Chocolate sponge cake cream - the best recipes for a delicious cake filling

To prepare a delicious cream for a chocolate sponge cake, you don’t need to find a complicated recipe. For such cakes, almost any {filling} is suitable, the main thing is to know which option saturates the base and which one is needed for a dense layer. If you follow some simple tips, anyone can make a successful cream.

How to create cream for a biscuit?

An impeccable recipe for biscuit cream - based on chocolate. Black shortcakes with a deliciously savory layer will make any gourmet go crazy. You can prepare {filling} according to the ganache recipe, and soak the base itself with coffee syrup with the addition of brandy. Please note that the higher the content of cocoa beans in the tile, the denser the cream will be.

dark chocolate – 200 g;
cream 33% – 300 ml;
sweet powder – 100 g.

Break the chocolate and place it in a bowl.
In a saucepan, mix the cream with powder and heat without bringing to a boil.
Pour the cream into the chocolate, stir until the pieces dissolve.
The chocolate biscuit cream is consumed warm, before it hardens.

Traditional custard - sponge cake recipe

Real milk custard for sponge cake is easy to prepare; the traditional recipe consists of ordinary ingredients. If you decide to use such {filling}, then additional impregnation of the cakes may not be useful. The already delicious biscuit cream can be supplemented with cocoa powder or melted dark chocolate.

milk – 2 tbsp.;
eggs – 2 pcs.;
flour – 2 tbsp. l.;
sugar – 200 g;
butter – 150 g;
vanilla.

In a saucepan, mix eggs with sugar, vanilla and flour, pour in milk.
Put the mixture on fire.
Stirring constantly, bring to a boil. Wait until the cream thickens.
Cool slightly, add butter, stir.
If lumps form, beat the cream with a mixer.

Sour cream biscuit cream

By combining a store-bought chocolate sponge cake with sour cream, you can prepare a quick and recklessly tasty treat. Cherry syrup will be an ideal impregnation; you can purchase it, or use juice from jam or berries in your own juice. To make the cream literally thick, use a special thickening powder. The mass will increase in volume during the beating process, so there will be enough cream to soak 3 cake layers and design the surface of the dessert.

sour cream 25% – 400 ml;
sweet powder – 1 tbsp;
thickener – 1 sachet.

Beat sour cream with powder.
Add powder without slowing down the mixer.
You can use the cream immediately; the finished cake should stand in a cold place for at least an hour.

Butter cream for biscuit

A simple and delicious sponge cake cream can consist of just 3 ingredients, and ultimately transform a sour dessert into an excellent delicacy. When using this filling, the cakes are soaked in syrup, which you can choose to suit your own taste. If you decide to create a chocolate cream, it is better not to use cocoa powder; undissolved grains may remain; melt the bar in a water bath, it is safer.

butter 82% – 250 g;
sweet powder – 1 tbsp;
vanilla;
milk chocolate – 100 g.

Beat soft butter at low speed with a mixer.
While increasing the speed of the device, add powder and vanilla.
You should get a fluffy snow-white mass.
At this step, pour in melted and slightly cooled chocolate and beat until smooth.
Before use, the cream should stand in a cool place for 30 minutes.

Condensed milk biscuit cream

The fastest biscuit cream is based on condensed milk and butter. This dessert can be supplemented with the consistency of various nuts by roasting them in advance. Use boiled condensed milk, no need to add sugar, the impregnation will be very sweet. You can add melted chocolate or cocoa powder to the cream.

boiled condensed milk – 1 b;
butter 82% – 150 g;
cocoa – 1 tbsp. l.

Beat the soft butter with a mixer until the mixture becomes pale.
Add condensed milk evenly.
Add cocoa and stir until smooth.
Cream with condensed milk for sponge cake is immediately ready for use.

Butter cream for sponge cake

Light and airy sponge cake cream can be used not only to fill a cake, but it also works great for decorating sweets. You need to choose the fattest or vegetable cream; it will literally whip up to a suitable mixture and will not separate. To get chocolate cream, add cocoa at the final step.

whipping cream – 400 ml;
sweet powder – 1 tbsp;
vanilla;
lemon juice – 20 ml;
cocoa – 1 tbsp. l.

Beat cool cream at high speed mixer.
Adding powder, continue beating until stiff peaks form.
Pour in lemon juice, it will make the taste more balanced.
Add cocoa, stir.
The cream on the chocolate sponge cake is consumed immediately.

Protein cream for biscuit

Light biscuit cream based on proteins will result in a suitable mixture if the main criteria are met. The dishes, whisk and egg whites themselves should be cool; place them in the refrigerator for half an hour. Before whipping, add a small pinch of salt and use store-bought powder as a sweetener; ground at home it won’t turn out small.

squirrels – 4 pcs.;
sweet powder – 350 g.

Beat cool whites until a snow-white dense foam forms.
While adding powder, continue to operate the mixer at high speed.
The mass should be very dense and should not drip from the whisk.

Banana cream for sponge cake

Using banana puree and butter, you will get a delicious and ordinary biscuit cream. Fruits mix perfectly with chocolate shortcakes, so pieces of bananas as a layer would not be superfluous. The biscuits must be soaked in syrup, because this cream will not cope with this task very well. The purchased cream is enough for 2 cakes with a diameter of 20 cm.

bananas – 4 pcs.;
butter 82% – 150 g;
lemon juice – 2 tbsp. l.;
sweet powder – 100 g;
vanillin.

Mash the bananas with a fork, add lemon juice.
Beat soft butter until snow-white in color at low mixer speeds, adding powder.
Mix the puree with the butter mixture, add vanilla, beat with the mixer again.
Banana cream for chocolate sponge cake is ready for use after cooling for half an hour.

Coffee cream for biscuits

A wonderful cream for soaking sponge cakes based on espresso will appeal to any lover of sweets. The taste of this dessert is very balanced, with a slight coffee bitterness. From this amount of ingredients you will get approximately half a liter of cream, this is enough to fill a cake consisting of 3 cake layers with a diameter of 20 cm.

cream 33% – 400 ml;
yolks – 2 pcs.;
butter – 150 g;
sweet powder – 150 g;
espresso;
instant coffee – 2 tsp.

The yolks are ground with sweet powder and instant coffee, and espresso is added.
Pour in the cream, put it on the fire and heat the mixture until it boils and the mixture becomes thick.
Cool slightly, add oil, beat with a mixer.
Before use, the cream must cool in the refrigerator for 2 hours.

Cream with mascarpone for sponge cake

The best cream for sponge cakes is made from cream cheese. It comes out dense, white and perfectly suitable for naked cake designs. Its taste is unobtrusive, neutral and goes well with chocolate shortcakes and juicy berries: strawberries, raspberries and cherries. As a base, mascarpone can be replaced with Philadelphia or the readily available Danish analogue buko.

cream cheese – 400 g;
cream 33% – 200 ml;
sweet powder – ½ tbsp.

Whip cool cream to stiff peaks, adding powder.
Reduce the speed of the mixer and add the cheese in portions. Mix until smooth and fluffy.
The chocolate sponge cream can be applied to the shortcakes immediately.

Chocolate sponge cake with cream - a very tasty recipe

My daughter’s dream is a chocolate cake with the same cream, chocolate filling, and even better with pieces of chocolate. I often tried to please her, but something was always wrong. But not long ago I came across a regular recipe for chocolate cake. The creator promised a “mystical” taste, and the simplicity of baking without flour was captivating. But having experience in making desserts, and knowing the tastes of my own family, I still changed the composition. The fluffy egg mass can hardly be called “dough,” but with a small amount of flour you get a chocolate sponge cake.

The result came out better than expected. The main thing is that the child remained in ecstasy, and I again convinced myself that size and appearance do not matter. From time to time, true masterpieces are hidden behind simplicity.

Chocolate sponge cake

Ingredients for the dough:

Flour - 150 gr.
Testicles - 6 pcs.
Sugar - 150 gr.
Cocoa - 50 gr.

Of course, the cake dough can be made without flour or replaced with starch. And by the way, no baking powder is needed!

Cream - 200 gr.
Dark chocolate – 200 gr

A beautiful version of chocolate cream. Just two ingredients, but so much flavor.

Chocolate shortcakes

Prepare the baking dish in advance. Cover it with paper and lightly grease it with oil. The size and shape of the biscuit may not matter: round, rectangular, square. Preheat the stove to 180 C.

Divide all the eggs into 2 bowls into whites and yolks.

Carefully beat the whites with half the sugar. The process of beating to stable peaks using a mixer is as follows: start at low speeds, gradually increasing the speed to the limit. At medium speed, when the whites have already turned into airy foam, you can add sugar.

Beat the yolks with the rest of the sugar until they form a sweet, thick, snow-white mass.

Chocolate cream

Now it’s time to prepare the chocolate cream for the sponge cake. This is a regular and light cream. Break 2 squares of bittersweet chocolate into a small saucepan and let it melt over low heat.

Pour cream from 20% (I was absolutely 60%) into the chocolate and also heat it up slightly. Always make sure that the cream does not boil and the chocolate does not burn. To do this, you need to stir the ingredients frequently.

The acquired viscous mass will be the cream. If you try it, the taste will be dual: first you will feel the natural sourness of the cream, and then the insignificant sweetness of the chocolate. When the cream hardens, the milky taste will completely disappear.

Certain gourmands can change the bitter chocolate to milk chocolate or add sugar, but I would not recommend it. Divide the cream into 4 parts and brush any shortbread with it. Place the shortcakes on top of each other to form a cake. The product will turn out to be low, only 3-4 cm, but this will be enough.

That's it, the frisky chocolate cake is ready. Let it sit for a little while in the refrigerator and you can serve it by cutting it into careful pieces.

The chocolate sponge cake comes out very soft, delicious and incredibly filling. For sweetness, you can increase the amount of sugar, but then the cake will be cloying. If you have made tall sponge cakes, it is better to soak them in sweet syrup and cognac. This will highlight the taste of chocolate, but will not set your teeth on edge from sweets.

Chocolate filling is also a good base for all unique decorations. For my own daughter’s sixteenth birthday, I made this cake with an edible photo of her favorite rock band.

The child was in complete ecstasy! Bon appetit!

Culinary recipes and photo recipes

Sponge cake with chocolate cream

The sponge cake prepared according to this recipe comes out very tender, porous, simply soaked and mixes perfectly with thick chocolate cream. All sweet tooths and chocoholics will be ecstatic over this dessert!

Ingredients for making sponge cake with chocolate cream:

wheat flour – 100 g
chicken eggs (large size) – 3 pcs.
sweet powder (crushed sweet sand) – 90 g
honey – 1-2 tbsp. l.
butter – 180 g
condensed milk – 2/3 cans
cocoa powder – 2 tbsp. l.
salt – 1/3 tsp.
dark chocolate – 80-100 g
cocktail cherries – 3 pcs.
syrup (for impregnation and optional) – 50-70 ml

Recipe for making sponge cake with chocolate cream:

Beat the eggs into a spacious container, add a pinch of salt, and beat with a mixer until light foam.

Pour in honey. If there is only hardened honey in the bins, melt it over low heat until watery.

Add sweet powder and continue beating at high speed, increasing the mass by four times.

Sift the flour through a sieve and, carefully lifting it up from the bottom, mix the “quick” biscuit dough with a spoon.

Cover the bottom of a heat-resistant pan with oiled parchment, do not grease the side, so that the sponge cake rises moderately, without puffing up only in the center. Bake at 180-190 degrees for about 20 minutes. Do not open the oven door for the first 10 minutes, but remove the finished biscuit from the mold after it has cooled completely.

At the same time, prepare the chocolate cream for the cake. First, combine the butter, which has melted well at room temperature, with thick condensed milk.

Beat for 1-2 minutes, not allowing it to separate.

Chocolate sponge cake with custard

Chocolate sponge cake with water custard has a rich chocolate taste. Freshly whipped custard comes out quite wet, so it is a good impregnation for a cake. When cooled, thanks to the oil, it hardens perfectly, perfectly holding the cakes together.

High-quality custard is difficult to create. But the cream according to this recipe is so easy to prepare that even a novice housewife can handle it.

Recipe for sponge chocolate cake with custard on water
How to make chocolate quiche
Biscuit shortcakes for cake
Water custard for cake
Assembling the chocolate custard sponge cake

Recipe for sponge chocolate cake with custard on water

Ingredients:
Dough:
• Chicken egg – 6 pcs.;
• Sugar – 320 g;
• Wheat flour – 180 g;
• Starch – 30 g;
• Cocoa – 30 g;
• Baking soda – 4 g;
• Citric acid – 1 g;
• Vanillin – 1 sachet.

• Water – 400 ml;
• Flour – 120 g;
• Sugar – 360 g;
• Butter – 300 g;
• Vanillin – 1 sachet.

How to make chocolate quiche

Biscuit shortcakes for cake

First, you need to bake the shortcakes, because they need to have time to cool and rest. The best aging time for biscuit dough cakes is 6-8 hours, but if you need to create a faster cake, then the cake layers must at least be thoroughly cooled.

Preheat the oven to 190°.

Pour sugar into a bowl and add just the egg yolks. Add vanilla.

Beat thoroughly with a mixer until the egg mass becomes creamy.

In another bowl, beat the egg whites until foamy. In order for the mass to simply beat, the equipment (bowl and mixer blades) must be completely clean and dry.

Place the whites on the egg-sugar mixture.

Pour flour, cocoa, soda, starch and citric acid into a separate bowl.

Sprinkle over egg whites.

Using a wooden spatula, stir the dough from bottom to top, trying to be gentle to retain most of the bubbles.

Grease a springform pan with butter and line both the bottom and sides with parchment. Pour out the dough and smooth it out with a spatula.

Place in the oven. Bake for the first 5 minutes at 190°, then reduce the heat to 170°, bake for another 35 minutes. Do not open the oven door, otherwise the biscuit will settle and will not rise again.

Remove the finished biscuit from the oven.

After 5 minutes, release from the ring, turn the cake over onto a towel, remove the paper. Leave it in this position until it has completely cooled down.

Water custard for cake

While the biscuit is cooling, start making the cream. Pour sugar into a saucepan and pour a glass of water. Stir.

Put it on fire. Stirring with a spoon, wait until the sugar is completely dissolved. Let the syrup boil. Remove from heat.

Pour flour into a bowl. Pour in a glass of warm water, stirring constantly.

You will end up with a liquid dough.

Pour the dough into the syrup, stirring the mixture with a whisk so that no lumps form.

Place the pan with the flour mixture over medium heat. Constantly stirring with a whisk, cook a mixture that resembles thick jelly.

Remove from the stove, cool under the lid. To prevent a film from forming on the surface, stir the mixture with a spoon from time to time.

Place soft butter in a deep bowl. Mash it with a spoon and then beat it with a mixer. Continuing to beat, add the mixture cooked before this in small portions.

You should soon have a fluffy cream like this.

Assembling the chocolate custard sponge cake

Cut the cooled biscuit lengthwise into three parts.

Take a flat dish. Place one shortbread on it and spread generously with cream. Cover with a second cake and also apply cream on it. Collect the entire cake.

Cover it on all sides with the remaining cream.

Sprinkle with grated chocolate.

Leave the sponge cake in the room for 2-3 hours, and then put it in the refrigerator overnight (that is, in the dark) .