Impregnation for sponge cake is an important point in preparing dessert masterpieces. There are many options for how to soak a biscuit so that it is juicy, aromatic and tasty.

How to saturate the base of the dessert?

There are different ingredients that can be used to soak cake layers. Most often this is done with a specially prepared syrup for soaking cakes. Before applying the syrup, check the base for dryness, because the “wetter” it is, the less caramel mass will be needed. The best option is to apply the syrup with a special spray bottle. However, you can use a regular silicone brush.

An important rule is not to soak hot cakes. After the culinary manipulations, you need to put the biscuits in the refrigerator for 5-6 hours.

So, let's figure out what exactly and how to soak the cake.

Impregnation for biscuit “Basic”

This is the simplest classic impregnation. If you do not want to use any additional ingredients, there is no need to add piquancy to the dessert, use this option. To prepare, mix water (150 ml) with sugar (60 g) and, putting on fire, bring to a boil. When the syrup becomes warm, feel free to use it.

Impregnation for biscuit with cognac (wine)

To prepare you need 50 ml of alcoholic drink, 150 ml of water. Also take 50-60 g of sugar (depending on the size of the cake). Mix water with sugar in a saucepan and bring the mixture to a boil. After the caramel has cooled, cognac is added to it. The resulting mass is applied, evenly distributed around the entire perimeter. A softener for sponge cakes with wine is prepared using the same principle, only instead of 50 ml of cognac, the same amount of red wine is added.

With lemon juice

To give the cake an amazing taste, add lemon impregnation. Take boiled water (warm) - 200 ml, lemon juice - 75 ml, 100 g of granulated sugar. Pour water into a bowl, add sugar and dissolve. Add lemon juice to the resulting liquid, then stir and brush the cakes.

Impregnation for cake with coffee

To prepare, take 10 g of coffee, 50 g of sugar, 250 ml of boiling water, 20 ml of rum (optional). First, brew a cup of aromatic strong coffee, after which the specified amount of sweetener is added to the drink and stirred well. The coffee is cooled to room temperature and rum is added to it. After the sweet liquid mass has completely cooled, it is applied to the prepared cakes using a silicone brush.

Impregnation for milk biscuit

For the recipe you need 75-85 ml of milk, 250 g of sugar. The milk is boiled, covered with granulated sugar, and the ingredients are mixed. The prepared mixture is cooled and applied to dessert.

With cherry juice

This fruit impregnation is used to enrich the taste of chocolate confectionery delights. You will need 50 ml of cherry juice, 35 g of sugar, 200 ml of water (boiled, cooled). If you want to add an interesting note to the cake, add 50 ml of cognac.

The cherry juice is heated slightly, then mixed with a sweetener and waited for complete dissolution. Add water and cognac to the resulting mass. Mix and use as directed.

Jam biscuit softener

For the recipe, take 60 ml of any jam of your choice, 250 ml of water and 50 ml of cognac (again, optional). Combine water and jam in a saucepan, bring the mixture to a boil, and boil for 1 minute. The mixture is filtered and the berries are removed. The broth is cooled and the alcoholic drink is added. The resulting mass is applied to dessert.

If you use fresh berries instead of jam, you will get excellent berry caramel, which will add juiciness to any dessert.

We calculate the quantity

Before calculating the amount of caramel mass, you should weigh the baked goods. The proportion of biscuit and softener is 1:1/2. If the flour product weighs 600 g, you will need 300 g of sweet syrup. For a “wetter” dessert, use a ratio of 1:0.8.
If fresh fruits or berries are used when preparing a confectionery delight, the quantity is reduced.

How to distribute?

To properly soak a flour product with syrup, use a silicone brush.

It is more convenient to evenly apply the caramel mixture. The thinner the cakes, the less amount of sweet mass will be needed. For a flour product consisting of several layers, the following advice is used: the bottom cake is greased a little, the next one a little more, and so on in an ascending manner.

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In order to have a delicate and unique taste, the cakes must be treated with various types of impregnation before applying the cream. This will ensure a closer proximity between the biscuit and the cream, and will also make the dessert juicy and balanced. Any sour-sweet or sweet liquid is suitable as a suitable substance for this purpose.

What is the best way to soak sponge cakes?

It is impossible to say for sure what will be better in a particular case. It all depends on the combination of the taste of the biscuit and cream, as well as the accompanying fillings. The impregnation should harmoniously complement the taste of the dessert, and not interrupt it in any way, depriving its main components of the ability to reveal their aroma, tenderness and richness.

The simplest option for impregnation is regular sugar syrup. Moreover, you can determine its concentration according to your taste. Traditionally, it is prepared from 250 milliliters of boiling water and 100 grams of granulated sugar. If you wish, you can acidify the syrup with lemon juice, replace sugar with honey, and also flavor it in any available way. When preparing a cake for an adult audience, it is possible to use alcoholic beverages as an additive to the syrup. Cognac, rum, brandy, or liqueurs with a wide variety of flavors are suitable for this purpose.

You don’t have to prepare the syrup on purpose, but use what you have on hand. For example, any berry or fruit juice, sweet compotes or jam syrup can be a worthy impregnation, the main thing is that the chosen option is combined with the taste of the dessert itself. Alternatively, you can use syrup from canned fruits.

Many housewives successfully soak sponge cakes with ordinary tea leaves, to which granulated sugar and lemon juice are added to taste, or with freshly brewed and chilled coffee.

How to soak sponge cakes correctly?

Having decided on the type of impregnation used, it is very important to apply it correctly for its intended purpose. It is better to use a pastry brush for this, moisten it a little in the sweet mixture and apply a thin layer to the biscuit. But you can, of course, use an ordinary teaspoon, scooping up just a little bit of syrup, transferring it to the crust and distributing it evenly over the surface. You should not apply too much impregnation, otherwise the sponge cake will become soggy and the taste of the cake will be hopelessly spoiled.

It is very important to apply cold impregnation to already well-cooled cakes. Better yet, let them sit for a few hours after baking. Then the risk of excessive wetting will be minimized.

How to soak store-bought sponge cakes?

Many housewives wonder: do they need to soak store-bought ones? The answer here is ambiguous. If you use sour cream or any other cream with a high moisture content, as well as a lot of juicy fruits as an additional filling, then the soaking here will probably be unnecessary and the cakes may become excessively soggy. In other cases, you can soak the workpiece just a little with any syrup.

How to soak sponge cakes with cognac?

We offer one of the many possible options for soaking cakes with the addition of cognac.

An important question in the process of preparing a festive dessert is how to soak the sponge cake layers. The final result of the finished treat depends on this: its appearance, its taste, and its overall quality. There are a lot of options and proper use of impregnation will help you create a delicious cake for a celebration or a simple home tea party.

What can you soak sponge cake layers with?

Impregnation for sponge cakes is a binding component that allows the base to harmoniously combine and be properly fixed with the soufflé, meringue or filling. You can prepare syrup or cream in several ways, each of which can be supplemented with interesting aromatic components.

1. Before soaking the sponge cake layers, you need to prepare the syrup or cream itself; they are used chilled. Warm soaking will soften the cake too much and the dessert will come out loose and possibly lose its shape.
2. Traditionally, sponge cake impregnation is prepared from sugar and water in a 2:3 ratio.
3. Add tea leaves (with aromatic additives), espresso, vanilla essence or fruit juices to the base syrup, replacing part of the water.
4. If you don’t have time to cook the syrup at all, and how to soak sponge cakes for a simple cake is a pressing question; liquid jam, or rather fruit syrup without pieces of fruit, will also do.
5. For cakes not intended for children, alcoholic impregnations are used. Cognac, brandy, rum, dessert wine or liqueur are added to the base syrup.
6. After applying the impregnation, the cakes should lie for about 20 minutes, only then can you add cream or filling.
7. It is important to keep track of what kind of cakes are used; if they are dry and loose, you will need a little more impregnation; if they are oily, then on the contrary you should not overdo it with the application of syrup.
8. You can apply the impregnation with a tablespoon, evenly distributing the syrup on the surface of the cake. A pastry brush is good for this; if the syrup is liquid and not creamy, you can use a spray bottle.

It’s not at all difficult to prepare, you need to follow the correct proportions: take 2 parts sugar to 3 parts water, cook over low heat until the crystals dissolve and be sure to cool before use. This basic recipe can be used as is or supplemented with aromatic ingredients. The resulting syrup is enough to soak two cakes.

Ingredients:

• sugar – 2 tbsp. l;
• water – 3 tbsp. l.

Preparation

1. Pour water into a saucepan and add sugar.
2. Warm over low heat while stirring.
3. Do not boil, wait until the sugar is completely dissolved.
4. Cool to room temperature.

Cognac impregnation for sponge cakes is the most common option for soaking cakes; it comes out very aromatic with a pronounced alcoholic taste. In addition to the alcoholic drink, the recipe contains lemon juice; it will slightly balance out the sugariness of the syrup, and vanilla essence will add new light aromatic notes to the finished dessert.

Ingredients:

• water – 1 tbsp.;
• sugar – 200 g;
• vanilla essence – 1 tsp;
• lemon juice – 1 tbsp. l.;
• cognac – 2 tbsp. l.

Preparation

1. Dissolve sugar in water, simmer over low heat.
2. Pour in vanilla and lemon juice.
3. Cool to room temperature, add cognac, stir.

Coffee impregnation for sponge cakes with instant coffee is prepared simply and quickly. This recipe contains rum, it will add a slight bitterness; if desired, you can replace it with coffee liqueur or remove the alcohol altogether. It is important to ensure that the granules are completely dissolved, otherwise the final taste of the dessert can be spoiled by coffee bitterness.

Ingredients:

• sugar – 200 g;
• water – 200 ml;
• rum – 2 tbsp. l.;
• coffee – 20 g.

Preparation

1. Mix sugar with half of the prepared water. Heat over low heat until the crystals dissolve.
2. Boil the remaining water, add coffee, mix well, cool.
3. Combine syrup with coffee, add rum, stir.

An incredibly aromatic impregnation for sponge cakes without alcohol, based on lemon juice, can balance the taste of any, even the most sugary dessert; it will add light and pleasant freshness to the final delicacy. You can make a syrup with just juice and sugar or dilute the base composition with water. During cooking, the zest is also used, but when the impregnation is ready, it must be removed by straining through a sieve.

Ingredients:

• lemon juice – 150 ml;
• sugar – 100 g;
• lemon zest – 1 tbsp. l.

Preparation

1. Pour lemon juice into a saucepan, add sugar and zest.
2. Cook without waiting until the sugar has completely melted.
3. Strain the hot syrup through a sieve.
4. A simple impregnation is used for the chilled biscuit.

The impregnation for sponge cakes is prepared simply and quickly from milk; the consistency and taste is more reminiscent of liquid cream. This syrup is well suited for softening white vanilla cakes; if the biscuits are chocolate, you can add a little cocoa or cocoa to the composition, the latter is introduced into the already cooled impregnation so that the aroma does not evaporate when heated.

Ingredients:

• milk – 2 tbsp.;
• sugar – 1 tbsp;
• vanillin.

Preparation

1. Heat milk in a saucepan, add sugar and vanilla.
2. Stir constantly, avoid boiling.
3. When the sugar dissolves, set aside. Cool to room temperature.

Delicious cherry impregnation for sponge cakes is prepared from a base syrup, which is supplemented with alcoholic beverages. For a special aroma, cognac or brandy is used, the berries are well soaked in liqueurs and. This syrup is ideal for fluffy chocolate cakes. Cherries can be used fresh or frozen; canned cherries or in their own juice will not work.

Ingredients:

• cherry – 100 g;
• cherry liqueur – 50 ml;
• water – 200 ml;
• sugar – 100 g.

Preparation

1. Place cherries, sugar in a saucepan and add water.
2. Boil for 2-3 minutes. Cool to room temperature.
3. Remove the berries, add the liqueur, stir.

The impregnation for sponge cake with honey is prepared quickly, simply, without any frills. Sugar is completely replaced with a natural sweetener, but it is important to remember that you cannot heat honey, so it is better to use liquid honey, honey or herbs will do. You should not use it, it has a characteristic bitterness and can ruin the final taste of the dessert.

Ingredients:

• water – ½ cup;
• honey – 100 g;
• lemon juice – 2 tbsp. l.

Preparation

1. Heat the water to 50-60 degrees.
2. Add honey and mix well, pour in lemon juice.
3. You can use this syrup immediately after the honey has completely dissolved.

Alcohol impregnation for sponge cakes at home is prepared taking into account the chosen base. Not every syrup goes well with chocolate cakes or with vanilla ones, for example. The liqueur makes incredibly aromatic syrups that soak and loosen the biscuit well. The following describes the basic recipe, which is enough to soak 2 cakes.

Ingredients:

• sugar – 100 g;
• water – 100 ml;
• liqueur – 70 ml.

Preparation

1. Mix sugar and water in a saucepan and simmer until the sweetener is completely dissolved.
2. Cool to room temperature, add liqueur and mix well.
3. You can immediately soak the cakes with this syrup.

The ideal one is one made with cocoa, chocolate or liqueur; in the latter case, Baileys or Sheridans are suitable, they will perfectly highlight the rich taste of the cakes. This syrup is prepared without water, it turns out thick, a little creamy, so soaking the biscuits themselves will take more time.

Ingredients:

• condensed milk – 100 g;
• cocoa – 1 tbsp. l.;
• Baileys – 2 tbsp. l.;
• soft butter – 50 g.

Preparation

1. Combine condensed milk and cocoa in a saucepan and mix.
2. Simmer in a water bath until a homogeneous mass is obtained.
3. Add oil, cook for a couple more minutes.
4. Cool for 10 minutes, pour in the liqueur, mix thoroughly.
5. This impregnation is applied warm.

Wine impregnation for a sponge cake is a good way to diversify the simple flavor of the cakes, but it is important to remember that red wine cannot be used for the white base, the taste will not be very pleasant, and the appearance of the dessert will lose its attractiveness. If dessert drinks with a rich, bright flavor are used for impregnation, the amount of sugar can be reduced.

Biscuit It's easy to prepare at home, but... impregnation its taste will be even more elegant. Not everyone likes the taste of a “wet” cake, but if you are a supporter of tender, soaked cakes, this collection of recipes will come in handy.

Two factors for the success of a delicious soaked sponge cake

• Ingredient ratio

In fact, preparing the impregnation is easy and simple - the whole procedure takes no more than 15 minutes. But it’s also easy to make a mistake in this matter. Important point - proportions of sugar and liquid . Mistakes are expensive - a delicate cake can instantly turn into a viscous mass that spills all over the plate. Therefore, we strongly recommend that you take a closer look at the ratio of products in all recipes. They are not random!

• Amount of soaking required for one cake

The second important point is how much impregnation is needed for complete happiness. those. if you overdo it, the delicate taste will disappear and you will fail.

Again, there is a universal, let’s say, formula - 1: 0.7: 1.2 (sponge cake: syrup for impregnation: cream)

This refers to the weight of the product. those. if the cake weighs 800 g, then the impregnation will be 500 - 550 g (approximately).

Flavored impregnation for biscuit - with cognac

Required Products:

• Sugar - 5 tablespoons
• Liqueur - 7 tablespoons
• Cognac - 1 tablespoon
• Water - 5 tablespoons

Preparation:

1. Pour sugar into a container
2. Fill with water
3. Stirring, bring the syrup to a boil
4. Cool, add liqueur and cognac

Jam impregnation

You will need:

• Vodka 50 g
• Jam, jam 2 table. spoons
• Water 250 ml

It's extremely easy to prepare:

1. mix water and jam,
2. put on fire for 2-3 minutes,
3. cool
4. add vodka.

Syrup for biscuit with Cahors

Required Products:

• Sugar - 250 g
• Water – 250 ml
• Cahors - 2 tablespoons
• Lemon juice - 1 teaspoon
• Vanillin

Step-by-step preparation:

1. Boil water in a saucepan
2. Add sugar
3. Stir until completely dissolved
4. Bring the syrup to a boil, add vanillin, Cahors, lemon juice and immediately remove the finished impregnation from the heat

Coffee impregnation for biscuit

What you need for cooking :

• Water - 1 glass
• Cognac - 1 tablespoon
• Ground coffee - 2 tablespoons
• Sugar - 1 glass

How to cook:

1. Pour water (half a glass) into the sugar and heat until completely dissolved.
2. Bring the syrup to a boil
3. Meanwhile, use the remaining water (half a glass) to brew coffee and let it brew
4. After 1-20 minutes, filter and pour pure coffee along with cognac into sugar syrup.
5. Stir thoroughly and cool

Cherry impregnation

Required Ingredients :

• Cherry juice - 1/3 cup
• Sugar - 1-2 tablespoons
• Cognac - 3-4 tablespoons

Prepare for 1 glass:

1. Pour 1/3 cherry juice into a glass
2. Add 1-2 tablespoons of sugar
3. 3-4 tablespoons cognac
4. And add water until full

At the request of our reader, we are adding to the list of the most popular impregnations! These recipes were published in.

+4 recipes for sponge cake impregnation without alcohol

Simple impregnation for chocolate biscuit made from condensed milk

What you will need:

• Butter – 100 g
• Cocoa powder – 1 tablespoon
• Condensed milk - half a jar

Cooking steps:

We prepare this syrup for impregnation in a water bath. (Primitively: place a small saucepan in a large one in which water is boiling)

Place the butter, cocoa, and condensed milk in a saucepan and stir thoroughly, but do not bring the mass to a boil. Soak the biscuit cakes with hot syrup.

A simple impregnation for sponge cakes - with green tea and lemon without alcohol

This recipe for impregnation syrup does not require any complex manipulations or exquisite ingredients.

• brew green tea,
• add lemon juice there
• cool - and you can soak the cakes

Lemon soak

Required ingredients:

• Half a lemon
• Water – 1 glass
• Sugar – 3 teaspoons
• Vanillin

Preparation:

1. Lemon cut into pieces
2. Boil water and pour boiling water over crushed lemon
3. Add sugar and vanillin (if you like the smell, you don’t have to add it)
4. You can soak the sponge cake!

Orange non-alcoholic impregnation for biscuit

Required Products:

• Zest of 1 orange
• Orange juice – half a glass
• Sugar – 1/4 cup

Preparation:

Grate the orange zest

Mix all the ingredients in a saucepan Place on low heat and cook until the sugar is completely dissolved On low heat, reduce the syrup to 1/2 of the original volume - about 15 minutes It is better to soak the cakes while the syrup is still warm

With a delicious homemade biscuit, any holiday will become a real miracle! Bon appetit and great holidays!

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The sponge cake turned out to be too dry and you don’t know what to soak it with? Confectionery coating for baking will come to the rescue. It is prepared quickly and easily, and most importantly, it does not require any special culinary skills. How to prepare a coating for a chocolate sponge cake, and what ingredients go well with baking?

Preparing milk impregnation for biscuit

Every housewife probably has products for making milk confectionery liquid in her home. The taste of the watering is particularly tender and unobtrusive. It is this quality that perfectly sets off the chocolate taste of the biscuit.

Prepare the following ingredients:

• a glass of full-fat milk;
• vanilla extract to taste;
• three tablespoons of sugar;
• half teaspoons of liqueur of your choice.

Pour the milk into a saucepan and place the dish on medium heat. When the milk starts to warm up, add sugar and vanilla extract. Let the liquid boil and remove from heat as soon as the foam begins to rise. Add liqueur. The sweet liquid is ready!

Coffee impregnation for biscuit

Coffee and chocolate are an amazing combination that can be combined in one confectionery product. And although natural coffee is considered more useful, in this recipe we will use an instant drink. The fact is that ground grains can get into the liquid, thereby giving it bitterness.

Expert opinion

Anastasia Titova

Confectioner

Tip: if you plan to use ground coffee, then after preparation, you should pass the drink several times through cheesecloth.

To prepare the confectionery topping, prepare the following ingredients:

• glass of water;
• 6 spoons of sugar;
• 2 spoons of instant coffee;
• 1 teaspoon cognac (optional without it).

Brew coffee in a cup, add cognac sugar. Stir the mixture intensively until all ingredients are completely dissolved. Let the coffee drink cool and begin soaking the confectionery product.

Lemon syrup for sponge cake

To make the mass viscous, you must follow the proportions indicated in the recipe. To prepare a confectionery drizzle for soaking the chocolate cake, prepare the following ingredients:

• lemon;
• a couple of tablespoons of sugar;
• a couple of tablespoons of water;
• vanilla to taste.

Squeeze the juice from the lemon. Pour the water into a saucepan, add sugar and vanilla bean, and bring the mixture to a boil. Add freshly squeezed lemon juice to the mixture. Boil the liquid for about 2 minutes and remove from heat. If the consistency of the liquid turns out to be very thin, increase the portion of sugar.

Honey syrup for biscuit: cooking secrets

Honey drizzle goes perfectly not only with chocolate, but also with white sponge cake. When purchasing natural sweets, you should give preference to rare rather than thick honey. It is easier to work with, and there is no need to melt it in a water bath for a long time.

• a couple of tablespoons of honey;
• 150 ml water;
• 4 teaspoons cognac;
• half a ripe orange.

Cut the orange. We pass half the fruit through a juicer. Mix the last ingredient with water, pour into a saucepan and place on medium heat. Bring to a boil, simmer for about 3 minutes, and remove from heat. The liquid should be cooled to room temperature.

Mix honey with cognac and mix the mixture thoroughly. When the orange drink has cooled, add honey liquid to the mass and mix it vigorously until a homogeneous consistency is formed. The topping for the cakes is ready!

Impregnation for sponge cake with cognac

Cognac topping for cakes is the most popular among the huge selection of confectionery impregnations. The preparation procedure will take you a maximum of 15 minutes, but at the end of cooking you will get the perfect topping for a chocolate sponge cake.

To prepare the confectionery liquid, prepare the following ingredients:

• 5 tablespoons of sugar;
• 1 tablespoon cognac;
• 5 tablespoons of water.

Pour sugar into a saucepan, add water and place on low heat. Bring to a boil and cook the syrup for about 3 minutes. Remove the saucepan from the heat and add the alcoholic drink. This amount of drizzle is enough to soak a medium sized chocolate cake.

Impregnation for sponge cake with liqueur

The pouring, which is based on liqueur, has a delicate taste. The secret is simple, because the liqueur is not particularly strong, which allows the biscuit to retain a more refined and refined taste.

To prepare the liquid for soaking the cakes, prepare the following ingredients:

• 3 tablespoons sugar;
• 4 tablespoons of water;
• 7 tablespoons liqueur to your taste.

Pour sugar into a saucepan. Add water to the bowl and place it on medium heat. Bring the sugar mass to a boil, stirring it constantly with a wooden spoon. Cook for 4 minutes and remove from heat. Add liqueur and mix the mixture thoroughly. Let's start impregnation!

Impregnation for sponge cake with wine

To prepare wine syrup, you should choose sweet white wine. White wine complements the taste of the cake well, emphasizing the subtle notes of the chocolate sponge cake. To prepare the confectionery impregnation, you should prepare the following ingredients:

• 3 tablespoons sweet white wine;
• 3 tablespoons of any fruit juice.

There is an impressive amount of fruit juice on the shelves of grocery stores. The wine gives a good taste composition, together with orange, pineapple and grape juice.

Pour the fruit juice into a saucepan, bring to a boil and remove from heat. Add white wine to the drink and stir the mixture. The cake topping is ready!

How to distribute the coating over a chocolate cake?

It is better to soak the cakes using a special pastry brush. With its help, you can evenly distribute the liquid over the cake without making puddles.

If you don’t have a brush, then a teaspoon will do just fine. The only condition is to distribute the impregnation throughout the cake, and not in one place. Don't take a full spoonful. It is better to take a small amount of syrup and coat the chocolate cakes evenly. If you are going to soak tall biscuits, then you should take into account that in this case the amount of impregnation should be increased.

To coat with syrup using a brush, dip the tool into the liquid and distribute the syrup evenly over the cake. The application technique is very similar to artistic drawing. For impregnation, use a teaspoon to collect syrup into the “tool” and apply it to the required areas of the baked goods.

Is it necessary to soak the sponge cake?

Impregnation makes the biscuit more tender and allows the confectionery product to “retain” moisture. Of course, soaking the sponge cake is not a necessary condition when making cakes. For example, if you use rich or juicy cream to coat the cakes, then the question of soaking them automatically disappears.

You should definitely soak confectionery baked goods if the delicacy turns out to be excessively dry. Tall cakes also need impregnation, since it is very difficult to retain moisture in them.

If you need to store the cake for more than two days, then impregnation is a must in this case. And even the juiciest cream will not save baked goods from dryness if you have not soaked the cakes.

Adding a soak not only allows the cake to be more moist, but also adds extra flavor. The choice of impregnations is large, you are sure to find “your” glaze for impregnation of chocolate cake!

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