Many housewives love biscuit dough for its ease of preparation and consistently successful results. And if you know how to cook a chocolate sponge cake, then you will not be afraid of any holidays and any, even the most demanding guests, because the Chocolate sponge cake in boiling water in a slow cooker, which I bring to your attention, is the juiciest, most chocolatey, most delicious, and This is a simple recipe for making sponge cake. This sponge cake is perfect for making different cakes. And lovers of chocolate pastries eat it just like that. Cakes made with this sponge cake are tender and very fragrant.
Beat eggs with sugar. IN pour vegetable oil and milk. Mix.
Mix flour, baking soda, baking powder and cocoa in a separate cup.
Then add in portions to the liquid mass. Add salt.
At the very end, pour in one glass of boiling water. Stir. The dough turns out very liquid.
Grease the multicooker bowl butter and immediately pour the dough into the bowl.
Bake this one sponge cake in a slow cooker, in the “baking” mode for 60 minutes. After the signal, the biscuit must be left in the “warm” mode for 20 minutes. Then just open the lid (!).
And I advise you to bake the “Chocolate in boiling water” biscuit in a slow cooker Panasonic in the “baking” mode 60+20 minutes (total 80 minutes).
In one of my articles I already described. This sponge cake is also very easy to prepare; the ingredients can be found in any housewife’s kitchen. By the way, it can also be prepared without a mixer. But what I like most is its efficiency. From just 2 eggs we get a sponge cake seven to eight centimeters thick. And this is with a mold diameter of 22 cm, and if you take 18 cm, then all ten will come out. Agree, this is a very good result.
How to make chocolate biscuit in boiling water.
Ingredients for a 22 cm pan:
glass - 250 gr.
Preparation:
Since all the preparation takes about 5-7 minutes, I recommend immediately turning on the oven to 180° and putting on the kettle.
Pour sugar, soda, baking powder into a deep bowl. Sift flour and cocoa into it.
Mix everything thoroughly with a whisk.
Add liquid ingredients to the dry ingredients - eggs, butter, milk.
Mix everything until smooth. The mass turns out to be quite thick.
Mix everything thoroughly. The dough will become liquid, don't be alarmed - this is normal.
I have silicone molds, they do not need to be specially prepared. I divided the dough into 3 parts, because there is a lot of it, and I was afraid that it wouldn’t bake with my oven. We immediately send the forms with the dough into a preheated oven and bake at 180º for 40-50 minutes. But after about half an hour we start checking with a skewer, everyone’s oven is different, and therefore the baking time also changes. We focus, as always, on the dry surface of a wooden stick.
First cool the finished cakes in the pan for 10 minutes, then transfer them to a wire rack. Then we wrap it in film and put it in the refrigerator for a couple of hours, or better yet, overnight.
Cakes most often crack on top, this is normal, don’t be alarmed.
Of my 3 cakes, only one remained intact. This is the cake that I put into the oven first. The third one turned out to be the most “volcanic”; he generally waited for his brothers to bake. Therefore, I still recommend baking at one time.
As you can see, the cakes turned out to be quite large, taking into account the fact that the diameter of my molds is 22 cm. The height of the cakes together is about 8 cm. So, keep in mind that if you bake with one cake, you need a mold with high sides.
From this wonderful biscuit I assembled an incredible delicious cake Snickers. For this combination - chocolate biscuit, boiled condensed milk cream, peanuts, salted caramel- this is an ideal option. One of the following articles has a detailed description, here is the link - Snickers Cake Recipe.
And this is what these layers look like in the cake.
If you want to bake a sponge cake in a mold of a different size, then in this article I wrote in detail how to count all the ingredients -.
Bon appetit.
Boiling water in this biscuit works real miracles: the cake turns out fluffy, porous, moist, and the taste is rich chocolate! For a long time I hesitated to make this sponge cake because of the name (for some reason I was put off by the fact that the sponge cake was not made with butter or even kefir, but with boiling water!). But after reading the ingredients, I realized that I was deeply mistaken. There are so many delicious things here, besides the boiling water: vegetable oil adds moisture to the cakes, and cocoa gives a unique chocolate taste. In general, the recipe did not let me down, I am happy to share my find with you. Let this biscuit become an occasion to create the most delicious cakes and the most cozy tea parties in the world!
Ingredients:
The biscuit dough is kneaded very quickly, so immediately turn on the oven to preheat to 170 C.
Sift cocoa powder (2 heaped tablespoons) through a fine sieve to get rid of lumps. There is no need to throw anything away: just rub large lumps over a sieve with a spoon, they will easily sift through. Now pour the cocoa with hot water so that it is convenient to stir it into a homogeneous paste. I need about 150 ml of hot water for this. Mix cocoa with water and set aside to cool until room temperature.
This method of brewing cocoa allows you to activate it, the taste of the biscuit becomes richer and more chocolatey. Since I learned about this trick, I've been using it in all recipes that contain cocoa in the ingredients. And I, my family, really like the result. In addition, the cocoa consumption in the recipe is halved. For example, in this recipe you can use 4 tbsp. spoons of cocoa, sifting it along with flour or do as I did, brewing only 2 tbsp. spoons of cocoa with hot water. The result will be similar, the amount of powder during brewing will be less and the taste will be more intense.
What cocoa powder should I use? Ideally, which is sold in online baking stores. This product is much tastier than usual; it has a rich chocolate taste and a darker, sometimes even reddish color. It also mixes much easier with liquids because the alkalization process reduces its acidity.
If alkalized cocoa is not on hand, use any high-quality powder that is available to you).
The next step in preparing the sponge cake is sifting the flour (2.5 cups with a volume of 250 g). This is necessary to saturate it with air and to break up the lumps.
Add baking soda (1 tsp), salt (1/3 tsp), baking powder (1 sachet 10 grams) to the flour.
Take a hand whisk and mix all the dry ingredients so that the baking powder and soda are mixed evenly into the flour. If you follow this rule, the biscuit will rise smoothly, without slides or mounds on the surface.
Break 2 eggs into a separate bowl (I use C1, these are medium-sized eggs). Let's pour granulated sugar(1.5 cups with a volume of 250 g) and begin to beat with a mixer until a thick, light and fluffy mass is obtained.
Attention! If your mixer is weak (or you are using a blender with a whisk), it is better to add sugar not immediately with the eggs, but after the eggs are whipped into a fluffy foam. And in this case, you need to add it in small portions so that the sugar has time to interfere with the egg mass.
Beat for about 8-10 minutes until the dough is light in color.
The whisks should leave a noticeable mark on the surface of the egg-sugar mass, this is a sign of readiness for the next steps.
Add the cooled cocoa to the egg-sugar mixture. Mix.
Now all that remains is to add vegetable oil (1/3 cup). I use refined sunflower oil, which is odorless and has no noticeable taste; corn oil is also great (it has absolutely no taste/aroma at all).
Mix at low mixer speed and then pour in milk (150 ml)
Attention! All ingredients, including milk, should be at room temperature. If the milk is from the refrigerator, heat it up, but not until it’s hot, but until it’s pleasant (maybe a little hotter than room temperature).
Again, at low mixer speed, combine the ingredients until smooth (do not beat anything for a long time; as soon as the milk is added, stop working with the mixer).
Now add the dry ingredients and stir again with a mixer at the lowest speed (you can stir with a spatula or spoon).
The result is a homogeneous dough without lumps, rich chocolate color and pleasant aroma.
The entire kneading process took place under artificial light, so the color of the dough is a little yellowish, but I will definitely show you the final color of the finished biscuits and their structure in daylight.
Boiling water (150 ml) is added to the dough last. To be more precise, the temperature of the water I added was not 100 °C, but a little lower (75-80 °C). Before starting kneading, I boiled the kettle, and by the time it was added to the dough, the temperature of the water in it, of course, was no longer 100 °C, but a little lower.
After adding boiling water, stir the dough and pour into molds.
Attention! The dough may seem too liquid to you. Or rather, this is what it is - more liquid than in the usual, or.
Don't rush to add flour or somehow correct the structure of the dough. Remember that cocoa plays the role of flour in the dough and despite the fact that we brewed it with boiling water, in the oven it will begin to “ally” with the flour and together they will make our sponge cake as it should be. But if you can’t resist and add flour, the cakes will become too dense.
I baked the biscuits in two tins, both with a diameter of 18 cm, each biscuit was 4.5 cm high.
At the bottom of the springform pan I placed a sheet of parchment cut into a circle shape. I did not lubricate the sides of the mold with anything.
The dough flows very quickly (because it is liquid), so be careful when dividing into two forms so as not to overfill.
Tap each pan on the counter to release any excess air bubbles from the dough.
Place the molds in a preheated (up to 170 C) oven for 25-35 minutes (baking time depends on the power of your oven). Do not open the oven for the first 20 minutes! Biscuit dough contains a lot of air, so it can settle due to sudden temperature changes.
Starting from 20 minutes, you can open the door slightly to check the readiness. The surface of the biscuit should spring back: when pressed with your fingertips, it should return to its original position. Another test for readiness is that a wooden stick inserted into the middle of the sponge cake should come out dry, without sticking dough.
Remove the finished biscuits from the oven and let them stand in the pan for 5-7 minutes. By this time, the cake usually moves away a little from the walls of the mold on its own. If this does not happen, you can use a sharp knife to walk around the circumference of the mold so that the sponge cake moves away from the walls faster and comes out of the mold with ease.
Carefully remove the baking paper from the bottom of the sponge cake and cool the cakes on a wire rack to room temperature. On the wire rack, the biscuit is well ventilated with air and cools evenly (there will be no soggy bottom).
Cooled biscuits can be used immediately to make a cake or served with tea, but to make them even tastier, it is better to wrap each biscuit in cling film and put it in the refrigerator overnight. Here and below, all photos were taken in daylight =)
Chilled and rested biscuits cut perfectly, do not break, and keep their shape well. For cutting, you can use a special pastry thread or a bread saw.
The sponge cake is porous and airy, like a sponge, rich in flavor and color, with a slight hint of redness. In its structure it is very similar to, but unlike it, it holds its shape much better and crumbles less.
Not very liquid creams are perfect for “Chocolate in boiling water”. I made a cake based on these biscuits + +orange compote. It turned out very tasty!
Bon appetit!
Be sure to share your feedback on the recipe and photos of the finished biscuits, I’m very pleased to receive feedback! When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!
If we compare a regular sponge cake made from eggs, flour, sugar and a chocolate sponge cake in boiling water according to the technology for their preparation, then the second option, of course, is more complicated. This chocolate cake recipe contains many ingredients, which makes the task more complicated. However, once you try baking this delicacy once, you will definitely want to repeat it again and again. And each time the recipe will seem easier.
The ideal proportions of ingredients have been selected here, which should not be changed at your discretion, so as not to worsen the taste or structure of the dough. I recommend that you act strictly according to the proposed technology, and then you will succeed the first time. If you want to make a cake from a chocolate sponge cake, bake the cake in advance, for example in the evening, so that it cools thoroughly.
This cake does not require impregnation. Perfect for him butter cream with white or boiled condensed milk. You can also make chocolate frosting and cover the entire cake with it. Now let's start preparing this amazingly delicious confectionery product, carefully preparing everything you need for the recipe.
Ingredients
Prepare a deep, dry bowl. Pour sifted flour and cocoa into it (you should also pour through a sieve to get rid of lumps). Add granulated sugar, soda and baking powder to this. Mix everything thoroughly with a spoon or whisk. Set this dry mixture aside.
Whisk two chicken eggs mixer until smooth. Then pour into the resulting egg mixture vegetable oil. Beat well again.
Put a kettle of water on the fire while you start combining the liquid ingredients with the dry ones. To do this, turn on the mixer and gradually add milk and flour mixture into the egg mixture.
The result is a rather thick mass, which is difficult to mix with the mixer.
Stop it and pour in a glass of boiling water. Then whisk again.
The result was a liquid dough.
Grease a springform pan (diameter 26 cm) with butter, having previously lined the bottom with parchment. Pour the dough into the mold. Place in the oven, which should be preheated to 180 degrees. Bake the chocolate biscuit in boiling water for 50 minutes.
During the cooking process, the top of the cake may crack, as in this case. It also becomes convex.
To somehow even out the surface of the sponge cake, you can turn it over and let it cool in this position on parchment or on a wire rack.
When the cake has cooled thoroughly, only then can it be cut to assemble the cake.
This pastry can be served with tea without cream, topped with condensed milk, or simply covered with a sponge cake. chocolate icing. The structure of the dough turned out to be porous and beautiful. The cake was baked evenly. It's really very tasty. Present bright taste chocolate that does it confectionery special.
Note
No holiday is complete without delicious dessert. If you prepare it yourself, the effect will be much better than from store-bought sweets. Prepare homemade dessert very simple, but at the same time it is a culinary art, a creation. When you don’t have too much time to bake cakes for “Napoleon”, “Medovik”, then the easiest way is to prepare a dessert from a chocolate sponge cake in boiling water. You can believe that no matter what you do with it, you will get an amazing and incredibly tasty, aromatic dessert at home.
Are you having a holiday soon or are guests just coming? Then you can't do without good dessert. The best way out of this situation is a chocolate sponge cake in boiling water, the cooking process of which is incredibly simple. If you use detailed recipe with photos step by step, then preparing chocolate sponge cake in boiling water will not cause difficulties and unnecessary questions.
A chocolate sponge cake prepared using a special method will become a gorgeous and the best base for dessert. By making a chocolate sponge cake in boiling water, you can assemble pastries, muffins, cakes, desserts with berries and fresh fruits.
The recipe and photos for baking a sponge cake in boiling water will help you do everything right. If you want to make a cake, then this will be the wisest decision. Initially, the sponge cake is intended for making a cake, and only then for all kinds of pastries and other sweet desserts.
To prepare a sponge cake or cake, you will need the appropriate equipment: a knife, an oven, baking paper and glasses, a mixer, a wire rack and a spatula, a board and deep bowls, a mold, aluminum foil, and a saucepan.
Preheat the oven to 170 degrees. At the same time, you should prepare a baking dish, preferably removable and non-stick. Remove the bottom from it, then attach it to baking paper. Prepare everything necessary ingredients specified in the recipe.
Then you should arm yourself with a sharp knife, with its help you need to cut out a circle so that it matches the size of the molds.
Cut a piece of aluminum foil, turn the container upside down so as to tighten it with foil, removing all existing cracks. This is necessary to ensure that the batter does not spill out of the mold in the oven. After these manipulations, place a circle of paper inside the non-stick pan and grease it with butter. Do not forget that even the side edges are lubricated with oil, as this is very important.
The next step is preparation delicious dough. Take a small saucepan and pour 1 glass of water into it. Place it on the stove, heat should be at maximum, bring to a boil. Arm yourself with a fine sieve and sift cocoa powder, baking soda, flour and baking powder into a deep bowl. After this, you can add sugar to mix the dry ingredients of the dessert with a whisk.
Prepare another deep and clean bowl, beat the eggs into it. They need to be beaten with a mixer for four minutes, the speed should be minimal, but then it should be gradually increased to the maximum level. Carefully add vegetable oil and milk. Beat with a mixer for 2 minutes using medium speed. Then you can prepare the dough.
The liquid mixture must be added to the dry ingredients specified in the recipe. Using a whisk, beat until smooth. You need to boil water in a saucepan, then add boiling water to the dough. Mix thoroughly with a tablespoon and pour into a baking dish. Thanks to such manipulation with boiling water, chocolate dough a million bubbles will form, which will make the future sponge cake unusually airy, fluffy and porous, like a sponge.
Make sure the oven is at the correct temperature. The baking time for the biscuit, according to the proposed recipe with photo, is one hour. Readiness is checked with a skewer or toothpick. It is important that the skewer is dry; if it is wet, then keep the pan in the oven for another ten to twelve minutes. When the cake is ready, it must be removed from oven, install on the board. Since the pan is unusually hot, use an oven mitt to hold it in place.
Leave the cake for a while so it can cool. The tip of a knife should be drawn between the edges to release it from the mold. After this, you can remove the rim from the mold, use a spatula to lift out the dessert, transfer it to a wire rack and cool. At this time, you should figure out what you want to cook, as there are a lot of options.
Wait until the cake has cooled, then you can prepare any dessert. It can be generously filled with sugar syrup, which is prepared from fruit juice, and then decorated with fresh berries and fruits.
Great recipe for brownies. To do this, the cake is cut into small cubes, soaked in rum, and then generously rolled in coconut flakes.
You can pour icing over the sponge cake, sprinkle with nuts and grated chocolate, you will get a very tasty and juicy cake for the whole family. Children and adults will be absolutely delighted with such an amazing homemade delicacy.
To make the baked goods high-quality and tasty, you need to follow the recipe. In addition, you should listen to some advice from culinary experts:
To summarize, it should be said that from such a sponge cake, cooked in boiling water, you can prepare a dessert of any complexity and for every taste. The main thing is not to be lazy, but to show imagination and creativity. Bon appetit everyone!
