Everyone, without exception, likes sweet pastries, so many housewives never tire of delighting their family members with delicious cakes. Today there are many variations of this dish - different types of dough, cream, and impregnations are used to prepare them.

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 a delicious and delicate sponge cake with chocolate glaze.

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. To prepare biscuit dough, separate the whites 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 optionally decorated with fresh berries or fruits. Serve with tea.

It is always a godsend for lazy housewives who want to surprise their guests and don’t want to spend a lot of time on cooking. There are a lot of options for preparing cakes, perhaps as many as there are fillings for them. But today we will prepare a sponge cake that will certainly appeal to busy ladies who save time.

Ingredients for making sponge cakes

• 180 grams of wheat flour.
• Six eggs.
• 150 grams of granulated sugar.
• A tablespoon of cocoa powder.

Ingredients for making cream

• Butter - 200 grams.
• One egg.
• Two tablespoons of cocoa powder.
• 100 grams of condensed milk.

Baking biscuit bases for the cake

Preparing any dessert, be it a multi-layer cake or small pies with cream, begins with baking the base. There are several cooking options. Today we have chosen the simplest and fastest one for you. As promised, you won’t spend a lot of time cooking.

So, take the eggs and break them into two different dishes so that the whites are in one plate and the yolks in the other. Add a little sugar to the yolks and begin to beat them until the sugar completely disappears and can no longer be felt when you rub a drop of dough between your fingers. Now experts recommend replacing the whisk on the mixer. If you don’t have a spare whisk, just thoroughly wash and dry the one you used to beat the yolks. Remember that not a drop of yolks should end up in the plate with the whites.

Now we move on to whisking the contents of the second bowl. The whites must be beaten so that they turn into a fairly thick foamy mass. Pour the rest of the sugar into the whites and continue beating until it disappears completely.

Sift the flour. Now we need to combine the contents of three plates: flour, whites, yolks. It is better to use a special plastic spatula for this purpose. Carefully add the yolks into the flour first, then the white mixture. Now we make the dough chocolate by adding cocoa powder.

How do you know that the dough from which you are going to make a cake with chocolate icing is ready? Experienced housewives, of course, will determine it “by eye”. But if you don’t have enough experience in preparing biscuit dough, then just look carefully at the contents of the plate. It should not look like the usual pie dough, but like a delicate airy soufflé. If it is, you can safely bake it.

The following is the standard procedure. Set the oven to 200 degrees. While it is heating up, grease the cake pan with vegetable or butter, pour out the dough and place the pan in the preheated oven. The biscuit bakes for about half an hour. Everything will depend on the height of the pan, the amount of dough in it and your oven.

Preparing the cream

As you know, the best cake is the one with the most original filling. A “delicious” sponge cake recipe cannot do without a “delicious” cream recipe. So, to prepare the cream, you will need to mix the yolk of one egg and condensed milk in a separate bowl. You can add a couple of tablespoons of water to make the mixture a little thinner. Now we place the dishes in a water bath and begin to evaporate and boil the cream until thick.

Once the mixture becomes thick, remove from heat and let cool. Now let's move on to working with butter. It is recommended to remove it from the refrigerator in advance so that it becomes soft and pliable. Mix the melted soft butter with two tablespoons of cocoa powder and the cooled egg mixture.

We will lubricate the layers with the resulting cream. It is better to cut it into two parts. Thin cakes are better soaked in cream and are more aromatic and tasty.

Preparing the icing for the cake

A “delicious” sponge cake recipe is not complete without the secrets of making the right chocolate glaze. There are several cooking options: glaze made from cocoa powder and flour, from cocoa and sour cream, from chocolate and butter. We will share with you a couple of recipes, and it’s up to you to choose.

Cocoa and flour glaze

In order for it to harden well, it is necessary to follow the exact preparation recipe. We take the following ingredients:

• One tablespoon of sifted flour.
• Five tablespoons of milk.
• One and a half tablespoons of cocoa powder.
• 50 grams of butter.
• A little vanillin or vanilla sugar.

Due to the fact that flour is present in the recipe, you can always independently determine how thick it will be. Place the dishes in a water bath and add to it one by one: milk, sugar, cocoa and flour. Stir constantly, otherwise the mixture may burn. Bring the mixture to a boil. As soon as it starts to thicken, you can remove it from the stove and cool slightly. Add vanillin and butter to the warm glaze.

Liquid glaze for drips

Some housewives prepare two types of glaze at once. One is the one that will “sit” tightly on top of the cake and harden quickly. The other is the one that will flow beautifully from the top and spread out in openwork lines on the sides.

This recipe will be just such a liquid glaze for drips. To prepare, you will need to take 50 grams of butter and melt it over low heat. Then add four tablespoons of sugar and five tablespoons of warm milk to the butter. Stir the sugar until it is completely dissolved in the milk.

Now you can add the main chocolate ingredient - cocoa. In this case, you will need two tablespoons. Experienced housewives advise sifting it before adding cocoa powder. This way you can avoid the appearance of unwanted lumps.

The glaze prepared in this way will not harden as much as in the first case, but will have an incredible shine. It will drip off the cake easily and create a nice brown edge.

How to glaze a cake correctly

So, you've decided to make a delicious cake with chocolate frosting. We have provided recipes for the biscuit base and the glaze itself. The products are available to everyone and are not very expensive, and the operations are quite simple.

To ensure that the glaze is evenly distributed over the surface of the dessert, you should resort to a small trick. Place cake on a small wire rack. You can place a plate under it so that excess glaze does not go to waste. Drizzle over the cake without mixing, while smoothing the surface with a pastry spatula. Let the first layer of glaze harden a little.

Now we take a darker colored glaze (second recipe) and begin to carefully pour it with a large spoon. If you want to make a cake with chocolate icing in the form of monograms and patterns, then place the icing in a pastry syringe. With its help you can draw any drawings.

The recipe for the sponge cake proposed in this article is not at all complicated, one might even say quite simple. Preparing the cake does not take much time. It does not require a large number of products. It all lies in the correct preparation of the dough and further baking of the biscuit. And you can decorate the cake according to your taste and mood. Personally, I’m not very good at design, but I’m not too worried about it. The main thing is that it tastes good.

To prepare sponge cake with chocolate glaze I will use the following ingredients:

For the test:

Chicken eggs – 4 pieces;

Sugar – 1 cup (200 grams);

Wheat flour – 1 cup (200 grams).

For impregnation:

Jam – 200 grams (I took strawberry, but you can use any jam with syrup).

For the glaze:

Cocoa powder – 2 tablespoons;

Flour – 1 tablespoon;

Sugar – 6 tablespoons;

Butter 50 grams;

Milk – 80 ml. (9 tablespoons).

How to make sponge cake with chocolate glaze

To make a sponge cake with chocolate glaze, you need to prepare sponge dough from sugar, eggs and flour. Place the dough in a mold and bake in the oven. Cool the finished biscuit and cut horizontally into three layers. Then cook the glaze from sugar, cocoa, flour, butter and milk. Spread the sponge cakes with fruit jam and stack them on top of each other. Spread chocolate icing over the top and sides of the cake. You can decorate the cake to your liking with additional sweets, fruits or berries.

Step-by-step recipe with photos (photo recipe)

First I cook biscuit dough. If you don't know yet, how to make biscuit dough And bake a sponge cake, then after looking at this recipe, you will no longer have such problems.

The eggs for the biscuit must be from the refrigerator so that they beat well. It is better to take enameled dishes for preparing the dough.

But before starting the test, I turn on the oven to preheat to a temperature of 160 degrees.

The oven is heating up, and I am preparing the dough. To do this, I take a deep enamel bowl, pour a glass of sugar into it and beat in four eggs.

Using a mixer, beat the eggs with sugar until a thick, fluffy mass is obtained. The volume of beaten eggs with sugar increases approximately three times. It took me 8 minutes to whip.

Then add flour to the beaten egg-sugar mixture. But I don’t sprinkle it all at once, but gradually. Those. First, I pour in about 1/3 cup and mix with a mixer at low speed, literally 15 - 20 seconds.

After this, continuing to stir, gradually add all the remaining flour. This takes about 1 more minute. The result is a fluffy, airy dough. If you stir longer, the dough will settle, and the sponge cake in the oven will hardly rise and will not be airy.

I take a springform pan (the diameter of my pan is 22 centimeters), grease the bottom and edges well with butter and sprinkle with breadcrumbs.

I pour the biscuit dough into a mold and put it in an oven preheated to 160 degrees.

I bake the sponge cake for 30 minutes; it is not recommended to open the oven so that the sponge cake does not fall off. After this time, to be more sure of its readiness, I pierce it with a wooden stick; if it is clean, then the biscuit is ready.

I take the finished biscuit out of the oven and leave it to cool for about 3 - 4 hours at room temperature, without removing it from the mold.

When the biscuit has cooled well, I take it out of the mold.

Using a sharp knife, I cut the biscuit in a horizontal plane into three, approximately equal in thickness to the cake, and begin to form the cake.

I take a large plate and place the bottom crust on it.

I spread strawberry jam over the entire surface of the cake.

I put the second cake layer on it and also grease it with jam.

I cover the top with a third cake layer, but don’t spread it with jam. I'll cover it with glaze.

Now I'll tell you how to make chocolate frosting. Of course, recipes for making glaze may be different, but I will show you my version.

I pour two tablespoons of cocoa, one tablespoon of flour and six tablespoons of sugar into an aluminum saucepan.

I add nine tablespoons of milk (about 80 ml) to this dry mixture and mix everything well so that it does not form a lump, since flour is present.

I put 50 grams of butter into the resulting mixture.

I put the saucepan on low heat and, stirring constantly, bring the mixture to a boil, but do not boil.

If shortbread and puff pastry are 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 of preparing the 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. Decorate the surface of the chocolate sponge cake prepared in the oven according to this recipe with cream in the shape 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 molds, cool, cut out of the mold and cut horizontally into three layers, soak them in syrup: the bottom one - 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 the biscuit dough and bake it into a cake of 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 with 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 are 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. The chocolate glaze is tempered 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 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 in sugar syrup and rum, coat with chestnut cream, sprinkle with finely crushed nuts or almonds. Cool the finished chocolate cake and place it on top of the 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. Cool the finished cakes.

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 buttercream “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:

KazhTart “Tenderness” with chocolate glaze is prepared almost in the same way as “Food of the Gods”, but without sour cream. Therefore, the biscuit dough is very soft and airy. The cream for the cake must be made from natural butter and high-quality condensed milk, otherwise the dough will become very saturated and the cake will turn out wet.

So, the ingredients you will need for the recipe for this delicious sponge cake called “Tenderness”:

Ingredients

• For the test:
• Sugar - 1 half glass
• Soda - 1/2 tsp.
• Flour - 5 tbsp. l.
• Starch - 1 tbsp. l.
• Lemon acid - 1 pinch
• For cream:
• Condensed milk - 500 gr.
• Butter - 300 gr.
• For the glaze:
• Sugar - 3/4 cup
• Cocoa - 2 tbsp. l.
• Butter - 70 gr.
• Hot water - 4 tbsp. l.

Instructions

1. The biscuit dough cooks quickly, so turn on the oven in advance and heat to 180°. Then pour sugar into a bowl and add the yolks. Add a little hot water and use a blender to beat the mixture until it looks like cream.
   
   
2. In another bowl, beat the egg whites with a pinch of salt until stiff.
   
   
3. Place the whites on the yolk mixture.
   
   
4. Pour flour mixed with soda and citric acid onto the whites.
   
   
5. And now mix carefully, trying to keep as many bubbles as possible in the dough.
   
   
6. Cover a baking sheet with parchment. Place half of the dough, spreading it into a circle. Bake the crust for 20-25 minutes.
   
   
7. Bake the crust for 20-25 minutes.
   
   
8. Cool the finished cake a little and only then turn it over onto a towel. Remove the paper and let the cake cool.
   
   
9. Bake the second cake in the same way.
   Using a lid or plate, cut out two round blanks from the cake layers for the future cake.

   

10. Break the scraps into pieces and place in a bowl.

    Prepare the cream. To do this, grind the slightly melted butter and add a little condensed milk, which should not be cold. Beat the butter with a mixer, gradually adding all the condensed milk. You will get a thick and very tasty cream.
    
    

11. Place half of the cream in a bowl with the pieces obtained from the scraps of the cakes and mix.
    
    
12. Take a flat dish. Place the cake on it and spread with cream.
    
    
13. Place a mixture of cakes and cream on it. Level it out.
    
    
14. Spread the second cake with cream and place it on top of the mixture, spread side down, pressing down lightly.

    Grease the sides of the cake with the remaining cream.

    

15. For the glaze, pour sugar and cocoa into a ladle.
    
    
16. Pour hot water and mix well. Place on the fire and cook for 5 minutes while stirring.
    
    
17. Remove from heat, add butter and mash well until smooth.
    
    
18. Pour the frosting over the entire cake and leave it at room temperature to soak.
    
    
19. Place the cake in the refrigerator until the cream has completely hardened. Enjoy your tea!