Chocolate cake with fruits - step-by-step recipe at home

Chocolate cake with fruits for March 8th is a delicious cake that you can create with your own hands and amuse your loved ones.

400 gr. sl. oils
2.5 tbsp. Sahara
4 tsp. cocoa
3/4 tbsp. water
3 tbsp. flour
6 eggs
3 tsp. soda

0.5 l. cream (I have 2 packages of 35% cream, 200 ml each)
1 tsp. cocoa (instead of cocoa, you can take syrup from any jam, just so that it is not cloyingly sweet)
1 tbsp. Sahara

2 tangerines, canned cherries and pears (I used canned peaches and frozen cranberries)

Making the dough: Combine sugar, butter and cocoa. Fill with water, maybe warm, so that the butter melts faster and put on fire, stirring, bring to a boil.
We need a homogeneous mass to come out.
Let cool. Beating with a mixer, adding flour mixed with soda in parts, knead the dough, and add the yolks one at a time.
At the end, also carefully add the pre-whipped whites.
For the cakes, you can take a mold with a diameter of 18-20 cm. Then you can create not 3 cakes, but two.
I have a mold 22 cm in diameter, I baked 3 cakes, they didn’t rise much in height, but the cake came out tall, so I think you can create 2 cakes, but they will be thicker.
And I baked at a temperature of 180 C. Accordingly, if you bake 2 cakes, then it is better to increase the temperature to 200 C so that the cakes are baked.
Bake 2 or 3 shortcakes at a temperature of 180-200 C.

Beat cream with sugar. Before starting work, do not forget to shake the cream right in the package, because the fattest ones settle on the walls.
In order for the cream to whip perfectly, I put it in the freezer for 10 minutes; it is also recommended to cool the whipping container, but I did not cool it.
You also need to whip the cream at low speeds at first, then increase it evenly, and finish whipping the opposite way - gradually lowering the speed.
Add sugar when small elastic waves begin to appear. Add cocoa. Mix well. You need to finish whipping when the mass becomes elastic and does not spill.
Grease the shortbreads with cream, place on top of each other, and top with fruit and cream.

Chocolate cake with fruits: individual production, recipes

Chocolate cake with fruit is every gourmand's dream. By the way, such cakes can also be light, so the ability to vary the ingredients will help you avoid the frustrations associated with consuming huge amounts of calories. This article tells about such a heavenly pleasure as chocolate cake with fruit. If you are not a big fan of sweets, these recipes can be created with the least amount of sugar. In this case, the dessert will not harm your figure and will simply be absorbed by the body due to the fruit.

Cake with fruit and cream

Such a treat will not leave many people indifferent. The fruity and creamy mix can completely turn anyone’s head.

To make this dessert, we will take the following products:

3 new chicken eggs;
100 grams of granulated sugar (50 is possible);
120 g flour;
3 tablespoons cocoa;
a packet of baking powder;
half a glass of cow's milk;
half a stick of butter;
a little salt (on the tip of a knife);
200 ml + 100 ml milk cream (for layering + for decoration);
1 bar of bitter chocolate;
1 large banana;
2 kiwis;
200 g cream cheese (mascarpone);
100 grams of sweet powder;
250 grams of berries.

The process of making chocolate cake with fruits and cream

First, beat the eggs with sugar. Mix flour, cocoa and baking powder separately. Add the resulting mixture to the egg mixture. Heat the milk and butter well and bring to a boil.

Add a couple of spoons of the egg-flour mixture to the milk mixture, mix and mix the resulting mass with the remaining dough. Mix everything thoroughly.

Cake with cherries and custard

This dessert consists of two sponge cakes made with egg whites and a cherry layer (but the cherry can be replaced with any moderately sweet fruit). The chocolate cake recipe does not require complete matching of ingredients. This tender and tasty dessert will appeal not only to gourmands, it will be able to amaze even the most picky people in terms of delicacies.

To make a biscuit we take:

3 tablespoons cocoa powder;
a packet of store-bought baking powder;
5 chicken eggs;
2 cups sifted premium flour;
a bag of vanilla sugar;
2 cups granulated sugar (1 is possible).

For the cream you will need:

4 new testicles;
half a stick of butter;
one and a half glasses of granulated sugar;
4 tablespoons flour (tablespoons);
2 glasses of full-fat milk.

To produce cherry layer:

400 g frozen cherries;
4 tablespoons potato starch;
5 tablespoons granulated sugar;
1 glass of water;
bar of milk or dark chocolate.

Manufacturing method

First, beat the eggs with sugar and vanilla sugar to obtain a fluffy mass. Add flour and baking powder to the mixture and mix gently. Divide the dough into two parts.

Pour half of the dough into a greased pan.

We introduce cocoa into the second part of the text, mix and pour into the second form. Bake the shortcakes for approximately 30 minutes at 190 degrees. Remove the finished shortcakes from the pan and cut them in half lengthwise.

Prepare the cream: beat the eggs, add sugar evenly, add a third of the milk to the fluffy mass and stir.

Add flour to the eggs and stir well.

Next, add the remaining milk, mix everything and put on medium heat. Cook the cream until thickened, stirring constantly.

Beat the softened butter until fluffy, and, adding 2 tablespoons of custard, combine the entire custard with the whipped butter.

Place the cherries in a saucepan, add sugar, add water, and bring to a boil. Mix starch with 2 tablespoons of water and pour in a thin stream, stirring constantly. Let it boil, remove from heat.

Let's start assembling the cake.

We take a chocolate shortcake and soak it in cherry syrup, lay out the cherries, grease with cream, then cover with a second shortcake (snow-white) and soak it again, grease with cream, lay out the filling. Decorate the sides and top of the cake with icing from a melted chocolate bar. Place the cake with fruit and chocolate drips in the refrigerator for 8 hours. It’s better to do this in the evening, so that during the day you can amuse yourself and your loved ones with a stunning breakfast!

Chocolate cake with yoghurt soufflé

This recipe will amuse you with its aesthetic presentation and wonderful taste. A composition of tender cakes, chocolate sponge cake and yoghurt soufflé with the addition of canned fruits (peaches, cherries, raspberries, mangoes, tangerines, etc. are suitable).

Preparing dessert

Preheat the oven to 190 degrees. Grease the mold (25 cm) well and lay out the parchment.

Separate the whites from the yolks. Then beat the yolks. Sift the flour into them, add starch, cocoa powder and baking powder.

Using dry and clean mixer blades, beat the whites with sugar, water and salt until a thick foam forms. Next we introduce it into the dough.

Bake the biscuit for 40 minutes in a preheated oven. We check readiness: the toothpick must come out clean from the center. Cool and carefully remove from the mold. Cut the biscuit into two cakes after cooling.

Strain the liquid from the yogurt (put it in a sieve with gauze or a cardboard coffee filter for 30 minutes). Strain the syrup from the fruit, pour it into a glass, and leave it for later. Now we can sweeten the yogurt with sweet powder if desired.

Heat the fruit syrup and dissolve the gelatin in it. Then we put it in the refrigerator so that the mixture thickens a little (to prevent it from turning into jelly).

While the mixture is in the refrigerator, whip the cream into a strong foam. Add lemon juice and cream to cooled gelatin mixture. Add yogurt with fruit (you can’t add enough fruit to decorate a chocolate cake).

We put half of the inside on the first crust, then cover it with the second one and spread the filling again.

Decorate with the remaining fruit and immediately put it in the refrigerator for a couple of hours - the inside should become dense, and the mixture should resemble a soufflé.

No-bake chocolate cake

And in the end - the usual recipe for a cake with fruit and chocolate drips without baking!

As practice shows, efficient housewives prefer a high-speed version of desserts - no-bake cakes. Delicious and healthy!

To make it you need:

80 g breadcrumbs;
100 grams of condensed milk;
80 grams of coconut flakes;
200 grams of heavy cream;
half a stick of butter;
250 grams of mascapone cheese;
half a glass of milk;
1 packet of vanilla sugar;
a bar of milk or bitter chocolate to taste;
2 tbsp. l. cocoa powder;
10 g gelatin;
50 grams of sugar;
70 ml water;
half a kilogram of cherries.

Chocolate fruit cake

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Flour 200 gr.
Sugar 200 gr.
Chicken egg 5 pcs.
Cocoa powder 50 gr.
Lemon zest 3 gr.
Baking powder pinch
Milk chocolate 100 gr.
Walnuts 100 gr.
Butter 200 gr.
Banana 1 pc.
Condensed milk 200 gr.
Cream 15% 100 ml.
Mandarin 3 pcs.
Canned pineapple 50 gr.
Apple 50 gr.

Useful for you : more than 1 hour
Geography of the dish : Russian
Main ingredient : Flour
Type of dish : Dinner

Prepare the necessary ingredients to make the dough.

Combine the eggs with sugar and beat with a mixer until the sugar dissolves.

Next add lemon zest.

Add cocoa powder. Mix into a homogeneous mass.

Next add flour and mix thoroughly.

Add chocolate and walnuts to the dough. Mix.

Grease the mold with butter and lay out the chocolate dough. Place in a preheated oven for 30 minutes.

Prepare the ingredients for the cream.

Combine condensed milk with butter, add small diced banana and walnuts. Mix.

Mix chocolate with cream and prepare chocolate glaze

When the chocolate cakes have cooled, cut off a little for the cream. Mix.

Add peeled tangerines to the cream.

Spread cream generously onto chocolate shortcakes.

Drizzle chocolate glaze generously over the cake.

Decorate the cake with fruit. I have canned pineapple, apple and tangerine.

At the end, sprinkle with grated chocolate and place in the refrigerator overnight (that is, in the dark) for soaking. Bon appetit.

French chocolate cake with fruits

Place the butter in a warm space until it melts slightly.

Beat eggs with sugar and salt. Once they are saturated with air bubbles and have increased in volume, add soft butter to this creamy mass, cutting it into pieces first (this way it will quickly join the general ranks).

Mix flour with baking powder and add to the dough in the same way as starch, in small portions.

Mix cream (or milk) with the dough, then add starch 1 spoon at a time, mixing well, then add again and stir again.

Grate the orange peel on a small grater (leave a small piece of zest to decorate the cake), and cut the juicy pulp into small pieces. Finely break the chocolate, setting aside a couple of slices for icing.

And now comes the most important moment. You need to saturate the cake with the magical smells of spices and give it a bold and spicy taste. To do this, you need to mix the dough with cognac, zest, cocoa and spices. The zest, in addition to its spiciness, adds freshness to the taste and, when combined with spices, gives rise to feelings of ecstasy and celebration.

Preheat the oven to a temperature of 180-200 C, grease a baking dish with butter, pour 2/3 of the thick mixture into it, lay out pieces of oranges and cherries, pour in the remaining dough and bake until done.

The probable diameter of the shape is from 18 to 22 cm. In a wide shape, the cake will turn out to be the lowest and wettest, it is more convenient to eat it with a spoon, and in the tallest shape it will acquire the densest structure. Both are delicious.

If you pull a little, waiting until there are no traces left on the wooden skewer removed from the cake, you will get the most serious, masculine taste of the cake and a clear, even structure.

Of course, the mixture also depends on the baking time. If you focus on the first thick smells from the oven and wait another 5 minutes, checking with a wooden stick for readiness (weak traces of dough will remain on the skewer removed from the baked goods), you will get a luxurious dessert cake, the structure of which will resemble crumbled sponge cake mixed with cream .

The main thing is to watch the barrels and the bottom of the baked goods so that they do not char.

Let the finished cake cool slightly and place it on a cake plate, turning it over. In other words, the top of the baked goods in the pan will become the base of the cake.

While it has completely cooled down, prepare the glaze: for it you need to mix cream, sugar, butter, chocolate slices and a pinch of salt, slowly heating the chocolate mass and stirring it continuously. When it acquires viscosity and thickness, turn off the heat and let the glaze cool slightly.

Then pour it over the cake.

For decoration, place a heart-shaped cookie cutter in a suitable place (or cut out a heart from cardboard, and then cut out another heart inside it - you’ll get a stencil) and fill the enclosed area with confectionery sprinkles.

If you don’t have sprinkles, you can use sweet powder, cookie crumbs, small “sea pebbles”, chopped nuts, dried apricots or candied fruits; orange or lemon zest (grated on a small grater) and any other available material, good in color, but edible in meaning.

So that the sketch can be read clearly and accurately, we make an outline of the image. To do this, cut the orange peel set aside in advance into thin strips. They are colorful, clearly visible against the background of chocolate and elastic in structure, which is what we need.

Hearts can be cut out with a cookie cutter or a knife using a homemade stencil from marshmallows, cheese, flat-cut kiwi, melon, peach and other fruits or sweet vegetables.

Wrap the finished cake in foil and place it in the refrigerator for a day to ripen.

You can draw hearts and write everything you need with just stripes of zest.