mixture.
    Add vegetable oil (30 g) and milk (40 g) to a separate bowl. Stir the mixture.
  4. Next, add 15 gr to the milk-oil base. cocoa powder. Stir the mixture with a culinary spatula.
    Next, add 15 gr to the milk-oil base. cocoa powder. Stir the mixture with a culinary spatula.
  5. Then, from the total amount of biscuit dough, take 2-3 tbsp. spoons and add to the mixture of cocoa and milk. Stir the mixture well. In the future, it will be easy to mix the biscuit mass and the mass with cocoa. At this stage, turn on the oven at 170-180C. I want to draw your attention to the fact that everyone's ovens are different, so everyone chooses the temperature regime and baking time of the biscuit on their own, focusing on the capabilities of their oven.
    Then, from the total amount of biscuit dough, take 2-3 tbsp. spoons and add to the mixture of cocoa and milk. Stir the mixture well. In the future, it will be easy to mix the biscuit mass and the mass with cocoa. At this stage, turn on the oven at 170-180C. I want to draw your attention to the fact that everyone's ovens are different, so everyone chooses the temperature regime and baking time of the biscuit on their own, focusing on the capabilities of their oven.
  6. Then add the mixture with cocoa to the biscuit dough. Knead the biscuit dough again.
    
Then add the mixture with cocoa to the biscuit dough. Knead the biscuit dough again.
  7. Line a detachable baking dish with parchment, add the biscuit dough prepared for baking. The size of the mold is 20 cm. Hit the mold several times against the table surface to remove air bubbles.
    
Line a detachable baking dish with parchment, add the biscuit dough prepared for baking. The size of the mold is 20 cm. Hit the mold several times against the table surface to remove air bubbles.
  8. Send the form with the biscuit dough to the oven, bake the biscuit until tender. Check the readiness of the biscuit for a dry torch. Then remove the biscuit cake from the mold, cool to room temperature, then wrap with cling film and refrigerate overnight.
    Send the form with the biscuit dough to the oven, bake the biscuit until tender. Check the readiness of the biscuit for a dry torch. Then remove the biscuit cake from the mold, cool to room temperature, then wrap with cling film and refrigerate overnight.
  9. Then cut the biscuit base into 2-3 cakes.
    Then cut the biscuit base into 2-3 cakes.
  10. For the cream: Place the cream (350 ml) over medium heat and bring to a boil. Do not boil! Remove from heat. Then add chocolate (150 gr.). Melt the chocolate in the hot cream. Stir the mixture with a culinary spatula until smooth, you can beat with a mixer.
    
For the cream:
Place the cream (350 ml) over medium heat and bring to a boil. Do not boil! Remove from heat. Then add chocolate (150 gr.). Melt the chocolate in the hot cream. Stir the mixture with a culinary spatula until smooth, you can beat with a mixer.
  11. Pour the mixture into a clean dry dish, cover with cling film in contact, cool to room temperature and refrigerate overnight. Then beat until creamy.
    
Pour the mixture into a clean dry dish, cover with cling film in contact, cool to room temperature and refrigerate overnight. Then beat until creamy.
  12. The recipe used a ready-made coffee soak for cakes and pastries. If you don't have it, you can brew strong coffee, add sugar, rum or brandy. Impregnate each crust while assembling the cake.
    The recipe used a ready-made coffee soak for cakes and pastries. If you don't have it, you can brew strong coffee, add sugar, rum or brandy. Impregnate each crust while assembling the cake.
  13. Divide the cream into two parts, add prunes cut into small pieces into one. Stir the cream.
    
Divide the cream into two parts, add prunes cut into small pieces into one. Stir the cream.
  14. On a layer of biscuit, coffee-impregnated crust, add cream with prunes. Smear the side surface, top of the cake with cream without prunes. Decorate the cake to your liking. To decorate the cake in the recipe, confectionery sprinkles were used, snowflakes were made from sugar mastic.
    
On a layer of biscuit, coffee-impregnated crust, add cream with prunes. Smear the side surface, top of the cake with cream without prunes. Decorate the cake to your liking. To decorate the cake in the recipe, confectionery sprinkles were used, snowflakes were made from sugar mastic.
  15. Have a nice tea!
    
Have a nice tea!

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