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Chocolate biscuit cake on boiling water

Cooking recipes / Top Picks / Homemade cakes

10 servings
2 hours 30 min

Eggs - 2 pcs., Sugar - 380 g, Milk - 200 gr, Vegetable oil - 60 gr, Water - 200 ml, Wheat flour - 270 gr, Cocoa powder - 6 tbsp, Baking powder - 1 tsp, Baking soda - 1 tea, Fat cream - 280 g, Powdered sugar - 120 gr, Bitter chocolate - 80 gr, Vanilla sugar - 1 tea, Cherry - 300 g, Cherry juice - 100 ml, Sugar - 2 tbsp, Potato starch - 1 tbsp, Bitter chocolate - 80 gr, Butter - 50 gr, Powdered sugar - 1 tbsp.

How to make Chocolate cake on boiling water? Prepare the biscuit products. Vegetable oil can be taken any, but refined, without a characteristic smell. Milk - any fat content. Wash the eggs and dry with napkins.

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

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

We will continue to cook the dough. To do this, drive the raw eggs into a separate bowl and pour in the sugar.

Whisk the eggs with the sugar with a mixer for 5 minutes.

Pour milk and vegetable oil into a bowl of eggs.

Mix all components with a whisk until smooth.

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

Stir the dough until smooth with a whisk.

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

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

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

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

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

While the biscuit cools, make 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.

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

Place the pan on a heat and bring its contents to a boil.

Dilute potato starch in cold cherry juice.

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

Cook until thickened, without ceasing to stir. Remove the thickened cherry filling from the heat and leave it until completely cooled.

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

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

While the chocolate cools, whisk the fatty cream with the icing sugar and vanilla sugar with a mixer until fluffy.

Without turning off the mixer, pour melted chocolate into the whipped cream and whisk everything until you have a smooth chocolate cream.

When the biscuit has cooled completely, start collecting the cake. First, cut the uneven top off it.

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 is very tender and wet and, in order to transfer each cake without damage, it is most convenient to put the cake with a special substrate or an ordinary flat plate.

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

In the gap between the cream, use two teaspoons to place the cooled cherry filling.

Apply the cream and cherry filling to the second cake in the same way.

Put the last, third cake on top and lightly crush it, thereby compacting the cake.

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

In an hour, you can make a glaze. Add caster sugar as desired. Since the cake is already sweet, it is better not to use it at all - choose yourself.

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

Melt everything to a smooth mass by steam or in the microwave. The glaze is ready.

Remove the cake from the fridge and pour the cooked icing over its centre. With a spatula or spatula, gently push the glaze to the edge so that it begins to drain down the sides. The cake is ready. Send it to the fridge for a couple of hours. The glaze should freeze, and the cake itself should brew.

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

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

Enjoy your meal!