Chocolate lovers - this cake is for you! And three in one: in this recipe, black, milk, and white chocolate are combined into an amazing three-color chocolate rainbow!

As a lover of everything chocolate - bars, cakes and ice cream - I have been looking at this cake for a long time, thinking how beautiful it is and how difficult it must be to make a Three Chocolate cake at home. The incentive to try it was an order from a regular reader of Yana’s site... and it turned out that the recipe is not at all difficult to follow! It just takes a long time, most of which, like all jelly cakes, hardens in the refrigerator. And at this time we are resting. So let's try to make a homemade Three Chocolate Cake together! I tried to prepare for you a detailed step-by-step recipe with photos to clearly show all the steps and you could repeat it the first time. Don’t be alarmed that there is a lot of text - I just tried to describe the cooking process in as much detail as possible.

Dear Yana, thank you for the idea - I, too, have long wanted to try this beautiful and spectacular cake!

From the specified amount of products, the cake is small but tall: about 16 cm in diameter, 8 cm in height, and weighty - about 1200 g! It is very chocolatey, with a rather dense structure - not airy, like other souffle-mousse cakes, but dense - due to cream, butter and chocolate. And it has a very rich taste (I liked the bottom layer, and white chocolate lovers liked the top). Even a thin slice of this cake can fill you up, as it is very high in calories. If you want a smaller cake, you can reduce the number of ingredients for the layers: take 100 g of chocolate and cream, 30 g of butter and a little less gelatin.

From kitchen appliances we will need:

• mixer;
• detachable form - I made it at 17 cm; you can use a larger one - then the cake will be larger in diameter, but the layers will be slightly lower.
• pastry ring - can be replaced with a strip of flexible dense polyethylene, installing it inside a springform pan to increase its sides. Advice from Victoria from Zaporozhye from the site yummybook.ru: use a plastic cutting board cut in half as a material.

Ingredients:

For the crust:

• 100 g butter (half a stick);
• 100 g sugar (half a glass);
• 2 medium eggs;
• 120-130 g of flour (1 glass with a volume of 200 g without a slide);
• 1-1.5 tablespoons of cocoa powder;
• 2/3 teaspoon baking powder.

Explanations. I took the crust recipe a little different than in various variations of this cake on the Internet. Often a simple chocolate sponge cake (eggs-sugar-flour-cocoa) is used as the base, but I decided to make a butter sponge cake similar to the “Cherry Wave”, only half the size. The fact is that an ordinary sponge cake is very soft and tender, airy, I thought that it might bend under the weight of the chocolate layers. But the butter sponge cake is denser in structure and at the same time very tasty, more like a cupcake. It is perfect in taste and density as a base for a cake.

For three layers of chocolate:

• 150 g dark chocolate;
• 150 g milk chocolate;
• 150 g white chocolate;
• 150 g butter;
• 450 ml heavy cream 33%;
• 24 g gelatin;
• 9 tablespoons hot water.

Explanations again :)
If you can use cheaper butter for cakes or for baking, then for mousses it is better to choose good quality butter. I took 72.5%.

You need 33-35% cream, you can see in the photo which one I used. At first they are liquid, but when whipped they thicken; The main thing is not to over-beat, otherwise the cream may turn into butter.

To ensure that the chocolate layers are demarcated as clearly as possible, it is better to take:

• for the darkest, bottom layer, dark chocolate 72-74% or more cocoa. I have come across chocolates with 80% and even 90%, but the last one was so strong that we ate it for a month, one tiny piece at a time... So for the cake I took 74%.
• for the middle, light chocolate layer, milk chocolate 30-50% cocoa. Again, the lower the content of cocoa products in the tile, the lighter the layer will be.
• For the top, white layer, use white chocolate, but preferably non-porous. I read that they also make a porous cake, but when I made strawberries in white chocolate, it didn’t want to melt properly. That's why I bought white chocolate pennies especially for the cake. By the way, it’s much more convenient than tiles - you don’t have to crumble it into pieces, just pour it in and melt it.

It is convenient to prepare the ingredients for each layer in advance by dividing the butter and gelatin into three parts.

How to bake:

First, let's bake the crust. Butter and eggs should be at room temperature. Beat soft butter and sugar on low speed for a minute.

Add eggs one at a time, beating until smooth each time.

The result is a creamy mass into which we sift flour mixed with baking powder and cocoa.

After mixing, we get a fairly thick chocolate dough. We put it in a mold, the bottom of which is covered with oiled parchment, and the sides are greased with oil, and spread it in an even layer. I made a notch in the middle of the cake so that it would come out even...

But he, such a cunning one, still rose to the center. Baked for half an hour at 180C, check for doneness with a bamboo skewer. After cooling the cake, since it crumbled when warm, I carefully cut off the top, and we ate it :)

Then I placed the cake in the bottom of the springform pan, removing the sides and replacing them with a ring so that it would fit tightly around the cake without leaving a gap through which the soufflé could escape.

If desired, you can soak the cake with cognac or tea with lemon.

And you can start preparing the first chocolate layer! Pour 8 g of gelatin (this is 1 tablespoon with a small heap - just a third of a 25-gram bag) with 3 tablespoons of hot (70-90C) water, and stir until the gelatin dissolves.

At the same time, melt 150 g of dark chocolate in a water bath. I crumble the chocolate into a ladle, which I place in a container of water heated on the stove. Just make sure that the water does not splash into the chocolate - then it may not harden.

Stir and watch - when the chocolate begins to melt, add soft butter (50 g) and then melt, stirring, together.

While the gelatin is dissolving and the chocolate is melting, leave them for a couple of minutes to whip the cream. We measure 150 ml of cream, pour it into a deep container and beat with a mixer for 1 minute and 30 - 45 seconds, until “soft peaks” appear - when the cream is no longer liquid and the mixer whisks leave soft marks on their surface. I beat first at low speed, then at medium speed.

Pour gelatin dissolved in water into the whipped cream and beat a little more to mix well - 10-15 seconds. If there are lumps or grains in the gelatin, it should be strained through a strainer.

Meanwhile, the chocolate and butter have melted and are no longer hot, but barely warm - pour it into the creamy gelatin mixture.

And beat everything until smooth, about 20 seconds.

This is the chocolate-creamy-gelatin mass you get.

Pour the chocolate filling onto the cake, level it and put it in the refrigerator for 1-1.5 hours until hardened.

When the first layer has hardened, you can prepare the second, milky one.

We repeat all the steps as for dark chocolate: dissolve 8 g of gelatin; melt 150 g of milk chocolate with the addition of 50 g of butter; whip 150 ml of cream, add gelatin, beat some more, add milk chocolate and beat again until smooth.

Carefully pour the second layer on top of the first - do not pour everything out of the bowl at once, first pour a little from a spoon so as not to disturb the surface. When the first layer is covered with the second, you can carefully pour the rest of the soufflé on top and put it back in the refrigerator.

After about an hour, it’s time to make the third, white layer. My second layer froze even earlier - after 45 minutes, but I decided not to rush: what if it only set on top, and when pouring a new layer, the crust, like thin ice, will break... then it won’t be three chocolates, but something... something different, with an exquisite pattern!

We make white chocolate soufflé in the same way: dilute the remaining third of gelatin in hot water; whip the cream and pour in the dissolved gelatin, beat again.

We melt white chocolate with butter... and again it behaved inappropriately: as soon as it melted, it decided to separate into butter and chocolate. The oil floated at the top in the form of a greasy, sunny yellow translucent liquid, and the chocolate took on flakes and precipitated. I decided to wait a little - maybe he would cool down a little and begin to behave more civilly? But the chocolate did not come to its senses: after half a minute it began to solidify into a thick mass right at the bottom of the oil lake. Oh, you are. OK. And, having mixed the chocolate-butter mess well, I decisively poured it into the cream with gelatin and quickly, before it decided to separate again, beat it with a mixer. Despite the white chocolate tricks, the light mousse came out quite decent: homogeneous, with a pleasant warm tone.

I carefully but quickly poured it over the frozen milk layer - and the cake went to sleep in the refrigerator overnight.

When the top layer has completely hardened, you can remove the cake from the mold! To ensure that it comes out easily and the edges remain neat, you need to quickly heat the sides of the mold - for example, blow hot air from a hairdryer. Just be careful not to overdo it so the cake starts to melt. Unlike agar-agar, which already sets at 40C, gelatin begins to melt at 30C and above. You can also carefully run a thin knife between the walls of the mold and the cake.

And now - the exciting moment: the mold is successfully opened, and the cake is placed on the plate! Hurray, it worked! Just the way it should be: striped, three-story, with a smooth transition of chocolate shades from dark to white.

How to decorate the Three Chocolates cake? There are various options - from white chocolate icing and cream (which, in my opinion, is unnecessary - there is enough of both in the cake), to chocolate leaves. We simply painted the top of the cake with chocolate patterns, like "Bird's Milk". It turned out contrasting and beautiful.

Now carefully cut a piece with a sharp knife to see what kind of cake it is in cross-section.

It turned out to be very tall - 8 cm, dense, rich chocolate and surprisingly satisfying.

The pieces need to be cut thin, otherwise you have to leave them for later: it’s impossible to eat a large portion of such a cake at one time!

To my taste, the cake could have been made more tender: the layers of the soufflé are quite dense, and even difficult to slice when chilled. Perhaps using less cream and butter, or replacing the cream with yogurt - as in blueberry or apricot mousse cakes - will correct this issue.

And my guests really liked the cake!

Now it’s interesting to know your opinion, dear readers!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

The most popular treat for tea is cake. You have the opportunity to make it yourself. For example, a dessert called Three Chocolates. Interested? Then study recipes with photos describing how to make such a cake.

How to make Three Chocolate Cake

The delicacy has simply fantastic taste - the base is made of an airy sponge cake with several layers on it. They are a mousse made of white, milk and dark chocolate. Preparing the Three Chocolate cake has two serving options:

1. You can serve the treat after defrosting for 15 minutes. Then, judging by the reviews, the cake will be more like ice cream.
2. Keep dessert in the refrigerator until serving. In this case, it will definitely be a cake.

Biscuit

The basis of the future delicacy is a biscuit. The optimal shape for it is considered to be a shape with a diameter of 23-26 cm. After baking, the sponge cake can be cut to the desired size. Moreover, it is better to prepare the cake in advance so that you can quickly assemble the cake. In addition, this will make the Three Chocolate cake sponge denser, so it will be easier to shape and soak.

Mousse

According to the classic recipe, Three Chocolate mousse is prepared in three colors - light brown, brown and dark brown. To do this, use white, milk and dark chocolate. Many recipes recommend Ghirardelli pastry bars for this filling. For mousse layers, you will also need cream with a fat content of 30 to 33%, butter and gelatin.

Three Chocolate Cake - step by step recipe with photos

Recently, this dessert has become so popular that it’s even surprising, what is its secret? A tall cake made from wide layers of sponge and velvety mousse, flavored with Baileys and, in some cases, dripping chocolate icing. What could be tastier? This dessert is worth your time and effort. You can choose any Three Chocolate Cake recipe from those presented below.

Mousse cake

• Cooking time: 5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 378 kcal.
• Cuisine: European.

The classic Three Chocolate cake tastes like delicate creamy ice cream. Whipped cream, cream liqueur and several layers of chocolate mousse - please your loved ones with this dessert. They will be delighted not only with its taste, but also with its appearance. The basis of the delicacy according to the classic recipe is a biscuit. It can even be baked the day before the mousses.

Ingredients:

• egg – 2 pcs.;
• vanillin – 1 tsp;
• white chocolate – 100 g for glaze;
• heavy cream – 700 ml;
• gelatin – 24 g;
• white, black and milk chocolate – 200 g each;
• sugar – 1/3 tbsp.;
• cocoa powder – 1 tbsp;
• cream liqueur – 50 ml and 150 ml for mousse layers;
• flour – 2/3 tbsp.;
• baking powder – 1 tsp.

Cooking method:

1. Beat eggs with sugar, then stir in vanilla, baking powder and flour with cocoa.
2. Grease the mold with oil and sprinkle with flour, then pour the dough into it.
3. Cook in the oven at 200 degrees for 15 minutes, then cool and cut out a circle with a diameter 2 cm smaller, then soak in liqueur.
4. Line another baking dish with baking paper or foil along with the sides. Next, place the soaked biscuit in it and place it in the freezer.
5. Soak gelatin in 50 ml of cold cream. Divide this mixture into three parts.
6. In the next step, beat 600 ml of cream until strong foam. Also divide into three parts and put in the refrigerator.
7. Break the black chocolate, melt with 30 g of butter, but do not bring to a boil.
8. Next, pour in 50 ml of liqueur, stir, cool and combine with 1/3 of the whipped cream.
9. Pour the mixture over the soaked crust and return it to the freezer.
10. Make a layer of both milk and white chocolate in the same way. Place each in the freezer for 20 minutes.
11. Boil the remaining cream together with butter, add white chocolate, melt it.
12. Pour the resulting glaze over the cake.

• Cooking time: 4 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 364 kcal.
• Purpose: for dessert / for tea / on the festive table.
• Cuisine: European.
• Difficulty of preparation: difficult.

Mirel Three Chocolates can be found in many stores, but you can make it yourself. The delicacy also consists of dark chocolate sponge cake, delicate milk mousse and white cream. Store-bought Mirel cake contains emulsifiers, fatty acids and other harmful substances. You will learn how to prepare such a dessert from natural ingredients.

Ingredients:

• egg – 2 pcs.;
• baking powder – 1 tsp;
• vanillin – 2 g;
• water – 60 ml;
• flour, cocoa powder and sugar - 50 g each;
• liqueur or cognac - a little for soaking;
• sugar - another 4 tbsp;
• butter - 30 g for each layer and 50 g for decoration;
• cream 33% - 100 g for each layer;
• bar of black, white and milk chocolate - 1 pc.;
• coconut flakes, small candies - for decoration;
• any chocolate bar - 100 g for decoration.

Cooking method:

1. Beat eggs with vanilla and sugar. Then sift the flour and baking powder.
2. Bake the dough in the oven for 20 minutes at 200 degrees, then cool.
3. Next, soak in the syrup - boil water with 4 tablespoons of sugar, then let it cool and pour in the liqueur.
4. Whip the cream, divide into three parts and place on the refrigerator shelf.
5. Place the biscuit in a mold lined with baking paper to its full height. Place in the refrigerator.
6. For the first layer of mousse, melt dark chocolate with butter and cool.
7. Pour boiled water over gelatin and divide into three parts. When it swells, add a third to the chocolate mass. Pour in a third of the cream here.
8. Cover the biscuit with the resulting mousse and place it again on the refrigerator shelf.
9. Using the same method, prepare milk and white mousse and cover the cake with them.
10. For the glaze, melt white chocolate with butter and brush the dessert with it.
11. Sprinkle Mirel dessert with coconut flakes and decorate with sweets.

Cheesy

• Cooking time: 4 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 390 kcal.
• Purpose: for dessert / for tea / on the festive table.
• Cuisine: European.
• Difficulty of preparation: difficult.

Three chocolate cake with mascarpone is more delicate than the classic one. This cheese makes a very tasty cream, which is used in various desserts. Mascarpone is an expensive product, so the cake cannot be classified as budget. But everything is justified by its unique creamy aroma and soft texture of the layers. It tastes in no way inferior to store bought.

Ingredients:

• white, milk and dark chocolate - 200 g each and another 100 g of any for glaze;
• mascarpone and curd cheese – 125 g each;
• egg – 1 pc.;
• sugar – 100 g;
• cream – 500 g;
• cognac – 2 tbsp;
• cocoa – 30 g for sponge cake and 50 g for glaze;
• butter - 20 g for each mousse layer and 30 g for sponge cake;
• flour – 40 g;
• gelatin – 12 g.

Cooking method:

1. Beat the egg with sugar, add flour and cocoa. Bake the dough for 15 minutes at 180 degrees.
2. Soak the gelatin in water and leave to swell.
3. Whip the cream to strong peaks and place on the refrigerator shelf.
4. Mix mascarpone with cream cheese
5. Melt the dark chocolate, add 1/3 of the cheese mass, gelatin and whipped cream. Pour this mixture over the cake pan.
6. Prepare milk and white mousse. Keep each in the refrigerator for about 20 minutes.
7. Melt the chocolate for glaze, mix with butter, cocoa and cognac. Drizzle over the top of the cake.

Dessert

• Cooking time: 8 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 376 kcal.
• Purpose: for dessert / for tea / on the festive table.
• Cuisine: French.
• Difficulty of preparation: difficult.

Dessert 3 chocolates is just an unusual form of serving the cake of the same name. You get mini cakes. They can be served in bowls or cups. For the classic version in the form of small cakes, you will need six cylinder-shaped molds with a height of 5 cm and a diameter of 8 cm. They can be made from cardboard. The inside of the workpiece should be covered with parchment paper.

Ingredients:

• cocoa – 1 tbsp;
• egg – 2 pcs.;
• water – 125 ml;
• flour – 25 g;
• sugar – 50 g for sponge cake, 100 g for syrup, 120 g for mousses;
• corn starch – 25 g;
• black, white, milk chocolate – 100 g each;
• vanilla – 0.5 tsp;
• egg yolk – 8 pcs.;
• heavy cream – 500 ml;
• gelatin – 10 g;
• water – 30 ml.

Cooking method:

1. Sift flour with starch and cocoa, mix them.
2. Beat the sugar for the biscuit with the eggs, heat in a water bath to 40 degrees, stir until thick.
3. Pour in the flour mixture and pour the kneaded dough onto a layer of parchment paper on a baking sheet.
4. Bake for 8 minutes at 190 degrees.
5. Cut the biscuit into circles with a diameter equal to the diameter of the cylinder molds. Place the products in these blanks. They need to be placed on a baking sheet.
6. Make syrup - mix water with granulated sugar, add vanilla, boil and cool.
7. Soak round biscuits with syrup.
8. Beat the yolks separated from the whites, adding a little syrup.
9. Whip the cream to stiff peaks. Also divided into three parts.
10. Pour gelatin with cold water. When it swells, add it to the yolk mixture and divide it into three parts.
11. Next, melt the chocolate bars separately. Add the yolk mixture with cream to each.
12. Lay dark, milk and white cream in layers, keeping the first two layers for 20 minutes in the freezer, and the last for at least 6 hours.

In a glass

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 356 kcal.
• Purpose: for dessert / for tea / on the festive table.
• Cuisine: French.
• Difficulty of preparation: difficult.

A simplified version of this layer cake is Three Chocolates in a Cup. It is no less tasty, and it cooks much faster. If guests are already arriving, try making this dessert. Like the cake, it consists of three different mousses. Plastic cups or glasses are used for serving. Each of them is one serving. It is very convenient to eat dessert from cups.

Ingredients:

• milk, white and dark or bitter chocolate – 50 g each;
• egg yolk – 4 pcs.;
• milk – 150 g;
• gelatin – 12 g;
• heavy cream – 500 g;
• sugar – 50 g.

Cooking method:

1. Soak the gelatin with a little water and leave to swell.
2. Beat half the sugar with the yolks.
3. Mix milk only with 150 ml of cream. Add the remaining sugar and heat.
4. Add half of the cream mixture to the yolks, stir and pour back.
5. Heat until thick, add to gelatin and divide into three parts.
6. Add one type of chocolate to each and mix.
7. Whip the remaining cream to stiff peaks and place in the refrigerator.
8. Cool the dark cream in an ice bath. Next, add a third of the cream and fill the glasses with this mixture.
9. When the layer has set, repeat the steps with milk and white cream, allowing each to harden.

With agar-agar

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 385 kcal.
• Purpose: for dessert / for tea / on the festive table.
• Cuisine: European.
• Difficulty of preparation: difficult.

Three chocolate cake with agar-agar is prepared on the basis of shortcrust pastry, so it is a no-bake recipe. In addition, this gelatin substitute helps achieve more stable, smooth, even and shiny layers. The dessert is very similar to the traditional American delicacy called cheesecake. It is easier to remove such a delicacy from a springform pan.

Video

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Ingredients for the crust:

• 25 g cocoa powder
• 1 egg
• 120 ml kefir
• 130 g sugar
• 50 ml olive oil
• 130 g flour
• 50 g butter
• 1/3 tsp. salt
• ½ tsp. soda
• 1/2 tsp. vinegar 6%

Ingredients for cream:

• 100 g condensed milk
• 150 ml cream 33%

Preparation time 30 minutes + 45-50 minutes for baking.

Try these variations - they're a piece of cake

Beat butter, buttermilk, vanilla, eggs and hot water, one at a time, using a mixer set on low. Bake 45 to 55 minutes or until a toothpick inserted into centers comes out clean; Rotate pans halfway and remove brownies from oven. Let cakes cool in pans on wire racks for 20 minutes before turning to remove. Cool completely on the racks, from top to top. With a butter knife, frost the top of the trimmed layer. Tiny and delicious: Cupcakes are great for back to school parties - they require no cutting and the liners come in a variety of sizes and designs. After you make the chocolate cake batter, fill each liner until it is three-quarters full. Our recipe will make about 30 standard muffins, bake at 350 degrees for 40-45 minutes. Crunch bars: Instead of using frosting, sprinkle chocolate squares on top. Pour the cake into a ready-to-bake 9-by-13-inch cake pan and bake at 350 degrees for 20 minutes. Combine 1 cup each flaked sweetened coconut, walnuts and semisweet chocolate chips and stir in 1 tablespoon melted butter. Remove cake from oven and sprinkle mixture on top. Cover with foil and continue baking for about 45 minutes.

• Linear bottoms with parchment paper and butter paper.
• Dust pans; Pull out extra.
• Sift cocoa, flour, baking soda, baking powder, salt and sugar into a bowl.
• Beat until smooth, about 2 minutes.
• Once cooled, cover them with your favorite freezer.

The cake is moist and chocolatey and has a mousse-like texture.

Yield: 8 servings.

The famous Khabarovsk blogger, cook and photographer Andrei Rudkov, owner of an interesting blog for lovers of travel and delicious food, became the author of a widely known delicious and uncomplicated dessert - chocolate cake for two or three. The step-by-step recipe with photos on our page will show you that even in limited time and with a simple set of ingredients you can prepare a surprisingly rich chocolate cake, and an incredibly simple cream-based cream will make this dish even more perfect.

Sugar is optional and there is no flour - good for those looking for gluten-free options. Ingredients: 450g dark or semi-sweet chocolate, coarsely chopped 227g unsalted butter, chopped into small pieces 8 eggs, cold. Unusual garnishes: sugar icing, berries.

Chocolate cake with three ingredients. Place the chocolate and butter in a microwave bowl and melt them over medium heat in 30 second intervals in the microwave. When the chocolate and butter have melted into a smooth mixture, remove from the oven. Line the bottom of a 9-inch pan with parchment paper and butter the sides.

How to make chocolate cake for 1 2 3

Prepare all the ingredients for baking the cakes. It is advisable to sift the flour through a sieve so that the baked goods are loose and airy; do the same with cocoa. For this recipe for a cake for one, two, three, you need to take high-quality cocoa, since the richness of the dessert with chocolate taste and aroma depends on it.

Wrap the outside surface with two sheets of aluminum foil and set it in a large skillet or any pan larger than the springform pan. Bring a kettle or pot of water to boil. Beat the eggs at high speed in an electric mixer until doubled in volume. This takes about five minutes.

Using a spatula, fold the beaten eggs into the chocolate mixture in three batches until smooth. Pour the mixture into the prepared springform pan and smooth the surface with a spatula. Place the spring pan in the pan. Carefully pour the boiling water about halfway down the sides of the spring pan. Then, using oven mitts, carefully place the broiler pan in the oven on the middle rack.

In a deep bowl, combine wheat flour, salt, sugar, soda and cocoa powder. Stir the ingredients with a spoon or whisk until smooth. The beauty of the one-two-three cake crust recipe is precisely that it does not use kitchen appliances or special devices, but you can mix the ingredients in a blender bowl or food processor.

The cake is ready when it has risen slightly and the edges are set. Insert the shampoo in the middle, it should look clean. Remove the spring pan from the hot water. Let the pie cool to room temperature, then cover and refrigerate until chilled. Before serving, remove the cake from the spring pan and turn it out onto a flat platter. Peel off the parchment paper and invert the cake back onto a serving plate.

If desired, dust with icing sugar and garnish with berries before serving. Depending on whether you have a sweet tooth, use a mixture of semisweet and dark chocolate for the dough. You can get a decent banana cake with the ubiquitous rice cooker.

Add kefir, vegetable oil (refined olive oil is best), softened butter to the dry ingredients (if the butter has just come from the refrigerator, you can place it in the microwave at medium power for 30 seconds). Add the vinegar last. The original recipe calls for wine vinegar, if you have it, use it. But wine wine can be replaced with ordinary 6% vinegar.

It's more tedious because the cooking cycles are shorter—one to four minutes—unlike multi-function rice cookers, which can cook for about 10 minutes at a time. Additionally, while waiting for the cake to cook, I also had to wait about five minutes after each cooking cycle for the rice cooker's thermostat to reset.

How to make chocolate cake in one-two-three

The “baking” process consisted of eight cooking cycles and a total of 55 minutes. However, it's worth it when the banana cake floats up moist and soft. Sift the flour, baking powder and baking soda into a bowl and set aside. With an electric mixer on low speed, beat the sugar and eggs in another bowl until the mixture is light and creamy.

Stir the ingredients with a spoon or whisk (or in a food processor if using one). After 3-5 minutes, the sugar will dissolve in the liquids and the dough will turn out to be a glossy coffee color with a slight aroma of olive oil.

Add the mashed bananas to the egg mixture and whisk until the bananas are thoroughly combined. Fold into the sifted flour mixture carefully, then quickly fold into the melted butter. Clean the insides of the rice cooker with vegetable oil. Cut a round piece of aluminum foil the same size as the diameter of the rice pot and line the pot with it. Spread butter on aluminum foil.

Pour the batter into the rice pot. Press the rice cooker button and cook until it floats and the pot switches to keep warm. Wait about five minutes before pressing the button again to return to drawing mode. Repeat the above step seven times. To check if the cake is completely cooked, insert a toothpick into the cake. If it comes out clean, the cake is ready. Peel the surface of the cake to check that it is firm and dry.

Pour the dough into a greased cake pan, preferably with a non-stick coating. You can bake a cake according to this recipe in two or three times in a slow cooker, the taste of the baked goods will not change. I grease all molds with butter before baking, even silicone ones.

Chocolate cake from Chef Andy for one, two, three

Remove the pot from the rice cooker. Place a plate larger than the pot over it and turn it upside down to turn the cake onto a plate. Carefully peel away the hot layer of aluminum foil. Place another large plate on top of the pie and tip it back. Garnish with banana slices and serve.

Lining the bottom of the rice pot with aluminum foil and greasing the sides will make it easier to wash the pot. Do not press the rice cooker switch button continuously as this will overwork the pot's heating element and burn the bottom of the cake. What: For no-fuss meals without having to wash out extra pots and pans, celebrity chef Martha Stewart's one-pasta recipe is an easy option. It was first published four years ago and is now one of the most popular one-time recipes.

Tap the pan slightly on the counter so that any air bubbles in the dough come to the surface. Place the pan with the dough in an oven preheated to 175-180 degrees for about 45-50 minutes. If you bake in a slow cooker, use the Baking mode and cook for 1 hour. Check readiness with a dry match. In the first 30 minutes, try not to open the oven or multicooker lid, otherwise the cake may settle.

Place pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, salt, pepper and water in a large flat pan. There should be enough water to cover the ingredients. Bring to a boil over high heat. Season to taste with salt and pepper and divide four bowls.

Garnish with additional chopped basil and Parmesan. Drizzle olive oil over each serving and serve. Because once the dish is cooked there is not much to do after which you can toss it with tomato paste before serving. You can also add fresh tomatoes as the ones cooked with the pasta will be soft.

While the cake is baking, prepare the ingredients for the cream. You don’t even need to use cream for the cake at all, since the cake turns out moist and practically doesn’t need it. The author simply poured chocolate ganache over the cake and decorated it with berries. But I suggest coating the cakes with cream.

Linguine may be replaced by other pasta shapes, including short ones such as fusilli or penne. You can use almost any ingredient you want. Sit in a 1 quart removable freezer bag in a bowl and crack the eggs into it. Get most of the air out and seal the bag. Shake or squeeze the bag to combat the eggs.

Open the bag and add the remaining ingredients. Squeeze out as much air as possible and seal the bag. Bring a pot of water to a boil and place the bag in it for 13 minutes. Use a pair of tongs to remove the bag from the water. Open the bag and carefully lower the omelette onto the plate.

One-two-three cake cream is incredibly easy to make if you have a blender. Pour the chilled cream into the bowl and beat it first on medium and then on high speed. This will take you approximately 2 minutes.

Chocolate cake with cream for one, two, three

Some recipes recommend placing up to eight bags at a time in boiling water, but unless you have a very large pot, it's best to cook one or two at a time. If the amount of ingredients you put in looks like more than an egg, just add another egg. It should cook at the same time.

Making chocolate cake step by step

The omelet is prepared in a resealable bag. What: Making ice cream at home doesn't require a fancy welding machine. All you need is an electric mixer to mix condensed milk, vanilla essence and whipped cream. Freeze the mixture in a tin loaf and expect to scoop out silky smooth vanilla ice cream six hours later. If you're feeling adventurous, mix together ingredients like fruit puree or cocoa powder.

The cream will more than triple in size. It's time to gradually pour in the condensed milk, without stopping whipping the cream.

You will get an airy, thick cream that sticks to the spoon without dripping off it.

Recipe from Andy Chef

In a bowl, mix condensed milk and vanilla essence. In an electric mixer, beat the whipping cream until stiff peaks form. Using a spatula, fold the cream into the condensed milk mixture until well combined. Pour the liquid mixture into a 27cm x 15cm x 7cm tin loaf and cover the tin with cling wrap.

Freeze for at least six hours until the mixture is firm. Scoop out the ice cream and serve. Chill the mixing bowl, removable pancakes, and whipped cream in the refrigerator before whipping the cream with an electric mixer. This makes whipping the cream easy.

The finished cake will come out of the mold almost immediately. Carefully transfer it to a wire rack or steamer bowl upside down and let cool. The author recommends keeping the cooled cakes in an airtight container or wrapping them in cling film for several hours, so the cake will become moist and porous.

The biggest challenge in making no-churn ice cream is whipping the whipped cream until it forms stiff peaks. Be careful not to over-mix the mixture, or you may end up with butter. To check for stiff peaks, dip it into the batter and see if the cream is firm and points up when you remove it from the cream.

Slice them horizontally and fill them with jam and cream or butter. You should have a soft and sticky dough. Turn the dough onto a flour surface. Add flour in small batches if the dough is too sticky. Cut into 2cm thick pieces and place on a baking sheet lined with parchment paper. Lightly coat tops with whipped cream.

Carefully cut the cooled cake into two or three. It is convenient to use a special file or string for cutting cakes, which is sold in hardware supermarkets. But the same can be done with a knife.

Bake for 10 to 12 minutes or until golden brown. Remove from the oven and leave to cool on the wire. The scones tend to be quite soft, so they should be eaten with jam or butter, or dipped in coffee. Since the dough can be quite sticky, make sure you have plenty of extra flour.

Other recipes use lemon lemon instead. Don't use this as the buns will have a sour aftertaste. What: This three-step Milo Bowl Pie recipe gives you a dry dessert in less than five minutes. The aromatic malt chocolate cake comes out of the microwave with a dense and slightly gooey texture. Enjoy these vanilla ice cream straws.

Coat the cakes with cream and place one on top of the other. You can add a filling in the form of berries or jam, but in this case the filling will be unnecessary, because the rich taste of the cakes and the neutrality of the cream combine perfectly with each other. For the same reason, I do not soak the cakes with any syrup - the moisture of the baked goods is perfectly felt even without soaking.

Spread the remaining cream over the sides and top of the cake. Decorate as you wish. I used fresh blueberries and mint leaves, the dark blue and green colors perfectly set off the snow-white cream.

If you wish, you can decorate the cake one, two, three times differently - decorations made of colored sugar, sugar pearls or simply a sprinkle of cocoa in the form of various figures will give this dessert an even more festive look. You and your family will appreciate the ease of preparation and incredible taste of the one-two-three cake, the recipe with step-by-step photos of which you just learned.

Chocolate cake from Andy Chef will especially appeal to novice chocoholics. Because the recipe for making it can easily claim first place in the easiest recipe category, and the taste of the cake will be mega chocolate. Also, this cake will be a win-win option in a situation where guests are expected, but there is no time for some kind of labor-intensive treat. For an outrageously delicious, moderately moist chocolate cake, you'll only need the simplest ingredients.

Ingredients:

• flour – 250 grams;
• soda – 1.5 teaspoon;
• salt – 1 teaspoon;
• cocoa – 55 grams;
• sugar – 300 grams;
• eggs – 2 pieces;
• vegetable oil (olive or any other) – 60 grams;
• butter – 60 grams;
• vanilla extract (essence) – 2 teaspoons;
• milk – 280 ml;
• vinegar (apple or any other, but not more than 6%) – 1 tablespoon.

Step-by-step preparation of Chocolate Cake

1. Pour all the dry ingredients into a mixer bowl (they are listed in the first five positions of the recipe) and stir with a spatula or spoon until everything is well mixed.
2. Add the rest (relatively liquid) to the dry products. A little secret: vinegar must be added last.
3. Take a mixer in your hands and beat. It will not take long to beat, about 3-5 minutes. It depends on the power of the mixer. The mass should become homogeneous, smooth, even glossy. And don’t be afraid of lumps and oil stains at the beginning.
4. In a total of 10 minutes the dough will be ready. This quantity of products is designed for one high cake with a diameter of 16 to 20 centimeters. When choosing a mold of a different diameter, you should take into account the fact that the dough will double in volume.
5. In order to bake the cake you will need about an hour of time and the oven is preheated to 175 degrees.
6. After the dough has spent 40 minutes in the oven, you can test the cake for doneness with a wooden skewer. If the skewer comes out wet, bake for another 5 minutes and then check again for doneness. And so on until the cake is ready.
7. The finished cake should be removed from the mold and cooled on a wire rack. During the baking process, a lump may appear on the cake; for it to disappear, you must place the cake on the wire rack with the lump down.
8. When the cake has cooled, wrap it in cling film and let it sit and rest for at least 2 hours. This will keep it evenly moist and soft. Instead of film, you can use an airtight container.
9. The finished cake can simply be sprinkled with powdered sugar or topped with chocolate ganache and decorated with fruit. This cake can be baked several days in advance and stored in cling film; this will not spoil it, but will make it even tastier.

Here is such a simple but incredibly delicious Chocolate Cake according to the recipe from Andy Chef, bon appetit!

What scares us about making cakes? That's right, the labor intensity of the process. Some recipes suggest starting preparation the day before serving the dessert. Beating eggs, kneading dough, cooking cream... And then also clean the kitchen of traces of your culinary activities.

Yes, and this is an expensive business - cakes. Cream, butter, condensed milk, chocolate are not cheap products. But there is a cake recipe that won’t break the family budget. And it is prepared very quickly and simply, literally in one, two, three times. The chef who invented this recipe didn’t take long to come up with a name for the dessert. It’s called: “Chocolate cake for one, two, three.” You will find the recipe for this miracle below.

Don’t think that with quick preparation, you will get a simple and tasteless shortbread “for every day” from the most basic ingredients. No, the sponge cake turns out fluffy, tender, slightly moist and surprisingly chocolatey. This cake will also be a great addition to your holiday table. So, are you ready to get to work? It will take you half an hour at most.

There are several recipes for this delicious dessert. But they all use similar product composition. Sometimes olive oil is replaced with sunflower oil, wine vinegar with apple, and vanilla extract with powder. The recipe only tells you how to make the crust.

Everyone comes up with their own creams. Chocolate, cream, and condensed milk will do. You can simply soak the cake with rum or wine and fill it with ganache. But the dessert is delicious just like that. By the way, you can bake “Chocolate cake for once, twice” in the oven, or in a slow cooker. The proportions of ingredients in different recipes differ slightly. So, what do we need for the cake?

Ingredients

• This is the highest quality wheat flour - 235 grams.
• 65 g cocoa powder.
• 7 g baking soda to make the dough rise
• You will need about 300 grams of sugar, the amount can be varied to suit your taste, but it is better not to overdo it.
• 260 milliliters of milk and
• two eggs,
• 60 grams each of butter and olive oil.
• a pinch of salt,
• one tablespoon of wine vinegar and
• two teaspoons of vanilla extract.

Preparation

1. We suggest doing everything according to the recipe given by the famous chef Andy Chef. “Chocolate cake for one, two, three” in his interpretation is extremely simple to prepare.
2. Before using, butter should be kept at room temperature until it becomes soft. First place the dry ingredients in a deep bowl. It wouldn't hurt to sift the flour and cocoa powder. This will prevent lumps from appearing and kneading the dough will not take much time. We also add salt, sugar and soda. Stir lightly until smooth.
3. Next, add eggs, butter and olive oil, milk, vanilla extract. Vinegar should be added at the end. It may be apple, but not balsamic. And, most importantly, vinegar should not be very concentrated - up to six percent.

What should be the sequence of bookmarks when changing the composition of products

1. If you are making One, Two, Three Chocolate Cake using vanilla sugar, you should add it at the very beginning, along with the dry ingredients. Some recipes suggest using cookie powder instead of baking soda. It would be wrong to think that in this case vinegar will not be needed.
2. Some chefs recommend warming the milk a little - this will make the kneading process even easier. If possible, use brown cane sugar instead of white (beet) sugar. It has a different structure and the taste of the cake will be even more chocolatey.
3. If you decide to use some other vegetable oil than olive oil, take refined varieties so that the dessert does not smell of seeds, corn or rapeseed.

Kneading dough and baking

1. If you have an electric mixer at your disposal, this process will not take you even ten minutes. Simply whisk all the ingredients of the “One, two, three” chocolate cake with whisks. Oil stains and clumps of flour and cocoa powder will appear first. Don't be alarmed. In about five minutes they will disappear, and the mass will become homogeneous, smooth and somewhat glossy.
2. Unlike other cakes, we do not need to leave the dough under a damp cloth, in the refrigerator or, conversely, in a warm place. Also, we don't need to rush too much. Although our dough is characterized as sponge dough, it will not fall if it sits for ten minutes. And in addition to the simple recipe, we also get an additional bonus.
3. The dough doubles in size when baked. So what we whipped up from the indicated ingredients is enough for one large cake with a diameter of 20 centimeters (it will be 5 cm high) or two smaller ones.
4. Unlike other holiday desserts, we don’t need a springform pan to make the One, Two Chocolate Cake. A cauldron with thick walls will also work. Be sure to place a piece of baking paper on the bottom. Grease the entire inner surface of the dish with butter or margarine. Don't forget that the dough doubles in size when baked. Therefore, we fill the form only halfway.
5. Bake in the oven at 175-180 degrees. At first, the dough will begin to rise rapidly. A small bump may appear on the surface of the biscuit. It is even possible that it will crack. There is nothing unusual about this. This means that our biscuit will be porous. After forty minutes of baking, you can check the cake for doneness. If the splinter comes out dry, you can turn off the oven.

“Chocolate cake for one, two” in a slow cooker

We have already written above that you can prepare this amazing dessert not only in the oven. If you have a slow cooker, then you won’t need to constantly monitor the cake. The machine will bake the biscuit itself.

Ingredients

The dough for the crust is made in exactly the same way as for cooking in the oven. Unless you can add a spoon or two more flour, since a multicooker, unlike an oven, does not allow moisture to evaporate. But you need to add it at the end, during the beating phase. And only if you see that the dough comes out too liquid.

Preparation

The multicooker bowl is greased with oil. You can put a cut out circle of baking paper on the bottom. Pour the dough up to half the bowl. Cover with a lid. Set the “Baking” mode. Time – approximately 40 minutes (depend on the power of your unit).

Reviews recommend not immediately removing the baked “Chocolate cake for one, two, three” from the multicooker. Let the cake stand under the lid for a quarter of an hour. Then you should remove the bowl from the unit and leave for another 15 minutes.

Little secrets

• The same should be done with cakes baked in the oven. Let them first stand with the door closed, then in the form. Only then should they be taken out, turned upside down, the parchment paper removed and allowed to cool on a wire rack.
• If you baked one large cake, do not rush to cut it into pieces. It is better to roll the completely cooled biscuit in cling film and leave for two hours at room temperature. During this time, “Chocolate cake for one, two” will become moderately moist, even if immediately after baking the cakes seemed too dry to you. In general, the biscuit should be removed from the film only before assembly, when the cream is ready. Now let's talk about him. After all, we don’t have a cake, but a cake. And it requires impregnation and a layer.

Cake cream ideas

• Chocolate taste harmonizes with many products. And the porous structure of the sponge cake makes it possible to soak it well and cover the cake with any glaze. However, as for creams, you should avoid honey and condensed milk creams, because the overall impression of the dessert will be “too cloying.”
• “Chocolate cake for one, two” is good with whipped cream. Also, a banana or “drunk cherry” would be very useful here. You can make curd cream by mixing 250 grams of mascarpone with 100 g of powdered sugar.
• When using a sweet coating, be sure to add sourness. These can be fresh berries - raspberries, blueberries. We use them to decorate the surface. You can acidify the cake itself by soaking the cake layers. Cognac, Masala wine or fruit (or even better, citrus) jam are suitable for chocolate dough.

Glaze. Cake decoration

• If you really love chocolate, then choose ganache from all the possible options. And don’t be confused by the fact that the brown cake layers will be interspersed with dark icing. However, what’s stopping us from making white chocolate ganache?
• If you have a microwave handy, making this glaze is a breeze. Just break the chocolate into a suitable bowl, pour in the cream (33 percent fat) and set it on full power for 15 seconds. Remove, stir and give the unit the same command again. And then add butter to the hot mixture.
• What proportions to follow? If the chocolate is white, then you need to take twice as much cream as cream. If it’s black or bitter, then share it equally. Oil is added to taste to make the ganache more tender and unbreakable. If there is no microwave oven, melt the chocolate in a water bath, gradually adding cream. But simply breaking a bar into hot milk is a bad idea. The chocolate will curdle and you won't get a smooth, glossy glaze.
• “Chocolate cake for one, two, three” can not only be decorated with slightly cooled ganache, but also soak the cakes in hot. When the glaze has completely hardened, you can continue to decorate the dessert: lay out the berries, add whipped cream flowers from a pastry bag, or simply sprinkle with coconut flakes.

The Three Chocolates cake needs no introduction. Surely everyone, if they haven’t already tried it, has heard about it. Airy chocolate cake and three types of mousse: bitter, milk and white chocolate - a real paradise for a chocoholic! We are sure that if you try this cake at least once, it will not leave you indifferent. And according to our detailed recipe, it will not be difficult for you to prepare it at home! The cake is quite simple to prepare, the only thing is that it will require some cooling time. If you have patience, you will get a smooth and beautiful mousse cake!

Author of the publication

Born, raised and lives in Yekaterinburg. A creative person, she worked as a designer for a very long time and did scrapbooking (nowadays this happens much less often, unfortunately). I've always loved to cook. My passion for photography began a year ago, after a culinary marathon. Two children: Semik (3 years old) and Marusya (1 year old).

• Recipe author: Yulia Arkadieva
• After cooking you will receive 8
• Cooking time: 4 hours

Ingredients

• 50 g dark chocolate
• 50 g butter
• 70 g sugar
• 2 pcs. egg
• 50 g wheat flour
• 5 g baking powder
• 150 g cream 35%
• 4 g gelatin powder
• 50 ml milk
• 100 g white chocolate
• 15 g butter
• 150 g cream 35%
• 5 g gelatin powder
• 50 ml milk
• 100 g milk chocolate
• 15 g butter
• 150 g cream 35%
• 3 g gelatin powder
• 50 ml milk
• 100 g dark chocolate
• 15 g butter

Cooking method

It is advisable to freeze mousse cakes - after this it is easier to remove the molds from them, and the layers turn out even.
To get a perfectly beautiful cake, you will need: 40 minutes to prepare the sponge cake, 9 hours to cool the sponge cake in the refrigerator, 2.5 hours to prepare and cool the mousses, 6 hours to freeze the cake and 8 hours to defrost the cake in the refrigerator. Active cooking time with your participation is no more than 4 hours. If you need to prepare the cake for Saturday evening, it is convenient to prepare the sponge cake on Thursday evening and put it in the refrigerator overnight. On Friday, prepare the mousses and put the cake in the freezer. In the morning you need to put the cake in the refrigerator.

Prepare the ingredients for the biscuit; Remove the butter from the refrigerator in advance so that it comes to room temperature. This amount of ingredients makes one sponge cake, but the recipe uses only one half of it. The second one can be wrapped in film and stored in the freezer for a month. Use it to decorate the finished cake or simply serve with tea while the finished cake is cooling. Turn on the oven and preheat to 160 degrees.

Melt the chocolate in a water bath or in short bursts in the microwave.

Beat butter at room temperature with 20 grams of sugar using a mixer. Add melted chocolate and beat well again.

Separate the yolks from the whites, add the yolks to the chocolate mixture, beat well.

Beat the egg whites with the remaining 50 grams of sugar until stiff peaks form. Sift flour with baking powder.

Alternately, in several stages, add flour and whipped egg whites to the chocolate mass; Using a spatula, gently knead the fluffy dough. Add the protein last - it is important not to achieve homogeneity, but to keep the dough airy.

Pour the dough into a 16 cm mold or metal ring and bake in a preheated oven for about 20-25 minutes. You can check the readiness of the sponge cake with a wooden skewer - it should come out dry from the middle of the sponge cake.

Remove the cake from the oven and let cool in the pan for 10 minutes. Before removing the biscuit from the mold, you can run a knife along the edge. Cool on a wire rack, then wrap in film and put in the refrigerator overnight - the biscuit will not crumble and will be easier to work with.

Prepare a silicone mold with a diameter of 18 cm or a metal ring (cover the bottom with film, line the sides with acetate film). The cake consists of three layers of mousse: white, milk and dark chocolate. The higher the % of chocolate, the thicker the mousse; with white chocolate it turns out the most liquid. Dark chocolate mousse is the thickest; the recipe uses 72% dark chocolate.

Prepare white chocolate mousse. Beat cold cream with a mixer at high speed until soft peaks form and place in the refrigerator.

Mix gelatin with milk and leave for 10 minutes.

Boil water in a saucepan, place a bowl of chocolate on top - its bottom should not touch the water. Melt the chocolate in a water bath, stirring constantly.

Gently melt the gelatin in a water bath or in the microwave, but do not boil. Remove the chocolate from the water bath and add gelatin, stir and leave for a minute.

Return the chocolate-gelatin mixture to the water bath, add butter and melt. Mix well.

Gradually add the hot chocolate mixture to the whipped cream and gently mix with a spatula until smooth.

Pour the mixture into the prepared form and place in the freezer for 1 hour.

Prepare milk chocolate mousse: whip cold cream to soft peaks and put in the refrigerator. Mix gelatin with milk and leave for 10 minutes. Melt chocolate and butter in a water bath.

Without cooling, gradually add the chocolate mixture to the whipped cream and gently mix with a spatula until smooth.

Pour the mixture over the frozen white chocolate mousse and place in the freezer for 1 hour.

Before preparing the dark chocolate mousse, prepare the cake for assembly: unroll the film, cut the cake in half lengthwise and, if desired, soak it in cocoa: boil the milk, add a little cocoa powder with sugar and, optionally, cream liqueur. Stir, cool and soak one half of the biscuit with a small amount.

Prepare the mousse with 72% dark chocolate: also whip the cold cream to stiff peaks and put it in the refrigerator. Mix gelatin with milk and leave for 10 minutes. Melt chocolate and butter in a water bath.

Gently melt the gelatin in a water bath or in the microwave, but do not boil. Add to melted chocolate. Mix well.

Gradually add the chocolate mixture to the whipped cream, gently stirring with a spatula until smooth.

Place the mixture on top of the frozen milk chocolate mousse and smooth it out.

Place the prepared cake layer on top, “press” it into the mousse and put it in the freezer overnight.

Remove the cake from the freezer, remove it from the mold, turn it over and put it in the refrigerator for a day. When the cake has melted, decorate it as you wish. Three Chocolate Cake ready! Bon appetit!