What scares us in making cakes? That's right, the complexity of the process. Some recipes offer to start cooking the day before serving the dessert on the table. Beating eggs, kneading dough, cooking cream ... And then also clean the kitchen from the traces of its culinary activities ... Yes, and this is an expensive business - cakes. Cream, butter, condensed milk, chocolate - products are not cheap. But there is a cake recipe that will not breach the family budget. And he is preparing very quickly and simply, literally one, two, three. The chef who invented this recipe did not invent a name for dessert for long. It is called: "Chocolate cake for one, two, three." The recipe for this miracle can be found below. Do not think that with quick cooking of the most basic products you will get a simple and tasteless “every day” cake. No, the biscuit turns out to be lush, tender, slightly moist and surprisingly chocolate. Such a cake will successfully decorate the holiday table. Well, ready to get started? It will take you half an hour from the force.
Chocolate Cake One, Two: Ingredients
There are several recipes for this delicious dessert. But they all use a similar composition of products. Sometimes olive oil is replaced with sunflower, wine vinegar is replaced with apple, and vanilla extract is replaced with powder. The recipe only indicates how to make the cake. Everyone invents creams himself. It will suit both chocolate, and creamy, and on condensed milk. You can just soak the cake with rum or wine and pour ganache. But the dessert is delicious and just like that. By the way, you can bake “Chocolate cake one, two” in the oven, or in a slow cooker. The proportions of the ingredients in different recipes differ slightly. So what do we need for a cake? This is the highest quality wheat flour - 235 grams. For a chocolate flavor, you need 65 g of cocoa powder. To make the dough rise, take 7 g of soda. Sugar will need about 300 grams. Its amount can be varied to your taste, but it is better not to overdo it. For a biscuit, you need another 260 milliliters of milk and two eggs, as well as 60 grams of butter and olive oil. Then all the little things: a pinch of salt, one tablespoon of wine vinegar and two tea - vanilla extract.
What is the product bookmark sequence?
We offer to do everything according to the recipe, which is given by the famous culinary specialist Andy Chef. "Chocolate cake one, two, three" in its interpretation is extremely simple to prepare. Before use, butter should be kept at room temperature to make it soft. In a deep bowl, first put the dry ingredients. Flour and cocoa powder would do well to sift. This will prevent the appearance of lumps, and kneading the dough will not take much time. We also put salt, sugar and soda. Mix lightly until smooth. Next, we introduce eggs, butter and olive oil, milk, vanilla extract. Vinegar should be added at the end. It can be apple, but not balsamic. And, most importantly, vinegar should not be very concentrated - up to six percent.
What should be the sequence of bookmarks when changing the composition of products
If you are preparing a “One, Two, Three Chocolate Cake” using vanilla sugar, pour it at the very beginning, along with the dry ingredients. Some recipes suggest using cookie powder instead of soda. It will be wrong to think that in this case vinegar is not needed. Some cooks recommend milk to be warmed up a little - so the kneading process will be even easier. If possible, take brown, cane instead of white (beet) sugar. It has a different structure and taste in the cake will turn out even more chocolate. If you decide to use some other vegetable oil, rather than olive, take refined varieties so that the smell of seeds, corn or rapeseed is not heard in the dessert.
Kneading dough
If you have an electric mixer at your disposal, this process will not take you ten minutes. Just whisk all the components of the One, Two, Three Chocolate Cake with a whisk. First, oil stains and lumps of flour and cocoa powder will appear. Do not be alarmed. After five minutes, they will disappear, And the mass will become homogeneous, smooth and, as it were, glossy. Unlike other cakes, we do not need to defend the dough under a damp napkin, in the refrigerator or, conversely, in a warm place. We also don’t need to rush very much. Although our dough is characterized as biscuit, it will not fall if it stays for about ten minutes. And in addition to a simple recipe, we also get an additional bonus. This batter is doubled when baking. So what we whipped from these ingredients is enough for one big cake with a diameter of 20 centimeters (it will turn out 5 cm high) or two smaller ones.
Baking in the oven
Unlike other festive desserts, we don’t need a detachable shape to make a “One, Two” chocolate cake. A cauldron with thick walls is also suitable. Be sure to put a piece of baking paper on its bottom. We lubricate the entire inner surface of the dishes with oil or margarine. Do not forget that the dough during baking doubles. Therefore, the form is filled only to half. Bake in the oven at 175-180 degrees. At first, the dough will begin to grow rapidly. A small tubercle may appear on the surface of the biscuit. It is even possible that he will crack. This is not unusual. So, the sponge cake will turn out porous with us. After forty minutes of baking, you can already check the cake for readiness. If the speck comes out dry, you can turn off the stove.
"Chocolate cake for one, two" in the slow cooker
We already wrote above that you can cook this amazing dessert not only in the oven. If you have a slow cooker, then you will not need to constantly monitor the cake. The machine will bake a sponge cake itself. Cake dough is made in exactly the same way as for cooking in the oven. Unless you can give a spoonful or two more flour, since the multicooker, unlike the oven, does not allow moisture to evaporate. But you need to add already at the end, in the whipping phase. And even then, if you see that the dough comes out too liquid. The bowl of the multicooker is oiled. At the bottom, you can put a carved circle of baking paper. Pour dough into half a bowl. Cover with a lid. We set the "Baking" mode. Time - approximately 40 minutes (focus on the power of your unit). Baked “Chocolate cake for one, two, three” reviews recommend not immediately pulling out of the slow cooker. Let the cake stand under the lid for a quarter of an hour. Then you should remove the bowl from the unit and leave for another 15 minutes.
Little secrets
The same should be done with the cake baked in the oven. Let them first stand with the door closed, then in uniform. Only then should they be removed by turning upside down, remove parchment paper and allow to cool on a wire rack. If you baked one large cake, do not rush to cut it into pieces. It is better to roll a completely cooled biscuit into a plastic wrap and leave for two hours at room temperature. During this time, “Chocolate cake one, two” will become moderately wet, even if immediately after baking the cakes seemed too dry for you. In general, the biscuit should be removed from the film only before assembly, when the cream is ready. Now let's talk about him. After all, we do not have cake, but cake. And for it, impregnation and a layer are needed.
Cake Cream Ideas
Chocolate flavor is in harmony with many products. And the porous structure of the biscuit makes it possible to soak it well and cover the cake with any icing. However, as for creams, honey and condensed milk should be avoided, because the general impression of the dessert will be “too cloying”. "Chocolate cake one, two" is good with whipped cream. Also, a banana or “drunk cherry” will be very helpful here. You can make curd cream by mixing 250 grams of mascarpone with 100 g of powdered sugar. Using a sweet coating, be sure to add sourness. It can be fresh berries - raspberries, blueberries. We use them to decorate the surface. You can acidify the cake itself by impregnating cakes. Cognac, Masala wine or fruit (or even better, citrus) jam will be suitable for chocolate dough.
Glaze. Cake decoration
If you really like chocolate, then choose ganache from all possible options. And do not be confused that brown cakes will be interspersed with dark glaze. However, what prevents us from making white chocolate ganache? If you have a microwave on hand, make this glaze easier than your lungs. Just break the chocolate into a suitable dish, fill with cream (33 percent fat) and set for 15 seconds at full capacity. Remove, mix and give the unit the same command again. And then add butter to the hot mass. What proportions to observe? If the chocolate is white, then you need to take it twice as much as cream. If black, bitter, then equally. Oil is added to taste to make the ganache more tender and brittle. If there is no microwave oven, the chocolate is melted in a water bath, gradually adding cream. But just breaking tiles into hot milk is a bad idea. Chocolate will curl up and smooth, glossy glaze will not work. “Chocolate cake for one, two, three” can be decorated not only with slightly cooled ganache, but also soaked in hot cakes. When the glaze hardens completely, you can continue to decorate the dessert: put the berries, plant flowers from whipped cream from a pastry bag or just sprinkle with coconut.