Brownie chocolate cake

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make chocolate brownie cake at home? Start with the sponge cake. How to make a sponge cake? Prepare your food. Take natural cocoa powder, without additives. A drink like Nesquik will not work. Remove the butter from the refrigerator in advance; it should become soft. Also take out the egg and milk in advance so that they warm to room temperature. Vinegar is needed to extinguish soda, take 6%.

2. STEP 2

   

   Take a bowl, sift flour and cocoa into it. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Sifting the cocoa helps break up any lumps and also improves the quality of your baked goods.

3. STEP 3

   

   Pour sugar, vanilla sugar (mine with natural vanilla, so dark) and salt into a bowl.

4. STEP 4

   

   Whisk the dry ingredients well.

5. STEP 5

   

   Beat the egg into a bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Add soft butter.

6. STEP 6

   

   Pour in milk at room temperature and vegetable oil. Quench the baking soda with vinegar and add it to the bowl.

7. STEP 7

   

   Stir the dough. I first started stirring with a whisk, but then I took a mixer - this method is much more convenient and faster. The dough should become absolutely smooth and homogeneous.

8. STEP 8

   

   Take a baking dish. Line the bottom with baking parchment. I have a springform pan with a diameter of 20 cm. Pour the dough into it.

9. STEP 9

   

   Bake the sponge cake in an oven preheated to 155°C. Baking time varies from 45 minutes to 1.5 hours. After 40 minutes, start checking the sponge cake. If the wooden stick comes out dry, the biscuit is ready. Remove it from the oven and cool completely. My sponge cake took 50 minutes to bake.

10. STEP 10

    

    Wrap the completely cooled biscuit in cling film and put it in the refrigerator overnight. After this “rest” the biscuit will become softer and more homogeneous. Therefore, it is better to bake the cake in two stages. Bake the biscuit in advance, and the next day do everything else.

11. STEP 11

    

    Prepare the ingredients for the cream. The mascarpone should be warm, remove it from the refrigerator in advance. But cream, on the contrary, whips better when cold. Cool them well. Fat content should be at least 30%. Choose high-quality and natural cream. For whipping, it is better to use powdered sugar; the sugar may not completely dissolve in the cream and will creak on your teeth. Take dark, high-quality chocolate with at least 50% cocoa butter content.

12. STEP 12

    

    How to make cream? Start cooking by preparing the chocolate. Melt it in any way possible. I put the broken chocolate into pieces in a bowl and melted it in a water bath. Cool the melted chocolate to room temperature.

13. STEP 13

    

    Whip the cream until thick. How to whip cream correctly? Beat with a mixer at minimum speed, gradually increasing the speed. In the process, add pre-sifted powdered sugar to them. How do you know if the cream is whipped enough? The creamy mass should retain its shape and not spread. Stop whisking at this point. Otherwise the cream will turn into butter.

14. STEP 14

    

    Add the mascarpone cream to the bowl.

15. STEP 15

    

    Beat the cheese and cream with a mixer at low speed to obtain a thick, homogeneous cream.

16. STEP 16

    

    Add melted cooled chocolate to the creamy mixture. Mix it into the cream using a spatula or whisk. The cream is ready.

17. STEP 17

    

    Prepare the impregnation for the cakes. How to make impregnation? Prepare your food. You can buy condensed milk ready-made or cook it yourself. Choose high-quality, proven condensed milk. Without vegetable fats and food additives. The composition should contain only two ingredients: milk and sugar. The quality of the condensed milk will ultimately determine the taste and quality of the finished dish.

18. STEP 18

    

    Heat the milk slightly and pour into the boiled condensed milk. Mix the ingredients until smooth. The condensed milk I got was so thick that I couldn’t completely stir it. The impregnation turned out to be lumpy, which did not affect its taste in any way.

19. STEP 19

    

    Remove the biscuit from the refrigerator. Cut it into three layers. My sponge cake did not turn out very tall, and the cakes came out a bit thin. Coat each cake with boiled condensed milk impregnation.

20. STEP 20

    

    Spread chocolate cream on top of the impregnation. You get a lot of cream, you don’t have to waste it.

21. STEP 21

    

    Also coat the top and sides of the cake with cream.

22. STEP 22

    

    Prepare the glaze. Prepare food for her. Chocolate, as well as for cream, take dark and high-quality.

23. STEP 23

    

    How to make glaze? Place all the ingredients for it in a suitable container and melt in a water bath until completely homogeneous. Then cool the glaze to room temperature.

24. STEP 24

    

    Drizzle chocolate glaze over cake. Place it in the refrigerator to cool and stabilize.

25. STEP 25

    

    Decorate the finished cake as you wish. You can have chocolate, sweets and cookies, you can have cream, fresh berries and mint. Bon appetit!

Comments on the recipe

Testomania

11.12.2023

5

My son is a chocolate cake lover, so I made the homemade chocolate brownie cake mostly just for him. I made small adjustments to the cooking process, as I proceeded from the available products - I replaced the egg in the sponge cake with two whites, the butter with vegetable oil, soaked the cake in cooled coffee with milk, and did not cover it with glaze at all. I baked it in a mold with a diameter of 21 cm. For the cream, I took half of the products specified in the recipe, whipped the cream with powdered sugar and separately mascarpone with cooled chocolate, and then carefully combined both masses at low speed with a mixer (I increased the amount of powdered sugar, since I have chocolate 72%). The cake is simply incredible! It is very tasty, with a bright chocolate taste. At first, I thought that it was the impregnation from boiled condensed milk that should have created the effect of a runny brownie, but even without it, the cake turned out to be very moist and delicate in texture. It was a special pleasure to watch my son eat his third helping (he usually tries fruit and vanilla cakes, praises them out of politeness, but doesn’t eat much). Thanks for the recipe, I will definitely use it again!

katushafin

11.12.2023

5

How beautifully you decorated it on top! You can feel the hand of a master)