Delicious Chocolate Sponge Cake

Kitchen appliances and utensils:

• mixer;
• whisk for whipping;
• sieve for sifting flour;
• bowls of various volumes (1.5 l, 3 l, 4 l);
• detachable round baking dish for cake layers with a diameter of 18 cm (2 pcs.);
• pastry bag;
• a pastry knife for cutting shortcakes (blade about 30-35 cm long);
• confectionery shovel;
• thin wooden stick;
• oven;
• microwave.

Ingredients

Step cooking

Cooking cakes

1. Pour cocoa powder (150 g) into a small bowl (1.5 liter). Pour cocoa with slightly cooled boiling water (250 ml). But do not add all the water at once, the mass should be thick. Pour 200 ml of water, if the mass is thick, add more. Stir well with a whisk until smooth.
   
2. Set aside to let it cool.
   
3. Cut butter (400 g) into small cubes, put in a deep container (4 l volume). Add granulated sugar (300 g) to the oil. Beat the butter with a blender at medium speed until a fluffy mass is obtained. Sugar should completely disperse, and the mass lighten a little (compared to the color of the oil).
   
4. Beat eggs in butter-sugar mixture (4 pcs.), Beat with a mixer at medium speed.
   
5. Put the cooled cocoa mixture into a container with the butter-egg mixture, beat at medium speed until smooth.
   
6. Add half the sour cream (125 g) to the mass, mix with a mixer (10-15 seconds) at medium or low speed.
   
7. Pour baking soda (1.5 tsp) and salt (0.5 tsp) into flour (450 g). Sift, divide into two approximately equal parts. Pour one part of the sifted flour (approximately 225 g) with additives into a bowl, mix with a mixer until smooth.
   
8. Put the second part of sour cream (125 g) in a biscuit mass, mix using a mixer.
   
9. Add the remaining flour, mix with a whisk until smooth. Pour vanilla extract (2 ml) into the dough, mix well.
   
10. Divide the resulting dough into two equal parts, shift each part into a detachable round shape with a diameter of 18 cm with high sides, pre-lubricated with butter (20 g). Bake in the oven at a temperature of 180 ° C for 35-40 minutes. Check the readiness of the biscuit with a wooden stick, piercing the cake. If the cake is ready, the stick will remain dry. When baking a biscuit, do not open the oven door earlier than 25-30 minutes after the start of baking, otherwise the biscuit will settle.
    
11. After removing the finished biscuit cakes from the oven, open the form. Only the cooled cakes need to be cut. It is not necessary to layer biscuit cakes, they are very oily and tender.
    

Cooking cream

1. Heat the cream in a microwave (or saucepan) to a temperature of approximately 85-90 ° C. Put the chocolate callets in a bowl (3 liter capacity). Pour the callets with hot cream. Wait 5-8 minutes for the chocolate to soften.
   
2. Stir the chocolate until smooth with a whisk.Allow the mixture to cool completely.
   
3. Add mascarpone cream cheese to the cold chocolate mass, mix well with a whisk until the cream is completely homogeneous.
   
4. Add Beilis liqueur (30 ml) to the cream to give the cream a fragrant note. Transfer the finished cream to a pastry bag, refrigerate until the biscuit cakes have cooled.
   

Cake assembly

1. For cooled cakes, cut off the “caps”.
   
2. Cut each cake into two equal parts along with a long pastry knife.
   
3. Paste the cakes with cream, the thickness of the cream layer is about 1 cm.
   
4. Lay the cakes on top of each other, slightly press to grip each other.
   
5. Using a pastry bag, apply cream on the sides of the cake and on top, smooth the surfaces with a pastry scapula.
   
6. Decorate the cake as desired (with ready-made pastry decorations, grated chocolate, cocoa, icing sugar, fruit).
   

Video recipe

In the video you will see one of the most original ways of making chocolate cake. Applying the information received in practice, you can easily create your own culinary masterpiece:

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