Boiling water chocolate cake

Girls, do you pour vegetable oil into the dough?
I baked in the oven. The top is sticky, I tried to fall apart - this means underbaked. There is no soda flavor, but there is an oil flavor. It is almost not felt in the finished cake. But, I think, we need to try it with melted butter. In general, delicious and a lot!

[Kitiara]

Kitiara I pour "Oleina" and I don't smell ...

Girls, I'm back with Chocolate.

Today I drastically reduced sugar - I took exactly half, one glass. The result is the same - positive. Everything else is strictly according to the recipe. It turned out to be very high - about 10cm.

Cream - sour cream + butter + a couple of tablespoons of powdered sugar + zest of 1 orange. Sprinkling - grated chocolate + confetti from "Ukrasa".
The tiger cub is also Ukrasovsky (I also have Santa Claus with the NG cake, the Snow Maiden and the Ukrasovsky Christmas tree have not been eaten, although the cake left quickly ..).

[alyona]

alyona what a beautiful ....... clever ... and now, in order of questions ... ... today I want to try it again, did you take exactly half of the ingredients ??? I have a small cartoon, but that’s not the question, how many centimeters did you have a cake in height ???
Didn't deviate from the recipe, didn't add anything of her own ??? Besides, what did half of everything ???
Tomorrow there will be guests on the doorstep, so I want to cook a tasty thing again, and most importantly, how much did they bake in a cartoon in time and how much more ???

[Svetik]

Svetik, during the day there is no access to the Internet, if it's not too late, I'll write:
I measured everything according to the recipe, only I put 1 glass of sugar instead of 2 glasses. So as not to consume a lot of sugar.
But I didn't stop there, and added a little sugar to the cream too.
Out of habit, the cake seemed a little sweet to me, this is probably after the bezeshny one on NG.

Someone wrote above that the recipe for a small multi can be halved. I completely agree with that. Take exactly half of all the ingredients, everything will be OK.

and this is what happened to me, the combined hodgepodge took the cream from this cake, and the recipe itself ... on lemonade, I don't remember where on the website I stole it from, but I remembered that it rises very well from lemonade, here is my unspoiled







I hid a coin in a cake ...: wow: that was fun for the guests to look for, they didn't find it on the first try, and then they went along the second circle, that's when my coin got to the banker, as my husband said, money to money

But I forgot to take a picture of the cut, there were four layers, here

[Svetik_,]

Svetik_, such an airy cake turned out!
But I don’t understand what kind of cream you have? Why grains?

[Svetik_,]

Svetik_, such an airy cake turned out!
But I don’t understand what kind of cream you have? Why grains?

Zhivchik
Most likely this is a semolina cream.Svetik_ , I'm right ? And the grains are visible, because the semolina was initially large, for such a cream I always choose the finest grind semolina, with it a cream of an unusually delicate consistency turns out!

The girls are exactly as they thought ... from semolina, when I was cooking it ... and I did not beat it with a mixer, so at night I was already baking and did not want to wake anyone ........

Krosh, I was going to make such a cream, but I had very stupid questions: is it necessary to add condensed milk for such a cream? I don't have it, or could I replace it with sugar? If not, should the condensed milk be boiled?

[Kseny]

Krosh, I was going to make such a cream, but I had very stupid questions: is it necessary to add condensed milk for such a cream? I don't have it, or could I replace it with sugar? If not, should the condensed milk be boiled?

Kseny
Nope, it is not at all necessary, you can replace it with sugar, honey, jam, etc.and it is possible without any sweets at all, in this cream the main thing is semolina porridge whipped with butter. Well, if done with condensed milk, then it should be "raw", although boiled is also suitable, and cocoa / coffee condensed with sugar, there are actually a lot of options.

I am going to make such a cake in the oven for lack of a multicooker (I generally only learned today on your fork that there is such an animal in nature - a multicooker). Hold your fists for me - it is very necessary for everything to work out.

I read it here: some people don't have a cake - they write a crust and a crack on top, but inside it is wet ... so, unfortunately, I don't remember where, but recently I read that this is due to the high temperature in the oven (as I understand it, "high" specifically for this product). That is, you can try the oven at a lower temperature.
Recently, for biscuits, I first preheat the oven on the "top and bottom ignition" mode, and bake on the "bottom ignition only" mode or adjust when ready.

Hurrah!!! I remembered where I read and found ... but from the website there is no cookie

WHAT IS WRONG WITH MY CAKE?

There is a crack in the cake on top

Bake the cake in the middle of the oven, not too high, and check the oven temperature, it should not be too high - too much heat builds up the crust too quickly, but as the crust continues to rise, eventually the top crust will crack.

My cakes always sag in the middle

The oven is not hot enough or the dough pan is not high enough. Cold air enters the oven and the cake settles.

The cake is ready on the outside but not baked on the inside.

The oven is too hot or the dish is too high. If the cake starts to burn, cover it with foil and continue baking.

The cake does not come out of the mold

Make sure the pan is properly laid with paper and let the cake sit for a few minutes before removing it from the oven. If the problem persists, wrap a damp towel around the mold, leave for a few minutes, and then remove the cake.

Why isn't my cake going up?

The dough was likely to be overkill and became too thick. Also check if the oven is preheated to the correct temperature - if it's too cold there, the cake won't rise.

Girls, I want to share my observations. Was visiting daughters, baked 2 Chocolates. They don't have a multicooker. First, for the older baking, a full norm with soda and baking powder. Everything was baked as if it were normal, but it was a little bit damp, as it seemed to them, but I know that this is a normal result (this is what Chocolate should be). And for the second baked 1 rate, but forgot to add baking powder, or rather mixed up the bags and put vanillin instead of baking powder. But I want to tell you that this option turned out to be better than the previous one. Then, for the third time, when I baked for the elder one for an encore, I deliberately put soda instead of baking powder (that is, 2 norms of soda, 1.5 tsp and 1.5 tsp) and rose, and baked, and soda there was no oversupply. So that's it.

Girls, and in the oven at what temperature and for how long to bake?

[RybkA]

RybkA, something no one answers you.
Try baking like a biscuit - 170-180 degrees 35-40 minutes, checking the doneness in the traditional way.

And I baked it again - it gets cold.
Tomorrow I'll make it with frozen cherries and whipped cream.
Looking forward to this blue and purple color scheme ...

[RybkA]

RybkA, when you bake in the oven, please tell us.
And then I look at it for a long time, but I do not dare to bake, because there is no multi.

[Zhivchik]

Zhivchik what is so terrible there?
After all, the recipe was originally for the oven, not the multicooker.

The main thing is not to try it warm, but to let it cool completely.

Yes, but why does everyone get wet?
Maybe Rubka will be dry in the oven.

[Zhivchik]

Zhivchik it is initially wet
For some, it does not bake simply, but moist and moist are not the same thing.

but wet and wet are not the same thing.

I didn't say it was raw. There is such a thing as stupid (I don't know another word).

[Zhivchik]

Zhivchik, so I never said what you said raw.
Cake in right kind wet by itself, and if it doesn't work out, then it comes out unbaked.

That is, it should not be dry like a biscuit.

And as I wrote above, an important point is not to taste it warm, then it seems raw, but when it cools completely, the structure and taste change (naturally, if it was completely baked)

Girls, and in the oven at what temperature and for how long to bake?

Alyonochka said correctly: 170-180 *, 40 minutes. And everything is baked perfectly

And as I wrote above, an important point is not to taste it warm, then it seems raw, but when it cools completely, the structure and taste change (naturally, if it was completely baked)

Absolutely! I was convinced of this before NG, when I baked "Boiling water" on cakes in advance. For two days he just stood on the table, or rather on the windowsill, in structure it became like an ordinary chocolate sponge cake. And she saturated it with pure rum - and all its specific tastes = smell are also gone. The cake was ah-ah-a-dumb to taste !!!!

This cake must stand 100% (if you save it). \

I just mixed half of the ingredients, bam ... and still no refined butter. Added homemade.
The first day, the taste of halva was clearly felt in the cake.
And on the second day, the taste is rusty. oil is gone. The cake tasted very, very much!

I baked a half portion, the smell is chocolate, it cools down.
The dough was very liquid, I doubted it would work
Now I have a question, how can I cut it into cakes? I have no wire, or whatever ... Tell me, and

[Kseny]

Kseny, and is there a line at home?
Strong thread will work too.
Make cuts on the sides, insert the line and pull to cross the ends.

[Kseny]

Kseny , I also have no strings.
I cut it with a regular thread, in two folds.

Now I have a question, how can I cut it into cakes? I have no wire, or whatever ... Tell me, and

And I can't cut with a thread
With a knife, on the sides of the cake, in a circle, I cut it, two centimeters deep.


Then a deeper knife and again in a circle ...

Thanks. Went to make a cream. My husband said that the cake has a strange smell ... I will spread it with cream, I will report it to your taste tomorrow.

[artisan]

artisan , it's as simple as that. As you made the cuts, insert not a knife, but a thread (I use a transparent one, in the form of a thin fishing line) and pull in opposite directions. The cut will be even., And time is saved

[kolynusha]

kolynusha, I understand that it's simple, I understand that everyone is doing this, that it should be done, but .. this is my atavism so ...... I can’t help myself ... and I also like it sooooooo much.

I always boldly cut the cakes with a knife, right to the center.
While there were no punctures.

In general, the homemade cake is appreciated. Next time I will add some sourness to the cream, it was not enough.

The day before yesterday I made this cake with whipped cream and frozen cherries.
Not bad, but I didn't really like the cherry itself - watery.
I want to insist her on cognac. and try this option again.

I am dealing with the cream as in the recipe, I think to add juice and lemon zest to the cream, it will be just that.

[For those who have a small cartoon.]

For those who have a small cartoon.

Maybe someone will come in handy.

RECIPE:
Flour - 1.5 cups
Sugar -1.5 cups
Egg - 1 (large)
Soda - 0.5 tsp. l.
Baking powder - 1 sachet
Cocoa powder - 4.5 tbsp. l.
Vanilla sugar - 1 sachet
Vegetable oil (refined) - 0.2 cups
Milk - 0.7 cups
Boiling water - 0.7 cups.
Glass 250 ml.
Mix dry ingredients, add egg, milk, butter and at the end pour boiling water. Mix. The dough will be pretty runny. Grease the cartoon with oil to the very top of the saucepan, sprinkle with semolina. Lay out the dough.
BAKING program 60 + 20 minutes. It turned out a biscuit to the top of the saucepan. Open, check for readiness with a stick. Cool and turn gently onto a steamer insert.
A very good base for the future cake. Can be cut into 3 or 4 layers.

[Kseny]

In general, the homemade cake is appreciated. Next time I will add some sourness to the cream, it was not enough.

Kseny
My mommy also loves cakes with "sourness", I have already done the following several times, before applying the cream I saturate the cakes with "lemon sugar", though in the cream I minus the sweetness in advance ...

Hey everyone!
Cheers cheers! And I got chocolate on boiling water ... I was very worried, but in the end everyone liked it, too. Here's what a gift I got
🔗
They didn't have time to take a picture Everyone knew how ...
It turned out two layers, cream on semolina, chocolate icing, mastic decorations.
Baked in the oven for 50 minutes on the lower ignition at 170 degrees.

[Anyutochka]

Anyutochkawhat beauty you have created! The cake decoration is wonderful! Just done!
And what is that bunch of pretty roses from?

[Anyutochka]

Anyutochkawhat beauty you have created! The cake decoration is wonderful! Just done!
And what is that bunch of pretty roses from?

Thank you.
Mastic roses on marshmallows, edible, hand made

In!!!

[Hairpin]

Hairpin, the cake itself turned out to be good. White and black look beautiful.
Why did you cut the cake into more cakes?

[Hairpin]

Hairpin

[Hairpin]

Hairpin, the cake itself turned out to be good. White and black look beautiful.
Why did you cut the cake into more cakes?

My slow cooker is small, so I decided, if the big ones are cut into four, then mine should be into three. I'm sorry, I'll fix it ...

[Andreevna]

Andreevna, Thank you! I feel that I will soon return to your biscuit ... Crochet writes that it is more tender than from the oven ...

[Anyutochka]

Anyutochka, the cake is super! A bouquet of roses is generally cool!

[Anyutochka]

Anyutochka, the cake is super! A bouquet of roses is generally cool!

Thank you, I tried.

[Shpilkin]

The son has just approached and held out, looking at Shpilkin cake:
"Beautyaaaaaaa" !!!!!!!!

And decorating cakes with ruffles and figures and flowers - this is a woman's way - you can't get it - and here it is simple and stylish and how delicious

Finally I'm on vacation and I will calmly try to make it

And decorating cakes with ruffles and figures and flowers - this is a woman's way - you can't get it - and here it is simple and stylish and how delicious

Yeah, it's abstract expressionism.

[ROM]

Girls, and someone tried to add to the dough ROM?

I just baked it for the first time!

All people like people have already baked last year, and even someone 7 times, and I just got to him and then my son kicked tonight, they say "this is like Hairpins I'll definitely eat, do it, don't be afraid, we'll finish it "

So it bummed me to drip 10 drops of flavor into boiling water ROM

It's just a nightmare, how delicious it smelled all the way, it blew my roof off, I am constantly running now, checking when it will cool down, so that I can quickly cut it, soak it and not wait to eat
and this despite the fact that I'm not a big fan of cakes!

In reality, the smell beat off the brain, I did not even think of taking it out to the balcony to cool down.