Chocolate cake "Christmas morning"

Category: Confectionery
Chocolate cake Christmas morning

Ingredients

Biscuit:
Chocolate 75% 140 g
Butter 140 g
Finely ground coffee 2 tsp
Sugar 180 g
Flour 100 g
Cocoa 1.5 tbsp. l.
Eggs 3 pcs.
Sour cream 150 g
Baking powder 1 tsp
White Chocolate Cream:
Whipping cream (33% -35%) 200 g
White chocolate 100 g
Dark Chocolate Cream:
Thick fat sour cream 200 g
Black chocolate 100 g
Fine sugar / powder 50 g
Interlayer:
Waffle crumb 50 g
White chocolate 100 g
Impregnation:
Milk 100 g
Sugar 1 incomplete Art. l.
Cognac 50 g
-----------------------------------
Baking dish Ø 20 cm

Cooking method

  • This cake is for chocolate addicts, since it has a very rich, pronounced chocolate taste, the structure of the cake is dense, but not dry. It can be served either with tea or cut into small pieces with a glass of hot mulled wine! What could be more beautiful at Christmas!
  • Biscuit:
  • Combine flour, cocoa and baking powder in a separate bowl:
  • Chocolate cake Christmas morning
  • Melt chocolate and butter in a water bath, add coffee and mix until smooth.
  • Chocolate cake Christmas morning
  • Chocolate cake Christmas morning
  • Beat eggs with sugar:
  • Chocolate cake Christmas morning
  • Add sour cream and beat a little more:
  • Chocolate cake Christmas morning
  • Combine with chocolate mass, add flour and mix everything carefully:
  • Chocolate cake Christmas morning
  • Line a 20 cm dish with baking paper and place the dough in it:
  • Chocolate cake Christmas morning
  • Chocolate cake Christmas morning
  • Bake for 1 hour on low heat, closer to medium (I have a gas stove, excuse me, a reference point for the flame - there was never a thermometer in it).
  • We check the readiness by the dryness of the wooden torch. Often not to climb into the oven - the top may fall off.
  • After baking, let the biscuit cool on the wire rack. Here's a biscuit like this:
  • Chocolate cake Christmas morning
  • Interlayer:
  • The idea with a waffle layer, to be honest, was squeezed by Chocolate cake Christmas morning
  • Chocolate cake Christmas morning
  • Chocolate cake Christmas morning
  • Melt white chocolate in a water bath and mix it with waffle chips and put on a plate to cool:
  • Chocolate cake Christmas morning
  • White Chocolate Cream:
  • Melt chocolate in a water bath:
  • Chocolate cake Christmas morning
  • Whisk the cream:
  • Chocolate cake Christmas morning
  • Gradually adding melted, but slightly cooled chocolate. We continue to whisk. If, nevertheless, the cream exfoliates, then it must be heated in a water bath, stirred and letting it cool in the refrigerator (periodically removing and stirring), beat until thick:
  • Chocolate cake Christmas morning
  • Dark Chocolate Cream:
  • We take good, fatty sour cream, so that it would whip well. We are not greedy and do not save on our loved ones.
  • Put the sour cream in a bowl and beat with a mixer at maximum speed until crisp. It takes me 7 minutes. Then add powdered sugar, beat a little more and little by little, gradually introduce melted chocolate, but not hot, but slightly cooled. Beat all together well until smooth and the cream is ready.
  • Impregnation:
  • Boil milk with sugar, cool to room temperature and add brandy.
  • Assembling the cake:
  • Cut the cooled biscuit into 3 cakes and soak them from a spray bottle:
  • Chocolate cake Christmas morning
  • Apply half of the white chocolate cream to the bottom crust, spread the chocolate-coated waffle crumbs:
  • Chocolate cake Christmas morning
  • Spread the second half of the white cream evenly on top and cover with the second soaked crust.
  • On the second cake layer, spread and evenly distribute 1/2 of the dark chocolate cream, cover with the third cake layer and coat the entire cake on top and sides with the remaining cream:
  • Chocolate cake Christmas morning
  • Next, move on to leveling and decorating the cake as you wish.
  • Chocolate cake Christmas morning
  • Before use it is necessary to let the cake soak for 12 hours. The cake tastes better on the second third day. So, if you don't have enough energy for a cake on Christmas night, then don't be sad! A delicious Christmas morning with a cup of hot tea is guaranteed!
  • Please help yourself!
  • Chocolate cake Christmas morning

The dish is designed for

Weight - 1800 g with decoration and alignment, Ø 20 cm, ↑ 7.5 cm

Time for preparing:

It will be baked for 1 hour,

Cooking program:

Oven, Mixer

Note

For those who want more gentle taste, you can only collect the cake with white cream... It will be very tasty too !!!

I lined the cake with whipped butter cream and melted chocolate. But I leveled it hastily, and there were stains from a hot spatula, there was no time to fix it. And then I tried to try out the icing decorating technique, but I can’t call my attempt successful. Well, that means there is something to learn and go forward!
And I wish you all Merry Christmas! Lots of guests and a delicious cake on the table!

Crochet
Ilonka, that ethen just mamadarahaya what a beauty !!!

Hats off to yours skill heroism !!!

I myself will hardly decide on something like that, more intestine not mature enough andshshabout ...

Ilona
Inna, this is not beauty, but deliciousness - definitely !!! I've been here for the 5th day of pleasure. Everyone left me after my DR (I baked two different cakes and a lot was left), but a small cake cannot be so chocolate! So I am my own beloved nabalaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa was left a bit in the morning, but just then mine came and "scored" the last 2 pieces in the morning. So ... all the same - it turned out to be maalalo !!!
Anka_DL
Thank you from the chocolate addict
Ilona
You're welcome!
Joy
Delicious! The wafer layer is generally amazing for my taste!
Ilona
So I got hooked on her!
N @ T @
Ilona, ​​I became interested in this cake, read, rewrote and did not find a description of the preparation of cream from dark chocolate. Another question - how did it align? You have a super chocolate top on top of a chocolate dark cream. I really look forward to hearing
Ilona
Hello! She really missed it. Yes ... there is nothing to expose the recipe at night. I went to finish writing. Everything is simple there.
Ilona
Natasha, I also leveled it with dark chocolate cream. And the stains on it turned out to be dark due to the fact that the cream was right next to it and it was not enough for the second final leveling, and I walked over the cake with a hot spatula, so the butter melted in places.
N @ T @
Thank you, Ilona, ​​tell me will this cream go under the mastic?
Ilona
Natasha, sour cream, by definition, is not suitable for mastic, but this is strange! I made a cake for myself on the DR (albeit with an NG theme) and I really wanted to try icing, what kind of animal is this! And wet cream is also not suitable for icing. Well, I decided to come. I use this cake as a student's blank. It will melt and do not mind. Strange as it may seem, nothing melted! Why dont know? Apparently when there is fatty sour cream, the cream is practically not wet. We should now conduct an experiment with mastic! Natasha, if your cake is for clients or as a gift, then it is better to align the top with ganache with dark chocolate - this way it will be safer!
N @ T @
Ilona, ​​I have a report and THANKS for the delicious cake: rose: Girls who love chocolate - this cake you will undoubtedly like it: yahoo: I'm even afraid to count how many kilocalories there are: crazy: The main thing is TASTY!
Chocolate cake Christmas morning
Chocolate cake Christmas morning
Ilona
Mmm .... what obrzochki yum! Natasha, cool cake, as I said, I really liked the idea of ​​the package! Straight words from a children's poem ask:
- What do you want?
- Chocolate.
- For whom?
- For my son.
- How much to send?
- Yes that way five pounds
Or six:
He can't eat anymore
I still have it small!
Anka_DL
Ilona, I actually came to complain. You bring discord into my plans…. I was preparing for the new year with a combined birthday, I made up the menu in advance…. And here you are with such a tasty treat ... How could I resist?
The truth was not without small changes. In addition to the cake, I did Chocolate cake Christmas morning
Ilona
Anyutik, well, I'm sorry that I broke your New Year's and Birthday menu (My youngest, by the way, also has DR on NG, it falls on January 2)! Sorry for not congratulating - I'm so ... I always forget to do this, either I don't know when to congratulate someone, or I remember the day before, and then I forget and remember after a week or two. It's so embarrassing every time ...
So, I congratulate you already Happy Birthday and Happy New Year! Great achievements to you, success in our business, more energy and time, so that you can do everything, so that you will have strength and health for yourself and your family!
And thank you for the photo report, and he also has details! I, too, like you, always want to see what people do. Yes, and I do not always see cuts at myself, because you will not get through with a request for photos)
I read it and was surprised: "How? You can paint chocolate with gel for mastic? Why can't it work out for me?" And then I read to the place where you write that we need specials. dyes. Well, but here's what a New Year's cut you got! ... Great !!!
Svetlana051
I didn't get anything: the cake did not rise, the cream with cream slightly stratified after adding chocolate, with sour cream did not even risk whipping it with powdered sugar, and poured ganache on top. Have not tried it yet, it is supposedly soaked, in the evening we will try, hopefully a little edible chocolate all the same.
It seems that I did everything according to the recipe, only I forgot to put the coffee, but I don't think I got up because of this.
I guess I'm crooked
Happy Old New Year everyone
Ilona
Don't worry, everyone has punctures. And the cream is really insidious - it strives to exfoliate, it cannot be interrupted, you need to be careful, gradually. I warned about this. But, if this happened, then it was possible to save it by heating, carefully mixing the components and allowing it to cool properly. Then beat again. And that's why the dough didn't rise. Maybe they forgot to put the baking powder?
olesya6
I also did not rise a couple of times And the cream is always white without problems Tell the girls who baked this miracle at what temperature is the oven?
Ilona
Quote: olesya6

I also did not rise a couple of times And the cream is always white without problems Tell the girls who baked this miracle at what temperature is the oven?
Girls, bake such a dough at 160˚-170˚ C, otherwise the chocolate will bake strongly, it will be rough on the tongue. But why your pie doesn't rise - I don't know ...
Kirieshka
Ilona, ​​well, it's very beautiful and I think it's no less tasty ...
And immediately a question, but not really about the cake, but about the shape --- I look tall, but what kind of "beast" is this shape? (manufacturer, etc.)
Ilona
Well, you have questions, Luda. And how do I know who the manufacturer is? I bought it in Moscow at Sheremetyevskaya last fall. This form is not at all a form, but a sliding baking ring with a graduated diameter of cm from 16 to 30 cm.The walls are thick, not like I ordered in Ukraine, those light thin and Chinese, and this is our form, but whose, alas, not I remember, because I immediately threw the box from her unprepossessing gray. In the summer, there were no such forms on Sheremetyevskaya, as I don't know now. I like the shape, only for some reason it became bad to keep the given diameter, and it seems to me that one clamp, someone took it off and lost it. After all, while I was at work, I had a bunch of "assistants". But I'm dreaming of a square silicone shape with straight walls and high.
Kirieshka
Thank you. thank you yes the name of the company does not matter. The main thing is where I bought it and what to look for ... I came across an "English" form - from a diameter of 12 cm it turns into 32 .. and besides, it is tall and kind of plump, but it costs more than 8 hundred rubles .. I think that you have to go broke ..
N @ T @
Quote: Kirieshka

Thank you. thank you yes the name of the company is not important. The main thing is where I bought it and what to look for ... I came across an "English" form - from a diameter of 12 cm it turns into 32 .. and besides, it is tall and kind of plump, but it costs more than 8 hundred rubles .. I think that you have to go broke ..
I would recommend a sliding form fackelmann, look at the photo on the 1st page of Lily-Lyulek in the warehouse - strong, high - SUPER !!! The box is also gray around the perimeter. As much as I love Teskiy, but Teskomovskaya is inferior to this form and is more expensive. Cheaper in online stores we sell low and bad metal, and even the driving end is soldered.
Ilona
Well, so I have such a form! only I bought it at Sheremetyevskaya! Well, or sooo similar to mine, just vnol !!! And it cost something 400 rubles with something, if I'm not mistaken ... or 600
N @ T @
Quote: Ilona

Well, so I have such a form! only I bought it at Sheremetyevskaya! Well, or sooo similar to mine, just vnol !!! And it cost something 400 rubles with something, if I'm not mistaken ... or 600
Ilona, ​​I already have two of them, yesterday at METRO I bought the second one for 102 UAH - about 400 of your rubles
Ilona
I’m also thinking about the second one, sometimes I need two mediocre ovens at once, but I have to wait, I don’t like that ...
N @ T @
And I only baked in it a couple of times, but I really like to collect in it! And to collect tiered cakes - I bought the second
Ilona
oh, and I collect only those on gelatin in the form, well, that would not spread. And I collect the rest like that, am I doing it wrong or what?
N @ T @
Quote: Ilona

oh, and I collect only those on gelatin in the form, well, that would not spread. And I collect the rest like that, am I doing it wrong or what?
Just by collecting in the form, the cake turns out immediately smoother, then it is easier to level. I read this method on HP, but after trying it I can no longer imagine how to do without it when assembling
Ilona
And if the height of the cake is greater, then how? I usually have a taller cake than this thing.
Ilona
gee ... put one on top of the other !!!
N @ T @
At the forum "At the samovar" I read - insert a plastic folder into such a form in a circle, I think you can also adapt the hot stand.
Ilona
yeah ... I'll think about a new way now ... I'll have to try. I remember once I carved circles out of a biscuit with this shape, which was a bit thin. And one more time I walked over the cake right away, but this is only suitable for thick cakes.
valentine52
Ilona. I didn't bake the cake. but only biswit Just delight. I love these. Good without cream after a night in the fridge. Doesn't the waffle crumb get soaked in the cream?
Ilona
valentine52, I'm glad that you like the biscuit. He's really worth your attention. And the wafer crumb will not get wet due to the chocolate coating.
please
thanks for the recipe) there is a lot to learn
Ilona
Hope! Learn for health !!! Glad you liked the cake;)

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