Chocolate sponge cake is one of the most successful bases for homemade cakes. Still would! Seductive aroma cannot be compared with anything. There are biscuit recipes with real chocolate, but they are capricious, not always obtained, sometimes it comes out a little expensive. Much simpler and easier to use for cocoa dough. The powder is cheap, unpretentious, and the cakes with it are dark and fragrant. To business?
Cocoa sponge cake - general principles of preparation
• Eggs. If they are not fresh, then it will be difficult to beat a lush biscuit dough. That is why responsible attitude to the choice. It is important to use only a clean bowl and mixer for operation. If there is even a drop of fat on them, then a magnificent test will also fail.
• Sugar. Sand is used for the test, the powder is not suitable. Sugar must be completely dissolved in the eggs, in no case should the quantity indicated in the recipe be reduced.
• Flour. For chocolate and any other biscuits, white wheat flour of the highest grade is usually used. It must be sieved, even if there is no indication in the recipe. If vanilla, baking cultivators, crushed zest are added, then they must be mixed with flour for better distribution in the mass.
• Cocoa. The taste, color, aroma will depend on it. For baking, we choose a real dark powder without sugar in the composition. If possible, it is better to purchase it in shops for confectioners.
• Bakery products. Biscuits are placed only in the oven warmed to the desired temperature, usually it ranges from 170 to 190-200 degrees, depending on the thickness of the layer. Readiness can be determined with a wooden stick, it should remain dry after a puncture. You can also gently press on the cake, at the baked biscuit the pit should recover.
Classic Cocoa Sponge Cake
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 path of the oven is heated to 170 degrees. Immediately prepare the form: cover the bottom, just grease the sides.
2. If the eggs are small, then use one more. We drop the yolks into a cup, separate the proteins in a large bowl.
3. Combine the flour with cocoa powder, vanilla.
4. Beat whites with a mixer in dense foam, gradually adding granulated sugar. As soon as the mass becomes dense, and patterns move away 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, and add the flour. Gently stir the dough with a spatula, you do not need to make many movements. We shift to the form.
6. We bake a sponge cake with cocoa until cooked.
Cocoa sponge cake with boiling water
The second name for this cocoa biscuit is Chocolate Boiled. Despite the intrigue, the recipe is very simple, the cakes are magnificent, ideal for cakes. You can bake not only in the oven, but also in the slow cooker. We take ordinary vegetable oil without aroma.
Ingredients
• 3 tbsp. wheat flour;
• 5 tablespoons of cocoa;
• 2 eggs;
• 1.5 tbsp. granulated sugar;
• a glass of milk;
• a glass of boiling water;
• 90 ml of oil;
• vanilla;
• 1 tsp. soda and as much baking cultivator.
Cooking
1. Cook the flour. Add baking powder to it, pour cocoa, pour a little vanilla to taste. Pour all this into a sieve, sift.
2. Break two eggs into a bowl, pour all the granulated sugar at once, and whisk it with a whisk.
3. Add milk, continue to stir, introduce vegetable oil. Sugar grains should not remain at this point.
4. Pour the flour, stir, get a fairly thick chocolate dough.
5. Measure out a glass of boiling water. The teapot should boil well, it is better to use a mug with a handle, add soda, stir quickly, the reaction will go. Immediately pour into the dough, start a thin stream and continue to mix.
6. Pour the mass into a mold, bake chocolate in boiling water at 180 degrees. Or pour it into a multi-cooker bowl, cook for about 60 minutes on a baking program.
Cocoa sponge cake with kefir
No kefir? Feel free to use yogurt, fermented baked milk or other similar sour-milk product, everything will also work perfectly. The biscuit turns out small, if necessary, increase the number of products.
Ingredients
• two eggs;
• 130 ml of kefir;
• 7 g of ripper;
• 115 g of sugar;
• 120 g flour;
• 20 g of cocoa;
• 60 ml of oil.
Cooking
1. Pour the cultivator with flour into the flour together with cocoa powder, stir.
2. Beat eggs, add kefir to them. The drink should not be cold, get it in advance from the refrigerator or put it in a bowl of warm water for a while. It is also possible to heat on the stove or in the microwave, but this is done very carefully, otherwise the curd may curl.
3. Pour granulated sugar, stir the mass until dissolved.
4. Add butter, then flour with all the loose ingredients.
5. Stir the dough, pour into a small mold, bake the cake until cooked at 180 degrees.
Cocoa sponge cake on sour cream
For such a biscuit, you can even take acidified sour cream not of the very first freshness, but preferably with a high fat content of 20%.
Ingredients
• a glass of sour cream;
• a glass of sugar;
• four eggs;
• 100 grams of drain oil .;
• 5 tablespoons of cocoa;
• 1.4 tbsp. wheat flour;
• 1.5 tsp cultivator.
Cooking
1. Separate the egg whites, put them in the refrigerator for a while, until we need them.
2. Add half the norm of sugar to the yolks. We stir with an ordinary whisk, the mixer can not be used, we throw a pinch of salt.
3. Rub the yolks a couple of minutes, add a glass of sour cream. Continue to grind the mass until the sugar grains dissolve.
4. Butter needs to be melted and cooled, or just softened very well to the consistency of sour cream. This can be done in the microwave on a defrost program. Add to the bowl to the rest of the products, stir. The dough can be set aside.
5. Prepare the dry ingredients: stir the flour with cocoa and a cultivator, pass through a sieve.
6. Add the remaining half of the granulated sugar to the proteins. Beat at the highest speed in a dense and white foam.
7. Pour chocolate flour into the dough, lay out the proteins, gently stir, try to raise the mass from bottom to top.
8. We send the dough into the form. Bake a sour cream sponge cake with cocoa powder until cooked at 180 degrees.
Sponge cake with cocoa and cherry
A recipe for a delicious sponge cake with cherries and cocoa powder. This wonderful cake can be prepared with fresh or frozen berries, the weight of the product is seedless.
Ingredients
• five eggs;
• 200 g of cherries;
• 25 g of cocoa;
• a glass of flour;
• 1.2 cup sugar;
• ripper package.
Cooking
1. Since the baking powder is present 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, break it, immerse the mixer in the eggs and beat for a couple of minutes, set the maximum speed.
2. Now for a couple of spoons we introduce granulated sugar, whisk together until the whole mass in the bowl turns into a thick and dense foam.
3. Add separately mixed flour with cocoa powder and a baking cultivator. Stir the dough quickly and pour it into the mold in the process.
4. If there is a lot of juice in cherries, then slightly squeeze out the excess with your hands. We scatter berries on a biscuit dough. You do not need to deepen the cherries, they will drown in the baking process.
5. Heat the oven to 180 by the time of kneading the dough. We send the form into the oven, bake for 30-40 minutes, orient ourselves on a dry stick. We look carefully, the little hole can get into the cherry and be wet from it.
6. The finished biscuit can be served like a cake, or additionally greased with cream, coated with chocolate icing.
Sponge cake with cocoa, sour cream and glaze
A variant of a chic biscuit cake with the simplest, but delicious and delicate cream. Glaze 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 cultivator.
Cream:
• 200 g sour cream;
• 70 g of powder;
• a pinch of vanilla.
Glaze:
• 3 tbsp. l cocoa and sugar;
• 5 tablespoons of whole milk;
• 70 g of oil drain.
Cooking
1. Mix instant coffee and cocoa, pour cool boiling water. Cool to room temperature.
2. Beat a softened piece of butter, gradually add granulated sugar, then an egg and chocolate mixture with coffee, which was prepared earlier. Bring to uniformity.
3. Add flour, ripper, knead the dough. Put in shape, bake sponge cake.
4. Mix sour cream with vanilla and icing sugar.
5. Cut the cooled cake into two plates, generously coat with cream in the middle.
6. Combine all glaze prescription ingredients in a bowl, send to a water bath, heat, stirring until smooth.
7. Remove the icing from the bath, if it is overheated, then cool to room temperature.
8. Pour the cake on top, spread with chocolate mixture of the sides. Leave for a couple of hours to soak.
Cocoa Sponge Cake - Useful Tips and Tricks
• Biscuits can be baked in silicone molds, they are perfectly removable. But after baking, you can not keep the cakes for a long time, they can become damp.
• In addition to or instead of vanillin, you can add different essences to the dough, for example, with the taste of chocolate, rum, cherry. The biscuit will turn out very fragrant.
• Is a sponge cake burnt? You can take a grater and carefully walk on the surface, removing the top layer.
• When forming large or curly cakes, many pieces of biscuit remain. No need to throw it away, they make a wonderful crumb for sprinkling cakes on the sides. Also, the remnants of biscuits can be dried, crushed, used as the basis for a potato cake.
