Chocolate cake "Pele"

Cakes 270 Last Update: Jun 10, 2022 Created: Jun 10, 2022 0 0 0
Chocolate cake
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Pele chocolate cake recipe - tender, juicy cakes with very tasty impregnation and butter cream.

Ingredients

Directions

  1. Break the eggs into the mixer bowl and start beating, increasing the speed every 30 seconds. After we increase the speed to maximum, beat the eggs for at least 5 minutes until a fluffy thick mass.
  2. We send vanilla sugar and a few tablespoons of regular sugar there. We begin to beat at maximum speed, gradually adding the rest of the sugar. When all the sugar has been added, beat continuously for another 3-4 minutes.
  3. Pour in the cocoa powder. Melt the butter and, when it is almost cool, add it to the bowl. We beat 2 minutes.
  4. Add kefir and a few tablespoons of sifted flour. Beat for a couple of minutes to just combine everything. We send half of the remaining flour and soda slaked with vinegar - mix first at low speed, then increase. Add the rest of the flour and beat, gradually increasing the speed. The dough should be a little thicker than biscuit.
  5. Lubricate the multicooker bowl or baking dish with oil. If we bake in a multicooker, then turn on the "Biscuit" mode and set the time to 50 minutes (after the signal, do not remove the cake from the multicooker for another 15 minutes). To bake in the oven, divide the dough in half and bake 2 cakes. To do this, preheat the oven to 180 degrees and send the dough there for 25-30 minutes.
  6. Let's start making the cream. Beat the softened butter, gradually increasing the speed, 2-3 minutes.
  7. We reduce the speed to a minimum and gradually send boiled condensed milk there. After the introduction of each batch, beat until smooth at maximum speed. Then whisk continuously for another 2 minutes.
  8. The cream is ready - it turns out thick.
  9. Mix cognac with sugar and put on fire. Cook until sugar dissolves, stirring constantly. (The mixture should not boil.)
  10. Let the impregnation cool down.
  11. Chocolate cake is ready.
  12. Cut off the top of the cake and grind into crumbs with a blender.
  13. Cut the remaining part into three cakes and, when they have cooled, soak with cold syrup.
  14. We collect the cakes, lubricating each with cream (the thickness of the cream should be equal to 1/2 of the cake).
  15. Lubricate the sides with the remaining cream.
  16. Sprinkle with crumbs on all sides - and the Pele chocolate cake is ready. It is not recommended to serve the cake cold, it should be at room temperature, 30 minutes before serving, remove the Pele chocolate cake from the refrigerator.

Chocolate cake "Pele"



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Pele chocolate cake recipe - tender, juicy cakes with very tasty impregnation and butter cream.

Ingredients

Directions

  1. Break the eggs into the mixer bowl and start beating, increasing the speed every 30 seconds. After we increase the speed to maximum, beat the eggs for at least 5 minutes until a fluffy thick mass.
  2. We send vanilla sugar and a few tablespoons of regular sugar there. We begin to beat at maximum speed, gradually adding the rest of the sugar. When all the sugar has been added, beat continuously for another 3-4 minutes.
  3. Pour in the cocoa powder. Melt the butter and, when it is almost cool, add it to the bowl. We beat 2 minutes.
  4. Add kefir and a few tablespoons of sifted flour. Beat for a couple of minutes to just combine everything. We send half of the remaining flour and soda slaked with vinegar - mix first at low speed, then increase. Add the rest of the flour and beat, gradually increasing the speed. The dough should be a little thicker than biscuit.
  5. Lubricate the multicooker bowl or baking dish with oil. If we bake in a multicooker, then turn on the "Biscuit" mode and set the time to 50 minutes (after the signal, do not remove the cake from the multicooker for another 15 minutes). To bake in the oven, divide the dough in half and bake 2 cakes. To do this, preheat the oven to 180 degrees and send the dough there for 25-30 minutes.
  6. Let's start making the cream. Beat the softened butter, gradually increasing the speed, 2-3 minutes.
  7. We reduce the speed to a minimum and gradually send boiled condensed milk there. After the introduction of each batch, beat until smooth at maximum speed. Then whisk continuously for another 2 minutes.
  8. The cream is ready - it turns out thick.
  9. Mix cognac with sugar and put on fire. Cook until sugar dissolves, stirring constantly. (The mixture should not boil.)
  10. Let the impregnation cool down.
  11. Chocolate cake is ready.
  12. Cut off the top of the cake and grind into crumbs with a blender.
  13. Cut the remaining part into three cakes and, when they have cooled, soak with cold syrup.
  14. We collect the cakes, lubricating each with cream (the thickness of the cream should be equal to 1/2 of the cake).
  15. Lubricate the sides with the remaining cream.
  16. Sprinkle with crumbs on all sides - and the Pele chocolate cake is ready. It is not recommended to serve the cake cold, it should be at room temperature, 30 minutes before serving, remove the Pele chocolate cake from the refrigerator.

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