Chocolate cake with chocolate. Cakes with chocolate: homemade recipes with photos. Various types of icing for cakes

Delicious and easy to prepare chocolate cakes with icing are made from the following ingredients:

Sand sugar - 1 glass,

Wheat flour - 1 cup,

Milk - 1 glass,

Vegetable oil - 0.5 cups,

Chicken egg - 2 pieces,

Cocoa powder - 5 tbsp. spoons

Vanillin - 1.5 g (1 sachet),

Baking powder for dough - 1 tbsp. a spoon.

Cooking cakes with icing

Switch on the oven to preheat to 180 °C.
Mix sugar, milk, vegetable oil, cocoa powder in a bowl. Mix everything with a mixer.
Pour half of the mixture into a separate bowl. In the future, this mixture will serve as a glaze for coating cakes.
In the other half, add eggs, vanilla and baking powder to prepare the dough. Sift flour here. Beat all components with a mixer.
Grease a baking sheet with butter or margarine. Pour the prepared dough into it. Place in oven for 30 minutes.
After the cake is ready, pour the reserved glaze mixture on top of it.
When the cake and glaze have cooled, cut the cake into squares, rhombuses, rectangles. Cakes with vanilla cocoa icing are ready.

Various types of icing for cakes

Cakes can be covered with all kinds of glazes.

1. Cooked in a water bath, chocolate icing with a 100 gram bar and four tablespoons of milk is perfect for the same cakes.

2. A variant of cakes with cocoa and vanillin icing used in the original recipe can be cakes with chocolate-vanilla icing based on chocolate. Ingredients for such a glaze can be, for example, the following:

100 g chocolate

40 g butter,

300 g powdered sugar,

5 tablespoons of milk

1/4 sachet of vanilla.

To prepare chocolate-vanilla glaze, melt chocolate and butter in a water bath with constant stirring. Then powdered sugar, vanillin and milk are added and boiled until a homogeneous consistency is obtained. Then cool slightly, helping to achieve a slight thickening by beating with a wooden spoon or whisk. Then the resulting glaze is applied to the cooled whole cake and leveled with a knife. Then cut into cakes.

3. Chocolate cakes in creamy glaze are delicious. Creamy icing for coating cakes can be either light or brown.

For light creamy glaze take:

1 cup of sugar,

1 cup 30% cream

1 teaspoon of butter,

Vanilla sugar.

Cream and sugar are boiled with stirring for 10 minutes until the mass begins to thicken. Then butter, vanilla sugar are added, everything is ground and applied to cakes.

Brown creamy icing differs from light icing by adding 2 tablespoons of cocoa powder to the composition.

holiday cakes

For the New Year, birthdays and other holidays, you can make beautiful festive chocolate cakes with icing.

You will need the following baking products:

110 g dark chocolate,

150 g butter,

60 g wheat flour

90 g sugar

Decoration Ingredients:

raspberry jam,

Raspberries, fresh or frozen

mint leaves,

Powdered sugar.

Cooking technology

You can melt butter, chocolate and sugar using a water bath on the stove or using a microwave.
After bringing the mixture of butter, chocolate and sugar until smooth, beaten eggs are added to it and beat again. Then flour is added and mixed.
The finished dough is spread by a tablespoon in silicone baking dishes. The mass for each future cake should not reach the edge of the silicone mold cells by 1 centimeter.
If there are no silicone molds, you can use any other molds, after lubricating them with oil. In order for the cakes to be easily removed from the mold after baking, do the following: after lubricating the cake molds with oil, they are briefly put in the “freezer”. When the oil has hardened, remove the molds from the freezer and re-grease with oil. Only after that they are filled with chocolate dough for baking.
In the oven, preheated to 180 ° C, place on a baking sheet or wire rack with dough for 10-12 minutes. Cakes should be moist inside.
After taking the cakes out of the oven, they are laid out on dishes for desserts, sprinkled with powdered sugar. A little raspberry jam is poured onto a plate, served with two or three raspberries and a mint leaf.

This is my favorite chocolate dough recipe. I make cakes from it (drunk cherries and Prague in my own way), and, and cakes. The recipe is trouble-free: the dough is soft, slightly moist, but crumbly, rises beautifully. The oil in it plays the same role as in the shortbread dough - it envelops the flour and prevents strong gluten from developing, so the cake will never turn out to be “clogged” and viscous.

There is one point: in the preparation of this dough, you cannot do without a mixer or blender (or long whisking with a whisk). Since milk is added at the very last stage, the sugar must have time to dissolve in the liquid that is in the eggs, and the oil must also be well emulsified.

By itself, the chocolate cake is ready-made cakes, but a little dry, so to balance the taste, I make a little chocolate fondant and grease it on top. You can, of course, cut the cake lengthwise and grease with additional jam - it will be more "juicy".

Chocolate cakes recipe with photo

Ingredients:

For test:

100 g butter,
2 eggs,
1 st. Sahara,
0.5 st. cocoa,
1.5-2 st. flour,
150-200 ml of milk,
1.5 tsp baking powder;

For fondant:

2 tbsp. l. Sahara,
1 st. l. cocoa,
0.5 tsp flour,
70 ml of milk.

Cooking process:

Chopped cold butter, eggs and sugar should be beaten well. I always use an immersion blender for this, since the volume for a mixer is small, and in a narrow blender more often everything is whipped up very conveniently and quickly. Well-whipped mass becomes whitish, thick and tender, it looks like a cream.

Now mix 1.5 cups of flour, cocoa and baking powder. We introduce this dry mixture into the dough, alternating it with portions of milk.

There is one subtle point here, which is done on intuition: you need to bring the dough to a certain type (as in the photo) and for this you may not need all the milk, or, conversely, a little extra flour (due to different egg sizes and different flour properties). The finished dough should be thick, smooth and soft.

Lubricate the form with oil and lay out the dough for cakes.

Bake at 150°C until done. Keep in mind that the chocolate dough is hard to see when it starts to brown. Check readiness with a toothpick and do not overdry.

For fudge, mix flour, cocoa powder and sugar, dilute with milk and bring to a boil over medium heat (not even completely to a boil, but until the mass becomes thick and gurgles). Lubricate the cooled cake with fondant.

Sprinkle it with coconut.

We cut into rhombuses for cakes. Ready-made cakes are best kept in a cardboard or tin box.

Another sweet dessert from Dina Kolesnikova:

Chocolate brownie with peanut cream

This recipe for chocolate brownies for cream uses peanut butter, if you can’t find where to buy it, we advise you to grind the peanuts into crumbs with a blender until the state of butter.

For the recipe for delicious chocolate brownies you will need:

For the crust:

200 gr. butter,
50 gr. dark chocolate
3/4 cup sugar
1/4 cup cocoa
1 tsp vanilla essence,
3 eggs,
3/4 cup flour
1/2 tsp baking powder
1/4 tsp salt.

For cream:

30 gr. soft butter,
half a glass of peanut butter,
100 gr. powdered sugar
2 tbsp. l. fat sour cream,
120 ml cream with a fat content of at least 32%

For the ganache (chocolate fudge) recipe:

100 gr. milk chocolate,
50 gr. dark chocolate,
125 ml cream
25 gr. butter.

How to make chocolate cream puffs

Melt butter and chocolate over low heat. Remove from heat and stir until smooth and homogeneous.

Add sugar, cocoa, and vanilla. We stir well. Add eggs one at a time, mixing thoroughly after each.

Then add flour, salt and baking powder. Stir the chocolate dough for cakes until smooth, do not stir for a long time.

We bake the chocolate cake in a baking sheet (approximately 23x30 cm in size), greased with butter and covered with baking paper, at a temperature of 180 degrees, at an average level in a preheated oven. Cooking time will take about 20 minutes. Just do not overdry.

Cool the chocolate cake for cakes well.

Then we prepare peanut cream. Whisk butter, peanut butter and icing sugar. At first I stirred with a spoon so that the powder did not scatter all over the kitchen. Instead of peanut butter, I think it’s quite possible to grind peanuts (or any other nuts) in a blender to a state of fine crumbs or butter and use it to make cream for our chocolate cakes.

When the oil mass becomes homogeneous, add sour cream to the cream.

Separately, beat the cream until firm and stable mass (just do not beat).

Then we combine the two masses and beat lightly at low speed.

In general, in the original recipe for chocolate cakes, creamy curd cream (30% fat) was supposed to go, but I forgot to buy it - that's why I got out with cream and sour cream - and it turned out very tasty!

We spread the nut cream on our chocolate cake. And put in the refrigerator for a couple of hours, so that the cream hardens slightly. I always speed up this process, I do not like to wait for a long time. I put it first in the freezer for 20 minutes, and then for another 30-40 minutes in the refrigerator.

Cooking ganache.

Break the chocolate into small pieces. Bring the cream and butter to a boil, but do not boil. Pour the cream over the chocolate and leave for a minute, then stir until smooth. We cool 5 minutes. And pour over the cream.

And again put the chocolate cakes in the freezer for 20 minutes, and then in the refrigerator.

I decorated the top of the chocolate brownies with white chocolate.

A very unique and interesting taste. My peanut butter was too salty, but in the cream and in combination with chocolate, the salinity was much reduced, and it turned out to be a very interesting flavor combination!

You can share your recipe in the comments.

The combination of chocolate and orange is no less successful than the popular apple-cinnamon tandem, and is actively used by confectioners in various desserts. Using this successful “duet”, we are preparing a delicate chocolate cake with orange soaking and pieces of zest.

Citrus gives baked goods an irreplaceable aroma and taste, safely set off by notes of cocoa powder with a light and barely perceptible bitterness. The cake has a rich color, a pleasant loose and moist texture. This simple but interesting recipe certainly deserves the attention of both beginners and experienced bakers.

Ingredients:

egg - 1 pc.;
cocoa powder - 20 g;
sugar - 130 g;
flour - 300 g;
dough baking powder - 10 g;
vanilla sugar - 10 g;
milk - 200 ml;
vegetable oil - 100 ml;
orange peel - 1 tbsp. a spoon.

For impregnation:

water - 80 ml;
sugar - 40 g;
orange juice - 180 ml.

For glaze:

butter - 50 g;
cocoa powder - 25 g;
milk - 100 ml;
sugar - 4 tbsp. spoons.

Combine all sugar (plain and vanilla) with an egg, shake lightly with a whisk.
Next, pour in milk and vegetable oil (strictly refined!), Stir.
Remove the zest from an orange by rubbing it on a fine grater. We use only a thin orange layer. We do not touch the white part, which can give bitterness. Add the zest to the milk-butter mixture.
Separately combine flour, baking powder and cocoa. Gradually introduce to the milk mass, after passing the dry mixture through a fine sieve. Sifted cocoa powder will allow you to get an even color and achieve a homogeneous chocolate dough without dry lumps.
Lightly rub a rectangular shape (approximate dimensions 23x30 cm) with butter. We spread the thick dough, leveling the layer over the entire form. Bake in an oven heated to 180 degrees for about 20 minutes (until a dry match).
In parallel, we are engaged in impregnation. Squeeze juice from an orange (180 ml is required).
Dissolve sugar in water, bring to a boil and cook for about 5-7 minutes over low heat (the syrup should be reduced by about 2 times).
Add orange juice, continue cooking for another minute, after which we remove our impregnation from the stove, cool.
In a freshly baked chocolate cake, we make frequent punctures with a wooden skewer or a toothpick (this is necessary so that the crumb is better saturated with orange syrup). Without waiting for the baking to cool, pour the impregnation in several passes (that is, first we use only part of the orange syrup, wait for it to soak, then pour it again, etc.).
Icing for chocolate cake recipe
Pour soft butter, sugar and sifted cocoa powder with milk.
Stirring all the time, keep on low heat. We are waiting for the connection of the components into a homogeneous smooth glaze. As soon as the mass thickens, remove from heat.
After cooling to a warm state, pour the icing onto the surface of the soaked cake, level it.
We let the dessert brew overnight in the refrigerator, and then cut into rectangular cakes of any size and serve.

Soft chocolate cake with orange soak and simple icing is ready! Happy tea!

Chocolate biscuit with butter cream - it's always delicious! If you try the chocolate cake, the recipe of which was sent by Guzel Maharram to our competition, you will be convinced of this.

chocolate brownie

Compound:

shape - 22 x 30 cm

Biscuit:

150 ml milk
150 ml kefir
30-40 ml vegetable oil
230 g sugar
a pinch of salt
1 teaspoon of soda
250-350 g flour
4 tbsp. tablespoons cocoa or carob

Cream:

200 g butter (softened)
1 st. a spoonful of vanilla sugar
5 st. spoons of powdered sugar
150 ml milk at room temperature

Impregnation:

60 ml milk
1 st. a spoonful of powdered sugar

Chocolate cake - recipe with photo:

We turn on the oven and knead the dough with a consistency like on, mixing milk with kefir, butter, salt, sugar, soda and flour.
Cake dough
Add cocoa to the batter and mix thoroughly.
chocolate dough
Put parchment paper in the form. We pour the dough.
Pour into the mold
We bake it at 180 degrees for 25-30 minutes.
chocolate biscuit
Cool the finished cake and cut it with a thread into two thin ones. We soak the cakes with milk mixed with powdered sugar.
Cutting the biscuit
Beat softened butter with sugar and vanilla sugar. Slowly adding milk, whisk again. Oil cream can be replaced.
Buttercream for cake
Spread half of the butter cream on the cake.
Chocolate cake with cream
Cover with a second layer.
We put the second cake
And spread with the remaining half of the cream.
Lubricate with cream
We beautifully level the surface and put the chocolate cake for several hours in the refrigerator.
cake after fridge
Then cut into small rectangular cakes.
Cut into pieces