Cake "Megachocolate"

Cakes 315 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Cake
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Today I want to share a recipe for a very chocolatey, moist and insanely fragrant cake, which consists of a cocoa chocolate sponge cake and sour cream chocolate cream. Fans of chocolate cakes and desserts will definitely appreciate it. Join now!

Ingredients

Directions

  1. The ingredients are designed for a cake 17-20 cm in diameter.
  2. Let's start with the chocolate biscuit.
  3. I add the baking powder to the sifted flour and cocoa, mix and set aside for now.
  4. I separate the eggs into whites and yolks. I add a good pinch of salt to the proteins and beat with a mixer at medium speed until light "beer" foam.
  5. Then, in 2-3 passes, I add 3/4 of the total amount of sugar, gradually increasing the speed. The mass will be dense and stable.
  6. Add the remaining sugar to the yolks and beat until lightly whitened and increased in volume.
  7. I combine with whipped proteins and mix gently so as not to disturb the splendor.
  8. Then, in 2-3 passes, I sift the dry ingredients, mixing well each time, thoroughly, but not for long.
  9. The dough will fall a little, but it will still be light and airy.
  10. I bake a chocolate biscuit in a detachable form with a diameter of 17 cm. I covered the bottom of the form with parchment, I did not grease the sides with anything. The oven is preheated to 170 degrees. Approximate time - 30-35 minutes. Do not open the oven for the first 25 minutes!
  11. I check the readiness of the biscuit with a wooden stick.
  12. Let cool slightly, cut out of the mold, leave on a wire rack to cool completely.
  13. Then I wrap the biscuit in a bag or cling film and put it in the refrigerator for 5-6 hours, and preferably 12.
  14. Next - sour cream and chocolate cream.
  15. For the cream, you need weighed sour cream. To do this, I take 600 g of sour cream 20%. You need to weigh it with the help of several layers of gauze, a sieve (colander) and a deep container. We make the design: container-sieve-gauze.
  16. We measure the right amount of sour cream.
  17. We collect the gauze in a bundle or tie it in a knot and hang it up. I leave it in a sieve - whey separates so well. I put it in the refrigerator for 5-6 hours.
  18. After time, sour cream will lose 25-30% of the total mass.
  19. Weighed sour cream is ready. At the time of whipping, it must be cold!
  20. Next, melt the chocolate. This can be done in the microwave or on the stovetop.
  21. I stir the melted chocolate and add room temperature butter to it. Then HOT milk.
  22. Mix well until smooth. Let cool to room temperature.
  23. I add powdered sugar to cold weighed sour cream, not sugar! And beat with a mixer for 4-5 minutes until light whitening and increase in volume.
  24. Be careful, don't overbeat!
  25. Then I combine the cooled chocolate with whipped sour cream.
  26. Stir or beat with a mixer.
  27. The cream is ready. While I put it in the fridge.
  28. For impregnation, I combine water, sugar, alcohol and bring to a boil and completely dissolve the sugar.
  29. I let it cool completely. Impregnation is ready!
  30. I cut the "rested" biscuit into 2 cakes. This is how it is inside - porous, light, chocolate.
  31. Cake assembly.
  32. I cut the biscuit into 2 cakes, cutting off the cap. It can be dried in the oven, rubbed into crumbs and then sprinkled on the sides of the cake.
  33. Chilled impregnation. 3/4 of the cream for convenience shifted into a pastry bag. I put the rest in the refrigerator - I will decorate the top with it.
  34. Form with a diameter of 17 cm. The bottom of the form was covered with cling film, the sides - with acetate tape.
  35. At the bottom of the form: cake - half of the impregnation - half of the cream from the pastry bag. Etc.
  36. I close the chocolate cake with chocolate cream with cling film and put it in the refrigerator to stabilize for 5-6 hours. I took it out for the night.
  37. I take my ring off in the morning.
  38. And I decorate the cake with the remaining cream.
  39. Chocolate mega cake is ready!
  40. Happy tea!
  41. I hope you enjoy the recipe and find it useful!

Cake "Megachocolate"



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Today I want to share a recipe for a very chocolatey, moist and insanely fragrant cake, which consists of a cocoa chocolate sponge cake and sour cream chocolate cream. Fans of chocolate cakes and desserts will definitely appreciate it. Join now!

Ingredients

Directions

  1. The ingredients are designed for a cake 17-20 cm in diameter.
  2. Let's start with the chocolate biscuit.
  3. I add the baking powder to the sifted flour and cocoa, mix and set aside for now.
  4. I separate the eggs into whites and yolks. I add a good pinch of salt to the proteins and beat with a mixer at medium speed until light "beer" foam.
  5. Then, in 2-3 passes, I add 3/4 of the total amount of sugar, gradually increasing the speed. The mass will be dense and stable.
  6. Add the remaining sugar to the yolks and beat until lightly whitened and increased in volume.
  7. I combine with whipped proteins and mix gently so as not to disturb the splendor.
  8. Then, in 2-3 passes, I sift the dry ingredients, mixing well each time, thoroughly, but not for long.
  9. The dough will fall a little, but it will still be light and airy.
  10. I bake a chocolate biscuit in a detachable form with a diameter of 17 cm. I covered the bottom of the form with parchment, I did not grease the sides with anything. The oven is preheated to 170 degrees. Approximate time - 30-35 minutes. Do not open the oven for the first 25 minutes!
  11. I check the readiness of the biscuit with a wooden stick.
  12. Let cool slightly, cut out of the mold, leave on a wire rack to cool completely.
  13. Then I wrap the biscuit in a bag or cling film and put it in the refrigerator for 5-6 hours, and preferably 12.
  14. Next - sour cream and chocolate cream.
  15. For the cream, you need weighed sour cream. To do this, I take 600 g of sour cream 20%. You need to weigh it with the help of several layers of gauze, a sieve (colander) and a deep container. We make the design: container-sieve-gauze.
  16. We measure the right amount of sour cream.
  17. We collect the gauze in a bundle or tie it in a knot and hang it up. I leave it in a sieve - whey separates so well. I put it in the refrigerator for 5-6 hours.
  18. After time, sour cream will lose 25-30% of the total mass.
  19. Weighed sour cream is ready. At the time of whipping, it must be cold!
  20. Next, melt the chocolate. This can be done in the microwave or on the stovetop.
  21. I stir the melted chocolate and add room temperature butter to it. Then HOT milk.
  22. Mix well until smooth. Let cool to room temperature.
  23. I add powdered sugar to cold weighed sour cream, not sugar! And beat with a mixer for 4-5 minutes until light whitening and increase in volume.
  24. Be careful, don't overbeat!
  25. Then I combine the cooled chocolate with whipped sour cream.
  26. Stir or beat with a mixer.
  27. The cream is ready. While I put it in the fridge.
  28. For impregnation, I combine water, sugar, alcohol and bring to a boil and completely dissolve the sugar.
  29. I let it cool completely. Impregnation is ready!
  30. I cut the "rested" biscuit into 2 cakes. This is how it is inside - porous, light, chocolate.
  31. Cake assembly.
  32. I cut the biscuit into 2 cakes, cutting off the cap. It can be dried in the oven, rubbed into crumbs and then sprinkled on the sides of the cake.
  33. Chilled impregnation. 3/4 of the cream for convenience shifted into a pastry bag. I put the rest in the refrigerator - I will decorate the top with it.
  34. Form with a diameter of 17 cm. The bottom of the form was covered with cling film, the sides - with acetate tape.
  35. At the bottom of the form: cake - half of the impregnation - half of the cream from the pastry bag. Etc.
  36. I close the chocolate cake with chocolate cream with cling film and put it in the refrigerator to stabilize for 5-6 hours. I took it out for the night.
  37. I take my ring off in the morning.
  38. And I decorate the cake with the remaining cream.
  39. Chocolate mega cake is ready!
  40. Happy tea!
  41. I hope you enjoy the recipe and find it useful!

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