Wet chocolate. Chocolate cake without eggs

Every housewife should know how to bake biscuits. Fast, tasty, made from the most affordable ingredients. But mostly biscuits are baked using eggs. This is an allergen, and many children suffer from a rash after eating even a piece of yolk-based baked goods. In addition, it always takes a lot of time to tinker with eggs: beat the whites and yolks separately, maintain the required temperature. Fortunately, cooking does not stand still, and there are many recipes for sponge cakes without yolks and whites. From this article you will learn several recipes for the most delicious quick chocolate pies without eggs. The biscuits that you will learn how to make can be eaten like this, or you can make a cake by simply cutting the pie into 3 layers and preparing your favorite cream for soaking.

Lenten chocolate cake without eggs

This recipe is very economical, since it doesn’t even include milk or butter. All ingredients are always in the kitchen.

To prepare this version of the biscuit you will need:

Premium flour – 400 g.
Cocoa – 50 g.
Sugar – 250 g.
Sunflower oil (preferably refined) – 150 g.
A pinch of salt.
Water – 200 ml.
Baking powder for dough – 1 tsp.
Instant coffee – 1 tsp.

Look at the photo of a lean chocolate cake without eggs according to this recipe:

It is so tender and airy in its cut that you can’t even tell that there are no whipped egg whites. The baking powder does its job.

First, you need to mix flour, cocoa, salt, baking powder and instant coffee in a separate container. If you don’t have instant, cook a very strong grain. But then add espresso at the very end, when the dough is already formed.

Completely dissolve the sugar in very warm water, add the butter and mix again.

After mixing the bulk and liquid ingredients separately, preheat the oven to 220 degrees. This egg-free, dairy-free chocolate cake bakes very quickly and requires high heat.

Combine the bulk part and the liquid part. Knead the dough until all lumps are broken up. If necessary, use a mixer. If it turns out too steep, add more water. The dough should be quite liquid. The consistency is approximately like thick condensed milk. Then the pie will turn out juicy and tender inside.

Grease the pan with vegetable oil and bake for 40 minutes. Allow the cake to cool slightly before cutting, otherwise it may break. You can sprinkle with powdered sugar before serving.

Eggless chocolate cake with condensed milk

This eggless chocolate cake recipe is quite sweet, but you can adjust the sweetness by adding a little less condensed milk.

To prepare you will need:

Condensed milk – 400 g.
Flour – 300 g.
Refined sunflower oil – 150 g.
Cocoa powder without additives – 100 g.
Baking powder or slaked soda - 1 tsp.
Water – 200 ml.

To begin, combine condensed milk, warm water and sunflower oil. It is better to do this with a mixer so that the oil does not float on the surface. Gradually add the mixture of flour, cocoa and baking powder (soda). Again, it is better to use a mixer, as condensed milk is very thick and there may be lumps of flour left in the dough.

Cooking in the oven requires 50-60 minutes at 180 degrees. After half an hour, it is better to check whether the biscuit is ready by piercing it with a match or a toothpick. If there is no batter left on it, then the finished pie can be taken out.

Chocolate pie with semolina without adding eggs

This chocolate pie without the addition of eggs and milk is very similar to the manna cake that was prepared in all kindergartens. But the delicate chocolate taste and airy consistency will not leave anyone indifferent.

To bake this biscuit, take these ingredients:

Kefir 1.5-3% fat – 400 ml.
Semolina – 350 g.
Sugar – 250 g.
Flour – 150 g.
Butter – 100 g.
Soda that needs to be neutralized with vinegar – 1 tsp.
Cocoa powder – 100 g.

Heat the butter until it becomes very soft, pour in the kefir, then add sugar and raw semolina. Place in a warm place for an hour so that the cereal swells and bakes better.

When the hour is up, pour this mixture into the bowl that already contains flour, baking powder and cocoa. Stir well and place in the oven for at least 30 minutes.

This simple eggless chocolate semolina cake is best baked in a glass or metal pan, as the heavy dough may fall apart in a silicone pan. But the shape should not be too deep, otherwise the middle will not bake.

Interesting recipe for super moist chocolate cake without milk and eggs

The French call this version of chocolate cake fondant. The filling always turns out liquid. But it definitely contains eggs. This recipe is a fun egg- and dairy-free alternative. Suitable for both allergy sufferers and vegetarians.

You will need:

2 large very ripe bananas.
Dark chocolate bar.
Powdered sugar – 30 g.
Flour – 30 g.

This fun recipe for a super moist, dairy-free, egg-free chocolate cake isn't a traditional fondant recipe, but if you do it right, it's just as delicious.

First you need to puree the banana. You can do this with a fork or a blender. It is better if the fruit is overripe. Separately, melt the dark chocolate in a water bath. Mix banana porridge with powdered sugar and a spoonful of flour. Pour in the chocolate before it hardens. The consistency should be like liquid sour cream. The thinner the dough, the greater the chance that the filling will turn out like fondant.

Pour the dough into the mold. It's better to make small pies or even cupcakes. But if you take a large, but shallow form, it will also turn out very well. Bake the fondant for 20 minutes at 180 degrees. It is better to cut it immediately after taking it out of the oven - at this moment the filling is as liquid as possible.

Quick Moist Eggless Chocolate Cake in the Slow Cooker

This slow cooker recipe for moist chocolate cake without adding eggs is an "emergency" recipe. It cooks very quickly and is well suited for situations when you need to cook something up if guests unexpectedly arrive.

You will need:

Butter – 100 g.
Milk – 150 ml.
Sugar – 150 g.
Cocoa – 50 g.
Flour – 200 g.
Baking powder – 1 tsp.
Dark chocolate – 50 g.
Salt – a pinch.

First, melt the butter. 30-40 seconds in the microwave at maximum speed will be enough. Mix butter and cocoa until there are no lumps. Add warm milk and sugar and beat again. The last step is flour, baking powder, salt and chocolate chips. Here it is better to beat with a mixer.

The dough should be like thick sour cream. If necessary, add more milk or flour.

You need to bake this eggless chocolate pie in a slow cooker for half an hour on the “Baking” mode. It is better if you have a large bowl and then the layer of dough will be thin. If you have a 3.5 liter multicooker, then you should bake for at least 40 minutes.

Moist chocolate cake with sour cream without adding eggs

This recipe is suitable for those who do not eat eggs but consume dairy products.

Take the following ingredients:

Flour – 200 g.
Sugar – 200 g.
Sour cream (at least 20% fat) – 150 g.
Cocoa – 50-70 g.
Baking powder – 1 tsp.
Salt – a pinch.
Sunflower oil – 150 g.
Water – 150 ml.

First, combine flour, cocoa, salt and baking powder. In a separate bowl, mix warm sunflower oil, hot water and sugar. Stir until the sugar crystals are completely dissolved.

At this stage, preheat the oven. Moist chocolate cake without adding eggs according to this recipe is best cooked at a temperature of 120-150 degrees.

Combine flour and liquid part. It is better to mix with a mixer at low speed. When the consistency has become homogeneous, begin to slowly add sour cream, stirring constantly. If the dough is too hot, the sour cream may form “flakes” and become sour. Therefore, it is better to wait until it cools to room temperature and then add sour cream.

Knead the dough well. It is better to take a glass, metal or Teflon mold rather than silicone - then the cake will hold its shape better. Grease the walls and bottom with oil and bake the dough in it at medium temperature for 1-1.5 hours.

Now you know 6 ways to quickly make chocolate cake without eggs. Delight yourself and your loved ones with these wonderful pies, because it takes little time.

If you don't know what to make for tea, then we suggest you get acquainted with the recipe for moist chocolate cake. The confectionery product does not require additional impregnation. At the end of cooking, you will receive a rich and incredibly tasty dessert that will amaze you with its exquisite aroma and moist texture.

What ingredients will you need to make the pie?

Super moist eggless chocolate cake , It will take a minimum of time, effort and ingredients. This is, perhaps, one of the few pie recipes that can be classified as “quickly” cooking options.

To prepare a homemade pie, you should prepare the following ingredients:

320 grams of flour;
3 tablespoons (heaped) cocoa;
a tablespoon of freshly squeezed lemon juice;
a glass (or less) of sugar;
a teaspoon of soda;
50 ml vegetable or melted butter;
vanilla and salt at your discretion;
glass of water;
1 gram of instant coffee.

Expert opinion

Anastasia Titova

Confectioner

Tip: the quality of the cocoa powder will determine the taste of the baked goods. High-quality cocoa should not have lumps. Plus, the dry ingredient should pass well through a fine sieve.

The baked goods presented will be a real temptation for a chocoholic. Interestingly, the dessert is prepared without adding eggs. A crispy crust will form on the outside of the baked goods, but inside, a super moist sponge cake awaits you. By the way, baked goods can be additionally coated. The coating will help to further saturate the cake with chocolate flavor.

Cooking process

Before starting cooking, remove all food from the refrigerator. The fact is that products at room temperature are kneaded better, forming a homogeneous consistency without the inclusion of lumps.

Step-by-step dough preparation:

Pour into a dry, deep bowl: wheat flour, cocoa and soda. Pass the ingredients through a fine sieve. This will help fluff up bulk products and saturate them with oxygen.
Pour the melted butter into another bowl. Here we also introduce the required amount of lemon juice, coffee, sugar and water. Using a mixer, beat the liquid until the granulated sugar is completely dissolved.
When the liquid has reached a homogeneous consistency and the sugar has dissolved, add the mixture to the dry ingredients. Using a mixer, we begin to knead the mass, gradually increasing the power.
Set the dough aside and let it rest a little.
Meanwhile, preheat the oven.
Line a baking sheet with parchment paper coated with butter.
Pour the chocolate mixture into the mold and, using a broom, distribute it throughout the mold.
The pie should be baked at 180 degrees for about 40 minutes.

While the pie is being prepared, let's start preparing the “simple” one. To do this, melt a chocolate bar in a water bath. Add 50 grams of cream, butter and sugar into the mixture. Bring the watering to a homogeneous consistency and remove from the water bath.

Remove the prepared moist chocolate cake from the oven. Place the mold on a cold, wet towel for 15 minutes. Then remove the cake from the mold and let it cool to room temperature.

Place the baked goods on the pan. Starting from the center, begin pouring chocolate glaze over the cake. Using a pastry brush or spatula, spread the coating over the dessert. Place in a cool place for a couple of hours. This moist chocolate cake recipe will take its rightful place in your recipe book. Bon appetit!

Tips and tricks to help you make the perfect baked goods

The main ingredient is cocoa. In some recipes, instead of cocoa, the authors recommend adding a bar of melted dark chocolate. They say the taste is just “wow”. Please note that the chocolate mass should be added to the dough when completely cooled. That is, the operating temperature of the mass is 20-22 degrees Celsius.

To get a dough of uniform consistency, it is important to adhere to these rules: be sure to sift the dry ingredients through a sieve, add them gradually and neglect to use a mixer. Thanks to the work of this kitchen assistant, there will be no lumps in the dough.
If you want to get a porous chocolate pie, then instead of slaked soda with lemon juice, you can take a teaspoon of baking powder.
To keep homemade baked goods moist, cover the pan with foil and place a bowl of water at the bottom of the oven.
Do not open the oven while baking is in progress. Otherwise, the cake will settle.
You can use chocolate icing as a decoration for baked goods. On top of the dessert you can decorate with pieces of chocolate and fresh berries, such as raspberries and strawberries.

Don't be afraid to experiment. Moist chocolate cake goes well with fresh pitted cherries, nuts, chocolate chips and dried fruit. Add the ingredients after finishing the dough.

The moist chocolate cake is rich in flavor. The dessert would not be a shame to present even on a holiday table, and an avid chocoholic will definitely add the recipe to his cookbook.

It’s not easy for people with a sweet tooth and chocolate lovers during Lent: they have to give up their favorite treats for a long time. But it turns out that everything is not so bad, because you can treat yourself to a wonderful, incredibly delicious eggless chocolate cake!

When to make pies without eggs

Baking without using eggs has been known since ancient times. Traditionally, it was in demand on days of fasting, when animal products were not eaten. Everyone wants sweets, especially children, and housewives found a way out of the situation. It turns out that you can get a great result without adding eggs, butter or even milk to the dough!

Time does not stand still, and now we are faced with such a phenomenon as food fashion. A healthy lifestyle is gaining great popularity, and vegetarian nutrition is one of its doctrines. Vegetarians and especially vegans fundamentally do not eat food of animal origin, so egg-free pies are a real godsend for them, especially if there are no dairy products.

Don't forget that eggs are on the list of allergenic foods. It's no secret that allergies have become a very common disease these days. So people with this problem will be very happy with eggless pie recipes. The main thing is to make sure that there are no other allergenic products in the baked goods.

Basics of making eggless chocolate cake

Any housewife knows that the appearance and taste of baked goods depends on her experience, imagination and her own culinary secrets. The same goes for eggless chocolate cake, which is also called a moist cake because of its juiciness, softness and airiness. But any dish has a basic recipe and basic cooking rules.

For eggless chocolate cake, the following products are used:

water;
flour;
cocoa powder;
vegetable oil;
sugar;
salt;
instant coffee;

You can also add cinnamon, vanilla, citric acid or lemon juice.

Note! Instead of cocoa powder, you can use dark chocolate. The tiles need to be broken into small pieces and melted in a water bath or in the microwave.

Let's move on to the cooking rules.

Sometimes you can afford to bend some rules. For example, some housewives mix all the products at once in one bowl, without separating the bulk and liquid parts.

Moist Chocolate Pie Recipes

We offer you several recipes - simple and slightly complicated, with additional ingredients.

Super wet

The peculiarity of this dessert is that it uses not instant coffee for the dough, but natural coffee, brewed in a Turk or coffee maker.

You will need the following products.

Dry Bulk Ingredients:

200 g flour;
3 tbsp. cocoa powder;
¼ tsp. salt;
15 g baking powder;
165 g brown sugar;
10 g vanilla sugar;
1 tsp cinnamon;
20 g grated chocolate or chocolate chips.

Liquid Ingredients:

250 ml natural coffee;
60 ml refined vegetable oil;
2 tbsp. lemon juice.

The amount of brown sugar can be increased proportionally if you do not plan to use grated chocolate.

Line the pan with parchment paper. Turn on the oven - it should warm up to 180°C by the time you place the pan with the dough in it.
Pour brown sugar and vanilla into a bowl, pour in refined oil, add lemon juice. Stir and then add coffee.
In another bowl, mix cocoa powder, wheat flour, cinnamon, salt and baking powder. Sift the mixture through a strainer twice.
Gradually add the dry mixture to the liquid mixture, stirring constantly until a uniform consistency is obtained.
Add grated chocolate and knead again.
Pour the dough inside the mold and place in the oven for about 40 minutes.

When the cake is cooked, remove it from the oven and set it aside for 15 minutes to cool slightly. Even without cream it will be tasty, juicy and airy.

Moist chocolate cake with kefir

Dairy products are not always prohibited during fasting, so you can make a kefir pie. For it you will need the following products:

1 cup flour;
1 glass of kefir;
1 cup of sugar;
½ tsp. soda;
2 tbsp. cocoa.

Let's start cooking.

Pour kefir into a deep bowl and add sugar. Beat thoroughly using a mixer or whisk.
Add soda (no need to quench it, the reaction will occur due to the acid of kefir), sift flour and cocoa powder through a strainer. Mix the products thoroughly and evenly, avoiding the formation of lumps.
The dough should turn out runny. Pour it into a baking dish or suitable dish, pre-greased with oil (preferably butter, but refined vegetable oil is also suitable).
Place the pan with the dough in the oven, preheated to 200 ⁰C and bake for 30 minutes. You can check the readiness of the cake by piercing it with a dry match. If there are no pieces of dough left on it, the pie is ready.
Remove the finished crust from the oven and let it cool. If it turns out to be tall, you can cut it into 2-3 parts.

Now you can grease the resulting cakes with any cream, jam, preserves or glaze.

Video recipe: eggless chocolate pie with sour cream and butter

Pie in German

In Germany they love baking using different dairy products and additional ingredients. We invite you to use this recipe for eggless pie “Chocolate Kitchen”, for which you will need:

200 g wheat flour;
200 ml yogurt without fillers;
50 ml vegetable oil;
2 tbsp. chocolate paste;
50 g chopped almonds or walnuts;
170 g powdered sugar;
100 g chocolate cookies;
2 tbsp. cocoa powder;
2 tbsp. cream;
15 g baking powder.

For a festive version of the pie you need cream. Take these products:

The pie turns out delicious even without cream, but sometimes you want to treat yourself, right?

Grind the cookies in a blender.
Place all dry ingredients into a deep bowl. Gradually adding liquid products, stir the mixture with a whisk. You can use a mixer; in this case, the mixture will be thicker.
Place special baking paper in the mold or grease the bottom and sides with oil, and pour the dough into it. For a thin cake, use a wide pan; for a tall cake, use a smaller pan. Place in an oven preheated to 180°C for 30 minutes.
While the crust is baking, make the cream. In one bowl, mix butter (can be replaced with good margarine), cream and chocolate, place in the microwave for 5 minutes until completely dissolved. You can also prepare this cream in a water bath.
When the cake is completely ready, remove it from the oven and pierce it in several places with a toothpick. The more punctures there are, the better. Pour milk over the entire surface of the cake.
Pour the warm cream onto the crust and smooth it out using a spatula. If you want the cream to be liquid and soak the cake right through, use 250 g of milk instead of cream.
Wait for the cake to cool completely.

If desired, you can decorate the chocolate cake with buttercream or pudding designs.

Chocolate cake without eggs and milk, cooked in a slow cooker

It doesn’t matter if you don’t have any dairy products at home. You can bake a moist chocolate cake without them. And the multicooker will help you with this.

You will need:

1.5 cups flour (300 g);
200 ml water;
50 ml refined vegetable oil;
3 tbsp. cocoa powder;
1 glass of sugar (200 g);
1 pinch of salt;
0.45 tsp baking powder;
0.5 tsp soda;
1 tbsp. vinegar 9%;
1 g vanillin;
1 tsp instant coffee.

For decoration, you can take icing, marshmallows and grated chocolate.

Take a large bowl and mix cocoa, flour, baking soda, salt and baking powder in it.
Pour liquids into the second bowl - water, vinegar and vegetable oil. Add sugar and instant coffee. Stir thoroughly until the granulated sugar melts completely.
Combine the liquid and bulk mixtures in one bowl, stir with a whisk until completely homogeneous.
Grease the multicooker bowl with a small amount of vegetable oil. Pour the dough into it.
Set the appliance to “Baking” mode and time for 45–50 minutes. Depending on the power of your multicooker, it may take a little longer, so check the readiness with a match by piercing the surface of the pie. If it remains dry, the cake is ready.
Let the cake cool and remove it from the bowl. If you wish, you can cover it with glaze, decorate it with marshmallows and grated chocolate - it’s tasty and beautiful at the same time!

Video recipe: chocolate cake without eggs and dairy products

Surely, eggless chocolate pie will become one of your family’s favorite desserts, and not only on fasting days. Perhaps you already have experience preparing it? then share your culinary secrets with our readers in the comments. Bon appetit!

Ingredients

Kefir - 300 ml.
Flour - 150 g.
Baking powder - 1 tsp.
Salt - a pinch
Vegetable oil - ¼ cup
Sugar - 150 g.
Cocoa - 4 tbsp.

Preparation time: 5 minutes to prepare + 35-40 minutes to bake

Yield: 8 servings.

Today we invite you to prepare baked goods that literally melt in your mouth - super moist eggless chocolate cake. It is due to the absence of eggs in the composition that the consistency of this dessert is “moist” and very chocolatey. At the same time, preparing this pie is extremely simple.

How to make super moist chocolate cake - step by step recipe with photos

First, let's prepare the necessary ingredients. For this recipe, kefir can be used at any fat content, or you can even replace it with water - but in this case, you should add one teaspoon of lemon juice. Also prepare two bowls in which you will mix the ingredients.

In one bowl, mix kefir, sugar and vegetable oil.

Beat with a mixer until the kefir dissolves.

In a second bowl, mix flour with a pinch of salt, baking powder and cocoa.

Mix the contents of both bowls. You should get a dough with a consistency similar to sour cream.

Pour the dough into a greased baking dish and bake in an oven preheated to 180 degrees for 40 minutes.

Let the finished cake cool, and only then carefully remove it from the mold. You can leave it like this, or you can brush the top with icing. For the glaze, mix four tablespoons of sugar with two tablespoons of cocoa, dilute with four tablespoons of milk. Heat, stirring until smooth. Add a small piece of butter, cool. You only need to cover the cooled pie with the cooled glaze, otherwise it will all drain off.

You can also make chocolate custard and spread it on the pie. Or layer a pie cut into two layers with cream - you get a delicious chocolate cake. For the cream, mix two yolks with fifty grams of sugar and a tablespoon of flour. Boil 250 milliliters of milk. Pour boiling milk in a thin stream into the yolk mixture, stir well.

Pour the resulting cream into a saucepan, put it on the fire and bring to a boil, stirring constantly. The cream should thicken.

Add a melted chocolate bar (100 grams) and a small piece (about 20 grams) of butter to the cream. Mix well, cool the cream in the refrigerator, and you can serve it with our chocolate pie. Bon appetit!

A dessert with chocolate and coffee flavor, with a delicate layer and a lush top of sour cream, decorated with chocolate chips and bright pomegranate seeds. A dream for a sweet tooth and culinary aesthete! A delicious chocolate cake recipe with a photo of which is presented today, in addition to its external attractiveness and rich internal content, is easy and simple to prepare at home. The recipe does not have such difficulties as separating eggs into whites and yolks, beating each component separately for a long time until cloudy, and so on. Everything is extremely simple. The only point: it is advisable to bake the cake crust the night before so that it cools completely, and in the morning cut the cooled pastry, coat it, decorate it and serve it to the tea table.
We wish you good luck baking with our recipe!

Chocolate cake recipe with photos for one - two - three

Cooking time:
— preparation (beating and kneading dough + cream) – 30 min.
- baking in the oven - 20-25 minutes.
- cooling at room temperature from 1 hour to 12 hours
- cake assembly - 10 min.

To prepare you will need: a springform baking dish, a mixer, a spatula, bowls for dough and cream, baking paper.

step by step recipe for chocolate cake with sour cream

Proportions are given for a 1 kg cake (20 cm tin)

butter – 125 g,
granulated white fine-crystalline sugar – 125 g,
chicken egg – 2 pcs. large/3 small,
plain flour – 130-150 g + baking powder – 1 tsp,
“insoluble” cocoa – 2 tsp.,
instant coffee – 2 tsp.

For cream and decoration:

sour cream fat content 25-30% - 500 g,
powdered sugar – 200 g,
thickener for cream – 1 sachet = 10-12 g,
dark chocolate without additives – ½ bar.

Preheat the oven. Temperature – 180C.
Place butter, softened at room temperature, and white granulated sugar into a mixer bowl. Beat on high speed until smooth (about 5-8 minutes).

Without stopping the mixer, add chicken eggs one at a time. Blend until smooth. The mass will increase slightly in volume.

Mix flour sifted twice through a sieve with baking powder and cocoa powder.

Pour the dry mixture into a mixer cup. Next, knead by hand with a silicone spatula. Movements in one direction, from bottom to top. Stir briefly for 1-2 minutes until the lumps disappear and the consistency of thick, thick sour cream is obtained.
Important: the texture of the dough may differ due to the volume of eggs, the amount of flour and the quality of butter. In any case, as long as the proportions are respected, the cake will be wonderful.

Dilute instant coffee with 2-3 tablespoons of hot water and stir.

Pour into the dough in portions, constantly stirring with a spatula, still in one direction. That's it, the chocolate-coffee crust dough is ready!

Prepare a baking dish. Place parchment paper on the bottom of a clean, dry pan. Grease the side inner surface of the mold with a piece of butter. Do not grease the paper.

Place the dough in the mold and distribute evenly.

Place the springform pan with the dough into the preheated oven. Bake the chocolate cake base for about 20-25 minutes at a constant temperature of 180C. Do not open the oven for the first 15 minutes. In principle, there is no need to go further. But if in doubt, after 20 minutes open the oven (in the kitchen the windows are closed and there are no drafts!), pierce the middle of the cake with a long wooden skewer. If it is dry, the baking is ready.
While the cake base is baking, prepare the chocolate chips. Place the chocolate bar edgewise in a deep plate and cut into shavings with a sharp knife. Just do this quickly so that the chocolate does not have time to melt in warm hands.

Leave the finished cake in the oven for 5 minutes with the door slightly open. Then remove from the oven and let the crust get used to the new conditions for another 5 minutes. Use a wide knife to move around the circle and separate (if it has not come off!) the cake from the side surface of the mold. Unfasten the pan, release the cake from the paper and transfer to a wire rack or wooden surface to cool.

Important: the chocolate cake with cocoa and coffee must cool thoroughly so that it can be cut correctly and layered with sour cream. Otherwise, the thick cream will turn into liquid.

Prepare sour cream: mix sour cream and powdered sugar in a mixer or with a hand whisk. To thicken the cream and make the overall appearance of the cake more presentable, you can add a cream thickener containing starch to the cream.

Cut the cooled cake into 2-3 parts, as far as the height of the base of the cake allows.

Place the first layer immediately on a flat cake stand or paper. It’s up to you to decide whether or not to put cream under the first cake layer. If the cake turns out to be too dry, coat an empty plate with cream, and then place the first part of the cake.

Then a couple of generous spoons of cream.

Spread the sour cream over the entire surface of the cake.

Place the second part of the cake base beautifully and carefully on top. Place sour cream and powder in a high layer. Thanks to the thickness of sour cream and the cream thickener, the cream does not flow, but beautifully decorates the dessert.

Sprinkle chocolate chips evenly.

You can stop there! But if you have pomegranate seeds and a few fresh mint leaves on hand, you can decorate your culinary masterpiece like this:

Place this delicious homemade coffee and chocolate cake with sour cream in the refrigerator for at least half an hour. Cut the dessert into portions, garnish with mint and serve for tasting. Enjoy your tea!

How to prepare a simple chocolate cake for readers of the site Polina Kalinina told good recipes, recipe and photo of the author.

Recipe No. 2

Chocolate cake in boiling water

This is a super moist chocolate cake recipe! It's so wet it doesn't need soaking! This cake is perfect for any birthday or holiday.

Video recipe from Ellenas Kitchen channel

Ingredients:

Biscuit recipe:

Flour - 1 cup
Sugar - 1 glass
Milk - 0.5 cups
Egg - 1 piece
Vegetable oil - 1/4 cup
Cocoa - 3 tablespoons
Soda - 1 teaspoon
Baking powder - 1 teaspoon
Vanilla - 1 teaspoon
Salt - 0.5 teaspoon
Boiling water - 0.5 cups

Buttercream recipe:

Cream - 1 glass
Powdered sugar - 1 tablespoon

Ganache cream recipe:

Chocolate - 60 g
Cream - 60 ml

Oil cream:

Oil - 200g
Condensed milk - 200g (less can be used, then the cream will be thicker)

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