Chocolate cake with chocolate glaze nuts and candied fruits

Beautiful, appetizing, lush, delicious! Chocolate cake with chocolate glaze, nuts and candied fruits will especially appeal to chocolate lovers. The cakes are moist, porous and unusually fragrant. Surprise your loved ones at Easter, prepare chocolate cakes according to this recipe.

Anna Slavina

The author of the recipe

Chocolate cake with chocolate glaze nuts and candied fruits

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Composition / ingredients

servings:

For the dough:

Flour

600

Milk

300

Dry yeast (or 30 g of fresh yeast)

Eggs

Sugar

150

Butter

Cocoa powder

Walnuts

Candied fruits

Vanilla sugar

For glaze:

Chocolate (I have a dark one)

100

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 19 % 12 g

Carbohydrates 69 % 44 g

320 kcal

GI: 7 / 2 / 91

Step-by-step cooking

Cooking time: 3 h

Step 1:
How to make a chocolate cake with chocolate glaze nuts and candied fruits? Prepare the sourdough. Heat the milk to a warm state, it should become a temperature of 37-38 degrees, this is important — if it is hot, the yeast will die and the baking will not rise, if cold, it will not work. Add yeast, a tablespoon of sugar and two tablespoons of flour to the milk, mix and send it to a warm place so that the yeast "comes to life" and starts working.
Step 2:
Break the eggs into a deep bowl, whisk a little with sugar. Then add vanilla sugar, cocoa and soft butter. I also added a teaspoon of turmeric and a tablespoon of lemon zest, you can add orange zest, it will be more fragrant. Again, whisk a little until smooth.
Step 3:
Meanwhile, the sourdough should "come up" and increase in volume — this means the yeast has started to "work".
Step 4:
Add the sourdough and half of the pre-sifted flour (sifting will enrich the flour with oxygen and baking will turn out more magnificent) in a bowl to the egg-sugar mixture, mix with a whisk.
Step 5:
Cover with a towel and put in a warm place for an hour.
Step 6:
Then add the candied fruits and nuts washed and dried on paper towels (so that the candied fruits do not stick to each other, add a teaspoon of flour to them and mix). Add the second half of the flour to the dough, knead a soft dough that does not stick to your hands. Cover with a towel, put in a warm place for 40 minutes.
Step 7:
Forms (I took paper forms with a diameter of 9 and 11 mm) lubricate with oil and fill with dough to half. Put them on proofing in a warm place for 30 minutes.
Step 8:
Bake the cakes in a preheated 180 degree oven for 20-25 minutes, it may take a little more or less time, be guided by your oven. Check readiness with a toothpick. If when dipping a toothpick into a cake, it remains dry — the cake is ready! For the glaze, break the chocolate into pieces, melt in a water bath, add butter, mix, let cool a little and cover the cakes. Garnish with nuts and candied fruits.

As for cakes, I don't like classics, I like unusual cakes and I will definitely keep this recipe and bake it for Easter. The cakes turned out to be very chocolate. Nuts, candied fruits, chocolate glaze are all very tasty together. I decorated with candied fruits, walnuts, peanuts, dried cranberries and almonds in chocolate, You can decorate and use any nuts and candied fruits to your taste.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will no longer disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.