Chocolate cake

Chocolate cake prepared according to this recipe has completely trivial advantages over the usual one. Firstly, taste. The most rich and exciting: can you think of a more harmonious combination than rich chocolate dough, raisins and almonds?! Secondly, the smell. All the same chocolate in the company of orange zest makes it completely dizzying. And, in the end, the unusually beautiful black color of the crumb. In other words, the recipe for our chocolate cake is worthy of the closest attention and mandatory implementation!

dry yeast – 7 g
milk – 150 ml
sugar – 100 g
flour – 300 g
salt - on the tip of a knife
orange – 1 pc.
bitter chocolate – 100 g
butter – 140 g
egg – 1 pc.
raisins – 75 g
peeled almonds – 30 g

STEP-BY-STEP COOKING RECIPE

Chocolate cake can be topped with snow-white glaze prepared according to your favorite recipe. In this case, almonds should be consumed slightly differently. Pour boiling water over it, peel off the skin, brown it in a dry frying pan, and then decorate it with the finished cake, covered with unhardened glaze.

Do not try to bake chocolate cake at the highest temperature, because similar cylindrical baked goods always tend to burn. It would even be better to reduce the oven heat to 170-175 ° C and wait an extra 10 minutes so that everything comes out perfectly.

Key words

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I succeeded! I made a double portion. I used the freshest yeast (small packet - 40 g), baked milk (an idea from another recipe), melted butter (200 g) in hot chocolate, soaked raisins and zest overnight (that is, in the dark) in cognac and added everything into the dough, added a mixture of spices (cardamom, cloves, star anise, nutmeg, cinnamon) to the dough. The taste was unusual, but very fascinating, and the smell. Thanks for the recipe. [. ]

It seemed to me that 140g of butter per 300g of flour is a lot, taking into account the chocolate. The dough was greasy. In the end it turned out delicious, but the cakes didn’t rise very well. Next time I will put less oil.

I baked it for 40 minutes at 170′ and didn’t add any orange juice, but I did add a handful of walnuts – it turned out amazing!! The stated 300g of flour was enough.

I would not bake the cake at 200 C, taking into account the height of the mold and the ability of the chocolate to burn quickly. Better 170-175 C and longer so that it bakes perfectly.

I had to add more flour because the dough turned out quite watery. I divided the dough into 4 small molds, filling them 2/3 full. I baked them for about 40 minutes, and they all still remained damp and plasticine-like. At my own horror and risk I had to put the cooled Easter cakes under a steam convector, and that was the only way they were baked. Tastes similar to English Christmas muffins. But the recipe is somewhat unfinished and therefore spoils the nerves.

Hello, Gastronom! I liked the recipe and it turned out to be a big chocolate muffin. I baked it in a cardboard baking pan and used the juice of a small orange, so I think the cake was baked inside and didn’t fail. I advise you to create candied orange peels the other day and add Easter cake to the dough; they play deliciously with bitter chocolate.

The pie fell in the middle, check the safe amount of flour to prevent this from happening. We baked the day before Easter and were very upset.

I'm baking at this point. The proofing took not 2 hours, but 3 in total. but thank God it has risen. I thought that nothing would work out at some point. I added 25 grams of live yeast. and because of this I added 50 grams. flour. Once it’s baked, I’ll share my general impressions.

A very good recipe. I got it right the first time. But if one large cake doesn’t work out, try creating small cakes. They are more interesting - everyone has their own Easter cake. Makes about 6 pieces.

The Easter cake has fallen, the recipe is unsuccessful, no matter how annoying it may sound (((All proportions were observed to the gram

I kept it in the oven a little longer. A combination of orange and bitter chocolate. Yummy! The truth got to him and he is a bit of a donkey, not only in the center.

Chocolate cake

Ingredients

Fresh yeast – 25 g

Wheat flour – 500 g

Cocoa powder – 40 g

Butter – 50 g

Candied fruits – 2 handfuls

Vegetable oil - for greasing the mold

290 kcal
3 hours 30 minutes
3 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Chocolate cake is a very tasty Easter pastry. I baked these cakes twice this season because we really liked them. These cakes are very easy to prepare and turn out delicious! This time I used candied kumquats and pineapples, but you can add raisins or dried apricots, it will also be very tasty.

To make chocolate cake, prepare all the products from the list.

Pour warm milk into a bowl, add 20 g of sugar from the total mass and crumble the yeast. Place in a warm place and wait until the yeast rises to the top.

Sift flour and cocoa into a separate container, add vanillin and salt.

Melt and cool the butter, mix with the dough and add to the dry mixture.

Beat the egg separately. Add sugar to the dough and add the egg. Mix first with a spatula, and then continue kneading with your hands.

When the dough begins to pull away from the sides of the bowl, add candied fruits.

Gather the dough into a ball. When kneading, more flour may be useful; add it little by little until the dough begins to stick. Grease a bowl with vegetable oil, place the dough, cover with a towel and leave in a warm space for 1 hour.

Next, spread the dough into molds. I used cans of peas and corn. Cut circles into the bottom of the jars and line the sides with parchment. Divide the dough into parts and place halfway into the molds. Leave for another 1 hour for the dough to rise in the molds.

Preheat the oven to 180 degrees and bake the chocolate cakes for about 35 minutes. Remove them from the oven and place them on a towel on their side, carefully remove the molds.

Cover the cooled cakes with glaze and decorate with confectionery sprinkles.

Chocolate cake - a unique substitute for regular cakes

On the eve of Easter, I want to vary the usual menu. A beautiful way to create this is to create your own chocolate cake. Compared to the usual Easter dish, the baked goods are more fluffy and fragrant. It is better to cover the product not with whipped egg white, but with glaze or melted chocolate of any kind. Not only dried fruits are suitable for filling. Dried cherries, cranberries, candied citrus fruits and other entrails will successfully complement the chocolate aftertaste. There are no restrictions on sprinkles; any Easter decor is acceptable.

Traditional recipe
Frisky dessert
Moist chocolate cake with orange from Olga Matvey
With cherry
With cranberries

Traditional recipe

Chocolate cake can be prepared without deviating too much from the usual recipe. The only difference will be the presence of cocoa. The powder is present in the dough and glazing, giving them a correspondingly delicious color. To highlight the chocolateiness, it is allowed to replace the product with melted chocolate. Equivalent to 30 gr. cocoa – 50 gr. tiles

flour – 250 gr;
yeast – 10 g;
steamed raisins – 80 g;
salt - a small pinch;
melted butter – 20 g;
testicle – 1 pc.;
cocoa – 30 gr;
milk – 100 ml;
sugar – 50 g;
chocolate icing – 100 g (1 egg white + 100 g powder + teaspoon cocoa).

Dissolve active yeast in warm milk. Add a little sugar, 30 grams of flour, knead thoroughly and forget about the dough for half an hour.
Separate the whites from the yolks. Whisk the sugar and yolk.
Add cocoa to the whipped mass and mix gently.
Add milk, salt and melted butter to the testicles. Mix thoroughly.

Pay attention! At this step it is worth adding 1 teaspoon of vegetable oil to the mixture. Thanks to this, the Easter cake with cocoa will become less stale.

Cover the cake as usual with whipped egg white (adding a pinch of cocoa) and chocolate chips.

Frisky dessert

Super high-speed chocolate cake recipe is made without using yeast. The dough in them rises due to the baking powder. Naturally, the taste of the baked goods will be somewhat different from traditional chocolate cakes, but it will help save a lot of time and effort before the holiday.

flour – 2 cups;
baking powder - 2 teaspoons;
raisins + nuts – ½ cup each;
testicle – 4 pcs.;
milk – 100 ml;
cocoa powder – 2 tbsp. spoons;
butter - 1 regular package;
sugar – 1 glass;
vanillin – 1 pinch;
chocolate or sweet glaze – 150-200 g;
rum – 2 tbsp. spoons (optional).

Pour rum over raisins. If you do not plan to drink alcohol, replace it with boiling water.
Boil milk mixed with butter and sugar.
Quickly sift the flour mixed with baking powder into the heated ingredients. High temperatures activate the formation of gases, and the cake will gain the appropriate airiness.
Remove the workpiece from the heat and allow it to cool. Using a mixer, add eggs, cocoa and vanillin.
Add the filling of raisins and nuts (it is better to use almonds). Knead the cake mixture with a spatula.
Pour the resulting fragrant dough into oiled molds. Bake at regular 180 degrees for about 1 hour.
Cover the cooled cake with chocolate glaze.

In force majeure circumstances, you can connect a microwave oven to production. Then the baking process will take 10-20 minutes (depending on the power of the device). But, according to reviews from housewives, Easter cakes from the oven turn out much tastier than those prepared using the express method.

Moist chocolate cake with orange from Olga Matvey

Chocolate Easter cake, prepared according to Olga Matvey’s step-by-step recipe, comes out the most juicy and fragrant due to the presence of milk chocolate. Citrus zest adds pleasant refreshing notes to baked goods, making it difficult to tear yourself away from a homemade dessert.

dough – 1 kg;
butter – 200 g;
sunflower oil – 1 large spoon;
milk chocolate – 1 bar;
flour – 1 kilogram;
eggs – 4 pcs.;
sweet sand - 2 cups;
raisins soaked in boiling water - to taste;
orange – 1 pc.;
vanilla - a pinch;
almond flakes – 40 g + a small handful for decoration.

For decoration, use chocolate glaze made from 50 grams of butter and a bar of milk chocolate.

Beat the whites with the yolks, vanilla and sugar until foamy. The sugar should be almost completely dissolved.
Remove the zest from the orange (only the sweet part, without the snow-white bitterness) and squeeze out the juice.
Add plastic butter to the dough.

By the way! When working with yeast, it is prohibited to allow high temperatures. Although the food must be warm to improve the reaction, excess heat causes the death of the crops, without which the dough will not rise.

Drain the raisins. Add dried fruits along with zest, almond flakes and juice to the mixture.
Melt the chocolate, let it cool slightly, and add to the beaten eggs.
Combine the chocolate mixture with the orange base.
Sift flour into ingredients. The baked goods should eventually stick to your hands. Pour in sunflower oil and stir.
Leave the chocolate cake base in a warm place for 1 hour. Knead.
Pour the dough into parchment-lined molds. Filling size – 2/3.
Preheat the oven to 100 degrees and place the workpiece there. Thanks to this, the cakes fit again.
Increase the baking mode to 170 degrees for half an hour. The readiness of Easter cakes is checked with a wooden skewer.

Manufacturing ends with the application of decor. You can start working on it after about 5 hours, when the products have cooled down completely. The baked goods are removed from the molds and drizzled with chocolate fudge made from the consistency of milk chocolate and butter. The top of the glaze is sprinkled with almond flakes.

With cherry

Another delicious Easter cake recipe involves adding dried cherries. It is allowed to eat frozen berries, after draining the excess liquid from them first. But a dried or dried product will give the dish rich notes.

milk – ½ cup;
dried cherries – 100 g;
lemon zest - from 1 fruit;
powdered yeast – 1.5 teaspoons;
eggs – 3 pcs.;
traditional cake glaze (white + sugar) – 200 g;
flour - 2 incomplete glasses;
fatty butter – 140 g;
chocolate – ½ bar;
sugar – 60 g;
salt, vanilla, alcohol - to taste.

Prepare a dough from milk, a handful of sugar and yeast.
Grind raw eggs with salt, sugar and vanillin, combine with the dough that has been left for 15 minutes.
Pour alcohol or boiling water over the cherries.
Add flour and zest to the dough. The products are introduced in 2 approaches, thoroughly kneading each time.
Drain any swollen liquid from the cherries. Pat the berries dry with a cardboard towel and add to the main batch.
Break the chocolate into small pieces and add to the dough. Do the same with soft butter.
Let the dough with chocolate pieces rest for 2 hours. Knead and place in an oiled pan. Leave for another 40 minutes, covered with a damp towel.
Prepare Easter cakes according to the traditional method - in the oven. Temperature – 180 degrees, time – 50 minutes.

Finally, the cooled chocolate cake is doused with sweet icing.

Pay attention! Covering hot baked goods with decor is prohibited. This will cause the ingredients to melt. In the best case, the glaze will drain from the surface, in the worst case, it will curdle.

With cranberries

Chocolate Easter cake will be transformed by the addition of cranberries. The berry adds a slight sourness, which perfectly complements the taste of baked goods.

milk – 1 glass;
heavy cream – 100 ml;
flour – 0.5 kilograms;
cocoa – ¼ pack;
dried or dried cranberries – 150 g;
sugar – 1 glass;
large testicles – 2 pcs.;
powdered yeast – 1 sachet;
honey – 10 g;
sunflower oil – 120 ml;
salt - a pinch to make whipping easier.

Pour 50 ml of cognac or boiling water over the cranberries. Leave it overnight (that is, in the dark) .
Create a dough from milk, honey and yeast. Set aside to ferment for 30 minutes.
Beat eggs with sugar. Combine the resulting foam with cream and vegetable oil.
Combine the dough with the egg mixture.
Mix flour and cocoa and pass them in 2-3 passes through a sieve into the main batch.
Add cranberries to the resulting thick mass (drain the liquid earlier, save a couple of berries for decoration), knead and leave for 1.5 hours to rise. Repeat infusion.
Transfer the risen chocolate dough into a greased form lined with baking paper, filling it 1/3 full.
Let the future Easter cakes sit in the bowl for 35 minutes. They must rise.
Bake at 180 degrees for 1-1.5 hours.

Decorate the baked goods with chocolate glaze and stored cranberries.

Chocolate cake can be prepared in advance. To do this, baked goods are packaged in cling film, leaving little air access. In this form, the cake will remain fresh for up to 3-4 days. Then, on the day of the holiday, all that remains is to cover it with the freshest glaze, and the dish will be no different from a freshly prepared dessert.

Pkuznecov › Blog › Chocolate Easter cake. Easter cake with chocolate icing.

Now I will tell you how to make chocolate Easter cake. The cake comes out tender and moist, with a rich chocolate taste and an orange note. I got a slightly bitter cake, moderately sweet, if you don’t like bitter chocolate, then replace it with milk chocolate.

Usually for Easter I make my own beloved orange cake, but this time I wanted to experiment and make a chocolate one, especially since you literally can’t find one in the store and you can amaze your family and guests with it.

Ingredients for 2 Easter cakes with a diameter of 11cm:
For the Easter cake.
Milk (warm) - 200 ml.
Yeast 7 g (fresh -20 g)
Butter - 40 g.
Vegetable oil - 25 ml.
Testicles - 1 pc.
Yolk - 1 pc.
Sugar - 110 g.
Flour - 500 g.
Cocoa - 60 g.
Salt - a pinch.
Bitter chocolate - 90 g.
Orange zest - 1 tsp.
For the glaze.
Chocolate - 50 g.
Butter - 25 g.
Sprinkles

How to make chocolate cake:

Opara.
Pour yeast into warm milk, 1 tbsp. and 2 tbsp. flour. Mix and leave for 30 minutes in a warm place. During this period of time, a cap of foam should form on the milk. If this does not work out, then the yeast is spoiled. You need to start all over again with a new packet of yeast.

Add salt, sugar to 1 egg and 1 yolk and beat until the mixture turns white.
Add vegetable oil and butter at room temperature to the eggs.
In a separate bowl, mix cocoa with flour. We sift. Add the egg-butter mixture to the dough and add flour a little at a time.
It may take less or more flour, as soon as the dough stops sticking to your hands, we don’t add more flour.
Place the dough on the table and knead well for 5-10 minutes.
Yeast dough is very fond of hand kneading. It is also recommended to cook Easter cakes only when you are in a good mood. Grease the bowl with vegetable oil.
Cover with a towel and place in a warm space for 40...60 minutes. Cut the chocolate into pieces.
Grate the orange zest.
Take out the dough, knead it and mix in the chocolate pieces and zest.
Let the dough rise again in a cup in a warm space for 40 minutes.
Then we distribute the dough into the cake pans.
I got 2 shapes with a diameter of 11 cm. Let them rise again for 25...30 minutes. Place in the oven preheated to 180 degrees for 25...30 minutes. Check the readiness of the cake with a wooden skewer. If the skewer is dry, the cake is ready.

Melt the chocolate in a water bath or in the microwave, add butter.
Mix well. Coat the cakes with chocolate glaze and decorate with sprinkles.

A very tasty chocolate cake is ready! Bon appetit!