Biscuit cake with chocolate cream - light, fluffy and airy, with a delicate cream fudge based on milk powder, cocoa and cream. It will take very little time to prepare this dessert, and the products are simple, inexpensive and affordable. Homemade cakes for evening tea are pleasant and cozy moments of life, which can be organized by any hostess for her family or friends-girlfriends.
Coconut chips in this recipe can be replaced with roasted and finely chopped walnuts.
- Cooking time: 1 hour
- Servings: 8
Ingredients for sponge cake with chocolate cream
For the test:
- 5 chicken eggs;
- 1 cup of granulated sugar;
- 1 cup of wheat flour;
- 1 teaspoon baking powder;
- 50 g butter.
- 3 tablespoons of cocoa;
- 4 tablespoons of powdered milk;
- 100 g of granulated sugar;
- 150 ml of 10% cream;
- 70 g butter;
- candied fruit and coconut chips for decoration.
A method of making a chocolate sponge cake with chocolate cream
Making a biscuit base. We break into a bowl fresh eggs, pour sugar. Always use fine white sugar or powdered sugar to make biscuits.
Pound sugar with eggs, leave for a few minutes to sugar “soften”.
Beat the sugar-egg mixture with a mixer for 6 minutes. The whipped mass should be light, thick and fluffy, without undissolved granulated sugar.
Next, in small portions add wheat flour mixed with baking powder. At this stage, the flour is better to sift, so the biscuit will come out more lush.
Add melted butter to the dough, mix and bake the cake.
Pour the dough into a mold made with oiled parchment, send to an oven heated to 175 degrees, bake for 30 minutes.
In the baking process it is not necessary to open the oven door - the cake will settle in this case.
Making chocolate cream. Mix cocoa powder, powdered milk or powdered cream, granulated sugar in a bowl. Put the diced butter in the liquid 10% cream, heat until the butter is completely melted.
Pour the hot mixture into a bowl with dry ingredients, mix.
Put the cream in a water bath, whipping, heat it to 80 degrees Celsius, then cool it. If there are lumps of powdered milk in the cream, then whip it with a mixer at high speed, the cream will become smooth and lush.
Trim the biscuit - cut off the edges, cut it in half into two identical cakes.
We spread half the chocolate cream on the first cake.
Cream sprinkle liberally with coconut chips.
Put the second biscuit, cover it with the remaining chocolate cream.
Sprinkle the sponge cake with coconut chips, cut the same cakes with a sharp knife. Each cake is decorated with colorful candied fruit.
We remove the cakes in the fridge for a few hours so that the cream hardens well. Serve biscuit cake with chocolate cream for tea or coffee. Enjoy your meal!
Council. Freshly baked biscuit is difficult to cut, be sure to let it cool completely. Experienced pastry chefs often prepare biscuits in advance, leave them for the night - so that the biscuit “ripens”. Pastry made from ripe biscuit get tastier.