If you want something rich chocolate, but you don’t want to mess around with brownie or fondant, you will need an ordinary recipe for a very tasty chocolate cake.

Delicious chocolate biscuit: a simple classic recipe

If you want something rich chocolate, but you don’t want to mess around with brownies or fondant, you will need an ordinary recipe for a very tasty chocolate biscuit for a cake that you can cook at home in a hurry. Air baking is wonderfully soaked, becomes juicy and tender.

Ingredients

For test:

chicken egg - 4 pieces;
flour - 130 g;
cocoa - 50 g;
sugar - 150 g;
salt - a pinch;
baking powder - 1 teaspoon.

For impregnation:

condensed milk (not boiled) - 100 g;
strong coffee - 100 ml.

For glaze:

bitter chocolate - 180 g;
milk or liquid cream - 2 tablespoons;
butter - 1 tablespoon.

How to make chocolate sponge cake:

Stir the eggs with a mixer until a light foam forms. Add sugar and gradually increase the speed of the mixer, bring the mass to a state of dense foam. This operation may take up to 10 minutes. The mixture will be quite liquid, but with a lot of air bubbles.
Sift flour, cocoa, baking powder into a separate container, add salt, mix. In several additions, add the dry ingredients to the egg foam, gently mixing the mass in one direction after each time. The dough should become evenly colored in a pleasant coffee shade. The airiness of the mass must be preserved.
Transfer the dough to the form prepared in advance and place in the oven preheated to 180 degrees.
Bake approximately 40 minutes. Cool the cake on a wire rack.
Cut the chilled chocolate biscuit into slices about 1 cm thick. The number of slices will depend on the diameter of your mold and the height of the cake.
Soak one biscuit cake with condensed milk, and the other with a strong coffee solution.
To prepare ganache in a water bath, melt the chocolate bar broken into pieces, add cream (or milk) to it. Bring the mixture to a homogeneous state. Then put the butter, mix again (so the icing will become shiny).
Connect the biscuit cakes so that the condensed milk is in the middle. Pour the ganache on top of the cake, spreading it over the entire surface and sides of the dessert.

This is one of the easiest ways to make a rich chocolate sponge cake.

Hot biscuit cake cannot be cut into layers - it will crumble. It is better to wrap the cake that has cooled to room temperature with cling film, and keep it in the refrigerator for at least a day.
At the bottom of the baking dish you need to put a circle of parchment paper (this will make it easier to get the product). The sides of the form do not need to be lubricated with anything (the dough, rising, “clings” to the walls).

Easy Chocolate Biscuit Recipes

Judging by the number of ingredients, the simplest is the classic chocolate egg biscuit. It is prepared from ordinary products.

You will need:

flour - 6 tablespoons;
cocoa - 2 tablespoons;
eggs - 6 pieces;
sugar - 6 tablespoons.

Cooking:

Eggs should be beaten with sugar in a lush foam, and the proteins should be separated from the yolks.
Then carefully introduce the sifted flour with cocoa - these manipulations are successfully obtained if you follow the recipe.

Tip: Eggs should be at room temperature (take them out of the fridge ahead of time), and whites are best whipped with a pinch of salt.

The simplest can be considered a recipe for chocolate biscuit cake "for one, two, three", which involves simple mixing (without whipping) in separate containers of dry and liquid ingredients, followed by their combination. Experienced housewives say that such a biscuit is always obtained!

Biscuit cake "one, two, three"

You will need:

flour - 230 g;
cocoa - 60 g;
soda - 6 g;
salt - ½ teaspoon;
sugar - 275 g;
eggs - 2 pieces;
melted, but not hot butter - 60 g;
olive oil - 60 g;
warm milk - 250 g;
vinegar - 1 tablespoon.

The main rule of this recipe: vinegar is added at the very end, when all the ingredients are mixed. As a result of the reaction of soda and acid, the dough begins to bubble. At this point, it must be poured into the prepared form.

If you can't get fluffy batter from beaten eggs, add baking powder or baking soda (some chocolate sponge cake recipes include both). In this case, you can afford to add butter or vegetable oil to the mass, as well as dairy products, which make baking more delicious, and get the most delicate chocolate biscuit.

In order for the biscuit to be guaranteed to turn out, rise and not fall off, confectioners go for other tricks. For example, increase the amount of proteins (as in a chiffon biscuit) or the number of yolks (as in a French biscuit dough). At the same time, the French advise heating the mass in a water bath during kneading. In heated egg foam, sugar dissolves better, resulting in a consistently fluffy chocolate biscuit.

How to make a tall biscuit

In general, the highest biscuit cakes are obtained in a slow cooker. If you are cooking in the oven, it is better to knead the dough several times and bake the required number of cakes, and then assemble them into a tall chocolate biscuit cake.

The standard springform pan is approximately 5.5 cm high and produces a cake with a thickness of 2 cm to 4 cm (depending on the number of ingredients). Such a pie can be divided into 2-3 layers. By repeating the procedure, it will be possible to end up with a cake of 4-6 or more cakes.

If you want to bake a tall cake without fail, and then cut it into many layers (4-6), you need to use a pastry ring (its height is usually much higher), or increase the side of the baking dish. To do this, cut a piece of foil slightly longer than the circumference of the mold.

Fold the piece in half lengthwise, and insert the resulting strip into the container along the side from the inside. Glue the edges of the resulting vertical overlap with vegetable oil.

When baking a tall chocolate biscuit, keep in mind that the time it will stay in the oven will increase slightly.

What is the best chocolate biscuit

The taste of the cake is primarily influenced by the composition of the ingredients, and then the method of preparation. The taste of the simplest classic biscuit can be enriched by adding vanilla, cinnamon, citrus zest to the dough.

You can soak chocolate cakes with delicious sweet syrup, diluted with alcoholic beverages, fruit juices. Dry cakes actively absorb such additives.

The most delicate texture and rich taste is obtained from biscuits with butter and sour cream. But chocolate lovers recognize brownies as the most delicious - a biscuit with chocolate inside. That is, in addition to cocoa powder, melted dark chocolate (80-100 g) is added to the dough, it is used as a cream, and chocolate icing “envelops” the dessert on top.

Baking features

The success of making a chocolate biscuit cake largely depends on the correct choice of baking mode, and it, in turn, on the characteristics of a particular oven.

In any case, the biscuit should be placed in an oven preheated to 180-200 degrees and baked at approximately the same temperature for 30 minutes. But this time period also depends on the laying of the ingredients, as well as on the diameter of the mold.

When the biscuit has risen well and browned, you need to touch the surface. If it is elastic, pierce the cake with a wooden skewer. The stick should come out clean and dry (no traces of raw dough). If the browned tall biscuit cake is raw inside, you need to continue baking by significantly reducing the heat, as well as covering the surface of the form with a piece of foil (shiny side out).

The chocolate biscuit has a dark color, it is difficult to notice its rosiness, and it is baked approximately the same as a regular biscuit dessert. Therefore, study your oven when baking a white biscuit, select the temperature regime, and then proceed with the preparation of chocolate biscuit baking according to the finished scheme.

A great variety of options for preparing biscuit chocolate cake allows each confectioner to choose the perfect recipe for himself.

Hello my dear friends and comrades! You often ask me about a chocolate biscuit and ask me to advise which one is best suited for a particular cake.

I did a little marketing research on the expanses of our Internet and found out that there are not so many worthwhile chocolate biscuit recipes.

With this thought, I decided to collect for you in this article three of their most successful chocolate biscuits, which differ not only in taste and color, but also in texture, and, of course, in the method of preparation.

I can't even tell which of these biscuits I like more. They are so different that you should try ALL of them, #sorry:)

Biscuit number 1. With chocolate.

Many of you are already familiar with this recipe. This biscuit is the oldest and most well-worn chocolate biscuit. I often recommend it to you. She baked it again just 2 days ago. It is so rich in itself that it does not require, unlike vanilla, a lot of "additional materials". Here, for the last cake, I simply soaked it in syrup and layered it with mascarpone cream. It turned out simply brilliant.

Now his recipe will be here.

We will need:

dark chocolate, 55-60% - 140 gr.
butter - 75 gr.
eggs - 6 pcs.
sugar - 180 gr.
flour - 100 gr.
starch - 50 gr.
baking powder - 16 gr.

Cooking:

Biscuit number 2. On boiling water

Thanks to the addition of coffee, this type of chocolate biscuit is very rich in taste and color, but at the same time incredibly tender.

Ingredients:

cocoa powder - 85 gr.
flour - 200 gr.
sugar - 225 gr.
soft brown sugar - 200 gr.
baking powder - 1 ½ tsp
soda - 1 ½ tsp
salt - ¾ tsp
eggs, large - 2 pcs.
kefir - 235 ml
sunflower oil - 120 ml
vanilla extract - 2 tsp
boiling water - 235 ml
instant coffee - 1 tsp

Cooking:

We heat the oven to 180ºС. We grease the form with a diameter of 23-24 cm with oil, cover the bottom with parchment and grease again with oil.
Put all dry ingredients (except coffee) into the mixer bowl: cocoa, flour, sugar, baking powder, soda and salt. Mix at low speed mixer for 2 minutes.
Pour instant coffee with boiling water and stir until dissolved.
Then we introduce all the remaining liquid ingredients (along with hot coffee), and mix for another 3 minutes until a homogeneous mass is formed.
Pour the batter into the mold and bake for 60 minutes or until dry on the skewer.
We cool the finished biscuit for 5 minutes in the form, after which we turn it over onto a wire rack, remove the paper and leave it to cool completely.
After the biscuit has cooled, cut off the dried top from it.

Classic biscuit with cocoa

In conclusion, you can watch my latest video on how to make chocolate biscuit dough:

Good luck, love and patience.

Greetings, dear friends! Due to your numerous requests here on the Home Restaurant website and on social networks, I gathered my thoughts and prepared a step-by-step master class for you on how to make a classic chocolate biscuit.

I like this recipe, first of all, with understandable proportions, as well as the absence of excess fats like chocolate, butter (as in Sacher cake) or vegetable oil (as in Red Velvet cake).

The chocolate biscuit is lush and goes well with any cream. To make the finished cake juicy, you can additionally soak the biscuit with sugar syrup with cocoa and cognac, but this is not necessary at all. The biscuit according to the recipe below is perfectly saturated with cream, you just need to let it stand in the refrigerator for a couple of hours.

My version is prepared without the use of soda and baking powder. In order for a chocolate biscuit to please you with its taste, it is important to follow the technology and proportions of the recipe, as well as a few little secrets, which will be discussed below.

Required Ingredients

5 eggs
1 cup of sugar
1 cup flour
2 tbsp cocoa

* Glass 250 ml.

Additionally:

form 26-28 cm.
vegetable oil for greasing the mold

Technology: step by step

We prepare the dishes in which we will cook our biscuit in advance. We will need two deep plates in which it will be convenient to work with a mixer.

Carefully separate the whites from the yolks. The dishes in which we will whip the proteins should be dry and fat-free, otherwise the magic in the form of lush pastries will not work. For convenience, you can separate the yolks from the proteins over a separate plate, in case the yolk suddenly spreads, it can be put aside without ruining everything else.

Add a pinch of salt to the proteins and beat with a mixer in a lush foam. It should look like the one in my photo.

Next, add half the sugar to the proteins, and continue to beat until stable peaks. Proteins will become dense and white. At this stage, it already becomes clear whether a biscuit will turn out or not. If the whipped proteins are liquid and drain from the whisk of the mixer, then something was done wrong (the yolk, water, or the dishes were not degreased). But do not rush to get upset, just add ½ tsp. baking powder, and the biscuit is saved!

Add the remaining sugar to the yolks.

And beat until the sugar is completely dissolved. The yolk mass will brighten and become thick.

The secret to a fluffy biscuit

Next, measure out one glass of flour, and remove two tablespoons of flour directly from the glass. Instead of flour, add two tablespoons of cocoa to the glass. The fact is that, in fact, cocoa is also flour, and if this is not done, it will turn out that we will add excess flour to our chocolate biscuit, and the finished biscuit will turn out not so lush and airy. Mix flour and cocoa with a whisk in a deep plate.

Gently mix the protein and yolk mass with a whisk or spatula. I do not advise using a mixer, because. there is a high probability of smashing the biscuit dough, and most likely, baking will not work. If you don't have a whisk or spatula, stir with a spoon.

Continue stirring with a whisk until the chocolate biscuit dough is completely homogeneous.

Preparing the baking dish

Grease the bottom of a baking dish with vegetable oil and sprinkle with flour. Shake off excess flour. I didn’t grease the sides of the mold on purpose, and left it as it is so that the chocolate biscuit “grabs” on the sides and turns out to be even.

We shift the chocolate biscuit dough into the prepared baking dish, and send it to the preheated oven.

How to bake a biscuit in the oven

If you are cooking for the first time, then you will probably ask me at what temperature to bake a biscuit in the oven? I answer: in the case of biscuit dough, extremes are not needed, the golden mean is 170-180 degrees. We bake for 30-40 minutes.

Grid position in the middle. No convection and other blowing functions. Do not forget that you cannot open the oven for the first 25 minutes, otherwise the biscuit cake will rise. For convenience, turn on the light in the oven to observe the process.

We check the readiness of our chocolate biscuit with a wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned on top, then the pastry is ready. Do not immediately remove the form from the oven, because the pastries may fall. Turn off the oven, open the door halfway, and leave the oven to cool completely.

How to cook a delicious chocolate biscuit so that the cake based on it turns out not only the most chocolate, but also airy and well soaked? All those who love chocolate will support my opinion that the most delicious cake is chocolate. And even though it has a lot of calories, and it is not harmless to the figure, but this pleasure cannot be compared with any fruit salad or diet bread!

Even the most delicious chocolate cake we usually prepare on special occasions. And if so, then a little tinkering is not so difficult. The result is worth it, because a delicate chocolate biscuit differs from any other cake layer in the most beneficial way. If usually the taste of the cake is created mainly by cream, filling or impregnation, then in the case of chocolate biscuit, chocolate cake gets most of the breathtaking taste thanks to it.

How to make a chocolate biscuit: theory and subtleties

Of all the bases for cakes and pastries, the biscuit has the most magnificent structure. Egg whites serve as a natural baking powder in biscuit dough, the freshness and temperature of which determine how fluffy the biscuit will turn out. The main components of a biscuit are eggs, sugar, flour, and often starch, butter, cocoa. For chocolate sponge cake, cocoa is often used to taste, but it is usually 1 part cocoa and 2 parts flour. In one of the sources, I found the following recommendation: take cocoa in a mass of 10% of the mass of eggs. Some recipes may also use dark chocolate.

How to get a fluffy chocolate biscuit: dough preparation

The splendor of a biscuit depends on many factors, and if you try to take everything into account, the result will not disappoint you.
Eggs should be at room temperature. This will help the sugar dissolve faster.
It is better to beat eggs with sugar for a long time (about 30 minutes) so that the mass in its volume increases by 2-3 times. First beat at low speed, gradually increasing it. The duration of whipping will not be a problem if you have a planetary mixer.
The flour and cocoa for the biscuit must be pre-mixed, sifted and mixed into the egg mass quickly (about 15 seconds), since some of the air bubbles in the dough are destroyed when the dry ingredients are mixed.
It is worth avoiding mechanical influences on the finished dough: carefully pour it into molds and immediately send it to the oven.

How to bake a biscuit?

The finished dough should not be left to stand for more than an hour. You should not be distracted by anything until your biscuits are in the oven. It is during baking that we make the most mistakes that spoil the result.

Prepare the molds in advance: line the bottom with parchment paper, grease the sides with butter.
Fill the forms no more than 3/4 so that the risen biscuit does not “run away” during baking.

Advice: Before baking, level the surface of the dough with a knife or spatula, driving the dough against the sides of the mold. This will help keep the cake from puffing up in the middle.

You need to put the forms with the dough only in a well-heated oven (180-200 degrees).
Do not touch the forms with the dough for at least the first 10 minutes from the start of baking.

When is the biscuit ready for cake assembly?

Before soaking the biscuit, it must be allowed to "ripen". This process takes place 8 hours after baking. The finished biscuit is cooled like this:

It is not immediately removed from the oven - it is turned off and left for 5 minutes, and then slightly opened and the temperature is allowed to gradually drop for another 5 minutes.
The biscuit is removed from the oven and allowed to cool directly in the mold for about 30 minutes.
The cooled biscuit is separated with a knife from the side of the mold.

Advice: At the time of maturation, it is better not to remove the paper from the biscuit - this will prevent it from drying out too much.

During maturation, the structure of the biscuit will become more durable. If you are in a hurry and skip this step, your still-too-fresh biscuit will wrinkle and crumble when cut, and the impregnation will simply soak it.

Impregnation for chocolate biscuit

Once your airy chocolate biscuit is ready to assemble the cake, it needs to be soaked. By itself, it may seem dry to you, but with the right impregnation, the biscuit will get a new taste. The easiest impregnation option is syrup with cognac or dessert wine:

To get 500 g of impregnation, take 250 g of sugar and water, 25 g of cognac or strong dessert wine and a drop of essence to taste - rum, almond or vanilla.
Boil sugar with water and cool to room temperature, and then add cognac or wine, as well as essence.

This biscuit impregnation recipe can be taken as a basis, adding liqueurs and fresh juices to it if desired. You can also use strong sweet natural coffee as an impregnation. Just do not forget that such an impregnation will have a rather strong taste that can drown out other tastes and smells.

Moist chocolate biscuit

This wonderful chocolate biscuit recipe was shared on her webinar by the wonderful confectioner Alina Akhmadieva. Thanks for this great recipe! The biscuit really came out very tasty, and, most importantly, it was very suitable for the cake. It is strong yet light enough.

All dry ingredients except soda and vanilla should be mixed in a large bowl: flour, sugar, cocoa, baking powder, salt.
Pour kefir into a separate container, add soda to it, mix and leave for a couple of minutes. The acid in kefir will react with soda and you will get a lush mass.
Mix kefir at low speed, add eggs one at a time, then hot water, oil and vanilla.
Add dry ingredients in portions, pour into pre-prepared forms and bake cakes at 180 degrees.

Chocolate biscuit for Prague cake

Mix flour with cocoa in a separate bowl and sift well.
Divide the eggs into whites and yolks. Beat egg whites until stiff, adding half the sugar.
Grind the yolks into a fluffy mass with the second half of the sugar, add soft butter and 1/3 of the whipped proteins gently mix with a spatula.
Add the flour mixture to the batter in batches and fold in the remaining egg whites.
Bake at 180 degrees for 40 to 50 minutes.

Airy chocolate biscuit for Black Forest cake

Cooking it is quite simple, the biscuit turns out to be airy and tender, not dry, slightly moist, just what you need))

How to make chocolate cake:

flour - 90 gr.,
baking powder - 1 tsp,
potato starch - 2 tablespoons,
sugar - 150 gr.,
cocoa - 4 tbsp.
eggs - 5 pcs.

boiled condensed milk - 380 gr.,
butter - 200 gr.,
cocoa - 5 tbsp. with a slide
vegetable oil (deodorized) - 3 tbsp.

Impregnation:

sweet coffee

Simple chocolate cake recipe with photo:

Beat the eggs with sugar in a cream for 4-5 minutes.	Beat eggs with sugar
Here is such a slightly viscous and bubbly mass should turn out.	egg cream
Add cocoa, flour mixed with baking powder and starch to the eggs. The dough turns out to be liquid - don't let that scare you) Lubricate the form with butter and pour the dough into it. For some reason, it baked very quickly for me - literally 25 minutes at 180 degrees - and was already ready (taking into account the capriciousness of my oven)!	Add cocoa and flour with starch
Here is such a beautiful and smooth chocolate biscuit turned out in the photo)) Airy and fragrant))	Chocolate biscuit recipe with photo
In the meantime, let's take care of the cream - put the condensed milk with butter in a separate container.	Put condensed milk and butter in a container
Separately, in a bowl, mix cocoa and odorless vegetable oil until a homogeneous paste.	Mix cocoa and butter in a bowl
We shift the cocoa paste to the condensed milk and beat thoroughly with a blender. Voila! The cream turns out to be very tasty, shiny and melting in the mouth, even though it contains oil, it is not greasy, but just right! And immediately we will make an impregnation for the cake - add a teaspoon of instant coffee and 3 tsp sugar to 200 ml of boiling water, cool.	Chocolate cream for cocoa cake
In the meantime, cut our chocolate biscuit with a sharp knife into 3 parts.	Chocolate sponge cake cut into 3 parts
Soak the first cake with coffee and smear with chocolate cream.	We soak the cake with coffee and sugar.
I specially took such a photo so that you can see the cream - it turns out thick, I didn’t even put it in the refrigerator to solidify))	We impregnate the second cake.
Apply chocolate cream from cocoa on the second cake.	Apply cream on the second cake
We decorate the top of the cake - I didn’t have enough time, so I smoothed the cream on top and with a notched confectionery spatula (or you can use a fork) made waves along the top and sides of the cake.	Making the top of the chocolate cake
Due to the fact that the cream is presentable and shiny, even such an elementary decoration of a chocolate biscuit cake was very cool)))	biscuit chocolate cake recipe