Chocolate sponge cake 123. Chocolate cake for one, two, three

“If you are reading this recipe now, consider yourself very lucky. You have probably never come across such a simple recipe. This despite the fact that everyone who tried this cake of mine rolled their eyes and said, “God, how delicious, but I I’ll never do something like this on my own.”

This is one of my favorite moments when I made a dish from the simplest ingredients in 20 minutes, and to everyone who tries it, it seems as if this is the most secret recipe of the best chefs in the world, which is revealed once a century to three lucky people on a moonlit night.

Well, and most importantly, the cakes according to this recipe turn out to be indecently tasty, there is a rich chocolate taste (and specifically chocolate) and moderate moisture. Since it turned out that I made this cake three times in three days, I had time to evaluate all its strengths. So, when the cake is ready and cooled down, just wrap it in cling film. After a couple of hours, you will have the softest, most elastic, and moist cake you have ever seen. I just cut off pieces from it and ate it as an independent dessert; no impregnation or creams are needed at all. And in this form it can lie for 3-4 days, becoming better and better.

The composition of the products is generally surprising; there is nothing there that would not be stored in your refrigerator or cupboard every day. And there are no requirements at all for the process of kneading the dough - throw all the ingredients into one bowl, beat for about three minutes and you're done. It's no surprise that I made this cake three times, and my only regret is that I didn't do it a couple more times.

Oh yes, this is generally an indecently generous bonus, but from this amount of ingredients you can get 1 thick cake of 20 cm (the height will be about 4-5 cm) or two of the same 16 cm each. The dough literally doubles in volume!

As I already said, there are no techniques here, the only condition is that we add vinegar at the very end. Go. Combine flour (250 g), soda (1.5 tsp), salt (teaspoon), sugar (300 g) and cocoa (55 g).

Mix with a whisk, lightly, to at least somehow pretend that we are serious cooks, and the recipe requires skills;)

Next we send two eggs, soft butter (60 g), olive oil (60 ml), vanilla extract (a couple of teaspoons), milk (280 ml) and wine vinegar (1 tbsp). You can use any other vinegar that you use in salad dressings, as long as it’s not super strong (take up to 6%).

Now all we need is to mix all the ingredients well with a mixer. At first, lumps and streaks of oil stains will appear, but after 3-4 minutes the mass will become smooth, uniform and glossy.

As I already wrote, we do it in a mold from 16 to 20 cm. IMPORTANT! The dough will double in volume, so don't try to fill the pan more than halfway. Grease the mold with oil. I always put parchment on the bottom, just so you don’t have to struggle for a long time with removing the cake.

Bake at 175 degrees for approximately 50-60 minutes. At first the cake will grow actively, then it will calm down. A lump may appear on top, and it may even crack - don’t be alarmed, this is good, we get a porous structure.

As usual, we check with a wooden skewer. It should come out dry. That is, after 40 minutes we start checking every 5 minutes.

The finished cake will come out of the mold almost immediately. Carefully place it upside down on a wire rack. And remove the parchment.

Can you believe that I poured only 2 centimeters of dough into the mold, but the resulting cake was more than 4 cm?! And once again, be sure to keep the cooled cakes in an airtight container (or film) for at least a couple of hours. If at the beginning it may seem to you that the outside of the cakes is a little dry, then later they will become just as moist and porous.

If the cakes survive until the cake is assembled, use any cream, I just poured ganache on top."

If you are reading this recipe now, consider yourself very lucky. You've probably never come across such a simple recipe before. This is despite the fact that everyone who tried this cake of mine rolled their eyes and said, “God, how delicious, but I will never make this myself.”

Olive oil2	60 g
Butter 82%	60 g
Chicken egg	2 pcs
Granulated sugar	300 g
Cocoa powder	55 g
Table salt	10 g
Baking soda	18 g
Wheat flour	250 g
Vanilla extract liquid	20 g
Milk 2.5%	280 ml
Wine vinegar 3%	15 ml

As I already said, there are no techniques here, the only condition is that we add vinegar at the very end. Go. Combine flour (250 g), soda (1.5 tsp), salt (teaspoon), sugar (300 g) and cocoa (55 g).

Mix with a whisk, lightly, to at least somehow pretend that we are serious cooks, and the recipe requires skills;)

Next we send two eggs, soft butter (60 g), olive oil (60 g), vanilla extract (a couple of teaspoons, if there is no extract, do not replace with anything, just skip), milk (280 ml) and wine vinegar (1 tbsp). You can use any other vinegar that you use in salad dressings, as long as it’s not super strong (take up to 6%).

Now all we need is to mix all the ingredients well with a mixer. At first, lumps and streaks of oil stains will appear, but after 3-4 minutes the mass will become smooth, uniform and glossy.

Approximately 50-60 minutes. At first the cake will grow actively, then it will calm down. A lump may appear on top, and it may even crack - don’t be alarmed, this is good, we get a porous structure.

As usual, we check with a wooden skewer. It should come out dry. That is, after 40 minutes we start checking every 5 minutes.

The finished cake will come out of the mold almost immediately. Carefully place it upside down on a wire rack. And remove the parchment. Chocolate cake, step-by-step recipe with photos, food blog and online store with delivery throughout Russia andychef.ru

If the cakes survive until the cake is assembled, use any cream, I just poured ganache on top.

Recipe from andychef.ru

Hello my dear readers! I am a terrible and terrible chocolate lover! And I just love chocolate cakes. Of course, I don’t eat them often. But sometimes you just want to eat a tiny, tasty piece of the most chocolate of chocolate cake. Here's the recipe - chocolate cake from Chef Andy for one, two, three!

Chocolate cake from Chef Andy for one, two, three

Ingredients for a mold 18-20 ca in diameter

250 g flour.
1.5 teaspoon of soda.
1 teaspoon salt.
55 g cocoa.
300 g sugar.
2 eggs.
60 g creamy sachl.
60 g olive oil.
280 ml milk.
2 teaspoons vanilla extract.
1 tablespoon of wine vinegar.

How to cook

Combine flour, soda, salt, sugar and cocoa. Mix all this stuff lightly with a whisk.
Add two eggs, soft butter, olive oil, vanilla extract, milk and wine (or apple) vinegar.
Mix all ingredients thoroughly with a mixer. At first, lumps and streaks of oil stains will appear, but after 3-4 minutes the mass will become smooth, uniform and glossy.
Grease the mold with oil. I always put parchment on the bottom.
Bake at 175-180°C for about 50-60 minutes (it took me 70 minutes). At first the cake will grow actively, then it will calm down. A lump may appear on top, and it may even crack - don’t be alarmed, this is good, we get a porous structure.
As usual, we check the readiness with a wooden skewer. It should come out dry. That is, after 40 minutes we start checking every 5 minutes.
The finished cake will come out of the mold almost immediately. Carefully place it upside down on a wire rack. And remove the parchment. Preparing the glaze.

Preparing the glaze

120 g dark chocolate.
150 ml cream.

Bring the cream to a boil and melt the chocolate in it. Cool the glaze a little and pour it onto the still slightly warm cake! Decorate as desired. Thanks to the author for the recipe!

Chocolate cake for one, two, three If you are reading this recipe now, consider yourself very lucky. You've probably never come across such a simple recipe before. This is despite the fact that everyone who tried this cake of mine rolled their eyes and said - “God, how delicious, but I will never make this myself.” Chocolate cake for one, two, three If you are reading this recipe now, consider yourself very very lucky. You've probably never come across such a simple recipe before. This is despite the fact that everyone who tried this cake of mine rolled their eyes and said, “God, how delicious, but I will never make this myself.” Well, and most importantly, the cakes according to this recipe turn out to be indecently tasty, there is a rich chocolate taste (and specifically chocolate) and moderate moisture. Since it turned out that I made this cake three times in three days, I had time to evaluate all its strengths. So, when the cake is ready and cooled down, just wrap it in cling film. After a couple of hours, you will have the softest, most elastic, and moist cake you have ever seen. I just cut off pieces from it and ate it as an independent dessert; no impregnation or creams are needed at all. And in this form it can lie for 3-4 days, becoming better and better. The composition of the products is generally surprising; there is nothing there that would not be stored in your refrigerator or cupboard every day. From this amount of ingredients you can get 1 thick cake of 20 cm (the height will be about 4-5 cm) or two of the same 16 cm each. The dough literally doubles in volume! As I already said, there are no techniques here, the only condition is that we add vinegar at the very end. Go. Combine flour (250 g), soda (1.5 tsp), salt (teaspoon), sugar (300 g) and cocoa (55 g). Mix with a whisk, lightly, to at least somehow pretend that we are serious cooks, and the recipe requires skills;) Next we send two eggs, soft butter (60 gr.), olive oil (60 ml.), vanilla extract (a couple of teaspoons), milk (280 ml.) and wine vinegar (1 tbsp.). You can use any other vinegar that you use in salad dressings, as long as it’s not super strong (take up to 6%). Now all we need is to mix all the ingredients well with a mixer. At first, lumps and streaks of oil stains will appear, but after 3-4 minutes the mass will become smooth, uniform and glossy. As I already wrote, we do it in a mold from 16 to 20 cm. IMPORTANT! The dough will double in volume, so don't try to fill the pan more than halfway. Grease the mold with oil. I always put parchment on the bottom, just so you don’t have to struggle for a long time with removing the cake. Bake at 175 degrees for approximately 50-60 minutes. At first the cake will grow actively, then it will calm down. A lump may appear on top, and it may even crack - don’t be alarmed, this is good, we get a porous structure. As usual, we check with a wooden skewer. It should come out dry. That is, after 40 minutes we start checking every 5 minutes. The finished cake will come out of the mold almost immediately. Carefully place it upside down on a wire rack. And remove the parchment. Can you believe that I poured only 2 centimeters of dough into the mold, but the resulting cake was more than 4 cm?! And once again, be sure to keep the cooled cakes in an airtight container (or film) for at least a couple of hours. If at the beginning it may seem to you that the outside of the cakes is a little dry, then later they will become just as moist and porous. If the cakes survive until the cake is assembled, use any cream, I just poured ganache on top.

Calories: Not specified
Cooking time: Not indicated

This One, Two, Three Chocolate Cake is super easy. The products used are inexpensive and accessible, the dough is easy and quick to knead, and when baking it is guaranteed to double in size. I advise you to memorize the recipe with photos step by step in your measuring cups and prepare it more often. Moreover, icing, decorations and additives can change the taste of the finished cake and you will never get tired of it. The base of the cake is a wonderful moist chocolate sponge cake, which is combined with fruits and berries, nuts and chocolate. For light accents, you can use a little cognac, vanilla or gingerbread mixture (cinnamon, ginger, nutmeg). The cake can be divided after baking and coated with cream. You can cover the cake with chocolate glaze, cherry jam, salted caramel, or you can simply sprinkle it with powdered sugar, coconut flakes, nuts or grated chocolate. Well, then decorate with seasonal berries, fruits, marshmallows and small meringues. Try this one too.

You'll need:

For the biscuit:

- eggs - 2 pieces,
- cognac or balsam – 1 teaspoon,
- apple cider vinegar – 1 tablespoon,
- flour – 245 grams,
- cocoa – 2-2.5 tablespoons,
- sugar – 225 grams,
- baking soda – 8 grams,
- salt - 10 grams,
- milk - 250 grams,
- butter and vegetable oil – 65 grams each.

For the glaze:

- milk – 60 grams,
- sugar – 1 tablespoon,
- odorless vegetable oil – 1 tablespoon,
- cocoa – 1.5 tablespoons.

For decoration:

- marshmallows - 4 pieces,
- chocolate drops – 100 grams,
- drops of white chocolate – 4 pieces.

How to cook with photos step by step

Mix all dry ingredients. It is convenient to do this with a whisk.

Grind soft butter with sugar.

Add all wet ingredients except vinegar and stir.

Combine the dry part of the biscuit and the wet part using a mixer. Beat for a couple of minutes.

Add a bite before baking.

I recommend a mold with a diameter of 20 cm. Prepare the mold by covering the bottom with parchment.
Pour the dough, level it with a spatula and bake in the oven at 170 degrees for 40 minutes until dry.

Remove parchment. Cool the finished cake on a wire rack.
Wrap the biscuit in cling film for a couple of hours.

Combine all the ingredients for the glaze in a saucepan and heat until boiling, stirring. Be sure to try this one too.

Cover the finished cake. Decorate.

The finished cake is moist with a chocolate flavor. It is suitable for a festive table and for a regular Sunday lunch. Serve the cake with hot coffee, tea or milk.