Chocolate cake

Saturday, April 16, 2016

Here they are, my much-coveted chocolate cakes, into the recipe of which I put my whole soul. The rich chocolate taste and smell of orange in this Easter baking are woven together as a pleasant addition - islands of melted chocolate and soft pieces of candied fruit. Juicy, and therefore a little dense, but the same shaggy crumb under a narrow, slightly tangible crust - isn’t this a paradise for a chocoholic?

I hope you won’t be too lyrical in the introduction to the recipe, but I really wrote a lot in the steps. All just so that you can simply repeat chocolate cakes at home if you wish. In fact, writing a step-by-step recipe with a photo is very difficult and time-consuming, believe me. It's much easier to prepare all this. True, I’ll still add a little lyricism...

The idea of making chocolate cakes in particular has been with me for a long time, but I constantly put off making them, leaving them for later. When I matured, I started finding recipes on the Internet. I found a couple that seemed suitable. But you yourself realize that a beautiful picture is one thing, but the real result is sometimes completely different. Maybe if a person doesn’t understand baking and buys into this, but personally, just looking at the list of ingredients used, I can roughly imagine what the end result will be.

In short, I didn’t like a single recipe for chocolate cakes, so I started making my own. Fortunately, I have some experience with yeast dough... or rather, a love for it. I calculated everything and went to cook. The raw dough was simply amazingly tasty and fragrant - it contained a significant amount of melted chocolate. It was he who let me down - the finished chocolate cakes came out very tasty (that’s a fact), but they weren’t perfect cakes. The fact is that after almost a couple of hours after cooling, the baked goods became very dense and dry. And on the second day the texture resembled a chocolate cake. No, it won't work that way!

Attempt number two was a success - I did it! More precisely, I made perfect chocolate cakes - shaggy, juicy and soft (even on the 3rd day they remained so). I replaced some of the ingredients and partly reworked the recipe, and now I feel free to share it with you, friends. If you love yeast baked goods and adore chocolate, these cakes are made for you!

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.

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 using it after about 5 hours, when the products have completely cooled down. 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!