Chocolate cake with creamy cream
07 05 2018
Description of preparation:
The cake is prepared quickly and easily. In the dough of chiffon biscuit, vegetable oil without odor and milk is added. For flavor, add natural or instant coffee. Rustic cream has a high fat content. Therefore, whisking should be carefully monitored for their consistency, so as not to whip them into butter. For a detailed recipe for how to make a cake with cream, see below.


Cook time:
1 hour 30 min.


  • Eggs - 4 pieces
  • Sugar - 80 Grams
  • Vanillin - 1 Pinch
  • Vegetable oil - 40 Grams
  • Milk - 50 Milliliters
  • Coffee natural - 1 Art. a spoon
  • Cocoa powder - 20 grams
  • Flour - 100 Grams
  • Cream rustic - 500 Milliliters
  • Sour cream - 380 Grams
  1. Chocolate cake with creamy cream Prepare the necessary products for the test. Coffee brew in boiling milk, let stand for 5 minutes, strain. Cacao and flour sift into a bowl, mix.
  2. Chocolate cake with creamy cream Eggs beat sugar, vanillin into a firm light foam. Continue to beat, pour a thin trickle of vegetable oil. Then coffee with milk.
  3. Chocolate cake with creamy creamAdd the mixture of flour and cocoa parts, gently stirring the spatula, keeping the dough airy.
  4. Chocolate cake with creamy creamLubricate the mold for baking (diameter - 20 cm) with oil. Pour the dough into a mold, put it in a preheated 180 degree oven for 40-50 minutes. Be guided by your technique.
  5. Chocolate cake with creamy creamCool the cake in the form, then on the grate.
  6. Chocolate cake with creamy creamWhile the biscuit is cooling down, prepare the cream. Chilled cream whisk until firm peaks, about 4-5 minutes. Attention! Do not whip to oil. Pour in condensed milk, whisk until smooth.
  7. Chocolate cake with creamy creamCut the sponge cake into two cakes. Top the one cake with a cream, cover with a second crust, lightly press.
  8. Chocolate cake with creamy creamLubricate the sides and top of the cake with cream or otsadite it with a confectionery bag. If desired, you can decorate the top with fresh berries. Before serving, keep the cake in the refrigerator. Bon Appetit!
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