Amazingly delicious CHOCOLATE CAKE!!!

Amazingly delicious CHOCOLATE CAKE!!!


I took his, tried-and-tested cake recipe. Added to the dough and cream chocolate. It was very delicious!!!
Lovers of honey, prepare sure:))


For the dough:
Sugar — 100 grams(I did not add)
Honey — 100 g(2 tbsp)
Drain oil — 100 g
Eggs — 2 PCs.
Soda — 1 tsp
Baking powder — 1 tsp
Chocolate — 100 g(or 3-4 tbsp cocoa powder)
Flour — 350 g(you may need more or less, as the flour, the honey and the caliber of eggs is different everywhere)

For the cream:
600 ml cream 35% fat
300 g of chocolate (Gorky or milk, to taste)

For the glaze:
100 g of chocolate
50 ml cream
20 g butter


First, cook very tasty
CHOCOLATE BUTTER CREAM ( before whipping, it needs good cooling).

In a saucepan pour cream, put on fire and heated to a temperature of not more than 45 degrees.
Put the chopped chocolate, stir 1 minute.
Remove the saucepan from the heat and continue to stir, until all the chocolate melts.
Cooled chocolate and cream mixture to room temperature and put in the fridge for 2-3 hours (preferably overnight).
When the chocolate cream is well cooled, whisk the mixture with a mixer to obtain a lush cream.
** If the weight is well chilled, then whipped cream in just a few minutes!


Measure out 350 grams of flour, mix it with baking powder, sift.

Chop 100g of chocolate.

Mix butter, sugar, honey and put in a water bath.
** Organize a water bath so that, first, the bowl with the ingredients of the dough completely covers the pan of boiling water and, secondly, the boiling water touching the bottom and sides of the bowl.

Heat until the moment when the main part of the oil and honey has melted.

In a separate bowl, lightly whisk the eggs and pour them into the butter-honey mixture (stirring constantly).

Add soda, stir.
** Soda will interact to extinguished honey and begin the foaming process. The mixture should be warmed until the end of this process (about 5 minutes after adding the soda).

Remove the bowl from the heat, add chopped chocolate (or cocoa powder) and mix the mass until smooth.

Gradually add the flour with the baking powder, knead a very soft and very sticky dough.
** The dough may seem liquid and you want to add more flour is not necessary, after the dough cools, it becomes denser and you will be hard to roll out.
After cooling, the dough becomes less sticky and easier unrolled.

Wrap the dough in plastic wrap and store in the refrigerator for 30-40 minutes.

Preheat the oven to 170 — 180″ With

Divide the dough into 15 equal pieces (or as desired).

Roll out the crust, place it on baking paper (I — 2 formation), prick with a fork (not swollen).
** I rolled the dough so after baking you can cut a circle with a diameter of 18 cm
** If the dough during rolling can stick to the rolling pin, lubricate it with vegetable oil or precipice the dough with flour.

Bake for 5-7 minutes.

While the cake is baked, roll out the next one.

Remove the cake from the oven and allowing it to cool down, cut from a circle of the desired diameter (as a stencil, I used the lid from the pan diameter 18 cm).

Cropping set aside.

In the same way bake all other cakes.

Prepare chocolate GLAZE.
Put in a bowl: 100 g of chocolate, 50 ml cream, 20 g butter.
Heated chocolate over medium heat, constantly stirring, dissolve the chocolate.
Before you apply a little cooled.

Boca separable form paving strips of parchment (I cut in half the file).
** This method will make the cake more smooth and better to soak the sides with cream.
Put in the form of the first Korzh, LIBERALLY lubricated it with cream (a layer of cream should be 2 times the thickness of the crust), sprinkle small amount of crumbs from the cake, cover with second layer and so on with all the layers.
Remove the cake in the fridge for a few hours (preferably overnight).
Gently remove the cooled cake from the mold, decorate according to your taste (I just poured chocolate glaze).

Cook with love!
And enjoy your tea!

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