Chocolate sponge cake on boiling water

Step-by-step cooking

1. Step 1:

   

   How to make a Chocolate cake on boiling water? Prepare the products for making a biscuit. You can take any vegetable oil, but refined, without a characteristic smell. Milk - any fat content. Wash the eggs and dry them with napkins.

2. Step 2:

   

   First of all, we will prepare a mixture of dry ingredients. To do this, sift together wheat flour, cocoa, soda and baking powder in a bowl. Also add a pinch of salt. Set the bowl aside. Please note that due to the different properties of flour, it may take more or less. Therefore, do not add all the flour at once, it is better to add it later, if necessary.

3. Step 3:

   

   Prepare the cake pan before kneading the dough. I have a mold with a diameter of 18 cm, but you can bake a biscuit in a mold with a diameter of 20-22 cm. Cover the form with parchment or oil and dust with flour.

4. Step 4:

   

   Let's continue to prepare the dough. To do this, beat raw eggs into a separate bowl and add sugar.

5. Step 5:

   

   Beat the eggs with their sugar for 5 minutes with a mixer.

6. Step 6:

   

   Pour milk and vegetable oil into a bowl with eggs.

7. Step 7:

   

   Mix all the ingredients with a whisk until smooth.

8. Step 8:

   

   Next, in small parts, start adding a mixture of dry ingredients from flour and cocoa.

9. Step 9:

   

   Mix the dough until smooth with a whisk.

10. Step 10:

    

    Pour a glass of boiling water into the dough and mix it very quickly until smooth.

11. Step 11:

    

    The dough turns out to be quite liquid, almost like a pancake.

12. Step 12:

    

    Immediately pour the finished chocolate dough into the mold and send it to bake in a hot oven. By the way, if you bake a biscuit in a split form, then in order not to dirty the bottom of the oven, I advise you to put the form on a baking sheet during baking, and not on the grill, since the dough may flow slightly through the cracks.

13. Step 13:

    

    Bake the chocolate sponge cake on boiling water at 160-170 C for about 1 hour and 10 minutes. Since each oven bakes differently, the time may vary, so we focus not on time, but on the readiness of the biscuit. Readiness, as always, check with a skewer. If it comes out dry, then the biscuit is ready.

14. Step 14:

    

    Let the finished biscuit stand in the mold for 10 minutes, and then remove it and transfer it to the grill to cool.

15. Step 15:

    

    While the biscuit is cooling, prepare the cherry filling. I have canned cherries, but you can take both fresh and frozen. Add sugar to taste, you can cook without it at all or use a substitute.

16. Step 16:

    

    Transfer the pitted cherries to a saucepan and add sugar to it. When adding sugar, focus on the taste of cherries, so as not to over-sweeten it.

17. Step 17:

    

    Put the saucepan on the fire and bring its contents to a boil.

18. Step 18:

    

    Dilute potato starch in cold cherry juice.

19. Step 19:

    

    And pour it into the boiling cherry, stirring the mixture with a spoon.

21. Step 20:

    

    Cook until thickened, stirring constantly. Remove the thickened cherry filling from the heat and leave it to cool completely.

22. Step 21:

    

    Prepare the products for the cream. Take cream with a fat content of at least 33%. Bitter dark chocolate can be replaced with milk, but then reduce the volume of powdered sugar. You can not use chocolate at all, but make vanilla butter cream.

23. Step 22:

    

    Melt the chocolate in the microwave or in a steam bath. Let it cool slightly.

24. Step 23:

    

    While the chocolate is cooling, whisk the heavy cream with powdered sugar and vanilla sugar with a mixer until fluffy.

25. Step 24:

    

    Without turning off the mixer, pour the melted chocolate into the whipped cream and whisk everything until a homogeneous chocolate cream is obtained.

26. Step 25:

    

    When the biscuit is completely cooled, start assembling the cake. First, cut off the uneven top from it.

27. Step 26:

    

    And divide the biscuit itself into three equal cakes. As you can see in the photo, I have each cake on a separate substrate. I did this because the biscuit turns out to be very tender and moist, and in order to transfer each cake without damage, it is most convenient to pry the cake with a special substrate or an ordinary flat plate.

28. Step 27:

    

    Now collect the cake. Transfer the cream to a pastry bag with a wide round nozzle. On the first cake, apply the cream in the form of rings, leaving a small distance between them.

29. Step 28:

    

    In the gap between the cream, using two teaspoons, put the cooled cherry filling.

30. Step 29:

    

    In the same way, apply the cream and cherry filling to the second cake.

31. Step 30:

    

    Put the last, third cake on top and press it down slightly, thereby sealing the cake.

32. Step 31:

    

    With the remaining cream, smear the cake on top and on the sides. Line the surface of the cream with a pastry spatula. Send the cake to the refrigerator for 1 hour, it should cool down.

33. Step 32:

    

    In an hour you can prepare the glaze. Add powdered sugar if desired. Since the cake already turns out to be sweet, it is better not to use it at all - choose for yourself.

34. Step 33:

    

    In a bowl, mix together the chocolate, powdered sugar and butter.

35. Step 34:

    

    Melt everything until smooth on steam or in the microwave. The glaze is ready.

36. Step 35:

    

    Take the cake out of the refrigerator and pour the prepared icing on its center. With a spatula or spatula, gently push the glaze to the edge so that it begins to flow down the sides. The cake is ready. Put it in the refrigerator for a couple of hours. The glaze should harden, and the cake itself should infuse.

37. Step 36:

    

    I additionally decorated the cake with berries and mint leaves before serving, but this is not necessary at all.

38. Step 37:

    

    Our delicious sponge chocolate cake on boiling water is ready. You can serve it to the table.

39. Step 38:

    

    Bon appetit!