Chocolate sponge cakes: homemade recipes. Sponge cake with chocolate icing Sponge cake with icing

13.08.2015 09.07.2019

When thinking about what dessert to please your family, you should definitely pay attention to the cake with chocolate icing. It has an amazing aroma and amazing taste. You can prepare this dessert using several recipes.

Chocolate honey cake

An easy to prepare chocolate honey cake with glaze. It is planned to use whipped cream as a filling. His recipe requires the following ingredients:

For the test:

• flour – 200 g;
• sugar – 20 g;
• butter – 210 g;
• whipped cream – 300 ml;
• water – 200 ml;
• honey – 100 g;
• dark chocolate – 100 g;
• eggs – 3 pcs.;
• soda – 1 tsp;
• cocoa powder – 1 tbsp. l.

For the glaze:

• honey – 70 g;
• hot water – 50 g;
• dark chocolate – 200 g.

The process of preparing such a dessert consists of the following steps:

1. The first thing you need to do is get butter from the refrigerator and leave it at room temperature for 30 minutes. After which it is transferred to a bowl and whisked together with sugar using a whisk. It is necessary to obtain a mass with a homogeneous consistency.
2. Eggs are driven into the oil mixture and everything is mixed, then soda and flour are added.
3. Place 100 g of broken chocolate in a bowl, which is then melted in a water bath.
4. Place honey into hot water and mix thoroughly until completely dissolved.
5. First chocolate is poured into the dough, and then diluted honey. Everything is thoroughly mixed and poured into a mold covered with parchment.
6. The cake needs to be baked for about 50 minutes. It is imperative to check its readiness with a match. To do this, you need to pierce the cake with it. If there are no lumps of dough on the surface of the match, this indicates the baking is ready.
7. The cake is pulled out onto a wire rack and cools for 15-20 minutes. Afterwards it is cut into two equal parts.
8. Chilled cream must be whipped with a mixer at medium speed.
9. Pour water into a small saucepan, add honey and chocolate. Afterwards, all this is put on fire and whisked. It is necessary to obtain a glaze with a uniform consistency.
10. Take a dish, place the first cake on it and spread it with whipped cream. Next, the next cake is placed, which is poured with glaze.
11. The chocolate cake is left for 1 hour in a cool place, and then you can delight your family with it.

Sponge cake with butter cream

Sponge cake with chocolate icing and butter cream suitable not only for family, but also festive table. To prepare it, you will need the following ingredients:

For the biscuit:

• sugar – 150 g;
• flour – 180 g;
• eggs – 6 pcs.

For cream:

• butter – 200 g;
• eggs – 1 pc.;
• condensed milk – 130 ml;
• cocoa – 15 g.

For the glaze:

• dark chocolate – 80 g;
• butter – 60 g.

This dessert is prepared as follows:

1. The whites are separated from the yolks. The latter are mixed with sugar and ground until a homogeneous mass is formed. While the whites are whipped in a separate container until fluffy.
2. You need to add a third of the whites to the yolks and mix everything carefully. Then flour is gradually added. Next, lay out the remaining whites and knead the liquid dough. It should turn out tender and airy.
3. The mold is greased with butter and sprinkled a small amount flour. The dough is laid out there and baked in an oven preheated to 200°C for 25-35 minutes.
4. The finished biscuit is removed from the mold and left on a wire rack for 5-10 minutes. Afterwards it is cut into two parts.
5. Time to prepare the cream. To do this, mix the egg yolk with condensed milk in a bowl. Next, the mass is placed on water bath and boil for 7-10 minutes. It is important to stir all this to prevent the formation of lumps. At the end, butter and cocoa are added. The cream should acquire a homogeneous mass. It definitely needs to be allowed to cool.
6. Place the butter and chocolate for the frosting in a bowl. It is placed in a water bath, and the whole thing is kept for about 5-10 minutes. You must wait until the ingredients are completely melted.
7. One part of the biscuit should be placed on a dish and coated with cream. Next, it is covered with another cake layer and also smeared with cream. After this, the dessert is filled with glaze and left in the refrigerator for several hours.

Cream cheese cake

Chocolate cake with creamy taste, covered with glaze, turns out to be unusually satisfying. It will be appreciated by all those who love desserts based on Philadelphia cheese.

To prepare the dough you need:

• sugar – 400 g;
• flour – 400 g;
• cocoa powder – 70 g;
• baking powder – 1 tsp;
• salt – 1 tsp;
• soda – 2 tsp;
• eggs – 2 pcs.;
• sour milk – 200 ml;
• vanillin – 1 g;
• vegetable oil– 50 ml;
• freshly brewed coffee – 100 ml.

For cream:

• Philadelphia cheese – 170 g;
• butter – 50 g;
• powdered sugar – 300 g;
• milk – 10 ml;
• vanillin – 1 g.

Chocolate glaze:

• chocolate – 200 g;
• butter – 30 g;
• molasses - 1 tbsp. l.;
• vanillin – 1 g;
• hot water – 10 ml.

The preparation of the dessert looks like this:

1. In a bowl, mix salt, baking soda, cocoa, sugar, flour, baking powder and vanillin. After which all these ingredients are sifted and left aside.
2. The eggs are broken into a cup and beaten with a whisk, then milk, freshly brewed coffee and vegetable oil are added there. All this must be mixed until smooth.
3. Add the bulk ingredients to the egg mixture and beat with a mixer at medium speed. You need to get a thick dough. It is laid out in a greased form and baked for 35-40 minutes at a temperature of 180° C.
4. The finished biscuit is cooled and cut into two parts.
5. Place cheese and butter in a bowl. After this, the ingredients are whisked until fluffy, and then milk, vanillin and powdered sugar. You need to get a cream with a uniform consistency.
6. Molasses, butter and chocolate are melted in a water bath. It is important to stir the ingredients occasionally to prevent lumps from forming. Then the glaze is removed from the heat, vanillin and water are added. Everything is mixed and left aside.
7. The first cake is laid out on a dish and generously greased with cream. Then the next layer of biscuit is laid out. It is covered with the remaining filling, and then filled with slightly cooled glaze. The dessert is placed in the refrigerator for 1 hour and then served with tea.

Thanks to such recipes you can prepare delicious and fragrant cakes in chocolate glaze. They will be appreciated not only by children, but also by adults.

Everyone, without exception, likes sweet pastries, so many housewives never tire of pleasing their family members. delicious cakes. Today there are many variations of this dish - for their preparation they use different types dough, cream, impregnations.

One of the very tasty and yet easy to prepare recipes is sponge cake with chocolate icing. This dish always turns out tender and airy. And the presence of chocolate glaze makes it even more festive. This article presents delicious and delicate sponge cake with chocolate icing.

Ingredients

For the biscuit:

• 150 grams of sugar
• 180 grams flour
• 6 eggs.

For cream:

• 200 grams butter
• 1 egg
• 120 grams of condensed milk
• 1 tablespoon cocoa.

For the glaze:

• 60 grams butter
• 80 grams of dark chocolate.

Cooking method

1. For cooking biscuit dough The whites should be separated from the yolks. After this, you can beat the yolks with sugar. Moreover, 1/3 of the sugar should be left for whipping the proteins.
2. Replace the whisk on the mixer and beat the whites for 1-2 minutes. After this, you can add sugar and beat for another minute.
3. Add a third of the whites to the yolks, mix everything carefully, after which you can gradually add flour. Don't forget to sift it first.
4. Place the remaining whites into the container with the dough and mix gently. It is important that the dough has a consistency similar to a delicate soufflé.
5. Take a springform pan, grease it with butter, and sprinkle flour on top. Then you can put the dough into it.
6. Bake the crust for 25-35 minutes, checking for doneness with a wooden toothpick. Temperature – 200 degrees. Remove the finished biscuit from the oven and leave it in the mold for just a couple of minutes.
7. After this, you can remove the mold, turn the biscuit over and leave it to stand, covered with a napkin.
8. Using a sharp knife, cut the crust about a centimeter deep. After this, take the thread and use it to cut the biscuit into two parts.
9. To prepare the cream, mix the egg yolk with a tablespoon of chilled water. Add condensed milk to the resulting mixture. Place the mixture in a water bath and cook until the mixture thickens.
10. Beat the softened butter, add the cooled mixture of eggs and condensed milk and beat again.
11. Add cocoa powder to the cream and beat well again.
12. Coat one part of the biscuit with the prepared cream and place the second on top.
13. Then the cake can be coated with liquid jam and put in the refrigerator. This must be done so that the jam hardens.
14. To prepare the glaze, melt the chocolate and butter. It is better to do this in a water bath. Liquid chocolate glaze will perfectly decorate your sponge cake.

The finished cake can be further decorated if desired. fresh berries or fruit. Serve with tea.

I will share with you my favorite sponge cake recipe. It is really simple and very quick to prepare. Based on this sponge cake, you can make many cakes with different impregnations, glazes and fillings. You can use sour cream or butter cream, you can soak the cakes with condensed milk - there are many options, so this recipe win-win either way. Today we use chocolate glaze and sour cream impregnation.

Ingredients needed to make sponge cake:

• egg – 4 pcs.;
• sugar – 200 g;
• flour – 160 g;
• soda - one teaspoon.

For impregnation:

• sour cream – 200 g;
• sugar - a quarter cup.

To make chocolate glaze:

• cocoa powder - two tbsp. spoons;
• sugar - four tbsp. spoons;
• milk - three tbsp. spoons;
• butter – 50 g.

Let's start preparing the biscuit. Break and pour 4 eggs into a bowl. Beat them with a mixer, adding sugar little by little until a thick, stable foam forms. The whipping process takes about ten minutes.

Take a teaspoon of baking soda and quench it with vinegar. Pour it out slaked soda in a bowl with eggs and sugar.

Add a glass of flour to the bowl gradually, constantly stirring the dough. If you want to increase the volume of the dough at the end, follow this proportion: add three full tablespoons of flour for each egg. The amount of sugar will depend on how sweet the cream you are going to use. Usually one glass of sugar is enough for a biscuit.

Pour the resulting homogeneous dough into a baking dish, carefully and thoroughly greased with margarine. Let's turn on the oven at 180 degrees, but don't wait until it's completely warmed up, because in this case a crust will quickly form on the sponge cake and it won't have time to rise properly.

While our crust is baking, let's start cooking impregnation for biscuit. Whisk 200 g of sour cream and half a glass of sugar in a bowl.

Remove the finished biscuit from the oven, let it cool and, using a long, well-sharpened knife, cut it in half.

Soak each half in sour cream whipped with sugar. Impregnation time is from 15 minutes to half an hour. If you are in no hurry, you can let the cakes sit longer.

Now we are preparing our chocolate icing for the sponge cake. Mix cocoa powder and sugar in a saucepan, add three tablespoons of milk and 50 g of butter. Cook this mixture over low heat until thickened, stirring constantly.

Fill with the resulting glaze quick biscuit , distributing with a spoon hot chocolate over the entire surface of the cake, and put it in the refrigerator. The glaze will thicken in about 30 minutes.

Recipe for making chocolate sponge cake with chocolate glaze. The sponge cake prepared according to this recipe turns out to be porous, tall and does not crumble at all. This sponge cake itself is a ready-made dessert, but if desired, you can decorate it according to your taste and the availability of ingredients. Try, for example, decorating it with chocolate glaze and walnuts.

Required ingredients:

1 cup flour;

1 glass of sugar;

3 tbsp. spoons of cocoa powder;

20 g butter (for greasing the mold);

1 teaspoon baking powder;

A pinch of salt.

For decoration:

2 tbsp. spoons of jam (any kind);

A handful of chopped walnuts;

How to cook:

Divide the cooled eggs into whites and yolks into different cups. Set aside the whites and add sugar to the yolks.

Beat the yolks with sugar with a mixer into a white foam. Continue whisking until the sugar is completely dissolved, set aside. Now beat the whites with a pinch of salt, also until a stable and strong foam. Don't forget that the mixer must be clean and dry to whip the protein foam.

In a separate large bowl, mix all dry ingredients: flour, baking powder and cocoa powder.

Add the yolk mixture into the dry mixture in small portions.

You need to mix the dough with a spoon or spatula, but not with a mixer.

Now the dough is too thick and a little dense, it resembles thick chocolate cream. Also, in small portions, using a spoon or spatula, add the whites into this dough.

Mix the dough gently until it has a homogeneous consistency. It turned out airy and fluffy.

Preheat the oven to 180 degrees. Prepare a baking dish. Cut a circle out of parchment paper to fit the bottom of the pan. Grease the parchment and pan with butter. Wrap the outside of the pan completely with foil.

Transfer the dough into the pan and smooth it out with a spatula.

Cover the top of the pan tightly with foil and place in the preheated oven for 40 minutes.

Then turn off the oven and bake the biscuit for another 10 minutes without opening the door. Once the time is up, remove the foil and cool the biscuit completely.

As you can see, it is completely baked and has risen very well. Thanks to the baking powder and beaten eggs, the sponge cake was very well enriched with air bubbles and became porous.

The chocolate sponge cake is ready and can be served, and if desired, it can be decorated with cream or glaze. I decided to cover the sponge cake with chocolate icing with gelatin and decorate with chopped walnuts.

To frost your baked goods economically, place the cake back into the springform pan. Since the sponge cake is porous, it needs to be “polished” before applying the glaze. Using a silicone spatula, spread a thin layer of jam onto the surface of the biscuit.

Then pour a thin stream of chocolate glaze on top of the sponge cake and immediately put it in the refrigerator for a couple of hours, you can use the freezer (literally for a few minutes).

Decorate the sides of the pie with chopped walnuts.

Now chocolate sponge cake looks more impressive and can be served at the table.

The chocolate sponge cake according to this recipe turns out to be very porous. But sometimes, if, for example, you want to make a cake from a sponge cake, such porosity is not required. To make the biscuit denser, simply do not add baking powder to its composition. Well-beaten eggs are quite sufficient.

• 1 cup butter, softened until room temperature;
• 1 3/4 cups granulated sugar;
• 2 teaspoons vanilla extract;
• 3 large eggs at room temperature;
• 2 large egg yolks at room temperature;
• 2 1/4 cups white flour;
• 1 1/2 teaspoons baking powder;
• 1/4 teaspoon of soda;
• 1/2 teaspoon salt;
• 1/2 cup milk at room temperature;
• 1/2 cup sour cream (15-20% fat) at room temperature.

Cooking process:

Whisk together the milk and sour cream until smooth and set aside to warm to room temperature.

In the large bowl of an electric mixer or using a portable electric mixer, beat the butter on medium speed for 1 to 2 minutes. Add granulated sugar and mix for 4-5 minutes on medium speed. Add vanilla extract, stir.

Add the eggs and egg yolks to the mixture one at a time, mixing just until smooth. Using a spatula, scrape down the sides of the bowl as needed.

Combine flour, baking powder, baking soda and salt in a separate bowl. Sift them together through a fine sieve.

Add a third of the dry ingredients to the batter and mix until combined, scraping down the sides of the bowl as needed.

Add half of the milk and sour cream mixture and stir again. Add another third of the dry ingredients, mixing until smooth.

Add the remaining milk with sour cream and beat again until smooth. Add the last third of the flour and mix until completely smooth.

Grease a multi-pan with oil and line the bottom with parchment paper. Grease the parchment and the sides of the pan again - very carefully. I use regular cooking oil spray, but you can use a stick of butter or margarine.

Divide the dough into two parts and place one in a pan (the dough should have the consistency of thick sour cream). Smooth the surface of the dough with a spatula so that there are no air bubbles left inside, close the pan and turn on the “Bake” program for 50 minutes.

Adjust the baking time depending on the power of the multicooker and the width of the bottom of the pan (in a wide pan, the layer of dough will be correspondingly thinner and will bake faster). If you have a low-power unit, you can turn the cake over after the main baking time and bake it upside down for another 15-20 minutes.

Check the cake for doneness with a wooden toothpick inserted into the center of the cake (it should come out clean). Once the baking program has finished, let the cake sit in the uncovered pan for 10-15 minutes before removing it from the slow cooker and allowing it to cool completely on a wire rack.

Bake the second cake using the remaining dough in exactly the same order. Generously coat the cooled sponge cakes with chocolate glaze and place them together. . Sprinkle the top crust with grated nuts, if desired. That's it, the sponge cake prepared in a slow cooker is ready! Serve it with tea or coffee. Bon appetit!