The history of chocolate cake dates back several centuries. The first mentions of cakes with chocolate can be found in the history of European countries.
In the XV century in Italy appeared the first dessert, which can be considered a prototype of the modern chocolate cake. It was a cake with the addition of cocoa powder. It was available only to rich people, as cocoa beans were a rare and expensive product.
In the 18th century, chocolate cakes appeared in France, which became more accessible to the general public. They became popular thanks to French pastry chefs who experimented with recipes and created new types of chocolate cakes.
In the 19th century, chocolate cakes spread around the world and became an integral part of many cultures. Let’s prepare a sweet chocolate cake on our own.
Ingredients for chocolate cake:
- eggs – 3 pcs;
- sugar – 150 g;
- vegetable oil – 80 ml;
- milk – 200 ml;
- vanillin;
- salt – a pinch;
- leavening agent – 8 g;
- bitter chocolate – 30 g;
- flour – 190 g.
Ingredients for soaking:
- milk – 200 ml;
- bitter chocolate – 15 g.
Ingredients for the cream:
- sweetened cream – 300 ml;
- mascarpone – 250 g;
- cream – 200 ml;
- dark chocolate – 200 g.
Preparation of chocolate cake:
Break eggs in a bowl, pour sugar, stir until the grains of sand dissolve. Pour vegetable oil and milk into the eggs, add vanillin and salt, mix.
Sift bitter chocolate into the mixture, mix. Also sift flour and
baking
powder into the mixture, knead a not particularly thick dough without lumps.
Pour the dough into a baking mold and bake in the oven at 180 degrees for 20-25 minutes.
In the meantime, make the soaking – mix bitter chocolate and milk in a saucepan.
Boil the chocolate milk for a couple of minutes. Poke the biscuit with a fork and pour the chocolate milk into the holes, let it soak into the biscuit.
Whip the sweetened cream separately to a creamy texture, add the mascarpone and continue to whip with a mixer.
Spread the cream on top of the sponge cake, smoothing the surface.
Send the cake to the refrigerator, boil the cream until boiling. Put dark chocolate into the cream and melt it. Pour the glaze on top of the cake and leave it in the refrigerator for 3-4 hours.
As a result, we get an excellent chocolate cake. It will be able to replace any store analog.
