Real chocolate cake. Simple chocolate cake - recipe with photos and videos

Chocolate cake

An easy chocolate cake recipe for the whole family. Such a dessert will cheer you up and decorate any tea party. It is very tasty.

1 hour

370 kcal

3/5 (4)

Dear housewives, if you want to impress your loved ones with a delicious dessert, cook this cake. I want to present very easy recipe chocolate cake. The dough and cream for this cake is very easy to prepare. The result is a tender and fragrant biscuit with butter cream. I am attaching a photo to the recipe for the most delicious and light Chocolate Cake.

From the whole variety of kitchen appliances, we only need a mixer.

Cream Ingredients:

• Powdered sugar - 200 g.
• Cream - 600 ml.

Glaze Ingredients:

• Milk chocolate- 1 tile.
• Butter - 20 g.

How to choose ingredients

If you choose the right ingredients, then the process of making a cake will give you great pleasure. I will give you some advice. Stick to them and get great results.

• Cream for our cake should be fat, at least 30%.
• Powdered sugar is sometimes sold with added vanilla sugar. This will not damage the cake, but on the contrary, it will give an appetizing flavor to our cream.
• Flour should be taken wheat and only premium, it is suitable for any desserts.
• Dark chocolate can be used instead of cocoa. We choose it according to the principle, the more cocoa it contains, the better.

Now we know how to choose products for the cake.

Cake history

The history of chocolate cakes is diverse and goes back to the distant past.

• In Germany, chocolate cake was served at the emperor's own table.
• The invention of the recipe is also attributed to German confectioners. It is based on chocolate biscuit, which is soaked in cherry syrup and garnished with cherries.
• AT Soviet time chocolate cake was prepared by many housewives. Its ingredients were easy to obtain, even in times of food shortages.

Chocolate Cake Recipe Step by Step

1. Ingredients:
   - Eggs - 4 pieces.
   - Sugar - 225 g.
   Many housewives are concerned about the question of how to make a chocolate cake at home. Everything is very simple, the main thing is to do everything according to the recipe.
   It is necessary to separate the whites and yolks from each other. Grind the yolks with sugar, and beat the whites.
   
   
2. Ingredients:
   

   - Flour - 225 g.
   - Cocoa - 2.5 tbsp.
   - Vanillin - half a sachet.
   

   - Soda - 1.5 tsp
   - Butter - 150 g.
   

   Mix baking soda, cocoa powder, flour and vanilla. Add butter. Take the butter out of the fridge an hour before making the cake. During this time, it will become soft. We mix everything until a homogeneous mass.
   
   

3. Add sugar with yolks to the resulting dough. We mix. Slowly add beaten egg whites until stiff peaks form. Mix very gently so that the whites do not settle.
   
   
4. To make a super chocolate cake, you need to grease a baking dish with butter. You can also line it with parchment paper. Put the dough into a mold. We bake 35-40 minutes. I heat up the oven to 180 degrees. We check the readiness of the biscuit with a match. You need to pierce the dough with it, if it remains dry, then the dough is baked. The biscuit is ready, it must cool, but for now let's take care of the cream. Everything is very easy.
   
   
5. Ingredients:
   - Powdered sugar - 200 g.
   - Cream - 600 ml.
   Whip cream together with powdered sugar. Cream must have fat content not less than 30% otherwise they won't fold. You can only tell if the cream is whipped by eye. If the cream does not spread and retains the shape that you give it, then it is whipped correctly. The cream is ready.
   
   
6. Cut the cooled cake in half. Lubricate both resulting cakes with cream.
   
   
7. Ingredients:
   - Milk chocolate - 1 bar.
   - Butter - 20 g.
   Ready for frosting. You need to melt the chocolate with butter in a water bath. Then we pour this icing on the cake. That's all. Now you know a simple recipe for Chocolate Cake at home.
   
   

How to decorate chocolate cake?

It is most logical to decorate the cake with chocolate details. Chocolate roses or chocolate icing . You can make your own chocolate figurines.

1. Melt the chocolate in the microwave and place it in a piping bag.
2. Then apply a drawing of this chocolate on parchment and wait until it hardens again. You can put the figurines in the refrigerator.
3. Remove the finished products from the parchment and put on the cake.
4. White chocolate decorations will contrast favorably against the background of dark glaze. Conversely, if the icing is white chocolate, decorate the cake with black details.

Of course, we must not forget about fruit decorations. If you are using strawberries for decoration, add a sprig of mint to it. Making and decorating Chocolate Cake at home is very simple. You need to attach a drop of imagination and love, and then everything will work out.

This chocolate cake with caramel cream is sure to please those who love easy-to-make desserts. The recipe for a chocolate cake at home is so simple that even an inexperienced beginner will not cause trouble in the kitchen. But saturated chocolate flavor This cake will pleasantly surprise even capricious sweet tooth and sophisticated gourmets.

Preparing this chocolate cake with caramel cream is much easier than, for example, or, and the result will certainly please you.

Just bake a chocolate cake for two, and invite your friends over for tea. And this super delicious chocolate cake will conquer everyone with its bright rich taste and beautiful cut.

Ingredients:

For chocolate cakes:

• 140 g flour;
• 160 g of sugar;
• 45 g cocoa;
• 2 eggs;
• 110 ml of milk;
• 55 g refined oil;
• 110 ml of boiling water;
• 1 tsp soda;
• 1 tsp baking powder;

For cream:

• 380 g boiled condensed milk;
• 200 g butter.

How to make chocolate cake with caramel cream:

We start with chocolate biscuits. It mixes up very simply. Sift flour into a deep cup, pour out cocoa (it can also be passed through a sieve), sugar, soda and baking powder. And just mix this dry mass with a spoon until smooth.

Then we drive in both eggs, pour in vegetable oil and milk and mix again with the same spoon. Until the dry ingredients combine with the liquid.

Then we take the mixer and work through the mass at low speeds until a more homogeneous state. Just a couple of minutes. Prolonged whipping of the mass is not required here.

Then pour boiling water into the chocolate dough and carefully, so as not to splatter everything around, mix the mass. The dough becomes more liquid. And it has a distinctly tangible chocolate aroma.

Pour the fragrant dough into a 20-22 cm mold. Leave the sides of the mold dry, but cover the bottom with baking paper. Also, when choosing a form, consider the liquid consistency of the dough. Dough can simply leak out of a leaky mold.

We bake our chocolate biscuit for 45-50 minutes at 180 degrees. The chocolate cake is high and with a slight bulge on top. Its readiness is determined either with a wooden skewer, it should come out dry from the biscuit, or by lightly pressing on the top of the cake.

Let the cake cool slightly and remove from the mold. When the biscuit has cooled completely, first cut off the protruding top, and then cut into three layers. It should be noted that the biscuit has a delicate and rather moist structure, so it is most convenient to cut it with a thread, then the layers will turn out to be as even and uniform in thickness as possible.

With caramel cream for our chocolate cake, everything is also simple. We take the butter out of the refrigerator in advance and let it soften at room temperature. Then, in a convenient cup, beat one butter until fluffy, and then add boiled condensed milk to it in small portions. It turns out magnificent and enough thick cream, which holds its shape very well, and by the way, is suitable for.

We assemble the chocolate cake by layering chocolate cakes with butter-caramel cream. Since the cakes have a completely moist structure, they do not need to be impregnated with anything else.

A cake that does not require any additional description and preliminary stories, since this recipe has long become one of the most popular on my site. Temptation chocolate cake recipe has long been sincerely loved by many, all my friends like it, and for some it has become a bestseller on holiday table, because the composition of the ingredients for cakes pleases with its availability, and their taste exceeds all expectations. Very soft chocolate, crumbly and tender, juicy and wet, melting in your mouth...they leave no one indifferent!

Chocolate cake "Temptation" in a section

Today it's time to update the recipe, I left your favorite cakes, slightly increasing the amount of ingredients to get a taller cake bigger size, as well as give a recipe for custard, which is easier to prepare and pleases with its taste.

Chocolate cake recipe:

Ingredients:

For chocolate cakes

• eggs - 6pcs *
• sour cream - 5 tbsp
• sugar - 600 g
• salt - 1 tsp
• cocoa powder - 90 g
• soda - 1.5 tsp (7 g)
• boiling water - 300 ml
• instant coffee - 3 tsp
• vegetable oil - 250 ml
• vanilla extract - 2 tsp (or 1 tsp vanilla sugar)
• flour - 300 g

For custard

• egg yolks - 5 pcs
• sugar - 250 g
• milk - 800 ml
• butter (room temperature) - 150 g
• flour - 70 g
• vanilla extract (or van sugar) - 2 tsp

For decorating a cake

• cream cheese (room temperature) - 220 g
• powdered sugar - 3/4 cup

For chocolate glaze

• chocolate - 100 g
• butter - 40 g
• cream (33%) - 80 ml

Let's cook custard for cake

To begin with, it is better to prepare the custard so that it has time to cool enough.

1. 
   
2. Add 50 ml of cold milk to the yolks to make the mixture more homogeneous, mix well
3. Next, add 70 g of sifted flour and mix well. We will get a homogeneous mixture without lumps, reminiscent of liquid sour cream
   
4. When the milk boils, pour it in parts into the egg mixture, stirring the mixture vigorously with a whisk so that the yolks do not curdle. Pour the mixture back into the saucepan and put on a small fire, stirring constantly, cook the cream until it thickens.
   
5. 
   

Attention It is better not to put the custard in the refrigerator to cool before mixing with butter, because due to temperature discrepancies (in this case due to very cold cream) when whipping cream with butter, lumps may form

Prepare chocolate cake

1. 
   
2. Mix eggs with sour cream
   
3. In a saucepan, mix cocoa, sugar, salt and soda. Add boiling water to coffee and bring to a boil. Over time, the mixture will begin to bubble, turn off and pour into a large bowl to cool (or into the mixer bowl)
   
4. 
   
5. 
   
6. Line the bottom of the baking dish with parchment paper, grease the walls with butter and sprinkle with flour, pour the dough into the mold. I baked the cakes in three forms, you can also divide the dough and bake in several stages in one form. Bake chocolate cakes in a preheated oven at 180 C (350 F) - 25-30 minutes
   
7. While the cakes are still warm, do not forget to remove the baking paper, then let the cakes cool completely on a wire rack.
   
8. 
   
9. 
   
10. 
    
11. To garnish, I whip room temperature cream cheese (I use Philadelphia) with powdered sugar and vanilla extract.
    
12. Remove the cake from the mold and coat the surface with cream cheese cream. Putting the cake in the fridge
    

To make the perfect chocolate cake frosting

1. To get the perfect icing for the cake, the chocolate must be melted well enough in a water bath. Put the saucepan with large quantity water on fire and bring to a boil. When the water boils, reduce the heat and place a larger bowl of chocolate and butter on top. The water should not boil too much, but only heat the plate with chocolate from below. Also, there should be enough water so that it does not touch the bottom of the plate with chocolate. Stir the chocolate with the butter until you have a smooth, shiny thick mixture and all the butter has melted. In the meantime, in the microwave (or another saucepan) heat the cream, but do not boil (though if they are not all gone in the microwave, this is fine;) Pour the hot cream into the chocolate
   
2. As you can see, the mixture is lumpy, don't panic just keep stirring the mixture well enough until everything comes together. You will have a shiny glaze, remove it from the water bath and let cool at room temperature. It is better not to put in the refrigerator, from this the icing may lose its shine.
   
3. Remove the cake from the refrigerator and pour the completely cooled icing on the cake. You will notice that the icing that is poured onto the chilled surface becomes thick, with a knife or a special spatula, you can correct the surface and help the icing flow around the edges. Thus, it turns out that the icing falls on the surface of the cake with a thicker layer, if there is no such task, then you should fill the uncooled cake with chocolate icing, it will spread in a thinner layer. Decorate chocolate cake as desired
   

Enjoy your meal! Have a good mood and delicious tea

P.S If you make this cake according to my recipe, add the hashtag #mom_story to instagram. I'm always happy to see photos of your masterpieces!

Chocolate cake "Temptation" recipe

Training

Time for preparing

Servings: 12

Ingredients

For chocolate cakes

• eggs - 6pcs*
• sour cream - 5 tbsp
• sugar - 600 g
• salt - 1 tsp
• cocoa powder - 90 g
• soda - 1.5 tsp (7 g)
• boiling water - 300 ml
• instant coffee - 3 tsp
• vegetable oil - 250 ml
• vanilla extract - 2 tsp (or 1 tsp vanilla sugar)
• flour - 300 g

Attention It is better not to put the custard in the refrigerator to cool before mixing with butter, because due to the temperature discrepancy (in this case, because of a very cold cream), lumps may form when whipping the cream with butter

WE PREPARE CHOCOLATE PIECE FOR THE CAKE

1. Brew strong coffee with 300 ml of water, or pour instant coffee into the specified amount of boiling water
2. Mix eggs with sour cream
3. In a saucepan, mix cocoa, sugar, salt and soda. Add boiling water to coffee and bring to a boil. Over time, the mixture will begin to bubble, turn off and pour into a large bowl to cool (or into the mixer bowl)
4. Let the dough cool a little and beat at the lowest speed (you can just mix the rest of the ingredients manually with a whisk), add vanilla extract and vegetable oil
5. Next, add the egg mixture to the dough and mix well until smooth. At the end, add the sifted flour, mix well until smooth (or beat at a low mixer speed)
6. Line the bottom of the baking dish with parchment paper, grease the walls with butter and sprinkle with flour, pour the dough into the mold. I baked the cakes in three forms, you can also divide the dough and bake in several stages in one form. Bake chocolate cakes in a preheated oven at 180 C (350 F) - 25-30 minutes.
7. While the cakes are still warm, do not forget to remove the baking paper, then let the cakes cool completely on a wire rack.
8. When the cakes have cooled, cut them in half. Beat soft butter until fluffy
9. Next, add 1 tablespoon of the cooled custard to the soft whipped butter, each time whisking well, combine the custard with butter to make it fluffy delicious cream
10. We collect the cake in a detachable form, after covering its walls with cling film for convenience. Tighten the finished chocolate cake with a film and put it in the refrigerator for 5-6 hours or overnight.
11. To garnish, I whip room temperature cream cheese (I use Philadelphia) with powdered sugar and vanilla extract.
12. Remove the cake from the mold and coat the surface with cream cheese cream. We put the cake in the refrigerator.

TO PREPARE THE PERFECT CHOCOLATE CAKE Icing

1. To get the perfect icing for the cake, the chocolate must be melted well enough in a water bath. Put a pot of water on the fire and bring to a boil. When the water boils, reduce the heat and place a larger bowl of chocolate and butter on top. The water should not boil too much, but only heat the plate with chocolate from below. Also, there should be enough water so that it does not touch the bottom of the plate with chocolate. Stir the chocolate with the butter until you have a smooth, shiny thick mixture and all the butter has melted. Meanwhile, in the microwave (or other saucepan), heat the cream, but do not boil (though if they are not all gone in the microwave, this is fine;) Pour the hot cream into the chocolate.
2. As you can see, the mixture is lumpy, don't panic just keep stirring the mixture well enough until everything comes together. You will have a shiny glaze, remove it from the water bath and let cool at room temperature. It is better not to put in the refrigerator, from this the glaze may lose its shine.
3. Remove the cake from the refrigerator and pour the completely cooled icing on the cake. You will notice that the icing that is poured onto the chilled surface becomes thick, with a knife or a special spatula, you can correct the surface and help the icing flow around the edges. Thus, it turns out that the icing lies on the surface of the cake in a thicker layer, if there is no such task, then the uncooled cake should be poured with chocolate icing, it will spread in a thinner layer. Decorate the chocolate cake as desired.

Once, at the birthday party of friends, according to tradition, at the end of the feast, the hostess brought out a sweet treat - a chocolate cake. I myself have a sweet tooth, and have tried a bunch of all sorts of sweets and goodies in my lifetime, but I can say that this was the most delicious homemade chocolate cake that I have ever tasted. I couldn't resist asking for his recipe!

Since then, I have prepared this same dessert many times, and there has not been a single case that he let me down. Every time I am amazed at how easy it is to make! It has become my family's favorite pastry, and today it can become one for you too. So, His Majesty chocolate cake!

Chocolate Cake Ingredients:

• Flour - 240 g;
• Cocoa powder -65 g;
• Sugar - 300 g;
• Eggs - 2 pcs.;
• Vanilla extract - 2 tsp;
• Butter - 60 g;
• Vegetable oil (olive) - 60 g;
• Milk - 250 ml;
• Vinegar - 1 tbsp. l.;
• Salt - a pinch.

Step by step homemade chocolate cake recipe

Well, let's roll up our sleeves and get down to business! We combine all dry ingredients, and these are flour, sugar, salt, soda, cocoa, in one container. You are right, everything is simple - after all, even a kid can cook this cake, and the result will be like that of an experienced confectioner!

Take a whisk and mix all the dry ingredients together so that the components mix well with each other. Attention! As a person who has repeatedly cooked according to this recipe, I can notice that this stage can be skipped: whether you mix the dry ingredients or not will not affect the taste and quality of the cake.

The next step is to add eggs and vegetable oil. I've tried sunflower, corn, and olive oil. Best of all, the cake is obtained with olive, so here we are not looking for a replacement for oil, but we add it.

Next, it's time to pour in the milk, add soft butter and vinegar. Vinegar can be anything. You can safely take table 6%, apple or wine. I do not recommend balsamic - it has too pronounced aroma and taste.

Mix all ingredients together. At first it may seem that all the components are on their own, but after a few minutes the dough becomes homogeneous and smooth.

Pour the dough into the mold. Lightly spray it vegetable oil or grease the sides with butter. Put baking paper on the bottom. The cake will definitely not stick to the mold, but the circle of parchment at the bottom will help you to take out the pastries without much effort in the future.

We put the dough in the oven. We bake for about an hour at a temperature of 175-180⁰. Get ready for the fact that at first the cake will actively, literally before our eyes, grow. The dough will approximately double in size. Keep this in mind if you have a very small form, and do not try "to be sure" to pour more dough. The readiness of the cake is traditionally checked with a skewer. After 40 minutes, we look into the oven every 5 minutes, so as not to miss the moment and not overdry the cake - ovens are different.

When the cake is ready, take it out of the mold and carefully turn it upside down on the wire rack - this is a trick so that the opal cake does not remain fluffy. And now one more thing: as soon as the chocolate cake has cooled, wrap it for a couple of hours with cling film. It sounded strange to me the first time, but this trick will make the cake equally wet and porous from the very center to the edge.

Now it remains only to decorate the chocolate masterpiece. You can cut it into 2 cakes with a thread, and smear with any cream, or you can, like me, pour ganache on top, lightly touch with powdered sugar and lay out berries.

So you are convinced that the recipe for this gorgeous juicy chocolate cake, as I promised, is quite simple, and its preparation does not require special skills. As for its unique deep, rich taste, you will definitely like it, as well as those who will taste this homemade chocolate cake with you. Happy tea!

Chocolate cake, a simple recipe with a photo step by step

Perhaps only a cake can be tastier than chocolate, which combines both a tender, melt-in-your-mouth biscuit and an oily chocolate-flavoured airy cream. Here is a chocolate cake and its very tasty and simple recipe. It takes only 1.5 - maximum 2 hours to prepare the cake! And if you don’t decorate it on top from a pastry bag, but simply smear it with cream, then it’s quite possible to keep within an hour. True, the finished dessert should be allowed to brew in the refrigerator for about an hour or in the freezer for about 15 minutes. Therefore, this chocolate cake is a real find and a lifesaver for a sweet tooth. The dessert is based on a classic chocolate biscuit with cocoa, which complements the delicious chocolate cream. And even if you have never prepared creams for cakes, this option will work the first time, the cream recipe is so simple and easy to use. What else pleases in this chocolate cake recipe? So it is minimum set ingredients and the opportunity to experiment. Well, let's not waste time, it's time to start step by step recipe.

Ingredients:

for the test:

• 3 eggs;
• 75 g flour;
• 1 tsp (without a slide) baking powder for dough;
• 4 tbsp cocoa powder;
• 75 g sugar.

for cream:

• 200 g butter;
• 1 can (370 g) boiled condensed milk
• 3 tbsp cocoa.

additionally:

• 150 ml of milk;
• 100 g of berries or fruits (optional);
• 40 g milk or dark chocolate.

Easy and delicious chocolate cake recipe