Fans of chocolate and chocolate baking will be pleased with this selection, because it contains all kinds of ways to bake a chocolate biscuit: a classic recipe, boiled water, sour cream, kefir and others. Each sponge cake can be a simple dessert for tea or a birthday cake for a celebration.

Classic Chocolate Sponge Cake

Classic chocolate sponge cake is prepared using the same technology and from the same set of products as the usual one, only part of the flour is replaced with cocoa powder.

On a cake of small diameter (20-21 cm) you will need:

  • 4 chicken eggs;
  • 150 g of granulated sugar;
  • 100 g of wheat flour;
  • 60 g of cocoa powder.

Chocolate sponge cake step by step:

  1. Beat the yolks and whites separately with sugar, halving it. The former should turn white and become larger in volume, while the latter should turn into hard peaks.
  2. Combine the flour with cocoa powder and sift twice through a fine sieve. For a magnificent biscuit, it is necessary to saturate the dough with oxygen as much as possible, so the loose components are sifted several times, and the whites and yolks are whipped into a foam.
  3. Mix 1/3 of whipped proteins with a spatula in the yolks, followed by a mixture of flour and cocoa. The remaining proteins also gently intervene with the scapula in two doses.
  4. Transfer to a detachable form, smooth the surface with a spatula and bake at 180 degrees for 40 minutes. The cake turns out to be absolutely smooth, without a tubercle in the center.

Simple and delicious cocoa recipe.

The simplicity of the recipe consists in the absence of the need to separate the eggs into proteins and yolks, beat them for a long time and mix them with a trembling hand (so that the air bubbles remain intact). At no stage of kneading the dough does not need a mixer, a hand whisk will be enough.

Ingredient composition of chocolate biscuit:

  • 4 eggs;
  • 200 g of sugar;
  • 200 ml of sour cream;
  • 100 g butter;
  • 125 g of cocoa powder;
  • 7 g of soda;
  • 3 g of salt;
  • 225 g of flour.

How to cook:

  1. Melt butter on the stove. The fire should be medium. Then remove and while the butter is hot, add cocoa and sugar to it, mix until all the crystals have dispersed. By this time, the mixture has cooled slightly and sour cream can be introduced into it. Mix everything again.
  2. Beat eggs with salt with a whisk until foamy, and then send them to the chocolate mixture. After this, it remains only to add the sifted flour and soda, and when the mixture reaches a homogeneous state, the dough is considered ready.
  3. The biscuit needs to be baked for the first twenty minutes at 180 degrees, and then another 10-15 at 160. The finished cake does not require impregnation or decoration in the form of powder or glaze and can be an independent dessert.

In a slow cooker with chocolate

When you want something mega chocolate (“the blacker the better”), then it is better to put in the dough not cocoa powder, but dark chocolate with a cocoa content of at least 74%. The modern assistant of housewives - a multicooker will simplify the baking process.

Proportions of ingredients:

  • 6 eggs;
  • 135 g sugar
  • 135 g soft butter;
  • 135 g of dark chocolate;
  • 45 g of powdered sugar;
  • 5 g of vanilla sugar;
  • 2-3 drops of lemon juice;
  • 3 g of salt;
  • 110 g of flour.

Sequencing:

  1. Melt the chocolate in the microwave or in a water bath. Set the liquid chocolate aside to cool slightly.
  2. Beat the butter with a mixer until white and then introduce six yolks of chicken eggs one at a time. Following them, mix the salt, vanilla sugar and melted chocolate with a mixer.
  3. Beat the whites with a few drops of lemon juice into steady peaks, gradually adding granulated sugar.
  4. In several stages, introduce the proteins into the chocolate mixture. Then it remains only to stir in the sifted flour, and the dough will be ready.
  5. Transfer the dough into a greased multicooker bowl and bake using the “Baking” option. The duration of the program, depending on the power of the gadget will be 60-80 minutes.

Chocolate cake sponge cake

Almost any chocolate biscuit can be turned into a cake, for this it is enough to cool it, cut lengthwise into several layers, depending on the height of the original cake. But for a high cake, it is better to use the following recipe, which allows you to bake two high cakes with a diameter of 20 cm.

The list and quantity of necessary products:

  • 8 eggs;
  • 250 g of granulated sugar;
  • 150 g of flour;
  • 55 g of starch (for baking desserts it is better to take corn);
  • 65 g of cocoa powder;
  • 4 g of salt;
  • 5 ml of vanilla extract;
  • 60 g of melted butter.

How to make chocolate biscuit cakes:

  1. You need to prepare baking dishes, grease them with butter and sprinkle with flour or simply lay with parchment. Preparation of products will consist in the preparation of a loose mixture of flour, starch, cocoa and salt. You should also melt the oil and mix it with liquid vanilla extract.
  2. Combine eggs and sugar in a saucepan or bowl and place in a steam bath. Lightly whisking the mixture with a hand whisk, so that the eggs do not curl, bring to complete dissolution of sugar and a temperature of 35-40 degrees.
  3. Remove the eggs from the steam bath and beat for another five minutes with a mixer at minimum speed. After that, introduce dry ingredients and melted butter with vanilla, while continuing to mix with a mixer at minimum speed.
  4. From the obtained volume of the dough, bake two cakes with a diameter of 20-21 cm. After cooling, cut each finished biscuit into two cakes.

In boiling water

In order for the biscuit using baking powder in the test to become fluffy, it is necessary that the neutralization of sodium bicarbonate passes. To do this, you need two factors acidic environment (citric acid in the composition of the baking powder) and heating. For maximum splendor of the cake, heating in the oven is not enough, so cool boiling water is added to the dough.

Chocolate biscuit in boiling water is baked from products in the following proportions:

  • 300 g flour;
  • 250 g of granulated sugar;
  • 200 ml of milk;
  • 200 ml of boiling water;
  • 2 eggs;
  • 100 ml of vegetable oil;
  • 100 g of cocoa powder;
  • 10 g of baking powder;
  • 7 g of soda.

Work algorithm:

  1. In a suitable sized container, mix all bulk ingredients with sifted flour.
  2. Without the use of heavy artillery in the form of a mixer, beat eggs lightly with a hand whisk.
  3. Pour in and mix well the two remaining liquid ingredients with the eggs - milk and vegetable oil.
  4. Pour the resulting liquid into a container for the flour mixture and stir. You can do the opposite, but you don’t have to stir the lumps for long.
  5. The final chord - poured into the dough and quickly mixed boiling water. Next, the mass is poured into a mold and sent to the oven.
  6. The biscuit bake for the first five minutes at 220 degrees and another 50 minutes at 180. Cooling of the cake should occur on a wire rack.

On kefir

A simple recipe for kefir biscuit can be called an economical option for baking, because adding it increases the yield of the finished product and reduces its cost. The taste of the fermented milk product does not affect the taste of the biscuit, but if you want to emphasize the chocolate flavor, you can add a little orange zest or cinnamon.

Kefir chocolate biscuit dough is prepared from:

  • 4 chicken eggs;
  • 300 g of crystalline sugar;
  • 250 ml of kefir of any fat content;
  • 7 g of soda;
  • 250 g of flour.

How to bake:

  1. Combine warm (at room temperature) kefir and baking soda. Leave alone until the start of the neutralization reaction and the appearance of carbon dioxide bubbles.
  2. Beat the eggs without separating the whites from the yolks with a mixer with sugar. Pour kefir with soda and mix thoroughly.
  3. After this, it remains only to add the flour, after passing it through a fine sieve, and cocoa powder.
  4. In prepared form, bake the resulting kefir dough at 180 degrees. The time it takes for a biscuit to reach readiness is 35-40 minutes.

Chocolate Chiffon Sponge Cake

Chocolate chiffon biscuit turns out to be soft and airy, while moderately moist, not requiring any impregnation. It can be an ideal base for a chocolate cake.

To bake a chiffon biscuit you need to take:

  • 200 g of flour;
  • 225 g of sugar (including 45 g of protein);
  • 14 g of baking powder;
  • 4 g of soda;
  • 4 g of salt;
  • 5 eggs;
  • 50 g of cocoa powder;
  • 18 g of instant coffee;
  • 170 ml of water;
  • 120 ml odorless vegetable oil.

The process of kneading dough and baking:

  1. Dissolve coffee and cocoa powder in hot water. Allow the mixture to cool to room temperature.
  2. Mix all loose ingredients: soda, salt, flour, baking powder and sugar. Sift the flour.
  3. Beat the yolks in a lush mass, pour in a mixture of cocoa and coffee, then add vegetable oil in a thin stream.
  4. After all the liquid components are connected, a mixture of bulk components is sent to them. Set the dough aside for a while.
  5. Beat the remaining sugar until stable strong peaks. Divide the resulting mass into equal parts and in four doses, mix with a spatula in chocolate dough.
  6. Bake the biscuit in a preheated oven until dry with a toothpick at 160 degrees. Cool in shape, then carefully remove.

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