Chocolate cake with cocoa - sweet teeth will be delighted! The best recipes for chocolate cake with cocoa

Chocolate cake with cocoa - sweet teeth will be delighted! The best recipes for chocolate cake with cocoa

Chocolate cake with cocoa is undoubtedly the most delicious dessert. Especially it will appeal to all chocolate lovers. You can make a simple cake that is suitable for tea drinking with friends, or spend a little more time and create a real masterpiece.

Cocoa Chocolate Cake - Basic Cooking Principles

Cocoa can be added to any dough: biscuit, shortbread or honey cake. Thus, you can get a chocolate cake with a new taste. In Shrovetide week, you can make chocolate pancake cake by adding cocoa dough. Special attention is given to chocolate cakes with cherries. They have a savory taste due to the fact that the cherry is pre-soaked in the liqueur or brandy.

For chocolate cake, you can make ordinary cakes, and add cocoa to the cream, or make chocolate icing with it.

The dough is prepared according to the recipe and baked in a preheated oven or in a pan.

Cream use any. Oil cream will make the cake nourishing, sour cream will perfectly soak the cakes, and cream will add lightness to the dessert.

Cakes are soaked. To do this, it is better to use impregnation based on coffee or liquor.

Those who don't like messing around with the oven can make a chocolate cake without baking.

Recipe 1. Chocolate Cake with Cocoa in a Pan


milk chocolate - 100 g;

3 tbsp. wheat flour;

powdered sugar;

0.5 liters of kefir;

400 ml of 35% cream;

80 g butter;

baking soda;

three chicken eggs;

2 tbsp. spoons of natural cocoa.

Method of preparation

1. Beat the eggs into a deep container, add sugar to them and beat with a mixer until smooth. Without ceasing to beat, pour kefir and warm melted butter. Now add soda with cocoa and two glasses of flour. When the mixture has a uniform consistency, add a third cup of flour in small portions. It should make the dough like pancakes.

2. Heat the pan well. Put three spoons of dough and evenly distribute it across the bottom. Cover and bake on low heat until the cake is completely baked. It should make 12-14 cakes. 3. Whip the cream, gradually pouring icing sugar. Put off most of the cream dough and put melted chocolate into it.

4. Start collecting the cake. Four cakes, blot with white cream, folding them one on top of the other. The following four cakes are smeared with chocolate cream. Remaining white. Decorate at your discretion and soak for several hours.

Recipe 2. Chocolate cake with cocoa “Chocolate captured”


100 ml of natural yogurt;

5 eggs;

185 g brown sugar;

gelatin - 10 g;

white sugar - 150 g;

coconut chips - 10 g;

580 ml of heavy cream;

300 g dark chocolate;

ghee - 225 g;


20 g natural cocoa;

ground hazelnut - 150 g

Method of preparation

1. Turn on the oven 180 degrees. The form is lined with baking paper.

2. The yolks are separated from proteins. Add the last brown sugar and three spoons of white. Beat in a strong foam for five minutes.

3. Mix salt, cocoa and ground hazelnuts in a separate dish. Enter the mixture into the protein mass. Pour ghee and mix. In the prepared form we shift the dough. Bake for forty minutes. We shift the cake to the dish where the cake will be collected. We do this carefully, because the cake is very fragile.

4. Beat in a dense foam 400 ml of cream. Chocolate melt.

5. Beat yolks with 45 g of white sugar. Cook in a water bath until thick and with constant beating. Remove from the stove and continue to beat until the mass begins to reach behind the mixer beaters. We enter whipped cream and a bit of melted chocolate into the resulting mass. Shake and add the rest of the chocolate. Stir with a spoon.

6. Pour chocolate mousse on the cake, smooth out and put in the refrigerator for a couple of hours.

7. Gelatin soaked in 30 ml of cream. Leave for half an hour and dissolve in a water bath.

8. In the remaining cream add coconut chips and a spoonful of sugar. Beat in dense foam. Add some whipped cream to gelatin, mix and add to the remaining cream. Pour the yogurt, mix and spread the resulting mass on the chocolate layer. Decorate with coconut flakes.

Recipe 3. Chocolate cake with cocoa and curd-yogurt cream



food ammonium - 5 g;

3 eggs;

baking powder - bag;

200 g of cane sugar;

cocoa - 75 g;

20% sour cream - Art .;

wheat flour - 160 g


white sugar - 200 g;

cottage cheese - 200 g;

gelatin - 15 g;

300 ml drinking yogurt.


milk - 100 sludge;

100 g of white sugar;

butter - 40 g;

75 g high quality cocoa.

Method of preparation

1. Shake sugar with eggs in a fluffy foam. Put sour cream in the mixture and whisk again. Cocoa sift with flour, baking powder and soda. Combine the liquid mass with dry ingredients.

2. Line out the baking paper and grease it with a thin layer of oil. Put dough in it and bake at 180 ° C for 25 minutes. Cool the cake and cut it into arbitrary pieces, two centimeters thick.

3. To make the cream, beat the yogurt with sugar. Add cottage cheese and whisk again. Pour gelatin with three tablespoons of water and leave to swell. Then put in a water bath, and dissolve the gelatin. Introduce it into the cream and whisk until it is fluffy.

4. Take a deep bowl, cover with cling film so that its edges hang down over the sides. Dip each piece of biscuit in the cream and randomly put them in a bowl. Cover all over with the hanging edges of the film and put in the refrigerator for three hours.

5. Pour sugar into milk and put everything on low heat. Warm up to dissolve the crystals. Then add butter and cocoa. Stir well until no lump remains. Keep the glaze on fire until thick.

6. Turn the cake over on the plate, pulling the edges of the film. Pour over chocolate icing.

Recipe 4. Chocolate cake with cocoa and coffee cream



two eggs;

some baking powder;

50 g of cocoa;

vanilla sugar;

butter - 150 g;

granulated sugar - 150 g;

wheat flour - 100 g;

150 ml of yogurt.

Coffee cream

a pinch of cinnamon and nutmeg;


creamy butter - 20 g; 100 g of sugar;

Natural freshly brewed coffee - 50 ml.


100 ml of cream 20%;

50 g dark chocolate.

Method of preparation

1. Combine all the ingredients for sponge cake except flour. Beat until a homogeneous consistency. Enter the flour in two steps, without stopping to beat until there is not a lump left.

2. Put in the form, brushing it with butter, dough. Bake an hour biscuit at 180C. Remove and cool on a wire rack.

3. To make ganache, pour the cream into a saucepan and send it to a fire. As soon as it starts to boil, add the chocolate pieces. Stir until it melts completely.

4. For the cream, combine the egg with coffee, sugar, cinnamon and nutmeg in a saucepan. Cook over low heat, stirring until the cream is thick. Remove from heat, add butter and mix.

5. Cut the sponge cake in two. Bottom promagte coffee cream. Cover the second half of the sponge cake and put ganache on top and sides.

Recipe 5. Chocolate cake with cocoa “Barin”


Art. wheat flour;


120 g of natural cocoa;

cream fat - pack;

Art. white sugar;

soda - 5 g;

Art. sour cream;

dark chocolate - 100 g;

condensed milk - bank.

butter - pack;


three tablespoons sugar, cocoa and sour cream fat;

Butter - two tablespoons.

Method of preparation

1. Add soda in sour cream and mix, so you extinguish it. Shake the egg, pour sugar into it. Combine the egg mixture with sour cream and mix. Add cocoa and, gradually pouring flour, knead the dough. Break a chocolate bar into pieces and add to the dough. Stir.

2. Cover the bottom of the mold with baking paper and grease the beads with oil. Put the dough in it and bake for half an hour at 180 ° C. Cool the cake and cut it lengthwise into two parts.

3. Whip soft butter with condensed milk to fluffiness.

4. Combine butter with sour cream, cocoa and sugar. Stir and put on a small fire. As soon as the icing begins to boil, remove from heat and cool to a warm state. 5. Lay the cakes on top of each other, smearing each with an oily cream. Cake pour glaze, forming a random pattern.

Recipe 6. Chocolate cake with cocoa and peanuts



20 g of food ammonium;

4 eggs;

wheat flour - two items;

white sugar - 500 g;

a bag of vanilla sugar;

0.5 liters of fat sour cream;

50 g of cocoa;

160 g butter melted.


by ban boiled and regular condensed milk;

sour cream - 400 g;

300 grams of peanuts.

Method of preparation

1. Beat the eggs with a whisk or a sugar mixer. Add to the egg mixture all the ingredients for the test. Beat until smooth.

2. Cover the form with parchment and pour the dough into it. Smooth with a spatula and bake for 45 minutes at 190C. Cool the cake and cut into three pieces with the help of the thread.

3. Peanut fry in a dry frying pan and cool. Whisk sour cream with two types of condensed milk. Collect the cake, coating each cake, as well as the surface and sides of the cream. Sprinkle each layer with peanuts. Soak for two hours.

Chocolate Cake with Cocoa - Tips and Tricks

For the cake, use only high quality cocoa.

Cream, before beating, it is necessary to cool well.

Eggs will beat faster if they add a pinch of salt.

Cake can be cut not only with a sharp pancake knife, but also with the help of thread.

To make the cake more tender, soak the cakes with coffee or liquor.

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