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Thick chocolate biscuit. Classic chocolate biscuit

Recipes for making cakes at home with photos

50 minutes

280 kcal

5 /5 (1 )

Chocolate biscuit cake with a delicate layer of airy butter cream is always a welcome treat for those who have gathered for festive table. I remember, as a child, I just dreamed of a piece of this, but my grandmother baked it only on New Year, since the ingredients used were considered scarce at the time. Today, in every refrigerator you can find everything you need.

Despite this, few of the newbies in cooking take on the manufacture of such a cake, because it is considered that it is quite complicated. But in vain! Today I will present you an easy family recipe for chocolate biscuit cake: you will learn in detail how to make the perfect dough for a delicious cake, as well as a mouth-watering cream that holds its shape perfectly.

Kitchen tools

In order to speed up the preparation of the cake and get an excellent result, it is very important to prepare ahead of time the kitchen appliances and utensils that you will need in the process:

a round cake pan (preferably with a non-stick coating) with a diameter of 23 cm or more;
three to four bowls with a capacity of 300 ml or more;
a small saucepan;
sieve medium;

a few teaspoons and tablespoons;
cotton towels;
metal whisk;
long knife;
cutting board.

In addition, you will definitely need a mixer or a food processor with a special attachment to quickly mix the dough and cream ingredients.

Ingredients

Biscuit

Cream

Impregnation

How to choose the right ingredients

Beginners may find the following information helpful in choosing the right ingredients for chocolate biscuit cake.

Be sure to buy cream with a fat content of at least 35%, otherwise the cream may not thicken and leak during the proofing of the cake.
It is allowed to use boiled condensed milk, but it is better to cook it yourself by boiling a jar in boiling water for about an hour.
Chocolate can be both bitter and milk - it all depends on your personal preferences. At the same time, do not take chocolate with extraneous fillers: nuts, raisins or dried apricots.
Instead of rum, you can choose another alcohol: liquor or cognac. However, in no case do not use vodka or beer: these products will give the cakes an unpleasant taste.

Cooking sequence

Biscuit

Impregnation

Cream

Cake assembly

How to decorate a biscuit cake

This treat is wonderful, first of all, because you can decorate it after proofing, before serving. For those who do not want to particularly "bother" with decorations, I offer my recipe for excellent glaze.

Ingredients

250 g of chocolate;
250 ml cream.

Cooking

Chocolate Sponge Cake: Recipe Video

The video below shows the complete process of making a delicious and beautiful cake with butter cream.

Easy Chocolate Sponge Cake - Grandma Emma's Recipe

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How to make Easy Chocolate Sponge Cake - Grandma Emma's recipe and tips. Biscuits are very tender and delicious. Biscuit cake is always a welcome dessert. We offer you the recipe for a Simple Chocolate Biscuit Cake. Grandma Emma shares a Video Recipe for a Simple Chocolate Biscuit Cake - see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/retsept-prostoj-biskvitnyj-tort/
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Ingredients:
Biscuit:
Flour - 180 grams
Cocoa powder - 40 grams
Butter - 70 grams
Eggs - 4 pieces
Yolks - 4 pieces
Sugar - 220 grams
Salt - a pinch
Vanilla sugar - 2 teaspoons

Chocolate cream:
Cream, fat content not less than 35% - 500 milliliters
Condensed milk - 200 grams
Cocoa powder - 30 grams

Chocolate glaze:
Chocolate - 250 grams
Cream - 250 milliliters

Soak syrup:
Sugar - 100 grams
Water - 100 milliliters
Rum - 20 milliliters
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In many of our video recipes, we use the music of the composer Daniil Burshtein
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2015-08-03T09:52:15.000Z

How can you diversify the standard recipe

If you wish, you can add some additional components to the dough and cream to improve the taste and aroma of the finished cake.

Lemon essence or juice can be added to the biscuit - this will appeal to those who do not tolerate vanillin and its aftertaste.
The dough can be varied with ground nuts, such as walnuts or almonds. However, try to roast them in a pan before chopping.
It is not necessary to dwell on this particular type of filler, you can always use any other.
What else can you soak a biscuit cake to make it juicy? In addition to sugar impregnation, you can use sweet syrups (cherry, raspberry), as well as regular coffee without sugar.

Gently fold the flour into the dough with a spatula. In no case do not use a mixer for this purpose: the dough will settle heavily and the cake will turn out to be less magnificent.
For those who cannot devote enough time to making treats, a quick and easy recipe is offered.
Cream for cream should be very cold, take it out of the refrigerator only when you are going to use it.
Many people ask themselves: how to bake cake layers for a biscuit cake so that they do not burn in a particular oven? The readiness of the cake can be easily checked with a wooden skewer or a toothpick: pierce the baking dough with it and immediately pull it out. If the stick remains dry, then the dough is baked and the biscuit can be removed from the oven.
Experiment in the kitchen more often - this is the only way you can gain the culinary experience necessary for making complex cakes. For example, take on an inimitably delicious, the recipe is suitable even for beginners. In addition, bake the most beautiful, which is ideal for a children's holiday.

Chocolate biscuit cake is an excellent treat that both adults and children adore. Maybe one of the readers knows how to improve the proposed recipe for treats, or does he constantly use other components to prepare it? Share your findings in the comments, let's discuss biscuit cake inside and out! Bon appetit and always successful experiments in the culinary field!

Today we will cook delicious dessert: classic chocolate biscuit. It is very tender, lush, soft - each piece just melts in your mouth. You can use an airy classic biscuit as a base for cakes: their taste will change depending on the cream, decoration and impregnation. Many people ask the question: how to cook a chocolate biscuit so that it is delicious? The most important thing is to carefully and correctly select all the ingredients and strictly follow the step-by-step recipe.

Ingredients:

eggs - 6 pieces;
a pinch of salt;
sugar - 6 tablespoons (with a slide);
flour - 6 tablespoons;
butter - optional;
vanilla;
cocoa - 3 tablespoons;
baking powder - 1 teaspoon.

Classic chocolate biscuit. Step by step recipe

We take 6 eggs at room temperature and separate them: in one container - the protein, in the other - the yolk.
Add a pinch of salt to the protein and start beating. Beat at low speed first, then increase. Beat the protein until a thick foam forms.
Beat the yolks for about 1 minute, without adding sugar. As soon as the yolks are beaten, they should lighten and increase in volume.
Add 3 tablespoons of sugar (with a slide) to the protein and yolk. Beat both substances for about 3-4 minutes until a thick foam forms.

Please note: the sugar in the yolks may not completely dissolve, but this is not a problem.

We combine both mixtures and with a mixer at low speed mix the yolks with proteins.

If you beat on top speed, then the protein may fall, so it will be better to mix at a low speed.

After whipping, add vanilla (you can also add vanilla sugar or vanilla essence).
Now add 6 full tablespoons of flour, 2.5-3 tablespoons of cocoa and baking powder (if you want the biscuit to become more airy). Mix everything and sift through a sieve.
Gently mix with a spatula in one direction so that the proteins do not fall. Mix until the dough is completely coffee-colored, without white. After mixing, our mass will settle, however, it will be lush and elastic.

Be sure to mix with a spatula - silicone or wooden. Never stir with a spoon.

We take butter: for 6 eggs we need 1 tablespoon. Melt the butter in the microwave (it should not be very hot).
In a separate bowl, take literally a spoonful of our chocolate biscuit dough and add butter there.
Mix everything first in a small bowl, add to the total mass and mix again.

You should not add oil immediately to the common container, because in this case we will mix the biscuit dough for a long time and part of the biscuit will settle.
Also note: if you do not add oil, then the biscuit will be classic dry. But, if you add a little oil, then something like a creamy biscuit comes out.

Now it's time to pour our biscuit dough into the mold. I draw your attention to the fact that you can take any shape - the main thing is that the diameter matches the number of products.
For example: we are preparing a delicate chocolate sponge cake for 6 eggs, so our form should be about 24 centimeters in diameter. If you take a standard form, 28 centimeters, then the biscuit will be low.
We cover the bottom of the form with parchment paper (if it is absent, then you can sprinkle with flour or grease with oil).

In no case do we lubricate the sides, because in this case the biscuit will rise poorly!

Pour our dough into a mold and send it to a hot oven (preheated to 180 degrees) for 20-25 minutes.
We take out the dough and check the readiness with a toothpick. If it remains dry, then the biscuit is ready, but if the toothpick is wet, then you need to leave it in the oven for a few more minutes.

Many people ask about exactly what level to bake a biscuit: it needs to be baked on level 2-3 / row (starting from the bottom).

Taking the chocolate biscuit out of the oven, carefully run a knife along the edges so that they become free from the shape, and take it out. Leave for a few hours to cool.

Tip: if the top of the cake turned out to be a slide, then in order for it to become even, it must be turned over onto a flat surface.

If you prepared a chocolate biscuit with baking powder, then it will be about 3.5-4 centimeters in height, and the dough itself inside will become more airy and porous.
Without baking powder, the biscuit will be about 2.5-3 centimeters in height, and the inside will be denser.
But, despite these differences, chocolate biscuits at home turn out to be delicate in taste and insanely tasty.
I draw your attention: when cooking a biscuit in a slow cooker, the cake rises about 2 centimeters higher.

Chocolate cake is perfect for tea. It is soft, fluffy and literally melts in your mouth. You can serve it to the table without any additives or cut it into pieces and grease with any delicious cream. In any case, the classic biscuit will appeal to anyone who tries it at least once.

Good evening, yesterday we celebrated the anniversary of granny, my mother baked a simple chocolate cake. I found the recipe on your video channel, and on the site - a full explanation. For the convenience of my mother, I printed it out on a printer. It turned out very a delicious cake, although he took a lot of time to prepare. Mom strictly adhered to the recipe in cooking, poured it with chocolate icing and decorated it with buttercream flowers with the signature “For our beloved”. There is a minus - we regretted that we made only one simple chocolate cake, as it was the center of attention on the table, each guest got a piece and everyone was delighted with the delicate taste and chocolate aroma of the cake. Thank you from my grandmother.
What could be tastier than chocolate, this noble taste with bitterness is appreciated not only by true gourmets, but also by ordinary sweet tooth. Everyone who writes recipes for simple chocolate cakes is a little tricky. There can be no cake, the main ingredient of which is chocolate, simple. All cooking processes should be so scrupulous, because the dough can be hammered with cocoa powder and lose the lightness of the chocolate biscuit, the cream can be beaten and the creamy mass will exfoliate, and the chocolate icing can not be boiled or boiled and the ganache on the cake will be liquid. So please read carefully simple recipes chocolate cakes, and cook them with care. Dear Emma Isaakovna, I think, thanks to you, chocolate lovers will pay tribute to their mothers and grandmothers, and they, in turn, will be grateful for your advice and recommendations.
Hello Emma and Daniella. The recipe for a simple chocolate cake made from biscuit dough turned out to be very versatile. I have baked it many times already, I try to change the cream, depending on the cream layer, sometimes there is no need to soak the cakes. I really like the custard, it perfectly sets off the taste of chocolate cakes and complements them. The cake is soft and moist. Thanks for this recipe.
Good afternoon, dear grandmother Emma and Danielle. Thanks to you, I have replenished my piggy bank of recipes for holiday desserts and everyday sweets. I love baking, I pay a lot of attention to decorating cakes and pastries. Chocolate cakes occupy a special place of my predilection. I have not been interested in simple recipes for a long time, because I think that I have moved to a new level in my confectionery skills and I want to learn modern and more complex techniques for decorating and decorating desserts. I learn from Daniella, I peep what tools she uses, how skillfully she handles creams and icing, how chocolate decor elements are born from her hands. I watch videos, write down something and emphasize new things for myself. Since, I think that the same cake, but decorated differently, will even have a different taste. Danielle, thank you for sharing your skills, I admire your sweet masterpieces and always look forward to something interesting.
Video cooking, I walked through your site and was surprised that I have never seen so many pastries and sweets for every taste in one place. Perhaps I saw it, but it’s so family-like and so nice - only with you. I'm sure you take not only recipes, but also charisma. Pleasant and wise Emma, beautiful and elegant Daniella, Leonid is masculinely serious, but at the same time such a direct person. Your family exudes warmth and kindness. Do not blame me, I think all your admirers will agree with me. I don’t know how to cook at all, this business lies on the fragile female shoulders of my wife, but I took note of your chocolate cake, a simple recipe - the wife should cope, and I and my grandchildren, I have no doubt, we will highly appreciate the result. With uv. Michael.

I just love chocolate cakes, I have tried all your easy chocolate cake recipes. I don’t know how to decorate, I try to mostly pour icing on the cake or sprinkle with almond petals or coconut flakes. The other day I decided to try my hand at the author's recipe - Daniella's Chocolate Cake, I even made curls. Oooh, I'm just crazy about this amount of chocolate, and the nutty aftertaste in the cakes with the most delicate chocolate mousse cannot be described in words. On this moment- this chic chocolate cake, although not simple, is in the first place for me. I will repeat more than once. Thanks for your chocolates.

Chocolate biscuit is a completely independent product: it has a presentable appearance both as a whole and in a section. Tall, porous, with a soft copper tint, impeccable in taste. Sprinkle with a handful of powdered sugar and serve! And the best foundation for a complex cake, it’s not worth looking for. Ordinary biscuits are kept for a day before cutting into cakes for better maturation. This one is ready to be impregnated without delay. Change the butter cream to sour cream, custard, protein, coat with citrus or berry curd, collect in a pile, cover with crumbs, coconut flakes, decorate with fruits, marzipan figurines and serve to the table in half an hour.

Prep time: 60 minutes / Serves: 8 / 22 cm tin

Ingredients

wheat flour 100 g
eggs 4 pcs.
sugar 150 g
dark chocolate 100 g
butter 100 g
baking powder 10 g
salt 2 g

How to make chocolate biscuit

We carry out several processes in parallel - we immediately stock up on bowls, they will need 5 pcs. Arrange the separated egg whites and yolks in two bowls. We take out the eggs (large) in advance from the refrigerator and keep at room temperature for about an hour.

Beat the whites with a mixer for about 3-4 minutes - it all depends on the power of your unit. We stop when we reach airy and steady peaks. In the third container, we heat a bar of black (!) Chocolate in a water bath or in a microwave oven. Let me remind you that chocolate with a high percentage of cocoa beans is important - this time do not take cocoa powder, even very good one. In another bowl, we grind soft, pliable butter and granulated sugar - we work with a fork or whisk, you can use a combine to knead the dough.

Combining sugar with butter until crumbs, pour viscous warm chocolate, continue to knead and bring the composition to a uniform color.

We return to the yolks - add to the chocolate and already sweet butter one at a time egg yolk. Stir thoroughly each time until smooth.

In the last plate, mix a bit of salt to enhance the taste, sifted wheat flour and only the highest grade, as well as a portion of baking powder. If you wish to add vanilla flavor, toss in a teaspoon of vanilla sugar at this stage. We introduce dry ingredients in two or three doses - at first the chocolate dough will become quite paid and the spoon / whisk / spatula will turn with difficulty.

Finally, we shift the protein foam in parts. Like the yolks, stir each time until completely combined. On last step kneading the dough with chocolate is noticeably moistened and turns from thick into a lush, stretchy, creamy one.

For convenience and for the sake of the ideal side of the future product, we lay a heat-resistant form with a diameter of 22 cm with sheets of baking paper. We do not lubricate with any fat. We fill with sticky dough - level the surface and send it to a preheated oven. We bake a homemade chocolate biscuit for about 30 minutes at a temperature of 180 degrees. Do not open the door for the first 20 minutes - the biscuit cake will fall off or swell unevenly!

After half an hour, we check the crumb, puncturing with a long torch. If there are no wet clots, take it out. Many cooks cool biscuits without removing them from the dishes, turning them upside down and setting them at a certain height above the countertop. I have another way. Right in the form, in the initial position, we throw it on the table (we spread a towel for a soft landing) from a height of about 50 cm. You can do it a couple of times. We shake the high and porous cake, do not allow it to shrink. Then we take it out, cool it down. Carefully tear off the parchment from the cold biscuit, turn it upside down.

Loose, with a bright aroma of chocolate, the biscuit is beautiful and tasty on its own - we powder it a little or choose a complex decor. See what sweets are on hand. Jam, condensed milk, ice cream, nuts and fresh berries are suitable here.

If there is already a reason, we build a full-fledged cake. Cut into three cakes, grease with sweet and sour impregnation, gentle cream, impromptu decorate. Happy tea!

I found this cocoa biscuit on a Polish site, it is also called a thrown biscuit. This name was given to him, because after baking it needs to be thrown down, but first things first. So everyone gets a biscuit! Therefore, talk about what I did not work out is not accepted. Please follow the recipe and you will succeed! And no baking powder or starch. Thanks for the recipe Natalie M.

So, let's prepare the ingredients according to the list. All ingredients must be weighed on the scales, not any by eye.

Separate the whites and yolks. Let's beat the whites.

Beat the whites for 5 minutes. Add sugar by a spoonful. Proteins should be whipped to such peaks.

Now, while continuing to beat, add the eggs one at a time. After beating a little more, we will add flour. To do this, mix it with cocoa and sift everything into our mixture. We sprinkle everything in parts. I did this in 4 sets.

At the same time, mix everything with a spatula from top to bottom, folding, as it were, dough.

Let's prepare the form, I have it with a diameter of 24 cm. Cover the bottom of the form with baking paper. We do not lubricate the form with anything. We transfer the mass. The oven must be turned on beforehand. Set to bake at 170 degrees for 40 minutes.

We check the biscuit with a toothpick, if it is dry, then it is ready.

And now the most interesting. We take out the form with the biscuit from the oven and turn it over like this. Raise it 50 cm above the table and throw it down on the table. Yes, yes, we will quit and there is no need to be afraid. I do it for the 2nd time and it works.