Boiling water chocolate cake

If you smear protein inside, then impregnation with something is necessary. Sometimes I take sour cream 500g. a house in the village, it seems to be thick in a jar and you start whipping it immediately liquefies, then I pour 2 packs of thickener for cream Dr. Etker and 5 tbsp. l sugar, in short, how much sour cream so much Art. l. sugar, it turns out sweet and sour delicious cream

Yes, for some time now I also began to add a thickener, or rather dry "Whipped cream", after I ran in search of heavy cream for whipping, and they are too expensive. With them, even cream is obtained from milk (or rather, the cream is whipped). Thanks for the ratio of sugar to sour cream, I will take into account.

here's my cake! Cream as in the main recipe, on semolina, and also put tangerines (I was not too lazy to peel the slices). The husband is still traveling from work, his reviews are not yet available. The daughter is delighted!

I have a cake "Chocolate on boiling water" a cake on duty, when I want something sweet and quick, I especially like it with cream of sour cream with boiled condensed milk, but unfortunately I can't insert a photo, don't tell me when I'll open access to post a photo

It seems that access for posting photos is open to everyone. You go to the radical, register, upload a photo, copy the link to photo 2 or 3 ... paste it into the message ... and that's it

[Elaria]

Elaria, that way:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=89&topic=3539.msg58182
I really want to see your work.

I did it again, but again it did not rise well, it probably does not fit for the oven all the same. or my baking powder mows ... everything always went up with soda, but baking powder .. probably needs to be changed

I did it again, but again it did not rise well, it probably does not fit for the oven all the same. or my baking powder mows ... everything always went up with soda, but baking powder .. probably needs to be changed

It seems to me (I clarify that this is my personal opinion) that the amount of flour should be increased for the oven. Try first up to 2.5 glasses, and I would immediately increase up to 3 glasses of flour. Experiment.

[Happy]

And I still baked this miracle on the weekend! I will not expose the photo (it turned out not very beautiful), but delicious. I baked in the oven, did something wrong, maybe I didn’t set the temperature, maybe something else, I don’t know yet, I’ll try again.
I smeared it with fresh cherries: I had ice cream, I put it in a frying pan, a couple of tablespoons of sugar there and all this in a cake, fudge on top. Super

Happywhat is fudge? The recipe, please throw in. I would like to know what variants of this cake are? Did you smear it with cream or just "smeared it" with cherries?

[glutton]

glutton I also baked this cake twice and both times in the oven, because I don't have a multi. True, both times I baked without soda (I don't have it), replacing it with an additional amount of baking powder. My cake doesn't rise at all. In the middle there is a crack in the whole cake. I baked the first time for 30 minutes, the second on the advice of the girls for 50 minutes.
The first time I had it in general, after cooling, completely fell apart into pieces.
The second time it remained intact, but with a crack and both times were so heavy, as if they had not baked. Both times inside were wet though. but not wet. The dough itself is delicious. It was a pity to throw it away. I got out of the situation like this.
I cut it into pieces and made "Pancho" cake out of it. I have never tasted anything tastier !!!

[Happy]

Happywhat is fudge? The recipe, please throw in. I would like to know what variants of this cake are? Did you smear it with cream or just "smeared it" with cherries?

I smeared only with cherries, a very pretty sour note, and fudge is milk, sugar, butter is brewed, if proportions are needed, then I'll look, I don't remember. Somewhere on the forum, I met a recipe, only the name was different, and I remembered this name from childhood, when before the holidays I tried to help my grandmother to grease the cakes.

And who bakes in MV, tell me at what temperature the cake is baked?

And who bakes in MV, tell me at what temperature the cake is baked?

And in the same place, the temperature is not set, what it is, it automatically turns on. I don't know what she is. And today on the site "eating at home" I read that girls bake in the oven at 180 * - 25-30 minutes.

I smeared only with cherries, a very pretty sour note, and fudge is milk, sugar, butter is brewed, if proportions are needed, then I'll look, I don't remember. Somewhere on the forum, I met a recipe, only the name was different, and I remembered this name from childhood, when before the holidays I tried to help my grandmother to grease the cakes.

Yes, please tell me. I want to try all the options, I really liked the cake.

[glutton]

glutton I also baked this cake twice and both times in the oven, because I don't have a multi. True, both times I baked without soda (I don't have it), replacing it with an additional amount of baking powder. My cake doesn't rise at all. In the middle there is a crack in the whole cake. I baked the first time for 30 minutes, the second on the advice of the girls for 50 minutes.
The first time I had it in general, after cooling, completely fell apart into pieces.
The second time it remained intact, but with a crack and both times were so heavy, as if they had not baked. Both times inside were wet though. but not wet. The dough itself is delicious. It was a pity to throw it away. I got out of the situation like this.
I cut it into pieces and made "Pancho" cake out of it. I have never tasted anything tastier !!!

Hasochka, and you go to this link. There the girls all bake it in the oven and more than once, you may find the answer to your question.

And in the same place, the temperature is not set, what it is, it automatically turns on. I don't know what she is. And today on the site "eating at home" I read that girls bake in the oven at 180 * - 25-30 minutes.

I thought, if the oven is at a temperature of 140-150 * and longer, maybe the result will be better? I'll have to experiment

I thought, if the oven is at a temperature of 140-150 * and longer, maybe the result will be better? I'll have to experiment

It is also true, because the multicooker gradually picks up the temperature, that is, we put it, the cake, in an absolutely cold saucepan. And we bake for 65 minutes, or even 85 minutes (I baked 65 +20, and the girls say 65 is enough, but I did not regret that I added 20 minutes).

[Happy]

And who bakes in MV, tell me at what temperature the cake is baked?

Happy
In a multicooker, in the "Baking" mode, the temperature is 180 degrees.
P.S. Girls, for the first time I baked the "ShnK" in the oven, so it filled my whole form and got out far beyond its limits, and the middle rose with a dome, in general, a kind of terem-teremok turned out, went up hoo ... Unfortunately, I don’t know at what temperature this "teremok" was baked, because I have an oven without a thermometer, and in general I have it in a 19-shaggy year of manufacture ...

I did it again, but again it did not rise well, it probably does not fit for the oven all the same. or my baking powder mows ... everything always went up with soda, but baking powder .. probably needs to be changed

Glutton, this recipe is suitable for both the oven and the multicooker. It baked both there and there. Result

today guests unexpectedly gathered to me and I baked this cake. I was afraid that, with boiling water, everything would collapse, but no, I mixed it briskly and everything turned out pretty well. baked in the oven, an hour was enough and it turned out to be a very decent cake. I made the cream on sour cream, with the addition of a thickener for cream. the guests liked it, she gave everyone a bite (the guests are bully girls who follow the figure).the child liked it too. I will definitely use this recipe!

[Celine]

About this cake.
The words in the recipe are mine, in the original the recipe looked different and the baking time in the oven is mine.
Who bakes in the oven - be guided by your stove, and not by me at the indicated time.
It can be 50 minutes or 1 hour 20
I took the recipe myself on the cooking forum Celine and "settled" him on Edim House.

As practice has shown, many people may not succeed in cake.
You need to either try again, or leave this recipe alone, since everyone has different tastes, and there are already other analogues of this recipe.

Boiling water - speeds up the action of the baking soda and baking powder, so the cake rises very high and bakes quickly (unless this is the fault of either the temperature in the oven or the quality of the baking soda / baking powder).
I recommend to everyone who is going to bake a cake to read the original first Celinerather than my short version.
Cream with cream cheese is also recommended for this cake.

[kisena]

kisena , I did not understand anything from your post, is this your recipe, or just the text, and if you can use an indirect link - where to read about it?

[alyona]

alyona , my text, not a recipe
I took the recipe here
🔗
(just for some reason the recipe "walks" on the net on forums with my words, and not the original source)

and here is my cake, with custard with sour cream and cherry jelly in a layer


Thank you ! I managed

Girls well, tell me this detail ... I baked this cake for only 60 minutes, because I only managed to read the first half of the recipe, and there was no time indicated, and then they transferred the Internet and, accordingly, there was nowhere to look, so here ... I baked it ... and it is damp inside me, I cut it open and only saw that it was a little clayey, and I again locked it in a cartoon for 20 minutes, it did not help, I did everything further, like and there should be both cream and chocolate ... very tasty, but this is the occasion, really the most important thing ... the fool did not write that I did not have soda, I did not find it (with this move, something was lost , I remember exactly what I was, but at the moment it was not at hand), so I put only 1.5 tsp. baking powder, which obviously probably did not raise him much, although he looked cool. So I'm asking you not to have such opportunities .... follow the recipe strictly with soda and baking powder and bake for 60 minutes + 20 minutes + 10, right ???

[Elaria]

Elaria handsome cake, smart girl

Thank you, I bake with 1 tsp. soda and 2 tsp. baking powder 65 + 20 minutes, and I always get high and tasty

Okay, I will still sculpt, I liked it a lot

I made it as in the original source ... the taste is not very different, but for chocolate lovers like me it is noticeable! I took Astoria bitter 100% chocolate and dissolved it in a glass of boiling water (or rather Vietnamese coffee). In general, both are good in their own way ... the son said you can always bake this for tea? And I can also share - if you beat the whites separately to stable peaks and add to the dough after boiling water, the height of the cake grows by 2 cm on average and you can cut freely into 5-6 cakes ... I tried and immediately add the whole egg as in the recipe, with a separate beating of whites is more magnificent.

Cake is good for everyone! Yesterday I baked, cut this day and sandwich it with cream! Only for some reason I am haunted by some kind of smell from him, I can not even identify it ... Virgin, what smells like "Chocolate on boiling water"

what does "Chocolate on boiling water" smell like?

soda and chocolate

so I'm tormented, so it's still soda.It should only be tried on baking powder ..

And I baked it on Saturday .. As a festive cake, of course, a little bit wrong ... but for the house quite. I baked it in a cartoon, cut it with a string into 5 cakes ... the height of the finished product turned out to be terrible ... ... Delicious. But the smell was really a little unusual when baking. Although it did not affect the taste. Maybe I just don't like chocolate cakes very much. But the recipe is really quick and not confusing. THANK YOU!!

[Aunt Besya]

so I'm tormented, so it's still soda.It should be tried only on baking powder ..

Aunt Besya
After the second "Chocolate" I stopped adding soda, the smell haunted everyone 🔗... Now I bake only on baking powder!

Thank you Innulichka for a wonderful recipe (for the handless like me), since you called yourself a left-handed person, and then I managed to ruin everything. The girls are under-baked, do you think, under a layer of sour cream with a banana, no one will notice? I put 60 + 30 on baking, chatted with my mother and turned it off for 10 minutes. before, I pierced it with a splinter - dry, but when I started cutting, I saw that the cakes are sticky, they stick to my hands, and they fell apart a little, but I still made 4 of them, the cake is tall and beautiful, but I'm afraid it wouldn't stick to my teeth. And thanks again for the recipe

[nelya]

nelya I have the same story, I generally managed to bake for only 60 minutes, now I want to try it without soda, add more baking powder and bake 60 + 25-30 minutes +10

After all, it also rose for me and I smeared it with the same cream as in the recipe, it still felt, but it looked very appetizing, if it had finished it, it would have been just super

The feeling of "undercooked"? .. my husband does not understand the principle of slipping it, like a tall brownie, but next time we will take it into account ... although who knows when he is baked? dry splinter

sent the saucepan to the pressure cooker. Will wait...

And I already tried my youngest, seeing the cake on the table, without me he took a knife and ... in short, I had to cut it. What can I tell you, it should have been very tasty, but the fact that it is damp made itself felt. Sticks to the teeth Tomorrow the second attempt will be

[Nelechka]

Nelechka, but I have never had any embarrassment with "Chocolate" (t-t-t), here it was with others, but this one goes like a win-win, inside it is always "dry" it turns out and glory to Gd, because I have they do not like "plasticine" baked goods ... and under "Brownies" you will disguise the fick, no one will eat anyway ...

Sorry to be late, but I had to do it today when I pulled it out of the multi. What is it, girls, why don't I like people. And what should I do now with this delicious crumbling cake. Today they brought the kids to the kindergarten and with a girlfriend came to my place for coffee. So, she plucked this cake from all sides, she says that it is very tasty. Girls, under "Pancho" can you disguise or not? Please advise. The second oven has no desire, no time

My piece also fell off, I carefully cut two pieces into the same number of cakes and put them in a cake, smeared with cream (sour cream 400 gr 1 tbsp of sugar, since the cake itself was like wet added 1 bag of thickener for sour cream). When I laid down the cakes, I tried to move the broken pieces, that is, I had one more, and the second was smaller, put on the first row in a smaller piece on the right, and on the second on the left, then, above and below, that is, they are each other supported. It worked well. Maybe she explained it chaotically, but really wanted to help.

[Nelya]

Nelya Exactly . I got about the same thing. Only it didn't fall off, but fell apart into separate pieces. I tried it, but it is also somehow wet. But it seems to be baked. I wanted to throw it all away, but it turned out to be very tasty and felt sorry for it. I cut all these pieces into small pieces and made a "pancho". The son-in-law ate half of the cake. And in the morning, when he sat down to breakfast, he was very surprised that he did not get anything from the second half. My husband and I ate it. And I never tried it for my daughter. So "pancho" is a way out !!!

As an option:
1 fold in portions and randomly into large glasses, adding cream and pieces of frozen cherries or tangerines
2 shape balls with cream and top with cream or shape balls without cream, adding walnut / cherry / prunes to the middle and pour over with cream

Tiny, plus you !!!!
What a yummy, especially for people like me
I have both left hands, and they are still inserted in the wrong place
well, by the pastry chef

I cooked this cake in a pressure cooker, layered with sour cream. The conclusions are:
1. Two cycles of "porridge" are clearly not enough for a full dose of the test (I had to add 10 minutes, anyway, the cake turned out, as for me, so slightly under-baked, "gryky").
2. The fishing line is excellently cut into layers, only you need to keep the tension well and lead evenly.
3. Cream from 500 g of sour cream and one and a half glasses of sugar is not enough, for this amount of dough you need at least twice as much.

That is, you can cook the dough in half the dose, then
1. Better to bake.
2. 500 g of sour cream is quite a normal amount of cream.

Girls, but where did my message go, I unsubscribed to everyone and thanked for the advice, I don't understand anything

[Nelechka]

Nelechka, I don't know, I didn't delete anything ...

Tiny, plus you !!!!
What yummy, even more so for people like me
I have both left hands, and they are still inserted in the wrong place
well, by the pastry chef

Mueslik, so we are sisters, I also have both left hands and are inserted in the same way as yours!

[Mueslik]

Mueslik, so we are sisters, I also have both left hands and are inserted in the same way as yours!

Oh, who would say, everyone's left hands would not grow from there

Girls who don't get it, don't worry !! For me, this is a recipe that has been hardened to the point that I can bake 2 cakes at the same time in 2 cartoons mixed from the same products and not the fact that both will be right. The ratio turned out-did not get 80/20.

I always get this cake, mmm, I made an observation for myself - in the dough already ready before baking, the spoon should slowly fall, then the cake will be baked. I’m talking about flour, I’m adding half a glass.
Today's one turned out to be 9.5 cm, I specially measured ...