Simple Chocolate Biscuit Cake
by Editorial Staff
Biscuit cakes are very delicate and delicious. Biscuit cake is always a welcome dessert. We offer you a recipe for a simple biscuit chocolate cake.
Ingredients
- For the biscuit:
Flour – 180 g
Cocoa powder – 40 g
Butter – 70 g
Eggs – 4 pcs.
Yolks – 4 pcs.
Sugar – 220 g
Salt – 1 pinch
Vanilla sugar – 2 teaspoon
* - For the cream:
Cream, at least 35% fat – 500 ml
Condensed milk – 200 g
Cocoa powder – 30 g
* - For glaze:
Chocolate – 250 g
Cream – 250 ml
* - For syrup:
Sugar – 100 g
Water – 100 ml
Rum – 20 ml
Instructions
- First of all, we sift through a sieve 180 grams of flour and 40 grams of powder.
- Break 4 eggs into a bowl, add 4 yolks. Put 4 squirrels in the refrigerator, you will not need them in this recipe. Add 220 grams of sugar, mix.
- Put the egg-sugar mixture in a water bath and, stirring all the time with a whisk, heat to a temperature of approximately 43 degrees.
- Remove the egg-sugar mixture from the water bath and beat at high speed until cool. In this case, the volume should increase at least three times. In the process of whipping, add two teaspoons of vanilla sugar and a pinch of salt. In the resulting mass, mix in a mixture of flour with cocoa in three steps. Do this carefully, mixing in one direction, from top to bottom.
- Put a little biscuit dough in a separate bowl, add 70 grams of melted butter, mix, return to the bowl with biscuit dough and gently mix again.
- Put the finished biscuit chocolate dough in a detachable mold with a diameter of 26 centimeters. Pre-line the form with baking paper and grease with oil.
- We bake a chocolate sponge cake in a preheated oven at 190 degrees Celsius for 30-35 minutes. We check readiness, as always, with a wooden stick.
- Remove the finished biscuit from the oven, let cool for 10 minutes. Spread it on a wire rack or board, remove the form and paper. Leave to rest for 5-6 hours.
- Let’s prepare the syrup for soaking the cake. Prepare rum syrup, but you can make any other one according to your taste. Pour 100 grams of sugar into a saucepan, pour 100 milliliters of water. We put the saucepan on the fire and stir until the sugar is completely dissolved. Bring to a boil, turn off the heat, let it cool to 40 degrees. Add 20 milliliters of rum, mix. The rum syrup is ready.
- Cut the rested biscuit into three cakes in height.
- Let’s prepare the cream. Put 200 grams of condensed milk in a mixer bowl, add 30-40 grams of cocoa powder, mix.
- Add 500 milliliters of cold cream, at least 35% fat. Beat at high speed until a fluffy cream is obtained. Be careful – the cream cannot be interrupted!
- Let’s start assembling the cake. Put the cake on the dish, soak it with a third of the prepared syrup. Put a third of the cream on top, level it. We put the second cake, also soak in syrup and cover with the third part of the cream. Then put the third cake with the smooth side up, saturate with the remaining syrup. Cover the sides and top of the sponge cake with the remaining cream. We send the chocolate cake to the refrigerator for several hours.
- Let’s prepare the chocolate icing. Pour 250 milliliters of cream into a saucepan (the fat content of the cream does not matter), bring it almost to a boil. Pour 250 grams of chopped chocolate with hot cream. Let stand for one minute and stir until smooth and homogeneous.
- Leave the ganache to cool, but at the same time, it was liquid enough. Put the cake on the wire rack. Pour the chocolate icing into the middle of the cake and smooth out the icing with a slight movement, shake off the excess so that the icing evenly covers the top and sides of the cake.
- Transfer the cake to the dish on which you will serve it, put it in the refrigerator. Cool the rest of the ganache in the refrigerator and beat with a mixer. Take out the chocolate cake from the refrigerator. Using a cornet, draw twigs with melted chocolate.
- Put the whipped ganache in a pastry bag with a toothed nozzle and place the flowers on the chocolate cake.
A simple chocolate biscuit cake is ready!
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