“Leaky” Biscuit with Chocolate Icing
by Editorial Staff
Soft, airy sponge cake with chocolate impregnation – an incredibly tasty dessert! Now this sponge cake is my favorite. I will repeat the recipe and I strongly recommend you try it.
Ingredients
For the cupcake:
- Flour – 100 g
- Sugar – 100 g
- Eggs – 3 pcs.
- Sunflower oil – 3 tbsp
- Baking powder – 5 g
For impregnation:
- Sugar – 100 g
- Water – 140 ml
- Cocoa powder – 1 tbsp
- Butter – 50 g
Directions
- Prepare all the ingredients you need to make the holey frosting sponge cake.
To make a biscuit cake at a height both in taste and in appearance, take a high-quality cocoa powder for the chocolate glaze! - Break eggs into a bowl or bowl of a food processor and add sugar.
- Beat eggs and sugar until fluffy, light foam, about 3 minutes on high-speed mixer or kitchen machine.
- Pour in sunflower oil. Whisk again for a few seconds.
- Sift flour combined with baking powder into the egg mixture.
- Stir the flour into the dough, using a spatula, or with a mixer at slow speeds.
- Turn on the oven, let it heat up to 180 degrees. Line the bottom of a 17 cm baking dish with parchment. Put the dough into the prepared form.
- Place the dough pan in the preheated oven. Bake the sponge cake at 180 degrees for 30 minutes.
- Remove the finished biscuit from the mold and leave it to cool on the wire rack.
- While the biscuit is cooling, prepare an impregnation for it. Combine sugar and water in a saucepan. Place the saucepan on the stove and bring the water to a boil. Simmer the syrup for 5 minutes.
- Pour cocoa powder into the sugar syrup, stir with a whisk until the lumps disappear.
- Add a piece of butter to the chocolate mixture.
- Stir until oil dissolves and remove from stove.
- Pour the chocolate icing into a glass and cool until warm.
- Make a lot of holes in the cooled biscuit by piercing its surface to the bottom with a Chinese food chopstick or a wooden shampoo (a toothpick won’t work, it’s too thin).
- In several approaches, pour the chocolate icing on the surface of the biscuit, letting it soak into the holes.
- Leave the “holey” sponge cake with chocolate icing for 10 minutes so that it is completely saturated and completely cooled.
- That’s it, a delicious chocolate-soaked biscuit cake is ready. Slice the pie and serve. I assure you, you will not be able to tear yourself away!
Enjoy your meal!
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