"Chocolate Waffle Cake"

Description: Cakes in honor of my birthday. "Chocolate-Waffle" according to the recipe they taste like cakes. Chocolate cakes, chocolate cream - I won’t describe it, cook quickly)))

Ingredients.

Biscuit:
100 g sl. oil, room temperature
1/2 tbsp. Sahara
1/2 tsp. vanillin
50 g chocolate
1 egg
1 1/4 tbsp. cake flour
2/3 tsp. soda
1/2 tsp. salt
2/3 tbsp. water

Cream:

2 squirrels
1/4 tsp. cream of tartar
4+2 tbsp. l. Sahara
2 tbsp. l. water
175 g sl. oils

ready-made unsweetened waffle cakes - 3 pcs. (round shape)

Syrup:

2 tbsp. Sahara
2 tbsp. water
1 tbsp. liqueur

Glaze:

200 g chocolate
30 g sl. oil, room temperature
3-4 tbsp. milk

Recipe.
Author's words. Biscuit. Grind butter at room temperature with sugar until white, add vanillin, melted and cooled to room temperature, chocolate, and beat everything with a mixer at medium speed.

Add the egg, continuing to beat. Separately sift the flour with soda and salt.

Pour the flour mixture into the butter-egg mixture in 3 additions, alternating with water (also in 3 additions), kneading with a mixer.

Preheat the oven to 170C. Place the resulting homogeneous dough (the consistency of thin sour cream) into the prepared pan, shake lightly to release air bubbles to the surface.
Line an 8" (20cm) square pan with parchment.
Bake for 30-40 minutes, checking for doneness with a matchstick. Cool.
If the sponge cake was baked in a square pan, trim the edges and cut into 8 rectangles, 4x8 cm in size. Cut each horizontally into 2 layers. If on a baking sheet, then stack one on top of the other. Cut out rectangles of the same size from the waffle cake (ready-made cake layers). - for the cake.
Since I was baking the cake, I spread the dough in 2 steps (you can do it in 3), the sponge cake rises well.

Cream: 2 egg whites, 1/4 tsp cream of tartar (citric acid), 4+2 tbsp. l. sugar, 2 tbsp. l. water, 175 g sl. oils
From 4 tbsp. l. sugar and water to cook the syrup. Beat the whites with cream of tartar (citric acid), gradually adding 6 tbsp. sugar. Pour the hot syrup into the egg whites, beating them at low speed. Then, at the highest speed, bring them to a glossy state.
The butter should be soft but cold. Continuing to beat the egg whites, add the butter in small portions. At some stage it will seem that the water has separated from it, but it only seems so and you need to continue whisking, this took about 10 minutes. After this, it became smooth and had the right consistency. Adding 2 tbsp. cocoa powder, it turned out to be chocolate cream.
To speed up the “process” you can use butter + condensed milk cream.

Note: there is not enough cream, you can still make half a portion.

Syrup.
Bring water with sugar to a boil. Add liqueur.
Soak the prepared sponge cakes in the syrup. I didn’t take separate photos, but I’ll add that I added chocolate essence to the syrup. The first layer is a wafer cake - cream - sponge cake - soaked in syrup, again cream, etc., then again cream
I coated the last cake layer (wafer sheet) with chocolate glaze on the inside. And cover the cake.

Glaze:
200 g chocolate, 30 g sl. butter, room temperature, 3-4 tbsp. milk.
Place all ingredients in a bowl and heat in a water bath until the chocolate is completely dissolved. If the consistency is too thick, add a tablespoon of milk.

Pour glaze over cake

For decoration.
Melt the white chocolate in a water bath, spread it on a stationery file, or draw grooves in a “ribbon” and put it in the freezer for 3-5 minutes, do the same with the figures, just draw on a stencil, on tracing paper or on a file.

Everyone probably loves waffle cake. This is probably one of the easiest cakes to prepare and is eaten right away. It can be prepared with a variety of creams. I love it very much, but today I cooked it with chocolate, very tasty and delicate cream. In addition, I coated one layer with yoshta jam, which gave the cake a pleasant sourness. Today supermarkets sell very high quality and tasty round waffles, from which making a cake is as easy as shelling pears. All you need to do is prepare the cream to your taste, spread it on the waffles and wait until the cake is soaked. You just need to approach the selection of ready-made cakes as responsibly as possible. Firstly, they must be fresh, and secondly, they must be intact, not cracked, without cracks or chips. And, thirdly, the waffle cakes should not be soft, because we will smear them with cream and they will be perfectly soaked anyway. Such a delicious waffle cake can be a great surprise for many women. for March 8th, which is just around the corner, so, dear men, pay attention to this indecently simple recipe!

For cooking waffle cake with chocolate cream we will need:

• 1 package of wafer cake layers
• 2-3 tbsp. l. jam with sourness
• Chocolate for decoration

For chocolate cream:

• 200 gr. butter
• 8-10 tbsp. condensed milk
• 1-2 tbsp. without a slide of cocoa powder

These are the products we will need to prepare an incredibly delicious waffle cake with chocolate buttercream.
You can find out how to prepare the cream.

If you already have the cream ready, you can start.
Carefully grease each cake with cream so that it fits into all the indentations.

Grease the middle cake with jam.

We coat all the other cakes and the top one too.
Grate chocolate on top.

That's it, everything is so quick and simple.
Let the cake soak and cut into pieces.

Here's a cross-section of a waffle cake.

I decorated each piece of cake with a chocolate drop on top.

We brew some tea or coffee and treat ourselves.
I think no one will refuse a piece of such deliciousness.

BON APPETIT!

A dessert made from ready-made waffle cakes with chocolate-butter cream has an amazing taste, is prepared very quickly and does not leave a single person indifferent. This cake will help you out at any moment, especially if you suddenly have guests. Cooking time is half an hour. And only three hours for soaking. Belongs to the waffle type.

1. Ready-made round waffle cakes;
2. Chocolate – two bars;
3. Oil – one hundred grams;
4. Milk – 125 milliliters;
5. Sugar – 125 grams;
6. Cognac or rum – 30 grams;
7. Some nuts.

Cooking process:

1. After cutting the butter into pieces, place it in a metal container;
2. Add milk to it. Cook over low heat until the mixture is smooth;
3. Add chopped chocolate and sugar to the saucepan. Stirring continuously until all ingredients are completely dissolved;
4. Remove the cream from the heat, cool and add a little cognac or rum;
5. Spread the resulting creamy mixture over all the waffle layers;
6. Place the dessert in the refrigerator for 3 hours or overnight.

To get a cake with a nutty taste, add some chopped walnuts to the cream. Thanks to ready-made waffle cakes, you will always have a sweet dessert on the table. This treat is especially useful when guests are on the doorstep.

Cut the finished cake into pieces and treat it to your friends and family. Sweets lovers will be very happy with such a tasty and beautiful treat. And they will definitely ask about the recipe for making chocolate cream.

We made this cake for our daughter's birthday. Knowing that she really loves the waffles I make, I decided to try making a waffle cake. For the cake, you can use this recipe for making waffles, but I used another one, with milk and mayonnaise. The resulting waffles do not roll well into tubes, but in this case this is not important.
Warning: This cake is very high in calories and is not recommended for people trying to lose weight and counting every calorie. Once you take a bite of this cake, you won’t be able to stop, it’s so delicious. You shouldn’t try to get a similar result from store-bought waffles; unlike homemade ones, they are airy and tasteless and quickly turn limp upon contact with cream.

Ingredients:

Eggs – 5 pcs.,
sugar - 1 glass,
butter or margarine - 200 g,
mayonnaise - 2 tbsp. spoons,
milk - 100 ml.,
flour - 1.5 - 2 cups.

For cream:

Butter – 200 g.,
condensed milk - ½ can,
cocoa – 3 tbsp.


For decoration:

Dark chocolate – 25 g.

Preparation:

Melt the butter (margarine) in the microwave. Combine all ingredients and knead. Adjust the thickness of the dough with flour. The dough should turn out a little thinner than for pancakes - elastic and fluid.

We heat up the electric waffle iron, do not forget to grease the working surfaces with oil so that the waffles do not burn.
Place a tablespoon at a time into a preheated waffle iron and bake for 2-3 minutes until slightly golden brown.


Cream:

Beat 200 g of butter with a mixer, continue to beat, add condensed milk to the desired cream consistency, it took us about ½ jar, then add 3 tablespoons of cocoa.




Assembling the cake. Place waffles on a flat plate and coat each with cream. Sprinkle the cake with grated chocolate.


Place in the refrigerator for 3-4 hours, preferably overnight.


The cake is ready. You can set the festive table.