How to prepare a delicious chocolate sponge cake so that the cake based on it turns out not only the most chocolatey, but also airy and well soaked? All those who love chocolate will support my opinion that the most... a delicious cake exactly chocolate. And even though it contains a lot of calories, and it is not harmless for the figure, but this pleasure cannot be compared with any fruit salad or diet bread!

We usually prepare even the most delicious chocolate cake according to... special occasions. And if so, then it’s not so difficult to tinker a little. The result is worth it, because the delicate chocolate sponge cake differs from any other cake layer in the most favorable way. If usually the taste of a cake is created mainly by cream, filling or impregnation, then in the case of a chocolate sponge cake, the chocolate cake gets most of its mind-blowing taste thanks to it.

How to make a chocolate sponge cake: theory and subtleties

Of all the bases for cakes and pastries, sponge cake has the fluffiest structure. The natural leavening agent in biscuit dough is egg whites, the freshness and temperature of which determine how fluffy the biscuit turns out. The main components of a biscuit are eggs, sugar, flour, and often starch, butter, and cocoa. For chocolate sponge cake, cocoa is often used to taste, but usually it is 1 part cocoa and 2 parts flour. In one of the sources I found the following recommendation: take cocoa in a mass of 10% of the mass of eggs. Some recipes may also use dark chocolate.

How to get a fluffy chocolate sponge cake: preparing the dough

• The splendor of a sponge cake depends on many factors, and if you try to take everything into account, the result will not disappoint you.
• Eggs should be at room temperature. This will help the sugar dissolve faster.
• It is better to beat the eggs with sugar for a long time (about 30 minutes) so that the mass increases in volume by 2-3 times. First beat at low speed, gradually increasing it. Beating time will not be a problem if you have a planetary mixer.
• Flour and cocoa for the biscuit must be pre-mixed, sifted and mixed into the egg mass quickly (about 15 seconds), since some of the air bubbles in the dough are destroyed when the dry ingredients are mixed.
• You should avoid mechanical impacts on the finished dough: carefully pour it into molds and immediately send it to the oven.

How to bake a biscuit?

Ready dough should not be left standing for more than an hour. Don't be distracted by anything until your biscuits are in the oven. It is when baking that we make the most mistakes that spoil the result.

• Prepare the molds in advance: line the bottom with parchment paper, grease the sides with butter.
• Fill the molds no more than 3/4 full so that the risen sponge cake does not “run away” during baking.

Advice: Before baking, smooth the surface of the dough with a knife or spatula, pushing the dough towards the sides of the pan. This will help prevent the cake from puffing up in the middle.

• Place the molds with the dough only in a well-heated oven (180-200 degrees).
• Do not touch the pans with dough for at least the first 10 minutes from the start of baking.

When is the sponge cake ready to assemble the cake?

Before soaking the biscuit, it must be allowed to “ripen”. This process occurs 8 hours after baking. The finished biscuit is cooled as follows:

• It is not immediately removed from the oven - it is turned off and left for 5 minutes, and then opened slightly and the temperature is allowed to gradually drop over another 5 minutes.
• The biscuit is removed from the oven and allowed to cool directly in the pan for about 30 minutes.
• The cooled biscuit is separated from the side of the mold using a knife.

Advice: It is better not to remove the paper from the biscuit while it is ripening - this will prevent it from drying out too much.

During ripening, the structure of the biscuit will become stronger. If you are in too much of a hurry and skip this step, your still too fresh sponge cake will wrinkle and crumble when cutting, and the soaking will simply make it soggy.

Impregnation for chocolate biscuit

Once your airy chocolate sponge cake is ready to assemble the cake, it needs to be soaked. By itself, it may seem a little dry to you, but with proper impregnation, the biscuit will become new taste. The simplest impregnation option is syrup with cognac or dessert wine:

1. To get 500 g of impregnation, take 250 g of sugar and water, 25 g of cognac or strong dessert wine and a drop of essence to taste - rum, almond or vanilla.
2. Boil sugar with water and cool to room temperature, and then add cognac or wine, as well as essence.

This recipe for sponge cake impregnation can be taken as a basis, adding liqueurs and fresh juices to it if desired. You can also use strong sweet as impregnation. natural coffe. Just do not forget that such impregnation will have a rather strong taste that can drown out other tastes and odors.

Moist chocolate cake

The wonderful pastry chef Alina Akhmadieva shared this wonderful recipe for chocolate sponge cake at her webinar. Thanks to her for this great recipe! The sponge cake really turned out very tasty, and, most importantly, it was very suitable for the cake. It is strong, but at the same time quite light.

• All dry ingredients except baking soda and vanillin must be mixed in a large bowl: flour, sugar, cocoa, baking powder, salt.
• Pour kefir into a separate container, add soda to it, stir and leave for a couple of minutes. The acid in kefir will react with soda and you will get a fluffy mass.
• Mix kefir at low speed, add eggs one at a time, then hot water, oil and vanillin.
• Add dry ingredients in portions, pour into prepared pans and bake the cakes at 180 degrees.

Chocolate sponge cake for the Prague cake

• Mix flour and cocoa in a separate bowl and sift well.
  Divide the eggs into whites and yolks. Beat the whites into a strong foam, adding half the sugar.
• Grind the yolks into a fluffy mass with the second half of the sugar, add soft butter and gently fold in 1/3 of the whipped whites with a spatula.
• Add the flour mixture to the dough in portions and fold in the remaining whites.
• Bake at 180 degrees for 40 to 50 minutes.

Fluffy chocolate sponge cake for Black Forest cake

• Mix flour, starch and baking powder in a separate bowl and sift. Melt the chocolate.
• Separate the eggs into whites and yolks. Beat the yolks with hot water, sugar and vanilla sugar until thick foam, add melted chocolate.
• Beat the whites until stiff and add 1/3 to the chocolate mixture.
• Add a mixture of flour and starch to the dough in portions, and then the remaining whites.
• Bake the biscuit in an oven preheated to 200 degrees for 35-40 minutes.

Sponge cake recipes

What I love about this sponge cake is its texture, rich chocolate flavor (it is the “moistness” of the sponge cake that enhances and emphasizes this) and, you guessed it, ease of preparation. It is simply impossible to get confused in this recipe. And if you follow all my recommendations, you will get a delicious sponge cake that can either serve as the basis for any cake or become an independent dish (pie, cupcake, you can also safely bake muffins/cupcakes using this recipe).

In short, preparing this chocolate biscuit couldn’t be easier! And a minimum of ingredients is what you need when suddenly in the evening you find out (read: remember:) that tomorrow you need to treat your colleagues or friends to a cake. I assure you that everyone will be satisfied!

Chocolate sponge cake made easy: step-by-step recipe

Ingredients (for 18-20 cm mold):

• flour premium– 150 g;
• sugar – 200 g;
• vanilla extract/vanillin - to taste;
• cocoa powder (unsweetened) – 3-4 tbsp;
• baking powder – 1 tsp;
• soda* – ½ tsp;
• 1 egg;
• milk – 100 ml;
• boiling water – 100 ml;
• vegetable oil(odorless) – 50 ml;
• salt - a pinch.

* - and I’ll say right away: do not replace soda with baking powder in the recipe and vice versa! Be sure to use both ingredients, because... They work differently in the test. There is no need to extinguish the soda with anything, this is the “grandmother’s” method (by combining in a spoon, soda and acid enter into a chemical reaction, and all carbon dioxide evaporates before it gets into the dough. And this reaction and the gas bubbles released as a result are precisely -we need it in the dough, during the baking process, which is why the sponge cake turns out fluffy, tall and porous).

Preparation:

• Sift all dry ingredients into a bowl, adding sugar last. Mix with a whisk.
• Separately, beat milk, egg and vegetable oil with a mixer. Add the resulting mixture to the dry ingredients. Mix well (you can use a mixer).
• Put the kettle on - we really need hot water(almost boiling water). Measure 100 ml and pour into the dough. Mix thoroughly (just so that there are no lumps, but you shouldn’t beat for too long either) and pour into the mold.
• Yes, it is best to line the bottom of the pan with parchment.
• You need to bake the chocolate sponge cake for 30-45 minutes (depending on the oven), but be sure to check the readiness with a skewer (it should be dry).

Well, do you agree that making this chocolate biscuit is as easy as shelling pears? :)

You can see other recipes for cakes and biscuits.

Chocolate sponge cake couldn't be easier: NB!

I would also like to draw your attention to some important points.

This sponge cake rises very well in the oven and often rises like a “dome” (it may even crack). This depends on many factors: shape, heat distribution in your oven, reaction of ingredients, etc. Don't be upset if this happens. If the “dome” is small, then simply turn the sponge cake removed from the mold onto a wire rack (upside down). After lying there for a while, it will almost level off and leave. Or simply cut off the top with a saw knife (I often use cut sponge cakes for portioned desserts - the same “cakes” only in bowls, crumbling the sponge cake into layers of cream).

The finished biscuit turns out quite fluffy and tall. Sometimes I even cut it into 2 parts (the result is 2 cakes, each 1.5-2 cm). Only cut into completely cooled biscuits!

If you want a tall cake, as is fashionable now :), then you will have to bake at least 2-3 (!) cake layers (yes, all the ingredients for the dough will need to be multiplied by the number of cake layers you want).

If possible, it is best to wrap the cooled biscuit in cling film and place it in the refrigerator for at least 2-3 hours or overnight. This will make it even juicier. In general, you will feel the difference!

When it comes to baking pans for cakes, opinions differ. For cakes, I recommend using either solid aluminum (coated) or split ones.

And this is all about chocolate biscuit as simple as shelling pears!

Today I selected 4 at once best recipes preparing lush, tall, soft and fragrant homemade sponge cakes - classic (vanilla), poppy seed, chocolate and a very beautiful sponge cake - “red velvet” (in the photo below there is just a cake with such a sponge cake).

Tell me, dear reader, how do you feel about biscuits? Fine? How do they get along with you? If your kitchen is dominated by mutual love and agreement with this fastidious type of pastry baking - I can only be happy for you!

I didn’t have a good relationship with him from the very beginning... Sometimes there were successful attempts, but they were so rare that they are not worth mentioning... More often than not, instead of a tall, fluffy classic sponge cake, I ended up with something obscure and unconvincing... Of course, any failure can be abundantly soaked delicious cream, decorate better, and the cake will be joyfully destroyed by hungry guests and family simply because home cake ALWAYS tastes better than store bought. Maybe no one will even notice your mistakes, but a residue will remain...

But sponge cake is the basis for delicious cakes and pastries, so how can you prepare them poorly?

Popular mistakes made by beginners when making homemade classic sponge cake.

Having sifted through a dozen recipes and videos from experienced housewives, whose fluffy biscuits turn out “on the count of times”, I made several important conclusions - how to still prepare a biscuit without mistakes. I will be happy to share with you!

So, the errors:

• Cooking from products different temperatures— it turns out that it is important to “balance the temperature” of all products that will be used
• We don’t follow the recipe - we take fewer eggs or add more flour, we take products “by eye” rather than weighing them...
• My typical mistake, as it turns out, is that I never sift the flour! It turns out that this is very important for obtaining a fluffy sponge cake - it is better to sift the flour not just once, but several times, this way we saturate it with oxygen.
• Beating eggs together is a mistake, although I have seen such recipes. Still, according to the classics, you need to separate the whites from the yolks and beat them separately, with a clean whisk, without mixing
• The baking pan is not prepared. I always prepare a frying pan as it should be - grease the bottom and sides with oil, sprinkle with a little flour, or line with parchment for baking, so this mistake is not about me...
• Oven temperature: error if you place the biscuit in an unheated oven. And it’s a mistake if you open the oven door before 20 minutes have passed from the start of baking - the dough may settle and not rise again!

With that said, we’ll move on to our wonderful biscuits.

Classic sponge cake with vanilla

Let's start, of course, with the classics. Anyone who wants to can prepare a fluffy, soft and fragrant classic sponge cake from 4 eggs - it is important to do everything according to the recipe, following the sequence of steps and measuring the components for the sponge dough strictly according to the recipe.

• Flour 120 gr.
• Sugar 175 gr.
• Egg 4 pcs.
• Vanillin 1 sachet

1. First of all, let's separate the yolks from the whites, I hope you know how to carry out this simple procedure. Break the egg with one blow so that the shell cracks almost to the middle. Over a bowl, carefully break the two halves and drain the white, transferring the yolk from one half of the shell to the other. You can simply pour the whole egg (the whole one, make sure the yolk doesn’t spread!) into a bowl and carefully use a large spoon to pick it up and put it in another bowl.
2. It is believed that the yolk should under no circumstances fall into the white bowl, even in small quantities, otherwise, they say, the whites will not whip into a strong foam... I don’t know for sure whether this is true, but I always try to break the eggs over a separate bowl, and not over the common one, so that if something happens, you don’t spoil all the whites at once...
   
3. As already mentioned, the flour must be sifted into mandatory, and even several times. This will give our sponge cake additional fluffiness.
   
4. We begin to beat the whites in a bowl on average speed, gradually adding sugar in small portions. The whites are also whipped by hand, it just takes longer. And one more thing - it is advisable to use fresh eggs, not old ones - they beat better.
   
5. We stop beating when a thick foam appears, so thick that if we turn the bowl upside down, our protein mass will not fall out anywhere, but will remain in the bowl! They also say “beat until stiff peaks form.” These, you need to understand, are frozen cones that form on the beater, if you take it out of the bowl - our protein foam will still stand like a stake on this very beater. You can even bake meringues from such good foam!
   
6. Now preheat the oven - approximately 180-190 degrees.
7. Add 4 yolks to the whites and sugar, already beaten to the desired consistency, one at a time, continuing to beat.
   
8. Now let's remove the whisk (or mixer) and arm ourselves with a spatula - with it we will carefully and gently mix our mass, slowly adding flour and vanillin to it. Even in the photo you can see how airy our dough turned out! This means that the sponge cake will be fluffy and tall, the main thing is not to mess it up when baking.
   
9. Grease the pan and sprinkle with flour if required for this pan. Its sides should be high - the sponge cake will increase in height! If there is no high temperature, cook from 2 parts on two different forms, but - at the same time. Since this type of dough must be baked immediately after preparation, so that it does not settle.
   
10. Place in the oven for 25-30 minutes at 185 degrees.
    
    
11. Leave the hot biscuit in the mold until it cools completely. If necessary, cut the sides a little with a sharp knife so that the biscuit is better separated from the walls.
12. We did not use any leavening agents for the dough, and the dough rose almost 5 cm - an excellent result! The cake of this height can even be cut into 3 parts, and not into two, as usual.
13. But first it needs to be allowed to settle. Wrap it in film and put it in the refrigerator for at least 12 hours.
    

Such a properly brewed biscuit will be easy to cut, with almost no meringue crumbs. This is what it looks like when cut. Wonderful result, right?

A very impressive and beautiful sponge cake - “Red Velvet”

For this unusual cake we will have to use food coloring. I don’t really like this kind of supplement, but I really liked it appearance this biscuit - I've never seen anything like it! In my circle, no one has eaten such a cake either, so those who like to surprise and like to treat themselves to something original can definitely use this recipe. Moreover, I will show you everything step by step, with photos, as it should be :)

What products are needed:

• 110 gr. butter
• 110 gr. corn oil(anything else is possible, the main thing is odorless)
• 340 gr. flour
• 10 gr. cocoa
• 350 gr. Sahara
• 2 eggs (100 gr.)
• 230 gr. milk or kefir
• 7 gr. baking powder
• Red food coloring - select the amount according to color, if the coloring is in the form of a gel - then no more than 10 grams.

This type of biscuit has not only a bright unusual bright color(and looks very impressive in any cakes), but also has a bright, pleasant taste.

Step-by-step work plan:

1. Cut butter at room temperature into pieces and start mixing with powdered sugar. We also add another type of oil here - refined vegetable oil (so that there is no smell), or corn oil.
2. 
   
3. 2. Beat until fluffy. Due to the addition of vegetable oil, the mass turns out to be a little liquid, but still the butter will give the necessary fluffiness. We begin to add the eggs (beat them with a fork first) - pour them into the bowl in a thin stream, continuing to beat.
   
4. 3. Now mix all the dry ingredients and sift them through a sieve. Flour, baking powder and alkalized cocoa powder. This type of cocoa powder has a rich chocolate flavor. But if you have a different type of cocoa powder, simply increase its volume by 10-15 grams, and flour, on the contrary, reduce the same amount.
   
5. 4. Now is the time to put the oven on preheating - 150 degrees.
   
6. 5. Now, continuing to beat the main mass, add milk and the dry mixture with flour alternately. At the same stage, add the dye - if it is dry, you can dilute it in milk, or you can add it to the dry mixture.
   
   
7. 6. In the photo, a dye in the form of a gel has been added. It also needs to be added “by eye”, adding in parts and monitoring the color of the dough, but not more than 10 grams of gel.
   
8. 7. The color should be approximately this rich. The only thing, keep in mind that when baked in the oven, the color will become less saturated than in raw dough.
   
9. 8. It is better not to bake this amount of dough in one form - it may not bake well due to the characteristics of the dough. It is best to distribute the entire volume into 3 molds (diameter 21 cm). But keep in mind that you will have to bake them at the same time so that the dough does not fall off. If it doesn’t work out this way, for example, you only have one mold, then it’s better to knead each portion of the dough again before baking.
10. 9. Set to bake for about 30-35 minutes at 150 degrees. You can easily check the readiness of the biscuit with a dry wooden stick (or match) - if we pierce
    
    10. We have 3 fluffy cakes - cut each one in half and get 6 cakes. We will use one of them for topping, so we will break it into pieces and send it to dry additionally in the oven at 110 degrees for an hour.

11. Any butter cream goes well with this sponge cake. This beauty can be made -

Lush and fragrant sponge cake with poppy seeds

Poppyseed sponge cake has many cooking options. Sometimes it can turn out a little “heavy”... But this recipe The sponge cake with poppy seeds is selected in such a way that its structure is very delicate and soft, while at the same time it is quite rich in poppy seeds, which always gives the dough a unique taste and aroma. This is why he is so loved by many.

I also adore poppy seeds, since childhood, when my mother prepared a gorgeous poppy seed roll for the holidays. And by the way, we grew poppy seeds ourselves in the garden back then, and they were very large and incredibly tasty in any baked goods!

But I digress, let's continue. For this poppy seed sponge cake recipe we will need the following

products:

• 90 gr. flour
• 50 gr. dry poppy
• 120 gr. Sahara
• 4 eggs (200 gr.)
• 20 gr. milk
• 2 gr. baking powder
• 20 gr. corn oil
• 30 gr. corn starch

1. First, grind the poppy seeds in a blender so that they fully reveal their aroma and taste in baking. Many people advise rinsing the poppy seeds well in cold water and drying them completely before adding them to the mixture. biscuit dough(if the poppy seeds are wet, the biscuit may not rise). But I usually remember these recommendations when I’m already “in the process” and therefore almost always just take a poppy from the bag.
   
   
2. Sift the flour several times through a sieve and mix with crushed poppy seeds.
   
3. Don't forget to turn on the oven to preheat at 160 degrees
   
4. The eggs should be at room temperature - this makes them easier to beat. Start beating at medium speed and add another pinch of salt.
   
5. Continuing to beat, add sugar in small portions. When half the sugar has already been added, increase the whipping speed and add the remaining sugar in one portion. Beat until our egg mass becomes fluffy and almost triples in volume.
   
6. Add a mixture of flour and poppy seeds to the tightly beaten egg mass in two or three additions. But we stir everything very carefully, with a spatula, in manual mode, so as not to disturb the splendor and airiness of the mass and, ultimately, get airy dough and a fluffy sponge cake.
   
7. Mix the milk with vegetable oil and add to the dough. Also carefully mix with a spatula from bottom to top.
   
8. Transfer the dough to a tall pan and level the surface. You can additionally twist the mold slightly so that it fills more densely and evenly.
   

Bake for 35-40 minutes at 160 degrees. Check the readiness with a wooden skewer - if it’s dry, the biscuit is ready. Turn the form over and leave it to cool as is. Look what a beautiful, tall and soft sponge cake we have made. The height of this cake is 6.5 cm. If you do not coat it right away, you need to wrap the sponge cake in film and put it in the refrigerator.

Chocolate sponge cake with natural chocolate

The sponge cake according to this recipe turns out to be “very chocolatey” and fantastically delicious! To be honest, it was a surprise to me that you can add not ordinary cocoa powder to the dough for chocolate cake, but real chocolate, from a melted chocolate bar. Apparently, this explains such a distinct taste of chocolate. Probably, for everyone’s favorite legendary Prague cake, just such a sponge cake will give the best result.

For the chocolate sponge cake, take:

• 100 gr. flour
• 100 gr. butter
• 100 gr. Sahara
• 4 eggs
• 100 gr. chocolate (preferably dark, high cocoa content)
• 20 gr. vanilla sugar
• 10 gr. baking powder

Step-by-step recipe for chocolate sponge cake

1. First of all, let's put the oven on preheat - 180 degrees.

2. Sift the flour together with baking powder.

3. Mix butter at room temperature with vanilla sugar until smooth.

4. Separate the yolks from the whites.

5. Break the chocolate bar into pieces and place in a container over boiling water - in a water bath. Then cool the chocolate to about 28 degrees (when the mass is still liquid) and add to the butter. Knead.

6. Add the yolks one at a time to the chocolate mixture, constantly stirring thoroughly.

7. Beat the whites until they form stiff peaks, into a thick, dense foam.

8. Combine the flour and chocolate mass in several stages, mixing thoroughly each time.

9. Add the protein mixture in parts, constantly stirring the dough. The dough turns out airy.

10. Immediately place in the prepared pan and level. For some reason, I often come across questions (or rather, requests) “how to make a tall chocolate sponge cake with a diameter of 28 cm so that it is not flat.” 28 cm is a very large diameter of the mold, you need to take a lot of eggs and other ingredients for such a dough and there is a high probability that the dough will not rise... There are two options here. The first is to make 2 or 4 low cakes, each time making a new batch of dough just before baking (since sponge dough containing a lot of liquid can release sediment into the bottom layer and therefore will not bake well in a large volume). The second option is to bake single-layer rectangular sponge cakes on a sheet (4 pieces), and then cut them with a knife-cutter into a shape with a diameter of 28 cm. From them you can already assemble a tall chocolate cake of large diameter.

11. Place in the oven for 30 minutes at 180 degrees.

12. Here we have such a chocolate “handsome biscuit”!

And how fragrant it is, it smells magically of chocolate, this is probably the smell that reigns in Willy Wonka’s chocolate factory :)

Hi all. Today we are preparing a chocolate sponge cake for a cake, fluffy and tasty, and you will find a recipe with photos, step by step, under the description.

A tender, aromatic and very tasty base for the cake, which simply melts in your mouth, is prepared from affordable products available in every housewife’s home. It takes very little time to prepare this chocolate biscuit.

By the way, our website is full of recipes for quick desserts, which also won’t take much time, I recommend that you keep them in your bookmarks, as they can be useful to you at any time, in case of unexpected guests. Take note of these quick recipes, such as:

Today's chocolate sponge cake falls into this category. delicious recipes on a quick fix. So, if you have unexpected guests, you can easily surprise them with your delicate chocolate sponge cake.

Since today we are making a chocolate sponge cake, in this recipe we add cocoa powder, and if you want a simple, classic sponge cake, you simply do not add cocoa here. Otherwise, the technology is the same.

Sponge cake is the most common base for a cake, because it has the fluffiest structure.

Secrets of making fluffy chocolate sponge cake

• Eggs should be fresh and warm (room temperature)

The natural leavening agent for sponge cakes are egg whites; their temperature and freshness determine the fluffiness of the sponge cake.

• Eggs with sugar, beat for a long time

This is necessary so that the volume of the mass increases by 2-3 times. Beat at low speed at first, then gradually increase it. This won't be a problem for you if you have a mixer. You won't be able to do anything with a fork.

• Sift flour and cocoa

They must first be mixed together and sifted. Then, very quickly mix into the egg mixture (in 15 seconds), because when you mix in the dry ingredients, the air bubbles in the dough are destroyed, and they are important for the sponge cake’s fluffiness.

• Avoid mechanical stress on the dough

It is necessary to stir the dough with a wooden spatula, slowly and carefully, so that the air bubbles do not burst and the protein does not fall off. Do not use metal objects. Carefully pour the finished dough into the mold and immediately place it in a well-heated oven.

• Ready dough, chocolate sponge cake, do not leave to stand for long

Don't be distracted by anything until you put the sponge cake in the oven. Prepare the mold in advance, cover the bottom with parchment paper. But I don’t advise you to grease the sides of the mold, because they will be slippery and will not allow the biscuit to rise.

• The form is filled with dough no more than ¾

This is so that the biscuit has room to rise. We must not allow it to “run out” over the edges.

P.S. And here, be sure to take a look: “ ” - very healthy dish from the liver, which, by the way, children don’t really like, but in this recipe it is so disguised and cooked that the kids won’t even understand that it’s there at all. They will happily gobble it up and, accordingly, get a lot of useful vitamins for your body.

Well, now let's look.

If sandy and puff pastry- this is not for you, biscuits will always come to the rescue. Homemade chocolate sponge cakes are just what you need. Remember the names of cakes with chocolate sponge cake, familiar from childhood: “Truffle”, “Marika”, “Vaclavsky”, “Zdenka”, “Zhuravushka” - all these amazingly tasty confectionery products can be prepared yourself!

Recipes for homemade chocolate sponge cakes in the oven

On this page you can find recipes for chocolate sponge cakes and step by step photos preparation of products.

Sponge cake with chocolate “Truffle”

Compound: biscuit – 420 g, cream – 350 g, chocolate, syrup for soaking – 200 g.

Prepare a sponge cake from 6 eggs, roll out the sponge layer, cut it horizontally into two equal parts and soak them in syrup. Separately prepare chocolate cream (see recipe). Cover the first layer of sponge cake with an even layer, grease the top and sides of the cake with the same cream and then sprinkle the entire cake with grated chocolate. You can also decorate the chocolate sponge cake with sweets or chocolate figures.

Sponge cake with chocolate cream “Fairy Tale”

Compound: ready-made biscuit – 400 g, – 400, syrup for impregnation – 200 g, biscuit crumbs.

Bake the sponge cake prepared for the cake with chocolate cream in a round pan, cool and cut lengthwise into three equal parts, which are soaked in syrup. Grease each layer with chocolate cream and glue together. Grease the surface and edges of the cake with the same cream and apply wavy and straight lines on top with a pastry comb, and sprinkle the edges at the cut points with biscuit crumbs. The surface of the chocolate prepared in the oven according to this recipe sponge cake decorate with cream in the form of roses and leaves.

Biscuit cake with chocolate, nuts and lemon “Biryusinka”

Ingredients:

Sponge cake - 484 g, chocolate cream - 385, finishing cream - 194, soaking syrup - 145, chocolate glaze - 25, roasted nuts - 50, lemon slices - 15 g.

Cooking method:

The biscuit is prepared in a cold way. Bake in round shapes, cool, cut out of the mold and cut horizontally into three layers, soak them in syrup: the bottom - less, the top - more. Glued together with chocolate cream cream. The surface and sides are greased with white cream. The sides are sprinkled with fried chopped nuts.

Pay attention to the photo - the chocolate sponge cake according to this recipe is decorated with a border of white cream along the edge, and in the middle with a border of chocolate cream:

Lemon slices are placed inside this border, and crushed chocolate is sprinkled between the first and second borders.

Delicious sponge cakes with chocolate icing

Marzipan sponge cake with chocolate

Ingredients:

• For the test: 3 eggs, 3 tbsp. l. water, 200 g sugar, 1 bag of vanilla sugar, 3 tbsp. l. flour, 3 tbsp. l. starch, 50 g chocolate, baking soda and salt on the tip of a knife, 1 tbsp. l. margarine.
• For the glaze: 100 g dark chocolate, 3 tbsp. l. milk, 2 tbsp. l. butter, 2 tsp. powdered sugar.
• For decoration: yellow marzipan mass, sugar balls.

Preparing sponge cake.

Separate the yolks from the whites, mix with half the specified amount of sugar and salt and, gradually adding hot water, beat until foamy with a whisk or mixer. Add the whites, whipped into a strong foam with the remaining sugar, sifted flour, soda and chocolate melted in a water bath.

Mix quickly, place the dough in a mold greased with margarine, bake in a preheated oven until ready.

Glaze.

To prepare the glaze, melt the chocolate in hot milk, cool slightly, add butter and powdered sugar, and grind.

Roll out the marzipan mass thinly, cut out crescent moons and stars with cutters.

Place the hot sponge cake on a plate and cover with glaze. Decorate a delicious sponge cake with chocolate icing with marzipan figures and sugar balls.

Sponge chocolate cake “Marika”

Ingredients:

Chocolate sponge cake – 153 g, biscuit roll – 146, chocolate cream – 551, chocolate glaze – 10 g.

Cooking method:

Biscuit and roll are prepared in a cold way. Cocoa powder is added to the biscuit. Baked in round shapes. Once cooled, remove from the molds and cut into four pieces. Only two are used for the cake.

Chocolate cream is prepared in the same way as for the “Houndstooth” cake.

After baking and cooling, the sponge cake for the roll is glued together in pairs with cream, cut into strips 40–50 mm wide and rolled into a roll so that its diameter matches the diameter of the cake. Place on a biscuit layer, greased with cream, spiral up.

The surface of the roll is greased with cream and covered with a second layer of sponge cake. The surface and sides are greased and decorated with cream, the top is sprinkled with chocolate prepared in the form of shavings.

Sponge cake with chocolate icing, strawberries and custard

Ingredients:

Sponge cake:

• 3 eggs
• sugar – 180 g
• flour – 120 g
• cocoa powder – 1.5 - 2 tablespoons.

Filling:

• 200 g strawberries
• 1 tablespoon sugar.

Cream:

• half a glass of sugar
• half a glass of water
• 1 tablespoon flour
• half a stick of butter

How to bake:

First, for chocolate sponge cake with strawberries, you need to make the dough: separate the yolks from the whites; beat the yolks with 0.5 cups of sugar until light and fluffy; Using a clean mixer whisk, beat the egg whites at room temperature with 0.5 cups of sugar until thick foam - start beating at low speed, gradually switch to high. Gently fold the white foam into the yolks. Sift the flour and carefully mix from bottom to top, in one direction. We also sift the cocoa powder so that it becomes lighter and airier, then the chocolate biscuit will not sag much as it cools.

The more cocoa, the more chocolatey the taste and the darker the cake. Carefully mix the biscuit dough so that there are no lumps left, but at the same time the sponginess is preserved. Pour the dough into a springform pan, the bottom of which is covered with oiled paper, and bake the cake for about half an hour. While the biscuit is baking, make the filling for it. We cut clean strawberries into halves (small berries can be left whole) and sprinkle with a small amount of sugar.

Let the finished cake cool in the oven - if you take the sponge cake out right away, it may settle. Remove the cooled cake from the mold. Place the biscuit on a plate. Cut the cake into two.

Place strawberries on the bottom layer, pouring the resulting strawberry juice over the cake. The top one also needs to be poured with syrup, otherwise it will turn out dry.

Spread the top crust with butter custard. Cook it like this: cook sugar syrup from 1/4 cup of water and sugar over low heat; when the sugar dissolves, pour in the second 1/4 cup of water in which the flour is well mixed. Cook, stirring, until thickened. Let cool to room temperature, add butter and beat.

Cover the bottom cake with the top cake.

Decorate the top crust to your taste. You can grease it with the remaining cream and sprinkle with grated chocolate, or melt the chocolate and pour over the glaze.

Place strawberries beautifully on top of the glaze. Chocolate sponge cake with custard is ready!

Sponge cake with chocolate glaze and compote fruit

Sponge cake with Wenceslas chocolate

For chocolate sponge cake with fruit you will need:

• Chocolate sponge cake – 480 g, Czech cream – 745, grilled crumbs – 135, compote fruit – 130, chocolate glaze – 10 g.
• For cream: granulated sugar – 190 g, butter – 440, whole milk – 200, starch – 30, cognac or wine – 20 g.

Cooking method:

Chocolate sponge cake is baked in round molds. After cooling, cut out of the mold and cut horizontally into three layers. To prepare the cream, milk is boiled with sugar, brewed with starch, previously diluted with milk, and cooled. Beat the butter, add the cooled mass, cognac or dessert wine and beat again for 10-15 minutes. The finished cream is mixed with some of the fruit.

For grilled crumbs, prepare caramel by boiling the syrup to 165 °C. Toasted nuts are poured into hot caramel, poured onto a table or sheet greased, allowed to harden, then crushed (for 756 g of sugar, take 378 g of molasses, 378 g of dried nuts and 0.0003 g of vanillin).

The biscuit layers are glued together with cream. Lubricate the surface and sides with cream and sprinkle with grilled crumbs.

The surface of the sponge cake with chocolate icing and fruit is decorated with cream and chocolate.

Chocolate sponge cake with custard “North”

Ingredients for biscuit dough base: flour – 1.5 cups, eggs – 6 pcs., fine granulated sugar – 1.5 cups;

for the shortbread dough base: flour – 2 cups, granulated sugar – 0.5 cups, butter – 300 g, egg yolks – 3 pcs., sour cream – 2 teaspoons;

for custard: butter – 200 g, egg – 1 pc., milk – 1.5 cups, sugar – 1 cup, vanilla sugar – 1 sachet, flour – 1 teaspoon, starch – 1 teaspoon;

for chocolate cream: chocolate – 200 g, butter – 600 g, eggs – 4 pcs., granulated sugar – 3 cups, vanilla sugar – 1 sachet, milk – 0.5 cups.

The cake is made from two types of base and two types of cream.

Prepare biscuit dough and bake a crust from it the desired shape in a medium-heat oven until the surface of the biscuit is lightly browned. Cut the finished chilled sponge cake into two horizontal layers.

Preparation of sand base. Mix flour with sugar, add cooled butter cut into pieces and chop everything together well with a knife so that you get butter grains. Add sour cream and yolks, knead the dough, divide it into three parts and refrigerate for 10–15 minutes. In the same form in which the sponge cake was baked, bake shortbread cakes one at a time, placing the dough in the form and lightly pressing it to the bottom of the form, also until lightly browned. Carefully remove the cakes from the pan and cool. Prepare custard using all the ingredients in the recipe.

Preparing chocolate cream. Grind the softened butter well with sugar and, without stopping grinding, add eggs one at a time and gradually pour in boiled warm milk. Add vanilla sugar to the almost finished cream and add softened chocolate. Beat the cream thoroughly again and cool.

Place the shortbread on a prepared flat dish, greased with custard, generously grease it with custard, place one layer of sponge cake on it, grease with chocolate cream up to a layer thickness of 1.5 cm, cover with the other half of the sponge cake, grease with custard. Place shortbread on top of the cream layer and spread with chocolate cream. Use the same cream to grease the sides of the cake with a solid mass or from a cornet, applying it in strips. Grind the third shortbread cake, slightly browned during baking than all the other cakes, into crumbs with a rolling pin and pour it over the cake diagonally to create stripes. Between these strips, apply strips of custard using a cornet. Refrigerate the chocolate sponge cake with custard for at least 5 hours.

Recipes for chocolate sponge cakes with cherries

Chocolate sponge cake with cherries

Ingredients:

• 5 yolks
• 180 g sugar
• 125 ml vegetable oil
• 60 g cocoa powder
• 170 ml water
• 220 g flour
• 2 teaspoons baking powder
• 0.25 teaspoon soda
• 8 proteins
• 0.25 tsp citric acid
• 50 g powdered sugar.

Ingredients for cream:

• 500 ml cream (33-35%)
• 350 ml low-fat yoghurt
• 200 g powdered sugar
• 2 teaspoons vanilla sugar
• 20 g gelatin
• half a glass of water.

For cherry filling and soaking:

• 600 g pitted cherries
• 150 g sugar
• 2 tbsp. spoons of starch
• half a glass of water.

For decoration:

• 50 g chocolate.

Preparation:

Baking a biscuit.

Separate the whites from the yolks. Using a blender, beat the yolks with sugar until light and fluffy. Pour vegetable oil into the prepared mixture in several additions, stirring well with a spoon.

Dilute cocoa warm water and mix thoroughly. Add diluted cocoa to the yolk-butter mixture.

Mix flour with baking powder and soda. Sift the flour into the bowl with the prepared mixture and mix the dough thoroughly with a spoon.

Beat the egg whites in a food processor with powdered sugar until stiff peaks form. Gradually add the beaten egg whites to the prepared dough and mix gently with a spoon.

Line the bottom of a springform pan with a diameter of 26 cm with baking paper. Pour the biscuit dough into the mold. Bake at 160 degrees Celsius for approximately 50 minutes. Leave the baked biscuit to cool in the pan for about 10 minutes. Then turn the cake pan upside down and place on 4 glasses or cups. Leave in this position until completely cooled. Then remove the biscuit from the mold.

Preparing buttercream:

Beat the cream in a food processor with powdered sugar and vanilla sugar until fluffy. Add yogurt and mix at low speed.

Soak the gelatin in cold water and let it swell a little. Heat the mixture until the gelatin dissolves, but do not bring to a boil. Add a few tablespoons of cream to the dissolved gelatin and mix. Then pour this mixture into the cream and mix at low speed.

Preparation of cherry filling and impregnation:

Wash the cherries and remove the pits. Place the cherries in a saucepan, add sugar and starch. Stir, heat over low heat until boiling and boil for 2-3 minutes. Cool and drain the cherries in a colander.

Leave 13-15 cherries to decorate the cake. Divide the rest of the cherries into two equal parts.

Dilute the syrup with boiled water and use it to soak sponge cakes.

Cake assembly:

Cut the biscuit into three layers. Trim the cakes, cutting off any rough edges. Grind the trimmings into crumbs for sprinkling on the sides of the cake.

Place one cake on a plate. Soak it with a third of the cherry syrup. Place the cream in a pastry bag and squeeze out small piles onto the cake layer, starting from the edges of the cake layer.

Place a row of cherries in a circle. Fill the entire surface of the cake with cherries and cream.

Place the second cake layer. Soak it in syrup, then, just like the first cake, fill its surface with cherries and cream.

Place the third cake layer on top and soak it in syrup. Grease the top of the third cake layer with cream. Lightly grease the sides of the cake with cream and sprinkle with biscuit crumbs. Decorate the top of the cake with cream and cherries. Sprinkle the cake with grated chocolate. Let the chocolate sponge cake with cherries stand for 2-3 hours at room temperature and then put it in the refrigerator.

Sponge cake with chocolate cream and cherries on Goose Foot cognac

Ingredients:

Sponge cake – 195 g, chocolate cream – 622, chocolate glaze – 109, cognac cherry – 115 g.

For the chocolate cream cream: butter – 318 g, powdered sugar – 250, 35% cream – 64, cocoa powder – 33, vanillin – 8 g.

The biscuit is prepared in a cold way and baked in round pans. After cooling, cut out of the mold and cut horizontally into two layers. Only use one for the cake. Canned cherries pitted, poured with cognac (102 g pitted cherries and 16 g cognac) and left for several hours. Then the cherries are placed evenly on the layer of biscuit. Place a metal ring in the shape of a cake on the blank and fill it to the brim with chocolate cream, level the cream with a knife and put the cake in the refrigerator to cool the cream. Then cut it out of the mold with a knife.

The surface and sides are glazed with chocolate, preheated to a temperature of 30 °C and combined with cocoa butter. After the chocolate has hardened, the surface is decorated with a border of chocolate cream and chocolate in the shape of crow's feet.

The cream for chocolate sponge cake according to this recipe is prepared as follows: powdered sugar, cream and 1/3 of the butter are mixed, boiled over high heat for 3-5 minutes. Then cool to 20 °C. Beat the remaining butter, add the prepared mass, cocoa powder, vanillin and beat for 10–15 minutes until a fluffy, homogeneous mass is formed. Canned cherries are pitted and infused in cognac or wine for 4–5 hours. Chocolate glaze temper before use.

Quality requirements: The cake is sponge cake, covered with chocolate, the cut shows a layer of cherries and chocolate cream.

Homemade chocolate sponge cake with curd cream

Ingredients:

• 6 eggs
• 1 tbsp. Sahara
• 50 g butter
• 1 tsp. baking powder
• 1.5 -2 tbsp. l. cocoa
• 1-1.5 tbsp. flour

Cream:

• 250 g cottage cheese
• 1 tbsp. sour cream
• 1 tbsp. Sahara
• 1 packet vanilla sugar

Preparation:

1. First, prepare the biscuit. Beat the eggs with sugar until they increase 5 times, not just into foam, but into a thick foam. This will take 8-10 minutes. But if you have a super powerful mixer, then maybe faster.

2. While the eggs are beating, melt the butter in a water bath. Add to beaten eggs and stir.

3. Mix a glass of sifted flour with baking powder and cocoa.

4. Add to eggs. If the mass turns out to be liquid, you can add more flour. The dough should be like thick sour cream.

5. Place in an oven preheated to 180 degrees.

6. Bake for 30 minutes. Then reduce the heat a little and bake for another 15 minutes. Then remove from the oven, remove from the mold not immediately, but after 10-15 minutes.

7. Cool and only then cut lengthwise into three parts.

8. If you have time, then it is better to cut the biscuit not immediately, but after a few hours, so that it can brew and cut better.

9. While the sponge cake is baking, prepare the curd cream. To do this, mix cottage cheese, sour cream, sugar, vanilla and beat with a mixer.

10. Grease each cake with curd cream and decorate with chocolate sprinkles. This chocolate biscuit cake with curd cream does not need to be steeped.

Sponge chocolate cake with condensed milk and jam “Zhuravushka”

Ingredients:

• Biscuit – 429 g, cream – 380, lipstick – 100, cocoa powder – 25, jam – 50, fruit or candied fruits – 15 g.
• for cream: butter – 190 g, yolk – 50, condensed milk with sugar – 150, roasted nuts – 30, vanillin – 0.5 g.

Cooking method:

For the cake, a sponge cake is prepared using the basic method, but butter and nuts are used to prepare it. The nuts are roasted and combined with flour, and the butter is melted and added after kneading with flour and nuts. Baked in round shapes. After aging, it is cut into three layers.

When preparing the cream, add 1/3 (by weight of water) of beaten egg yolks to condensed milk and boil until thickened for 2–3 minutes in a water bath. Rub through a sieve and cool to 20 °C. Beat the butter, add the mixture, chopped roasted nuts, vanillin and beat for 10-15 minutes. The biscuit layers are glued together with this cream.

The surface and sides are smeared with jam and glazed with lipstick with the addition of cocoa powder, decorated with fruits or candied fruits. When the lipstick has hardened, a crane-shaped design is applied to the chocolate sponge cake with condensed milk and jam using a stencil using cocoa powder.

Recipes for chocolate sponge cakes with nuts

Sponge cake with chocolate, fruits and nuts “Zdenka”

Ingredients:

Sponge cake – 150 g, sponge cake with cocoa powder – 350, jelly – 240, Czech cream – 740, fruit – 150, roasted nuts – 50 g.

Cooking method:

The sponge cake is prepared using the usual method and with cocoa powder. Baked in round shapes. After aging, it is cut into two layers. The cream is prepared as for Wenceslas cake.

For the cake, use two pieces of sponge cake with cocoa and one of regular sponge cake, it is placed in the middle. The layers are glued together with cream and fruit. The surface and sides are greased with white cream. The sides are sprinkled with fried chopped nuts. Make a border of white cream on the surface and decorate the cake with fruit. Chocolate sponge cake with nuts is placed in the refrigerator to cool the cream and colored jelly is poured on top.

Sponge chocolate cake combined “Red and black”

Ingredients for the biscuit base of the cake: egg yolks - 6 pcs., sugar - 1 cup, sour cream - 1 cup, soda slaked with vinegar - 1 teaspoon, vanilla sugar, flour - 1.5 cups, cocoa powder - 0.25 cups;

for the creamy base of the cake: egg whites - 6 pcs., sugar - 1 cup, butter - 100 g, sour cream - 1 cup, chopped walnut kernels - 1 cup, slaked soda with vinegar - 1 teaspoon, flour - 1.5 cups, vanillin, red berry juice.

To prepare a chocolate sponge cake for this recipe, grind the yolks with sugar, add sour cream, slaked soda with vinegar, cocoa powder and flour. Knead the dough (as thick as pancakes), pour it into a greased deep frying pan and bake in the oven over low heat for 40–45 minutes.

Preparing the creamy base. Beat the whites until a stiff foam forms, add sugar, red juice from the berries (the color of the workpiece depends on the amount of juice) and grind well. Mix together melted butter, sour cream, chopped walnuts, vanillin and flour. Carefully fold the prepared whites into the dough, mix well and bake in the same way as the dark cake.

Preparing the cream. Grind 2 cups of fine sugar with 2 eggs, gradually pour in 0.5 liters of warm boiled milk, mix thoroughly and bring to a boil over very low heat, constantly whisking the cream. Cool quickly and add 300 g of softened butter to the cream in small portions and mix well. You only need to stir the cream in one direction - then it will turn out airy.

Allow the finished cakes to cool and cut them into horizontal layers. It turns out two red and two dark layers of dough base. Align the edges of the layers with a knife, layer the layers with cream, and, alternating in color, place them on a flat dish also greased with cream.

As you can see in the photo, a chocolate sponge cake according to this recipe needs to be generously coated with cream and sprinkled all over with crumbs made from scraps that were obtained when leveling the layers:

Sponge cake with chocolate and fruit jam “Birch Log”

Ingredients for the test: eggs – 4 pcs., granulated sugar – 100 g, flour – 80 g, potato starch – 30 g;

• For filling: fruit jam – 200 g;
• for covering: vanilla cream – 175 g;
• For decoration: cocoa powder – 10 g, water – 15 g, chopped nuts.

Prepare the biscuit dough and bake a square biscuit on a baking sheet, cover it with jam on top and roll it into a tight roll. This roll should be slightly thicker and shorter than a regular one. sponge roll. Trim the edges of the roll diagonally at the same angle. Cover the surface and edges of the roll with the prepared vanilla-butter cream. Mix cocoa with 2 teaspoons of hot water, dip a thin-tipped wooden stick into the mixture and then apply it to a layer of white cream so that the pattern looks like birch bark. Decorate the cake with chopped nuts.

Sponge cake with chocolate filling “Smuglyanka”

Ingredients:

• For the test: 130 g margarine, 200 g sugar, 6 eggs, 100 g chocolate, 180 g flour, ground cinnamon, cardamom and salt on the tip of a knife.
• For filling: 200 g, 400 g powdered sugar, 120 g butter, 2 tbsp. l. cognac
• For decoration: 1 tbsp. l. cocoa, 1 tbsp. l. powdered sugar.

Cooking method:

Mix softened margarine, half the specified amount of sugar, salt, cinnamon and cardamom. Grind with a whisk, adding the yolks one at a time. Add chocolate melted in a water bath, egg whites beaten with remaining sugar and sifted flour, knead into a homogeneous dough.

Place it in a mold greased with margarine and bake in an oven preheated to 180°C for 20–30 minutes.

Cool the finished biscuit, cut lengthwise into 2 layers.

To prepare the filling, grate the chocolate on a fine grater, add cognac and softened butter, whipped with powdered sugar. Mix everything thoroughly.

Grease the biscuit cakes with cream and place on top of each other. Sprinkle the sponge cake with chocolate filling with sifted powdered sugar mixed with cocoa.

Chocolate sponge cake with sour cream and chestnut cream “Princely”

Ingredients for the sponge cake base: eggs – 12 pcs., sugar – 1 cup, lemons – 2 pcs., starch – 0.75 cups, flour – 0.5 cups;

• for the chocolate dough base: almonds – 400 g, eggs – 20 pcs., chocolate – 100 g, sugar – 400 g, flour – 3 tbsp. spoons, ground cinnamon - 0.5 teaspoons;
• for chestnut cream: southern chestnuts boiled in milk and finely chopped – 200 g, honey – 100 g, butter – 60 g, egg yolk – 1 pc., thick homemade sour cream– 100 g, chocolate – 20 g, vanilla sugar;
• for rum glaze: freshly sifted powdered sugar – 200–250 g, hot water – 3 tbsp. spoons, rum - 2 tbsp. spoons.

Preparing the biscuit base. Grind the yolks until white with sugar, add lemon zest, add starch and flour. Carefully add the whipped whites into the dough and mix from top to bottom. Transfer the dough to the prepared pan and bake the biscuit.

Preparing the chocolate base. Grind peeled almonds with five eggs. Beat 15 egg whites, add sugar, beat well again, add prepared almonds, ground chocolate, flour and cinnamon. Knead the resulting mass well and bake in the same form in which the sponge cake was baked.

Preparation of chestnut cream. Mix chopped chestnuts with honey, sour cream and egg yolk and beat until foam appears. Separately, grind the butter with vanilla sugar and slightly moistened chocolate. Mix both masses together and beat.

Making rum glaze. Mix powdered sugar with hot water and, adding rum, continue stirring until the desired density of the glaze.

Cool the finished biscuit base, soak sugar syrup with rum, coat with chestnut cream, sprinkle with finely crushed nuts or almonds. Cool the finished chocolate cake and place it on top sponge cake. Cover the surface of the chocolate sponge cake with sour cream and chestnut cream with rum glaze.

Cakes with chocolate sponge cake and buttercream: recipes with photos and videos

Sponge cake with chocolate cream “Christmas Tale”

Ingredients:

• For the test: 250 g chopped almonds, 250 g powdered sugar, 8 egg whites, 3 tsp. butter.
• For buttercream: 250 g butter, 100 g sugar, 100 ml milk, 1 tbsp. l. cognac, 1 egg yolk, 1 packet of vanilla sugar.
• For chocolate cream: 100 g butter, 100 g sugar, 1 tbsp. l. cocoa powder, 3 tbsp. l. milk, 2 tsp. cognac, 1 egg yolk.

Cooking method:

Beat the whites. Mix almonds with powdered sugar and add to the protein mixture. Divide the dough into 3 equal parts. Grease a baking sheet with butter and bake the cakes in an oven preheated to 220°C for 15–20 minutes. Ready-made cakes cool.

To prepare the buttercream, grind the yolk with sugar, pour in the milk and, stirring, cook over low heat for 5 minutes, then cool, add softened butter, cognac, vanilla sugar and beat with a mixer.

To prepare chocolate cream, grind the yolk with sugar, pour in milk, add cocoa and, stirring, cook for 3 minutes.

Then cool, add softened butter, cognac and beat with a mixer.

Carefully brush the cake layers prepared according to this recipe for chocolate sponge cake at home, alternately with butter and chocolate cream and combine.

Sponge cake with chocolate butter cream"Stefania"

Ingredients:

Biscuit – 444 g, chocolate cream – 888, cocoa powder – 18 g.

Cooking method:

The biscuit is prepared in a cold way. Bake at a temperature of 210–220 °C on sheets dusted with flour, leveling the round cakes with a knife according to the stencil. The cream is prepared as described for making the “Houndstooth” cake.

Six round sponge cakes are sandwiched with chocolate cream and cream. The top and sides of the cake with chocolate sponge cake and butter cream are sprinkled with cocoa and a mesh-shaped pattern is applied with a knife.

Sponge cake with chocolate buttercream and Dobosh caramel

Ingredients:

Biscuit – 438 g, chocolate cream – 762, caramel – 148 g

Cooking method:

The sponge cake and cream are prepared in the same way as for the Stefania cake.

Six round sponge cakes are sandwiched with chocolate cream. The top of the cake is glazed with caramel. The sides are coated with cream and sprinkled with biscuit crumbs.

The cooked caramel is applied to the top cake in a layer of 2–2.5 mm, leveled with a knife and, without allowing it to harden, radial cuts are made with a knife. The cake is divided into 16 parts.

The quality requirements are the same as for the Stefania cake; The top is decorated with caramel.

Now watch the video of chocolate sponge cakes for the recipes presented above: