Chocolate cake

Chocolate cake is an amazing dessert that will be a magical end to an important event or an excellent option for tea. An incredible delicacy for those with a sweet tooth can be prepared in either a short or longer time. Everyone will find their own option in the selection. More complex recipes are suitable for holiday events. A cake prepared according to this recipe requires stabilization and soaking time. Choose your cake and cook!

Homemade chocolate sponge cake

A novice cook can easily make chocolate sponge cake at home. If you want something tasty for tea and easy to make, this option is perfect. The chocolate product has a moist, melt-in-your-mouth texture that needs to be left to sit. If you don’t have time, you can serve as soon as the glaze hardens.

1. 
   How to make delicious chocolate cake at home? We prepare the products. We take eggs of category C0-C1 out of the refrigerator, rinse and dry. We cook condensed milk (or use already boiled purchased one). Place a can of condensed milk in a saucepan and fill it with water. Place on the fire and cook for at least 1-1.5 hours. Then let it cool.
2. 
   Pour the eggs into a tall cup. Add 1 glass of granulated sugar. Remove the zest from a clean orange and add it to the rest of the ingredients. Using a hand mixer, beat the ingredients until the mixture triples in size.
3. 
   Separately combine oxygenated flour, ⅔ cocoa powder and baking powder. Mix until smooth. Add to the egg mixture and combine with a mixer.
4. 
   Generously coat a detachable container with butter and pour the dough to ⅔ of the height of the mold. Place the workpiece in an oven heated to 200°C. Bake for half an hour. Then carefully remove and pierce with a skewer. When the chocolate base is ready, the dough will not stick to the skewer.
5. 
   Take out the baked pie and let it stand. Carefully remove the sides and wait until it cools completely.
6. 
   Preparing the impregnation. In a thick saucepan, combine water, cream liqueur and squeeze the juice from half an orange. Place on the stove, stir and boil. Remove from heat and let cool.
7. 
   For the cream, combine mascarpone cheese with boiled condensed milk and the remaining cocoa powder. Stir until smooth with a mixer.
8. 
   Cut the cooled chocolate sponge cake into the desired number of cake layers.
9. 
   Soak the cakes with the cooled mixture.
10. 
    Place the soaked cake on a plate or flat surface.Generously coat the cake with cream.
11. 
    Distribute the cream over the entire surface in an even layer. For convenience, take a silicone spatula. Place the second cake soaked and greased with cream on top.
12. 
    Pour water into a saucepan and set to boil. Place chocolate, broken into slices, and 40 grams into a plate. butter. Place in a water bath.
13. 
    Dissolve until glazed with regular stirring and remove from the bath.
14. 
    After cooling the icing until warm, pour over the cake. Distribute in an even layer, turning the product from side to side.
15. 
    Coat the sides. If desired, additionally decorate on top of the glaze. Place the cake in the refrigerator for a couple of hours or overnight.
16. 
    Divide the cake into pieces.
17. 
    Chocolate cake is ready! Let's brew some drinks and taste them! Bon appetit!

Chocolate cake with cherries

Chocolate cake with cherries turns out incredibly tender and indescribably delicious. Making a cake is not very difficult, but it will take quite a lot of time. The dough must cool before baking, and the cherry decoration and finished cake must stabilize. The appearance and taste of the dessert will conquer absolutely everyone.

Cooking time – 8 h. 00 min.

Cooking time – 2 hours 00 minutes

Portions – 10

Ingredients:

• Brandy – 15 ml.
• Cocoa powder – 60 gr.
• Honey – 80 gr.
• Soda – 9 gr.
• Chicken eggs – 4 pcs.
• Salt is on the tip of the knife.
• Granulated sugar – 100 gr.
• Butter – 100 gr.
• Flour – 360 gr. + for rolling out dough.

For decoration:

• Brandy – 20 ml.
• Granulated sugar – 80 gr.
• Frozen pitted cherries – 450 gr.
• Drinking water – 60 ml.
• Corn starch – 12 gr.

For cream:

• Cream 33% – 300 ml.
• Sour cream 30% – 300 gr.
• Powdered sugar – 130 gr.
• Vanillin – 2 gr.

Cooking process:

Step 1.Place 450 grams of pitted cherries in a saucepan, pour 30 milliliters of water and add 80 grams of granulated sugar. Place over a moderate flame and heat while stirring until the crystals dissolve. Dissolve the starch in the remaining water and add to the cherries. After boiling for 3 minutes, add brandy and bring to a boil. Turning off the heat and closing, let it brew for 3 hours.

Step 2. Heat honey in a saucepan. Add baking soda and stir vigorously. After waiting for a minute, remove from heat. Unload the butter and combine the ingredients. If necessary, heat until the butter completely melts.

Step 3. Beat the eggs with sugar and pour into the honey substance. After boiling for a minute, remove from the stove and season with brandy. Sift flour, cocoa and salt.

Step 4. Knead the dough. Wrap in film and refrigerate for 2 hours.

Step 5. Turn the cold dough into a sausage. Divide into 10 pieces. Roll each one out thinly on siliconized paper. Place the cake in an oven heated to 180°C. Bake the cakes for 4 minutes.

Step 6. Using a split ring, cut out an even cake layer. We use scraps for decoration.

Step 7. Combine the chilled cream with sour cream and powdered sugar until it reaches a fluffy consistency. Add vanilla and stir gently.

Step 8. Form the cake on a flat surface, alternating cake layers and cream.

Step 9. Press the cakes, generously coat the top and sides. Level with a pastry spatula. We make crumbs from the scraps by putting them in a chopper. Sprinkle the sides and top with chocolate chips. Strain the prepared cherries through a sieve. Decorate the top.

Step 10. Place the cake in the refrigerator to stabilize for 3 hours. Then we take it out and cut it into portions. We make tea. Bon appetit!

Chocolate cake with cream cheese

The chocolate cream cheese cake looks amazing. This dessert will decorate any event. If there is a holiday coming up, cake preparation should begin about a day in advance. The finished product should be well soaked. A mind-blowing dessert that will be remembered forever.

Cooking time – 19 h. 00 min.

Cooking time – 1 hour 30 minutes

Portions – 10

Ingredients:

• Milk – 160 ml.
• Cocoa powder – 3-4 tbsp.
• Chicken eggs – 4 pcs.
• Soda – ⅓ tsp.
• Granulated sugar – 230 gr.
• Butter – 80 gr.
• Flour – 230 gr.
• Curd cheese – 400 gr.
• Powdered sugar – 4 tbsp.
• Cream 33% – 450 ml.

Cooking process:

Step 1. Prepare the products.

Step 2. First of all, thoroughly beat the eggs, adding 230 grams of granulated sugar little by little. To better combine the components, sugar can be ground into powder. The mass will increase significantly and become lighter.

Step 3. Place 80 grams of butter in a saucepan and pour in 160 milligrams of milk. Place on the stove and heat the contents until smooth.

Step 4. Sift flour, cocoa powder and soda into a bowl. Stir until smooth. Turn on the oven, adjusting the temperature to 180°C.

Step 5. Add the dry ingredients little by little to the beaten egg mass. Add the milk-butter mixture and mix gently so that there are no lumps.

Step 6. Line the form with parchment. Pour in the chocolate mixture. Place to bake for 45-60 minutes. Pierce it with a skewer. After cooling the cake, remove it from the baking container and pack it in several layers of film. Place in the refrigerator overnight.

Step 7. After cooling the chocolate biscuit, divide it into 4 parts.

Step 8. Pour cold heavy cream into a container and add powdered sugar. Beat until thick.Cream cheese is ready.

Step 9. Gently stir the curd cheese into the airy mass until smooth. Soak the chocolate cakes in syrup or water. Layer them with cream.

Step 10. Cover the assembled cake with the remaining cream. Place in the refrigerator to stabilize for 6-8 hours.

Step 11. Once the cake has stabilized, we begin decorating. We decorate at our discretion and depending on the upcoming occasion. Cut the cake into pieces and serve. Bon appetit!

Homemade chocolate cake with nuts

Homemade chocolate pecan cake is a delicious treat. The cake looks attractive and can decorate not only daily tea parties, but will also be a wonderful dessert during the holidays. Delicate dough with amazingly tasty cream will fill all those with a sweet tooth with pleasant emotions.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• Chicken eggs – 4 pcs.
• Granulated sugar – 150 gr.
• Butter – 150 gr.
• Flour – 110 gr.
• Baking powder – 10 gr.
• Bitter chocolate 70% – 80 gr.

For cream:

• Cream 33% – 150 ml.
• Cream cheese – 250 gr.
• Powdered sugar – 100 gr.
• Chocolate icing – 1 sachet.
• Walnuts – 150 gr.

Cooking process:

Step 1. We will bake the chocolate cake in a slow cooker. We prepare the device. Melt 80 grams of dark chocolate in a water bath. Let cool. Break 4 eggs into a container and beat. Slowly introduce 150 grams of sugar. We combine the products until they form an airy foam.

Step 2. Without stopping mixing, pour in the melted butter and chocolate. Add flour and baking powder. Grease the container of the device with butter and pour out the dough. Close the lid. Press the “Bake” button. Bake the product for 1 hour.

Step 3.After an hour, the unit will signal with a sound signal that the cake is ready. Remove and cool it.

Step 4. Divide the pie into 3 layers using a sharp knife or thread.

Step 5. Add powdered sugar to the cream cheese and whisk until smooth. Separately, whip cold heavy cream and add to the cream base. Mix carefully.

Step 6. Assemble the cake on a flat surface, generously soaking the airy chocolate cakes with the most delicate cream.

Step 7. We dilute the glaze bag according to the instructions on the package. If you don’t have ready-made frosting, you can do without it or make your own cocoa-based frosting.

Step 8. Pour over the chocolate cake so that there are beautiful drips. We decorate the top with chopped walnuts. If desired, sprinkle each cake with chopped nuts. Place the cake in the refrigerator for a couple of hours. Then we divide the treat into portions and serve with tea. Bon appetit!

Cake “Chocolate Velvet”

The “Chocolate Velvet” cake turns out moist with a mousse layer and a stunning appearance. A chocolate cake of this type will decorate an important festive event. It will take some effort to prepare. But even a novice pastry chef can cope with the implementation of the recipe.

Cooking time – 24 hours 00 minutes

Cooking time – 1 hour 30 minutes

Portions – 8

Ingredients:

• Cocoa powder – 60 gr.
• Boiling water – 200 ml.
• Chicken eggs – 2 pcs.
• Salt – 1 pinch.
• Granulated sugar – 350 gr.
• Vegetable oil – 90 ml.
• Flour – 270 gr.
• Baking powder – 8 gr.
• Vanilla sugar – 1 tsp.
• Milk – 200 ml.
• Soda – 8 gr.

Impregnation:

• Water – 100 gr.
• Granulated sugar – 2 tsp.

Light cream:

• Cream 33% – 250 ml.
• Milk – 150 ml.
• White chocolate – 200 gr.
• Gelatin powder – 6 g.
• Water – 35 ml.

Cream mousse:

• Cream 33% – 300 ml.
• Milk – 180 ml.
• Dark chocolate – 120 gr.
• Milk chocolate – 180 gr.
• Gelatin powder – 9 g.
• Water – 50 ml.

For the ganache:

• Cream 33% – 270 ml.
• Milk chocolate – 170 gr.

Cooking process:

Step 1. Mix the dry ingredients for the biscuit. Beat eggs with milk and vegetable oil. Pour boiling water over the liquid substance. Pour in the dry mixture and mix the mixture with a mixer. Fill the springform pan with biscuit dough and bake in a hot oven for 1 hour at 180°C. Wrap the finished pie in film and refrigerate overnight.

Step 2. Level the sponge cake by cutting off the top. We divide it into 3 cakes.

Step 3. Prepare the ganache. Break the chocolate into pieces and place in a tall bowl. Heat 130 milligrams of cream. Pour hot cream over chocolate. It will start to melt. Pour in 140 milligrams of cold cream.

Step 4. Mix the contents until smooth.

Step 5. Cover with cling film and place in the refrigerator overnight.

Step 6. Prepare light cream. Fill the gelatin with water and let it swell.

Step 7. After breaking the white chocolate, pour in the heated milk. When the chocolate melts, add the swollen gelatin. Beat the mass with a blender. Pour in cold cream and bring until smooth.

Step 8. Cover with cling film and place in the refrigerator overnight.

Step 9. Wrap the split ring in foil, forming the bottom. We attach acetate film to the walls. Dissolve sugar in water. Place the cake on the bottom and soak it in sweet water.

Step 10. Place the cooled light cream in a wide bowl. Beat with a mixer, gradually increasing the speed.

Step 11. Fill the piping bag with cream. Place pyramids of white cream onto the crust.

Step 12. Repeat with the second cake layer.Place 2 cake layers in the freezer while we prepare the cream mousse.

Step 13. Fill the gelatin with water and let it swell.

Step 14. Break milk and dark chocolate into pieces and pour hot milk. After stirring, add the swollen gelatin.

Step 15. Using a blender, blend the ingredients and let cool.

Step 16. Whip the chilled cream until it has the consistency of melted ice cream.

Step 17. Pour the chocolate base into the cream and mix with a spatula.

Step 18. Take out the pan with the first cake layer. Pour half of the mousse, level and place in the freezer until it sets slightly.

Step 19. Having taken out the mold, place the second frozen cake in it. Cover with the rest of the chocolate mousse and put back in the freezer until it sets.

Step 20. Place the third cake layer and soak it in sweet water.

Step 21. Transfer the ganache into a wide bowl and beat until fluffy, gradually increasing the speed.

Step 22. Fill the pastry bag with the whipped mixture. We plant the pyramids. We remove the cake to stabilize for 6 hours. Then unfold the foil and push the ring apart. We take out the acetate film. Sprinkle the cake with chocolate chips.

Step 23. Cut the amazing cake into portions. Bon appetit!

Chocolate cake Prague

Chocolate cake Prague is not a simple treat. You will have to work hard to prepare the cake. The chocolate treat is quite labor-intensive to prepare. To implement the recipe, you need to stock up on ingredients and patience in advance. But the dessert certainly deserves it. This cake will make your holiday unforgettable.

Cooking time – 24 hours 00 minutes

Cooking time – 1 hour 30 minutes

Portions – 10

Ingredients:

For the biscuit:

• Cocoa powder – 25 gr.
• Chicken eggs – 220 gr.
• Salt – 1 gr.
• Granulated sugar – 170 gr.
• Butter – 40 gr.
• Flour – 80 gr.
• Baking powder – 4 gr.

Filling:

• Apricot puree – 400 gr.
• Orange zest - to taste.
• Granulated sugar – 60 gr.
• Cardamom – 5-7 pcs.
• Leaf gelatin – 10 gr.

For the ganache:

• Cream 33-35% – 410 ml.
• Dark chocolate – 240 gr.
• Orange zest - optional.
• Butter – 50 gr.

Impregnation for biscuit:

• Apricot puree – 50 gr.
• Granulated sugar – 50 gr.
• Orange juice – 25 ml.
• Water – 25 ml.

Cooking process:

Step 1. Having studied the recipe, we prepare the ingredients for the biscuit.

Step 2. Weigh out cocoa, flour, salt and baking powder.

Step 3. Mix the listed components, first passing through a sieve.

Step 4. Divide the washed and dried eggs into whites and yolks. We turn the whites into airy foam.

Step 5. Measure out half of the sugar. After pouring into the egg whites, beat until thick.

Step 6. The mass will be voluminous, but not stable enough, due to the small amount of sugar.

Step 7. Turn the yolks with the remaining sugar into a lightened airy substance.

Step 8. Add the dry ingredients to the yolk mass and combine with a mixer, adding a little whites. Add the remaining whipped whites to the thick mixture and gently mix with a spatula.

Step 9. Pour liquid butter into the biscuit mixture and quickly stir in.

Step 10. Pour the dough into a springform pan or ring. Place in a hot oven at 180°C to bake for 45 minutes.

Step 11. Cool the baked sponge cake. Remove from the ring. Wrap in a bag or film. Place in the refrigerator overnight.

Step 12. Divide the chocolate sponge cake into 3 equal layers.

Step 13. Prepare the ingredients for the apricot filling. We wash the apricots and remove the pits. Grate the orange zest on a fine grater.

Step 14Cut a third of the apricots into cubes. We puree the rest.

Step 15. Soak the leaf gelatin in cold water.

Step 16. Transfer the apricot puree to a saucepan. Add orange zest, apricot pieces, granulated sugar and cardamom. Boil while stirring until boiling. Turn off and add gelatin.

Step 17. After stirring, remove the cardamom.

Step 18. Pour the apricot filling into identical molds. Once cooled, put it in the freezer.

Step 19. Prepare the ingredients for the ganache.

Step 20. Heat the cream with zest to 50°C.

Step 21. Pour chocolate drops into a bowl and pour hot cream.

Step 22. Mix the ingredients with a blender. Add butter and combine again.

Step 23. If necessary, cool the ganache to 35°C.

Step 24. Cover with film in contact and put it in the cold for 5-8 hours to stabilize.

Step 25. After stabilization, the ganache will become as dense as possible.

Step 26. Beat the ganache with a mixer at minimum speed.

Step 27. First, the ganache will become liquid, and then acquire density. You can make decor out of it by planting flowers.

Step 28. As they stabilize, they will become denser and hold their shape well.

Step 29. We collect products for impregnation.

Step 30. Mix apricot puree, orange juice, sugar and water.

Step 31. Pour the syrup into a glass. Using a sprayer, saturate the cakes.

Step 32. Place all the components for assembling the cake on the table. Transfer the cream into a pastry bag.

Step 33. Place the syrup-soaked cake layer on a flat surface.

Step 34. Form a side from the cream.

Step 35. Place the apricot filling in the center. Coat with cream.

Step 36. Cover with the second soaked cake layer. Again we make a side and put the filling.After coating with cream, place the third wet cake layer. We deposit the cream.

Step 37. Level the cake and refrigerate for several hours.

Step 38. Prepare products for decoration. Cover the cake with the remaining cream and smooth it out.

Step 39. We decorate at our discretion and depending on the upcoming event.

Step 40. Cut into portions and present the cake. Bon appetit!

No-bake chocolate cake with cookies

No-bake chocolate cake with cookies is a recipe that even a teenager can make. The rich chocolate taste will appeal to all sweet tooths. Despite the simplicity of the dessert, you will have to wait to enjoy the delicious delicacy. For a delicious cake, we choose only fresh, high-quality products.

Cooking time – 8 h. 00 min.

Cooking time – 25 min.

Portions – 8

Ingredients:

• Shortbread sugar cookies – 400 gr.
• Cocoa powder – 50 gr.
• Water – 250 ml.
• Granulated sugar – 100 gr.
• Butter – 130 gr.
• Vanilla sugar – 0.5 tsp.
• Cream 33% – 200 ml.
• Dark chocolate – 200 gr.

Cooking process:

Step 1. Prepare the necessary ingredients. Take the butter out of the refrigerator and leave it to soften.

Step 2. In a thick-bottomed container, mix vanilla sugar, granulated sugar, cocoa and 250 milliliters of warm water. We regulate the amount of sugar ourselves. To reduce sugar consumption, replace sugar with natural sweeteners (for example, erythritol).

Step 3. Add soft butter with a fat content of at least 72%.

Step 4. Place the saucepan over medium heat, stirring the ingredients with a whisk, boil the mixture for 7 minutes and bring to a light thickness.

Step 5. Break the shortbread cookies into desired segments. I use baked milk flavor.“Jubilee” is also suitable.

Step 6. After cooling slightly, pour the melted chocolate filling over the pieces.

Step 7. Stir the contents thoroughly so that all the pieces are saturated with the filling.

Step 8. Fill a suitable container with the prepared mixture and level it.

Step 9. In a saucepan, heat the cream (the fat content of which is 33%), but do not boil.

Step 10. Break a bar of natural chocolate with a cocoa content of at least 70% and dip it into hot cream.

Step 11. Actively stir the components until combined.

Step 12. Cover the dessert with chocolate ganache and smooth it out with a spatula. Once cooled, place in the refrigerator overnight.

Step 13. Cut the cooled delicacy into portions.

Step 14. The chocolate treat turns out tender and incredibly tasty. Bon appetit!

Chocolate cake with sour cream

Chocolate cake with sour cream has a delicate porous texture. Sour cream soaks sponge cakes well. This easy-to-prepare recipe is quite popular among home baked goods. This chocolate treat requires simple ingredients. Once you make sponge cake, it will become a frequent teatime treat.

Cooking time – 9 hours 30 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Cocoa powder – 3-4 tbsp.
• Lemon juice – 0.3 tsp.
• Powdered sugar – 150 gr.
• Large chicken eggs – 6 pcs.
• Granulated sugar – 1 tbsp.
• Salt – 1 pinch.
• Butter – for greasing the mold.
• Wheat flour – 1 tbsp.
• Baking powder – 1 tsp.
• Thickener for cream/sour cream – 1-2 packs.
• Sour cream 20-25% – 400 gr.
• Chocolate – 30 gr.

Cooking process:

Step 1. Prepare the products.

Step 2. Wash and dry 6 large eggs. We divide them into whites and yolks.

Step 3.Beat the egg whites at low speed with a pinch of salt. Increasing the speed and adding 0.5 cups of sugar, bring the mass to dense peaks.

Step 4. In the same way, combine the yolks and the remaining granulated sugar.

Step 5. Pass flour, cocoa and baking powder through a sieve into a bowl. Stir. The amount of cocoa depends on the desired taste. The more cocoa, the richer the taste.

Step 6. Add ⅓ of the whipped whites to the beaten yolks. Stir with a spatula, lifting the mixture to the top.

Step 7. Pour in the dry mixture and mix with a spatula.

Step 8. Add the remaining whites.

Step 9. Stir with a spatula until smooth. Coat the multicooker bowl with butter. Pour out the dough. After closing the lid of the device, set the “Baking” mode. The device activates the timer independently. Having opened the device after the beep, pierce the product with a toothpick.

Step 10. Using a mixer, mix sour cream, lemon juice, powdered sugar and thickener. The amount of thickener depends on the desired consistency of the cream. Cool the sour cream.

Step 11. Cool the chocolate sponge cake completely. Wrap it in cling film and let it sit in the refrigerator for 6 hours.

Step 12. Divide the pie into the desired number of layers.

Step 13. Assemble the cake, coating each layer with sour cream.

Step 14. Repeat layers.

Step 15. Decorate the cake with the remaining cream, making beautiful smudges. Sprinkle the top with grated chocolate.

Step 16. Remove the cake to soak for a couple of hours. We complement the chocolate cake with hot drinks. Bon appetit!

Homemade chocolate brownie cake

Homemade chocolate brownie cake is moist with a rich chocolate flavor. The dessert looks very attractive, and its aroma drives you crazy. You can make Brownies the first time.Cook with pleasure and delight your favorite sweet tooth.

Cooking time – 2 hours 00 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• Dark chocolate – 200 gr.
• Cocoa powder – 30 gr.
• Walnuts – 100 gr.
• Chicken eggs – 3 pcs.
• Frozen cherries – 200 gr.
• Granulated sugar – 150 gr.
• Butter – 100 gr.
• Flour – 100 gr.
• Baking powder – ½ tsp.
• Vanilla sugar – 1 tsp.
• Chocolate glaze - for decoration.

Cooking process:

Step 1. Take out the products so that they come to room temperature. Eggs of categories C0-C1 are washed and wiped. Defrost the cherries. We sort the walnuts so that we don’t get any shells. We chop with a knife. In a water bath, mix dark chocolate and 100 grams of butter until liquid.

Step 2. Add vanilla and regular sugar and cocoa to the liquid ingredients. Stir the products until smooth and cool. Turn on the oven to warm up. Set 160°C.

Step 3. Add eggs to the chocolate mixture one by one, mixing well. Sift flour and baking powder. Combine with a spatula until smooth.

Step 4. Strain the juice from the cherries and place them into the dough. Stir gently and add chopped walnuts.

Step 5. Fill a greased container with chocolate dough. Place in a preheated oven for 35 minutes. We pierce the product with a toothpick. Once cooled, transfer to a flat surface intended for serving brownies.

Step 6. Having prepared the glaze in accordance with the instructions on the package, quickly cover the cake with it. Decorate the top with whole cherries. If desired, sprinkle with chopped walnuts instead of cherries.

Step 7. Let the wet cake sit for a bit for the glaze to set. Slice the chocolate product and serve with tea. Bon appetit!

Chocolate Banana Cake

Chocolate banana cake looks very beautiful and has an unforgettable aroma. This simple treat is suitable for both special events and regular tea drinking. The delicate cake is prepared simply. This simple recipe can be repeated by anyone without any professional skills.

Cooking time – 11 hours 30 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

For the test:

• Kefir – 200 ml.
• Ground coffee – 1.5 tsp.
• Boiling water – 150 ml.
• Cocoa powder – 40 gr.
• Chicken eggs – 1 pc.
• Salt – 1 pinch.
• Granulated sugar – 180 gr.
• Vegetable oil – 80 ml.
• Flour – 200 gr.
• Baking powder – 10 gr.
• Vanilla sugar – 10 gr.

For cream:

• Cream 33-35% – 300 ml.
• Sour cream 20% – 150 gr.
• Powdered sugar – 70 gr.

For filling:

• Bananas – 2 pcs.

For the ganache:

• Cream 33-35% – 150 ml.
• Dark chocolate – 150 gr.

Cooking process:

Step 1. Place a sieve on a tall, wide cup and pour flour, cocoa and baking powder into it. Sift through bulk products. Add granulated sugar, vanilla sugar and salt. Combine with a whisk.

Step 2. Separately combine eggs, kefir and vegetable oil. Add the liquid mixture to the dry mixture and knead until smooth.

Step 3. We dilute coffee in boiling water.

Step 4. While the drink has not cooled down, pour it into the dough and get rid of lumps with an intense movement of the whisk.

Step 5. Grease a refractory pan with butter or line it with high-quality parchment. Pour over the dough. Turn on the oven in advance and set 180° C on the temperature switch lever. Place the workpiece in the oven for 40 minutes. After the specified time has passed, pierce the biscuit with a toothpick.

Step 6. Remove the cooled pie from the pan. Wrap in film and let rest for 6-8 hours.

Step 7. Divide the cake into 3 parts.

Step 8Pour the cold cream into a bowl. Beat, adding powdered sugar. Bring the cream to thicken at medium speed.

Step 9. Mix the creamy base with sour cream.

Step 10. Place the chocolate cake on a flat plate and soak it in cream.

Step 11. Cut the peeled banana into slices and place on the greased crust.

Step 12. Repeating the layers one more time, add the third chocolate layer.

Step 13. Level the product with the remaining cream and place in the refrigerator for 4 hours.

Step 14. Prepare the ganache. Break the dark chocolate into pieces and pour in hot cream.

Step 15. Actively combine the ingredients.

Step 16. Cover the cooled cake with the cooled chocolate mixture.

Step 17. Spread the ganache over the entire surface. We decorate at our discretion. For example, grate chocolate and sprinkle on top.

Step 18. Cut the finished cake into pieces. Bon appetit!