Chocolate mocha cake

[Biscuit:]

Chocolate mocha cake

Category: Confectionery

Ingredients
Biscuit:
cocoa	3 tbsp. l.
boiling water	9 Art. l.
eggs	3 pcs.
flour	200 g
starch	3 tbsp. l.
baking powder	1 pack
butter	120 g
sugar	1 tbsp.
chocolate rich in cocoa	100 g
salt	1 pinch
vanillin	1 sachet
Cream:
butter	200 g
boiled condensed milk	1 can
cocoa	3 tbsp. l.
Impregnation:
ground coffee	1 tbsp. l.
boiling water	150 g
sugar	2 tbsp. l.
cognac, brandy or coffee liqueur	2 tbsp. l.
for decoration
chocolate or ground coffee

Cooking method

• Biscuit:
• The whole process of preparing the dough is done with a mixer or a whisk attachment at high speed.
• Sift cocoa and mix with boiling water, add some sugar, salt.
• Dissolve the butter with chocolate, mix with cocoa and boiling water.
• Beat eggs with the remaining sugar.
• Sift flour, starch, mix with baking powder, vanilla and eggs.
• Mix all the ingredients, beat until thick, homogeneous dough. The dough turns out roughly like a pancake (the pattern remains from the whisk, but quickly diverges).
• Preheat the oven by 180-200 degrees (each is guided by its own oven). Line the form with baking paper, grease only the bottom with oil, the sides are not necessary. Put out the dough, bake for about an hour (watch readiness with a stick). Do not open the oven for the first 25 minutes. The dough rises twice. After baking, leave the cake in the form for 15-20 minutes, then remove and cool on a wire rack. After impregnation, the cake becomes very, very soft, so it is advisable to leave it alone overnight before impregnation.
• The next day, divide the cake into 3 equal parts across.
• Impregnation:
• No need to boil the syrup for soaking. Enough 1.5 tbsp. spoonful of finely ground aromatic coffee pour 1/2 cup boiling water (if you like it wetter, you can add up to 2/3 cup boiling water), add sugar and leave to cool completely. Then drain, add 2 tbsp. spoons of alcohol.
• Cream:
• Whisk the plum for the cream. butter with boiled condensed milk and cocoa.
• Assembly:
• Lay the first cake - soak, spread with cream, the second and third in the same way. Spread the rest of the cream over the edges, decorate with chocolate or coffee, refrigerate for 4 hours.

The dish is designed for

cake weight 1500 gr.

Cooking program:

oven

Note

It just so happened that the cake was baked to order for lovers of sweet and chocolate, they asked that it be very very chocolate, very very coffee-cognac and very very sweet. After a long search, I settled on this recipe, but first, so to speak, "tested it at home." The cake turns out to be very tasty but not very sweet, for lovers of dark chocolate, and according to my taste, the impregnation should be more saturated, so I supplemented the recipe: I added 3 more tbsp. l. sugar., impregnation: 2 tbsp. l. ground coffee, poured 1/2 tbsp. boiling water, 4 tbsp. l. sugar, 4 tbsp. l. cognac.
I will make a reservation once again, the cake turns out to be very tasty with a killer chocolate-coffee-cognac taste, the cakes simply melt from soaking.
Here's what I ended up with:

Get crazy

There must be a very tasty cake, you will have to cook it !!! Julia, and how much is a bag of baking powder (they are different for everyone)? I have a 15g bag.

I'm glad I have a 13 g bag, I left the baking powder as it was written in the recipe, but I always orient myself like this - the biscuit dough is written on the packet with the entire contents of the 500 g package. flour, and in the flour recipe 200 gr. - I took half of my pack and everything went up perfectly)) Well, I don't like an extra baking powder, I can feel it in the dough.
Lena thanks!

Julia, I understand correctly, so you put 6-7 grams on this biscuit.baking powder? Better to clarify once again than to mess up later ...

Yes, that's right, everything went up perfectly, look on the back side how much your pack of baking powder is calculated and take it at the rate. You can, of course, and a pack, how to drink according to the recipe, but the point is ... Of course, ask if something is not clear

Yulia, my next question is ripe, please tell me how you got it in diameter and height?

In general, I counted, decided on the size I needed a 26cm cake. in diameter and 10cm. height. Julia, bake a double portion?

Kizechka baked in a rectangular 35-25 cut across and each half into two so it turned out high but not very large. Peki two norms

Julia, take the report and words of gratitude !!! Since the recipe is new, untested, I decided to bake one portion and make it the top tier. The finished biscuit is 8.5cm high and 17cm in diameter. (maybe this information will be useful to someone, otherwise the first time you have to do everything at random). I also added nuts, it's delicious with them. Julia, do you get a smooth biscuit on top? It cracked me a bit, but this is not critical, it still leveled it under the mastic ... In general, the cake turned out to be gorgeous, and its taste is so rich, chocolate-pre-chocolate Husband then said that it was necessary to make it in the lower tier, then there was more of it. Here he is:

Radochka, the sun is very glad that I liked the cake really has a rich taste, so masculine
thank you for the delicious report
Oh, I forgot, I didn't crack, I've baked it many times

Yulenka, thank you for the interesting recipe! just tried it there are a few questions, please tell me, what kind of chocolate do you use? and dry ingredients with egg and chocolate mass also need a mixer? I did so after which the dough became dense enough, it did not rise for a long time (t-180) and then the dome grew and cracked, chocolate 75% cocoa, the biscuit itself is very rich in chocolate (the cut off top with daughters for a couple was reduced) but also dense enough, Is that how it should be? in your cut it seems airier !! I would very much like to repeat taking into account the errors)))