It is hard to imagine a person who would not like chocolate cakes and pastries. However, many doctors say that a large consumption of chocolate is bad for health.
Of course, there is some truth in what doctors say. If you get addicted to eating chocolate, you can end up with diabetes.
But, you should not give up chocolate cakes and other sweets
.
They help a person to cope with stress, to produce dopamine. Chocolate is also useful for eyesight
. It is worth trying to prepare a chocolate cake at home.
Ingredients of sponge cake for chocolate cake:
- eggs – 2 pcs;
- coffee – 90 ml;
- sugar – 80 g;
- flour – 110 g;
- salt – a pinch;
- leavening agent – 7 g;
- vanilla sugar – 8 g;
- bitter cocoa – 30 g;
- vegetable oil – 80 ml;
- milk – 80 ml.
Ingredients for the cream:
- whipped cream – 200 ml;
- water – 60 ml;
- bitter cocoa – 30 g.
Ingredients for chocolate ganache:
- sweetened whipped cream – 200 g;
- dark chocolate – 100 g.
Preparation of chocolate cake:
Pour salt, vanilla and classic sugar to the eggs, beat until the grains of sand dissolve. Pour the vegetable oil into the egg mixture, stir.
Pour the milk into the egg mixture, also stir. Combine the flour, cocoa and baking powder in a separate bowl, mix the bulk products and sift into the egg mixture.
Knead the biscuit dough, pour it into a baking dish (32×20 cm)
.
Level the dough on the surface, bake at 180 degrees for 25 minutes.
After cooking, the biscuit should be poured with warm coffee. While the biscuit is soaked in coffee, you need to make the cream.
Mix cocoa and water until homogeneous. Beat the cream with a mixer until the formation of stable peaks. Pour the cocoa cream into the cream, combine the components.
Spread the prepared cream on the surface of the sponge cake in an even layer. Put the cake in the refrigerator for 20 minutes while making the ganache.
Chop the chocolate bar, put it in a bowl with cream. Heat the mixture of chocolate and cream in the microwave, stir until chocolate color.
Ganache should be cooled completely, and then pour it over the surface of the cake. The cake is again sent to the refrigerator for 15 minutes.
The result is a chocolate cake with a note of coffee in the sponge. This cake is soaked, sweet, perfect for tea.
