Chocolate sponge cake on sour cream: recipe, cooking features, baking time, photo

A rich chocolate flavor, a dense and at the same time porous texture, moderate humidity - this is how chocolate biscuit on sour cream turns out. Photos and a recipe for this simple but insanely delicious dessert are presented in the next article. And do not be surprised if guests do not leave you a bit to try.

Chocolate sponge cake on sour cream with cherry and whipped cream: ingredients

Are you planning a celebration? Then be sure to prepare the next cake based on chocolate sour cream biscuit. It turns out just perfect. Soft sponge cakes with a rich chocolate flavor, spicy soak, drunk cherry and whipped cream air cream. What could be better?

The cake is based on an amazing chocolate sponge cake on sour cream. The recipe for its preparation involves the use of the following ingredients:

• sour cream (15%) - 200 ml;
• sugar - 300 g;
• eggs - 2 pcs.;
• butter - 70 g;
• flour - 240 g;
• cocoa powder - 70 g;
• baking powder - 1 tsp;
• soda - ½ tsp;
• salt - ¼ tsp;
• boiling water - 100 ml.

For a chocolate biscuit, a cream based on whipped cream is ideal. It should be prepared from the following ingredients:

• cream (33-38%) - 500 ml;
• icing sugar - 120 g.

Sour cream sponge cakes are moist and porous. But it is also recommended to soak them with syrup, compote or alcohol (depending on who the cake is being prepared for).

For impregnation and filling, you will need these products:

• pitted cherries - 250 g;
• sugar - 40 g;
• cognac (rum, whiskey) - 50 ml;
• spicy spices (cinnamon, cloves, nutmeg) - to taste and desire.

For decoration, take a bar of dark chocolate and a few whole berries.

Making biscuit dough

The cake as a whole is very easy to prepare. Well, even a novice pastry chef will cope with kneading dough and baking a biscuit. Almost the entire process of its preparation can be seen in the photo.

The recipe for biscuit on sour cream involves the following sequence of actions:

1. Preheat the oven to a temperature of 180 °.
2. Put a kettle with water on the stove. By the time the ingredients are mixed, it should boil.
3. Melt the butter in a water bath or microwave and let it cool slightly at room temperature.
4. Sift flour, cocoa, baking powder and soda into a separate bowl.
5. Add sugar and salt to the dry ingredients. Shuffle each other.
6. Beat eggs at low speed. Add sour cream to them and mix.
7. The resulting mass is introduced into the dry ingredients.
8. Mix well. The consistency should be homogeneous, without dry lumps.
9. Add melted butter and pour boiling water immediately.
10. Stir and pour the dough into the mold. At this point we dwell in more detail.

Baking a sponge cake

When performing the next step, you must adhere to the following sequence:

1. A lot of dough is obtained, so it is recommended to distribute it between two forms with a diameter of 18-20 cm. You can do this using a kitchen scale.
2. Cover the bottom of the demountable forms with parchment, no need to lubricate the side walls.
3. Put the test forms on the middle level of the preheated oven.
4. Bake chocolate biscuits with sour cream for 30 minutes. Willingness to check with a speck which should come out of the dough dry.
5. Allow the biscuits to cool slightly in shape, then remove the parchment and put them on the grill upside down. Leave as it is until it cools completely.

How to make a biscuit better?

Not all housewives know how to cook a magnificent chocolate biscuit. But according to the recipe for sour cream, it turns out to be very high. And beat the ingredients with a mixer, including eggs, is not necessary. It is enough not to forget to put sour cream and baking powder in the dough.

And to make the biscuit even better, one secret should be taken into account when preparing it. After each cake, laid out on a wire rack, finally cools down, they need to be wrapped in cling film and sent to the refrigerator for the night. Every hour in the cold makes the biscuit even wetter and tastier. In cling film, it can be safely stored in the refrigerator for 3-4 days.

Impregnation for cake

First of all, you need to free the finished chocolate biscuits on sour cream from the cling film and cut each in half. That is, all should get 4 cake for the cake. Next, you need to boil the syrup for impregnation:

1. Put the pitted cherries in the stewpan. Berries can be taken fresh or frozen. In the latter case, they must first be thawed, but the juice should not be poured, and cherry should be boiled in it.
2. To the berries, add sugar, 30 ml of water or juice formed after thawing, spice spices to taste, a little good alcohol. During the preparation of the syrup, it will evaporate, but a pleasant aftertaste will remain.
3. Cook the ingredients in a saucepan for 10 minutes.
4. If only adults will eat the cake, then you need to get the cherry from the syrup and soak the berries in any alcohol overnight. If dessert is prepared for children, then this step can be skipped.

Classic whipped cream

Cooking it is very simple, and from a minimum amount of ingredients. But in the recipe there are a couple of points that you should pay attention to:

1. Cream must always be oily and cold. Before beating, they must be kept in the refrigerator for at least 24 hours. It is advisable to cool both the bowl and the beaters.
2. It is necessary to whip the cream with a mixer, starting from small revolutions and gradually increasing speed. A powerful blender or combine can easily turn a creamy mass into butter.
3. To prepare the cream, pour the cream into the bowl. Start whisking at low speed. Gradually pour in powdered sugar and increase the speed to the maximum. Beat until soft peaks. It will take 5-10 minutes.
4. Immediately set aside a couple of tablespoons of cream to smooth the sides of the cake.

Cream for chocolate biscuit from sour cream

Instead of whipped cream, chocolate sponge cake is sometimes layered with sour cream. To prepare it, you need the following ingredients:

• sour cream with a fat content of 30% - 500 g;
• sugar - 250 g;
• vanilla sugar - 15 g.

The cream recipe is very simple. To prepare the cream you need:

1. For cream, only sour cream with a fat content of 30% and not less is suitable. Otherwise, it will be too liquid. But if necessary, fat content can be increased at home. To do this, you need 750 g of sour cream with a fat content of 20%. It needs to be thrown back on cheesecloth and hung over the pan in a cold place for 24 hours. As a result, sour cream will become less, but fat content will increase to 27%. This will be enough for the cream.
2. Transfer sour cream from gauze to the bowl of the mixer.
3. Add sugar, including vanilla.
4. Beat at high speeds of the mixer until you get a tasty and tender sour cream.

Assembly and decoration of the cake

It is recommended to form a cake in a split ring to make it smooth. Step by step, this stage can be represented as follows:

1. At the bottom of the form lay the first cake.
2. Using a silicone brush, soak it with cherry syrup.
3. Put cream from whipped cream or sour cream on top of the cake.
4. Put the cherries previously squeezed from the syrup onto the cream.
5. In this order, collect the whole cake.
6. On the top cake, put the load in the form of a plate and a small can, for example, with condensed milk.
7. In this form, send the cake in the refrigerator for the night. During this time, he settles a little, is well impregnated and becomes smooth due to form.
8. The next day, align the sides and top of the cake with whipped cream. Garnish with grated chocolate and whole cherry berries on top.

It turns out so beautiful as in the photo the biscuit on sour cream, if you cook it exactly following the recipe.

Chocolate sponge cake without boiling water on sour cream

Its taste can be compared with delicate milk chocolate. You can serve it as a cupcake or make a cream of cream and layered with a cut chocolate biscuit. From sour cream, by the way, the cream is no less tasty. Therefore, when forming a cake, you can use it.

Sponge cake itself should be prepared as follows:

1. Melt 100 g butter in a saucepan. While it is hot, add cocoa (35 g) and sugar (180 g) to it. Remove the stewpan immediately from the heat. Stir the ingredients with a whisk until sugar is completely dissolved.
2. In the cooled chocolate and cream mass add sour cream (200 g) at room temperature.
3. Beat eggs (4 pcs.) With salt (½ tsp.) Until fluffy foam.
4. Combine the flour (200 g) with soda (1 tsp).
5. Introduce the chocolate mixture into the egg mass. Beat at low speed mixer. Gradually, literally on a spoon, introduce the dry ingredients.
6. Bake a biscuit in two forms with a diameter of 18 cm. The dough must be divided using a scale. It should turn out exactly 450 g.
7. Bake in a preheated oven at 165 ° for 40 minutes. After cooling on a wire rack, wrap the cakes in plastic wrap and send them in the refrigerator for at least 4 hours.

Slow Cooking Chocolate Biscuit Recipe

Prepared according to the following recipe, a tall and wet cake can be compared to brownie. His taste is so chocolate.

The recipe for biscuit on sour cream for a slow cooker is simple. And most importantly, it is not necessary to accurately weigh all the ingredients. Everybody always gets a biscuit.

The recipe consists of just a few steps:

1. Beat butter (100 g) softened at room temperature with sugar (100 g).
2. Without ceasing to work as a mixer, introduce 4 eggs one at a time.
3. Add 200 ml of sour cream.
4. Carefully introduce sifted flour (1 tbsp.), 100 g of cocoa and a baking powder (1 tsp) into the dough.
5. Lubricate the cooker bowl with oil. Put the dough in it. To prevent caps from forming on top, it is recommended to move the cup several times from side to side.
6. Select the “Baking” cooking mode. The program will set the time automatically. In different models, it can vary from 45 to 60 minutes.
7. Leave the finished biscuit for 10 minutes in a slow cooker, and then transfer it to the grill until it cools completely.

Features of preparation and recommendations

According to many housewives, if you compare the recipes for biscuits, chocolate with sour cream is the most delicious. It is softer, porous with a bright and rich taste. But not all biscuits turn out to be magnificent. In some housewives, it does not rise in the oven, while in others it falls off as soon as it is removed from there.

Experienced confectioners are ready to share the secrets of making the perfect biscuit. Recommendations will be presented on the example of the most common errors:

1. The biscuit does not rise. Most often this happens because the ingredients are measured out incorrectly. Even if the dough seems too thick before adding boiling water, you do not need to add more hot water than indicated in the recipe. When cooking a biscuit, be sure to use a kitchen scale.
2. The dough rises unevenly, as a result of which a high “cap” is formed on top. To prevent this from happening, before you put the form in the oven, you need to tightly cover it with foil, and then bake the biscuit as much as provided for in the recipe. As a result, it will turn out high and flat, and it can be cut into a larger number of cakes.
3. Chocolate sponge cake on sour cream is bitter. This is due to the low quality of cocoa powder added to the dough. You can try to correct the taste of this biscuit by impregnation, for example, from cherry compote or sugar syrup with the addition of alcohol. And for the future, for biscuit you need to take only very good cocoa (professional or, for example, the Golden Label).