Chocolate sponge cake - one of the most successful basics for homemade cakes. Still would! Seductive scent does not compare with anything. There are recipes for biscuits with real chocolate, but they are capricious, they do not always work out, sometimes it is a little expensive. It is much easier and easier to use for cocoa dough. The powder is cheap, unpretentious, and the cakes with it are dark and fragrant. For business?
Cocoa sponge cake - general cooking principles
• Eggs. If they are not fresh, then it will be difficult to whip fluffy biscuit dough. That is why the responsible attitude to the choice. It is important to use only a clean bowl and mixer. If they have at least a drop of fat, then the curvaceous test also will not work.
• Sugar. Sand is used for dough; powder is not suitable. Sugar must be completely dissolved in eggs, in no case can not reduce its amount indicated in the recipe.
• Flour. For chocolate and any other biscuits, white wheat flour is usually used. It must be sieved, even in the absence of instructions in the recipe. If vanilla, baking rippers, chopped peel are added, they should be mixed with flour for better distribution in weight.
• Cocoa. Taste, color, aroma will depend on it. For baking choose real dark powder without sugar in the composition. If there is an opportunity, then it is better to purchase it in shops for pastry chefs.
• Bakery products. Biscuits are put only in the oven heated to the desired temperature, it usually ranges from 170 to 190-200 degrees, depending on the layer thickness. Willingness can be determined with a wooden stick, it should remain dry after a puncture. You can also gently press on the cake, in the baked biscuit the hole should be restored.
Classic Cocoa Biscuit
This recipe for cocoa biscuit can be attributed not only to the most famous, but also to the simplest options.
Ingredients
• five eggs; • 90 grams of flour;
• 35 grams of dark cocoa;
• 160 grams of sugar;
• vanilla.
Cooking
1. Turn on the oven, the way the oven warms up to 170 degrees. Immediately prepare the form: we cover the bottom, just grease the sides.
2. If the eggs are small, then use one more. We throw the yolks into a cup, separate the whites into a large bowl.
3. Combine flour with cocoa powder, vanilla.
4. Mix proteins with a mixer into a dense foam, gradually adding granulated sugar. As soon as the mass becomes thick, and the patterns will depart from the corolla, add the yolks one at a time, stir until smooth.
5. Take out the mixer, shake off the protein foam from the beaters, fill the flour. Gently stir the dough with a spatula, no need to do a lot of movements. We shift in the form.
6. Bake the cocoa cake until tender.
Sponge cake with cocoa on boiling water
The second name of this biscuit with cocoa is “Chocolate on boiling water”. Despite the intrigue, the recipe is very simple, the cakes are lush, perfect for cakes. You can bake not only in the oven, but also in the slow cooker. Oil take ordinary vegetable without flavor.
Ingredients
• 3 tbsp. wheat flour;
• 5 tablespoons of cocoa;
• 2 eggs;
• 1.5 Art. sugar sand;
• a glass of milk;
• a glass of boiling water;
• 90 ml of oil;
• vanilla;
• 1 tsp. soda and as much baking ripper.
Cooking
1. Cooking flour. Add baking powder to it, pour cocoa in it, pour some vanilla to taste. All this poured into a sieve, sift.
2. In a bowl, break two eggs, pour all the sugar at once, whisk them with a whisk.
3. Add milk, continue to stir, introduce vegetable oil. Grains of sugar by this point should not remain.
4. Fall asleep flour, stir, get a rather thick chocolate dough.
5. Measure out a glass of boiling water. The kettle should boil well, it is better to use a mug with a handle, add soda, quickly stir, the reaction will go. Immediately pour into the dough, let a thin stream and continue to mix.
6. Pour the mass into the form, bake chocolate on boiling water at 180 degrees. Either pour it into a multi-cooker bowl, cook about 60 minutes on the baking program.
Sponge cake with cocoa on kefir
No kefir? Feel free to use yogurt, ryazhenka or other similar dairy product, everything will also work fine. Biscuit turns out small, if necessary, increase the number of products.
Ingredients
• two eggs;
• 130 ml of kefir;
• 7 g ripper;
• 115 g of sugar;
• 120 g of flour;
• 20 g of cocoa;
• 60 ml of oil.
Cooking
1. In flour, pour the ripper together with cocoa powder, stir.
2. Beat eggs, add kefir to them. The drink should not be cold, get it in advance from the fridge or put it in a bowl with warm water for a while. Heating on the stove or in the microwave is also possible, but this is done very carefully, otherwise the curd may curl.
3. Pour the sugar, stir the mass until dissolved.
4. Add the oil, then the flour with all the bulk ingredients.
5. Stir the dough, pour into a small mold, bake the cake until cooked at 180 degrees.
Sponge cake with cocoa on sour cream
For such a biscuit, you can take even the acidified sour cream is not the very first freshness, but it is better with a high fat content of 20%.
Ingredients
• a glass of sour cream;
• a glass of sugar;
• four eggs;
• 100 grams of plum oil .;
• 5 tablespoons of cocoa;
• 1.4 Art. wheat flour;
• 1.5 tsp. ripper.
Cooking
1. Separate the egg whites, put them in the refrigerator for a while, until we need them.
2. To the yolks add half the norm of sugar. Stir the usual whisk, the mixer can not be used, throw a pinch of salt.
3. Rub the yolks for a couple of minutes, add a glass of sour cream. We continue to grind the mass until the grains of sugar dissolve.
4. Butter should be melted and cooled or just very well softened to the consistency of sour cream. This can be done in a microwave on a defrosting program. Add to the bowl to the rest of the products, stir. Dough can be set aside.
5. Prepare the dry ingredients: stir the flour with cocoa and ripper, pass through a sieve.
6. In proteins, add the remaining half of the sugar. Beat at the highest speed in a dense and white foam. 7. Add chocolate flour to the dough, spread the proteins, gently stir, try to lift the mass upwards.
8. Send the dough to the form. We bake sour cream biscuit with cocoa powder until cooked at 180 degrees.
Cocoa and Cherry Sponge Cake
The recipe for a terrific biscuit with cherries and cocoa powder. This wonderful cake can be prepared with fresh or frozen berries, the weight of the product is specified without stones.
Ingredients
• five eggs;
• 200 g cherries;
• 25 g of cocoa;
• a glass of flour;
• 1.2 glass of sugar;
• ripper package.
Cooking
1. Since there is a baking powder in the recipe, we will beat the eggs immediately with the yolks, nothing needs to be removed and separated. We take a clean and dry bowl, divide, immerse the mixer in the eggs and beat a couple of minutes, set the maximum speed.
2. Now, in a couple of spoons, add sugar, whip together until the whole mass in the bowl turns into a thick and dense foam.
3. Add separately mixed flour with cocoa powder and baking ripper. Quickly stir the dough and pour it into the mold during the process.
4. If there is a lot of juice in cherries, then slightly squeeze the excess with your hands. Spread berries on biscuit dough. Deepen the cherries do not need, they will sink in the baking process.
5. Heat the oven to 180 by the time the dough is kneaded. We send the mold to the oven, bake for 30-40 minutes, orient ourselves on a dry stick. We look carefully, the splinter can get into the cherry and be wet from it.
6. The finished sponge cake can be served as a cake, or additionally smeared with cream, covered with chocolate icing.
Sponge cake with cocoa, sour cream and icing
Variant of elegant cake made from sponge cake with the simplest, but tasty and delicate cream. The icing is also prepared from cocoa powder, it turns out quite budget.
Ingredients
• egg;
• 120 g of sugar;
• 120 ml of boiling water;
• 100 g of oil;
• 90 g flour;
• 30 g of cocoa;
• 1 tsp. instant coffee;
• 1 tsp. ripper.
Cream:
• 200 g sour cream;
• 70 g of powder;
• pinch of vanilla.
Glaze:
• 3 tbsp. l cocoa and sugar;
• 5 tablespoons of whole milk; • 70 g oil drain.
Cooking
1. Mix instant coffee and cocoa, pour boiling water over it. Cool to room temperature.
2. Beat the softened piece of butter, gradually introduce granulated sugar, then the egg and chocolate mixture with the coffee that was prepared earlier. Bring to homogeneity.
3. Add flour, ripper, knead the dough. Put in shape, bake biscuit cake.
4. Mix sour cream with vanilla and powdered sugar.
5. Cut the ostunenny cake in two plates, grease with cream in the middle.
6. Combine all prescription ingredients for the glaze in a bowl, send to a water bath, heat, stirring until homogeneous.
7. Remove the glaze from the bath, if it is overheated, then cool to room temperature.
8. Sprinkle the cake on top, fluff the chocolate mixture side. Leave for a couple of hours to soak.
Cocoa sponge cake - tips and tricks
• Biscuits can be baked in silicone molds, they are perfectly removable. But after baking you can not keep the cake for a long time, they can be damp.
• In addition to or instead of vanillin, various essences can be added to the dough, for example, with the taste of chocolate, rum, cherry. Biscuit get very fragrant.
• Burned biscuit? You can take a grater and gently walk on the surface, removing the top layer.
• When forming large or curly cakes, a lot of biscuit trimmings remain. No need to throw away, they make a wonderful crumb for sprinkling cakes on the sides. Also, the remains of biscuits can be dried, crumbled, use potatoes as a basis for a cake.
