Cake "Chocolate is our everything!"

Category: Bakery products
Cake Chocolate is our everything!

Ingredients

Cakes
Wheat flour 135 g
Butter 44 g
Granulated sugar 176 g
Cocoa powder 27 g
6 eggs, category C0 360 g
Cream
Butter 270 g
Condensed milk 1 can 370 g
Cocoa powder 12 g
Impregnation
Cherry syrup 70 g
Water 70 g
Glaze
Bitter chocolate 70% 70 g
Milk 100 g
Butter 30 g
Cocoa powder 5 g

Cooking method

  • Recently I baked a similar cake, but without impregnation and with a spoonful of cognac in cream, and having shown the result to friends, I received my first confectionery order. Putting together all the wishes of the customer (chocolate, not too cloying, no alcohol and citrus fruits, weight 1.5 kg), I prepared this, in general, a classic sponge cake, but with my additions. The customer and the guests were very pleased.
  • Cakes: sponge cake from the Prague cake in accordance with GOST, but in slightly increased proportions to obtain the ordered weight of the cake:
  • Carefully separate the whites from the yolks, degrease the dishes and beaters from the mixer, beat the whites until a strong foam, then gradually add about half of the sugar, without stopping whipping.
  • In a separate bowl, beat the yolks with the remaining sugar until a light creamy mass is obtained.
  • Turn on the oven 180 degrees.
  • Gently mix the whites with the yolks with a spatula using the folding method, add the flour sifted with cocoa powder, also quickly mix by folding, pour the melted butter along the side of the dish, mix into the dough. Do not knead for a long time, otherwise the dough will settle too much, and the cake will not rise well.
  • We line the form, better detachable, with baking paper, grease the side walls with butter, pour out the dough, distribute it in the form, knock the mold on the table a couple of times so that large gas bubbles come out, and you can also twist the form once so that the dough is evenly distributed.
  • I baked one cake from the initial amount of ingredients of the GOST recipe, then cut it into 3 cakes. From the increased amount of dough, which is given in this recipe, I baked 2 cakes and then cut each into 2.
  • If you have the opportunity to bake 2 cakes at the same time, prepare the entire dough at once. I first made from half the ingredients, then, while the first cake was baking, I prepared the 2nd part of the dough.
  • The cakes were ready in about 25 minutes, but I remind you that the oven must not be opened too early, otherwise the biscuit will fall off.
  • Overexposure is also very easy, since the dough is dark in color. We check the readiness on a wooden skewer.
  • We leave the cakes in the open air for several hours. I baked cakes in the evening, and the next morning I continued to make cake.
  • She took off the baking paper from the bottom, using a fine shredder, sharpened the irregularities and unnecessarily dried sides, the crumb turns out to be ideal for subsequent decor. Divided each cake by 2.
  • Cake Chocolate is our everything!
  • Impregnation: in equal amounts (about 70 g each) I took cherry syrup and boiled water, mixed well and soaked each cake with a silicone brush. With this amount of impregnation, the cakes were not dry, but they were not smeared from excess liquid.
  • Cream: whipped butter warmed at room temperature, gradually in a thin stream, without stopping whipping, poured in a can of condensed milk, then mixed in cocoa powder with a spoon and beat with a mixer until a smooth, homogeneous mass was obtained.
  • Glaze: broke the bitter chocolate, poured in milk, added butter and cocoa powder, mixed well and sent it to the microwave. Heated until boiling, stirring often. The glaze must be prepared in advance, you can together with the cakes, and leave until it cools completely.
  • The soaked cakes, except for the top one, are coated with cream (about 180 g each), the remaining cream is left on the sides and decor. We cover the sides of the cake with cream, leveling their surface, put in the refrigerator to set the cream.
  • Cake Chocolate is our everything!
  • Cover the top crust with glaze, carefully distribute the glaze over the side surface of the cake, also leave a little for decoration.
  • Cake Chocolate is our everything!
  • Next, we decorate the cake to taste and desire. I sprinkled the sides with crumbs, made a wedge out of it at the top, and from the remaining crumbs and glaze I made something like "potatoes" and blinded decorations
  • Cake Chocolate is our everything!
  • I applied the decor with the remaining cream, completed the decor with glaze.
  • Cake Chocolate is our everything!
  • The finished cake weighed about 1500 g.
  • Mold diameter 24 cm.

The dish is designed for

12 servings

Time for preparing:

3 hours + time for "laying off" the cakes at least 8 hours

Cooking program:

handles + mixer + oven + microwave

Note

In my opinion, adding a little alcohol in the cream for this cake is simply necessary, which gives a very subtle, subtle aroma, so to speak, the final chord.
In general, the family, seeing the cake, urgently demanded to repeat for themselves

Bridge
I came to the name and was not mistaken uh, beckon !!!!
Mandarinka @
Bridge, I invite you for a seagull!
Trishka
The cake, yes sperm, is very beautiful and appetizing!
I took it to the bins!
Mandarinka @
Trishka, thanks for the compliment to the cake!
Svetlenki
Marina, class! The cut is beautiful and the glaze is brilliant! And decorated well! I am sure that a sooooo delicious dark chocolate cake!

Bravo!

Well, the merit of your little assistant (probably all the same assistant) is worth noting, I think!
Mandarinka @
Svetlenki, Thank you! I myself love dark chocolate and the customer wanted it
And the glaze according to this recipe is always shiny and hardens perfectly, does not stick
Zhannptica
I'm going to visit my mom in time! Prague is her favorite cake. Let's try. Thank you!
Mandarinka @
Zhannptica, this is not quite Prague, of course, but be sure to try
olechka99
The cake is super! I once did something similar, I will have to repeat it!) And also, if you take it out of the refrigerator for 2 hours before serving, then the taste will be just fabulous!
Mandarinka @
olechka99, of course you must! Better yet, show what happens so that we get some tasty things too!
Olj4ik
Yes, I have chosen this cake and I am already starting to doubt it. The first cake was baked and it didn't grow at all. Did everything according to the recipe and bake biscuits not for the first day. In the recipe I see neither soda nor baking powder, it seems that they are not called. And why bake 2 times, the whole portion would fit in one mold.
Mandarinka @
Olj4ik, the recipe for the cake is given exactly in accordance with how I baked it, as well as in accordance with the recipe for the Prague cake biscuit according to GOST. No baking powder is needed here, as well as soda. It is enough to beat the eggs correctly. I baked according to this recipe myself 3 times already, my friends baked it, everyone succeeded.
I didn’t divide the dough 1 time, I did it 2 times, if I divide it, it turns out more airy.
To dispel doubts, look at the composition of the biscuit cake according to GOST, there are a lot of them on the Internet
Svetlenki
Mandarinka @, Marina, thought so too!

Quote: Mandarinka @
It is enough to beat the eggs correctly.
Olj4ik
Mandarinka @, I cut it and calmed down, soft enough, although the cakes are thinner than those to which I am used to, and my proportions are larger. When I try, I will unsubscribe.
Mandarinka @
Olj4ik, well

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