There is never too much chocolate - the motto of real sweet tooth. And if we have a cake for dessert? It's okay, we’ll make chocolate dough, the same cream and fudge. Well, and who doesn’t think it’s enough, well, let them have a bite of chocolate!
Kefir chocolate cake - general principles of preparation
• For wonderful kefir cakes, they usually prepare dark biscuit cakes with a bright, unique chocolate flavor, which are coated with a dark or light cream.
• Preparation of the test does not require special culinary skills. All its components are mixed in a certain sequence, according to the described recipe. Rare, like fresh home-made sour cream, the dough should be uniform, without interspersing the flour and cocoa lumped into lumps.
• Cocoa or melted chocolate gives the chocolate flavor and dark color to biscuits and cream. For the preparation of cakes, it is better to take dark cocoa powder with a pronounced aroma. Granular, instant use is not recommended, it will not give the proper taste and aroma.
• Kefir is used of any fat content, even slightly expired. It is worth noting that the stale product extinguishes the ripper better, and this positively affects the porosity and airiness of the biscuit cake. It should also be borne in mind that the biscuit cake cooked in fat yogurt is more dense.
• Cakes for chocolate cake can be smeared with cream based on GOST state condensed milk, cream, sour cream or chocolate fudge. Almost always, butter is added to the cream, previously softened at room temperature.
• The surface of the finished chocolate cake is covered with a main cream or icing, to which cocoa or chocolate is also added. Decorate most often with grated chocolate or chopped nuts.
Kefir chocolate cake with sour cream butter and nuts
Ingredients:
• sugar - 400 gr. (2 tbsp.);
• two tablespoons of cocoa powder without added sugar;
• 300 gr. low fat kefir;
• soda - a teaspoon;
• fresh, large eggs - 2 pcs .;
• two tablespoons of pure sunflower oil;
• two glasses of high-grade wheat flour.
In cream:
• sour cream, high fat - 400 gr.;
• a pack of butter or 200 grams of homemade butter.
To decorate:
• a small handful of chopped nuts.
Cooking method:
1. In a volumetric bowl, mix kefir with vegetable oil. Add eggs, beat.
2. Transfer the flour into a separate dish of suitable size, add sugar baking soda and, sifting through a sieve, introduce cocoa. Shuffle.
3. Whisking the liquid kefir base with a whisk, gradually introduce the flour mixture into it. You should get a uniform bubble dough, a little thicker than sour cream.
4. Lubricate the inner surface of the mold with butter, pour the dough into it and set to bake at 180 degrees. For safety, the oil layer can be lightly sprinkled with semolina.
5. After about 45 minutes, when the sponge cake is ready, release it from the mold and place on a wire rack to cool.
6. Prepare sour cream for the cake. First, with the minimum speed of the mixer, beat the sour cream, gradually adding sugar to it. Then increase the speed and add soft oil in small portions.
7. The cooled cake with a long knife or thick thread cut lengthwise, in two.
8. Put the bottom of the cake on a dish, apply cream on it. Then cover with the top and also grease it with a creamy mass. Level the cream with the sides and sprinkle the chopped cake on all sides with chopped nuts.
9. Be sure to let the chocolate cake soak before serving. It takes at least three hours to fully impregnate it.
Kefir chocolate cake with custard - "Mulatto"
Ingredients:
• half a liter of natural kefir;
• eight tablespoons of cocoa;
• two fresh eggs;
• 400 gr. Sahara;
• two full glasses of first-class flour.
In cream:
• two tablespoons of flour;
• half a pack of 72% oil;
• 2 eggs, large;
• 400 ml of skim milk;
• a glass of sugar.
Cooking method:
1. Dip the package with kefir for half an hour in hot water to warm it up. Then pour the sour-milk drink into a bowl, add soda. Stir well and let stand until a quarter of an hour.
2. Pour the flour, mixed with cocoa sugar and eggs, to a slightly bubbling kefir. Using a mixer or whisk, make the dough uniform.
3. Inside the walls of the form, apply oil or margarine and sprinkle with semolina. Put parchment on the bottom.
4. Pour a little dough into the mold and flatten with a spatula. Make sure that the thickness of the layer does not exceed one centimeter.
5. Place the container in the oven, heated to a temperature of at least 180 degrees, and bake for 10 minutes. Remove the finished cake, place it on the grill for cooling.
6. Rinse the dish well, wipe dry with a towel and prepare again for baking. Pour a little dough into it again and bake the next cake. Bake a few more baked goods in the same way. Baking takes less time if you take two forms of the same size at once. They can be placed on one baking sheet.
7. While the cakes are cooling, prepare a cream for the cake. Beat the eggs in foam and add about a third of the milk. Add flour, mix thoroughly.
8. In the remaining milk, stir the sugar, put the container on moderate heat. As soon as the milk boils, add a flour mixture into it with a thin stream. To prevent the cream from clumping, stir vigorously the contents of the pan.
9. Reduce heat to a minimum and continue to boil the cream without stopping stirring for another five minutes.
10. Cool the brewed base for the cream to room temperature, then beat, adding soft butter in small portions.
11. The cooled cakes, smearing with cream, lay in a pile. Apply a thin, even layer of creamy mass on the sides of the formed cake and place it in the refrigerator for four hours to soak.
Chocolate cake with kefir with condensed milk - "Black Prince"
Ingredients:
• one large egg;
• 200 gr. whole GOST condensed milk;
• a glass of kefir, high fat content;
• two tablespoons of pure, dark cocoa;
• a quarter of a teaspoon of fine salt;
• a glass of high-quality wheat flour;
• soda - 1 tsp;
• 200 gr. beet sugar.
In cream:
• a pack of quality oil;
• a can of whole high-quality condensed milk.
To decorate:
• chocolate - 100 gr.
Cooking method:
1. Pour half the soda into the warmed kefir, stir and wait 10 minutes.
2. Mix sugar with cocoa powder. Pour the egg into the mixture, add salt and whisk lightly. Add kefir mixed with soda, condensed milk and mix. Add twice sifted flour and the remaining soda. Lightly whisk until the dough is uniform.
3. Pour it into a deep form and place in the oven for about forty minutes. Remove the finished chocolate cake, then cool well and cut in height into three parts.
4. Cut softened butter not very finely, add condensed milk and beat well with a mixer. Beat whipping at low speeds, gradually increasing speed.
5. Dip the chocolate cakes with cream, smooth it with the remnants of the side. Grate chocolate on top of the cake with a fine grater.
Chocolate cake on kefir - "Drunk Cherry"
Ingredients:
• cocoa powder, dark - 30 g .;
• three chicken eggs;
• 50 ml of 3.2% kefir;
• a spoon of a cultivator;
• a quarter of a spoon of soda;
• 90 gr. wheat flour;
• sugar - 100 gr.
To the filling:
• 300 gr. fresh or frozen cherries (canned berries will not work!);
• 80 ml of cherry liqueur or cognac.
Cream:
• half a pack of oil;
• whole condensed milk - 100 gr.
For glaze:
• 50 gr. natural 76% chocolate;
• two tablespoons of 22% cream.
Cooking method:
1. Prepare the cherries in advance. Choose seeds from the berries, pour them with alcohol and place in the refrigerator overnight. If the cherry is too acidic or still frozen, sprinkle the berries on top with two tablespoons of sugar.
2. Beat eggs with sugar until foam. Pour kefir into the mass and mix vigorously.
3. Pour the sifted flour, cocoa powder with a cultivator into a separate bowl and mix.
4. Sifting the flour mixture with a fine sieve, combine it with a liquid base and stir in, whisking slightly with a whisk.
5. From the parchment, cut a circle to fit the shape and lay it on the bottom. Lubricate the paper with slightly thawed butter, apply it thinly on the walls of the mold as well.
6. Fill the prepared container with dough, cover with a sheet of foil and place in the oven. After about half an hour it will already be possible to check the biscuit for readiness. Pierce in the middle with a wooden sliver, there should be no batter on it.
7. Remove the finished biscuit from the oven, remove the foil and leave it on the table. When the chocolate cake has cooled completely, release it from the mold.
8. Using a thick thread or a long knife, cut off the top of the biscuit with a layer of one and a half centimeter thickness. Gently remove the crumb from the bottom, leaving the walls 1.5 cm. Do this with extreme care, being careful not to damage the bottom of the cake.
9. Place a colander on a bowl or deep plate and transfer the cherry into it. Take a little fluid expressed from the berries and soak the bottom and top of the cake with it.
10. Beat the sliced butter, using a mixer or whisk, until splendid. Then, still beating, with a thin stream, introduce condensed milk into the cream. Add one and a half tablespoons of expressed alcohol from cherries and once again go through the cream with a mixer.
11. Lay a quarter of the selected crumb on a cutting board and leave to dry. Cut the remaining into small cubes, and transfer to the cream. Add the dried cherries in a colander, mix.
12. Transfer the lower cake to the dish and fill the notch with the prepared cherry filling. Flatten, cover with the top cake and squeeze it well with your hands.
13. Dry the dried biscuit slices with a blender in crumbs.
14. Put the broken chocolate into pieces in a small bowl, add cream and place in a water bath. When the chocolate melts well, mix and glaze the top of the cake. Apply chocolate mass on its sides, and immediately sprinkle them with biscuit crumbs.
"Caprice" - a recipe for a delicate chocolate cake on kefir with beer
Ingredients:
• two eggs;
• three glasses of first-class flour;
• 3.2% kefir - 3/4 cup;
• fresh pitted cherries - 250 gr. (you can canned berries in your own juice);
• a teaspoon of evaporated salt;
• 150 gr. frozen home-made cream or butter;
• two glasses of sugar;
• cherry juice (from berries) - 50 ml;
• a glass of live, not bitter beer, any light beer;
• 60 gr. dark high percent chocolate;
• walnuts.
For fondant cream:
• one egg;
• powdered sugar - 3 tbsp .;
• three tablespoons of any milk;
• 100 gr. natural chocolate;
• 2/3 packs of oil.
Cooking method:
1. Melt using a microwave or water bath, chocolate, cool.
2. Cut the butter coarsely and let it stand to soften. Then add sugar and beat with a mixer. Pour the egg into the butter mass and, continuously whipping, introduce the melted chocolate.
3. In one bowl, mix beer with kefir and cherry juice, and transfer the flour into another.
4. Continuously whisk the butter base for the dough, alternately adding in small portions, introduce the liquid mixture and flour into it.
5. In a uniform dough, mix the dried cherries from the juice and finely chopped nuts. Pour it into a square shape measuring 20 × 30 cm and place the bake in a hot oven. After about forty minutes, the sponge cake will be ready. For safety, check its readiness by piercing a wooden skewer.
6. In a clean bowl, beat the egg with soft butter, powdered sugar, and pre-melted, not frozen chocolate. Whisk, pour in the milk, and continue the process until the cream is smooth.
7. Cut the cooled chocolate cake in half and coat the resulting workpieces with chocolate cream. Form a cake and smooth its sides with the remaining cream mass.
8. Decorate the top of the chocolate cake with grated white chocolate or finely chopped nuts through a coarse grater.
The easiest kefir chocolate cake with jam - "Creole"
Ingredients:
• a glass of kefir;
• 200 gr. sugar
• three glasses of high-grade flour;
• two eggs;
• 2/3 Art. l soda;
• three tablespoons of cocoa;
• a glass of any pitted jam (raspberry is not advisable).
For cream:
• high fat, medium density, sour cream - 400 gr .;
• half a glass of sugar or powder.
To decorate:
• white and black chocolate.
Cooking method:
1. Combine kefir with jam. Add eggs beaten with sugar, double-sifted cocoa flour and beat well. At the end, enter quicklime soda. Properly prepared dough should almost double its volume.
2. Divide it into two parts, bake cakes, which, after cooling, cut in half.
3. Beat sour cream with sugar or powder until fluffy.
4. In half a glass of water, dilute four tablespoons of jam and soak the biscuit cakes with syrup. Then grease them with sour cream, laying one at a time, on top of each other.
5. Soak the top of the cake, as well as the cakes, with syrup and cover with a thin layer of sour cream, and coat the sides with its residues.
6. Garnish the product with finely grated chocolate. Sprinkle a dark rim around the circle, and sprinkle light chocolate on the center.
Kefir Chocolate Cakes - Cooking Tips and Useful Tips
• Before preparing the dough, it is recommended to put kefir in advance from the refrigerator to warm it up. A warm sour-milk drink extinguishes the ripper better.
• To prevent cakes from sticking to the bottom and walls of the mold, it is advisable to line its bottom with parchment and cover the walls with butter. For reliability, sprinkle the oil layer with a fine semolina, and preferably cocoa powder.
• It is recommended to bake kefir chocolate cake sponge cakes in advance. The blanks that have been lying for about a day will have a brighter chocolate flavor, and the crumb will be more friable.
