Cake with chocolate drips and fruits

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make a cake with chocolate overflows and fruits? Prepare the necessary ingredients for the sponge cake. Immediately prepare a mold with a diameter of 18 cm and cover it with parchment. Also turn on the oven to 180 degrees in advance.

2. STEP 2

   

   Beat the eggs into a bowl and add sugar to them.

3. STEP 3

   

   Beat eggs with sugar using a mixer. You should get a fluffy and thick foam. This will take approximately 5-7 minutes.

4. STEP 4

   

   Sift flour and cocoa powder into the egg mixture. Sifting will saturate the flour with oxygen, and the finished sponge cake will turn out fluffier.

5. STEP 5

   

   Gently fold the flour into the egg mixture using a spatula or whisk. Do this carefully so that the mass does not fall off.

6. STEP 6

   

   Fill the parchment-lined form with dough.

7. STEP 7

   

   Bake the chocolate sponge cake for about 15-18 minutes at 180 C. You can check the readiness with a wooden skewer: insert it into the middle of the sponge cake and immediately remove it. If the skewer remains dry, then the biscuit is ready.

8. STEP 8

   

   Remove the freshly baked cake from the mold and place on a wire rack. I used a steaming rack from a slow cooker. Leave the biscuit like this until it cools completely.

9. STEP 9

   

   The cooled sponge cake can (but not necessarily) be trimmed slightly along the edge to reduce its diameter. Cut the sponge cake into two equal layers.

10. STEP 10

    

    I assembled the cake in a pastry ring, but if you don’t have one, then just use the mold in which you baked the sponge cake. Place one half of the sponge cake in the bottom of the pan and place it in the center if you also trimmed the edges.

11. STEP 11

    

    Prepare the necessary ingredients for the soufflé. Instead of syrup, you can use water, milk or cream (10-15%). Use fine sugar or replace it with powdered sugar.

12. STEP 12

    

    Pour gelatin with syrup (water, milk, cream). I used canned pineapple syrup. Set the gelatin aside for 5-10 minutes to swell.

13. STEP 13

    

    Wash the peaches, peel them if desired and cut into small pieces.

14. STEP 14

    

    After 5 minutes, the gelatin should have swollen well.

15. STEP 15

    

    Gently heat the swollen gelatin in a saucepan on the stove or in the microwave until completely dissolved. Do not bring the solution to a boil!

16. STEP 16

    

    Whip the heavy cream together with vanilla and regular sugar until a fluffy and thick cream is obtained.

17. STEP 17

    

    Pour yogurt into the cream and whisk until smooth.

18. STEP 18

    

    Stir chopped peaches into cream mixture.

19. STEP 19

    

    Strain the gelatin solution through a sieve to get rid of possible grains of undissolved gelatin, and pour into the creamy mass. Use a whisk to mix everything very quickly and thoroughly.

20. STEP 20

    

    You can start assembling the cake. You need to do everything quickly, as the gelatin begins to work and the soufflé hardens. Place half of the soufflé on the layer of sponge cake.

21. STEP 21

    

    Next, place the second sponge cake and cover it with the rest of the soufflé. If necessary, smooth the surface of the soufflé with a spatula. Place the cake in the refrigerator for several hours until completely set, after which you can begin preparing the glaze.

22. STEP 22

    

    Prepare the necessary ingredients for the glaze. Dark chocolate can be replaced with milk chocolate.

23. STEP 23

    

    Break the chocolate into small pieces.

24. STEP 24

    

    Melt the chocolate in the microwave or on a steam bath. Remember that the chocolate should not be overheated, otherwise it will curdle, so constantly monitor its consistency and stir as often as possible.

25. STEP 25

    

    Add butter to melted chocolate.

26. STEP 26

    

    Stir until the butter is melted and the frosting is smooth and homogeneous. If suddenly the chocolate has cooled down very much and the butter has not yet melted, then additionally heat the mixture in the microwave or in a saucepan on the stove. Let the finished glaze cool slightly.

27. STEP 27

    

    Transfer the well-frozen cake to a plate.

28. STEP 28

    

    Pour glaze on top of the cake, not reaching about 1-2 cm from the edge of the cake.

29. STEP 29

    

    How to make streaks on a cake? To do this, use a spatula or spatula to gently push the icing toward the edges of the cake. Try to work quickly as the frosting will harden quickly on a cold cake. In this form, place the cake in the refrigerator until serving.

30. STEP 30

    

    Just before serving, decorate the cake with fruits and, if desired, berries. I used peaches, nectarines, raspberries and blackberries for decoration. Decorate to your liking. I placed fruits and berries around the edge and left the center untouched.

31. STEP 31

    

    At the very end you can add a few sprigs of mint. Cake with chocolate drips and fruits is ready to serve!

32. STEP 32

    

    The cake with chocolate drips and fruits is ready to serve.

33. STEP 33

    

    Enjoy your tea!

Comments on the recipe

Inessa

08.11.2023

4.6

I tried to make a cake using your recipe. I am delighted with how easy it is to bake a sponge cake and make a layer. The biscuit turned out to be very tender, very soft and does not require any soaking at all. He behaved very well during baking, not capricious. The soufflé turns out very tender, very tasty, it’s hard to resist not eating it. I made the soufflé with my daughter, she accidentally put in twice as much peach and this made it even tastier. Unfortunately, I didn’t get any chocolate drips, so I covered the entire cake with chocolate ganache. It turned out very tasty! Thanks for the recipe, 5 points!

Irina

08.11.2023

4.7

I’m sharing a photo report of my cake with drips 🤗This is the first time I’ve made a cake with chocolate drips and fruit, I think there’s really nothing to it) and the taste is incredible

olgay198108

08.11.2023

5

Irisha, a very bright and colorful cake)) I prepared such a beauty, just like a picture)) Super!

Antip

08.11.2023

4.8

Thank you! I will try! Instead, I'll give you this recipe:

Ira

08.11.2023

4.7

Irisha, magical! Everything works out so easily and simply for you, master! I would like to try this too, but I’m afraid I’ll spoil a bunch of products. Thank you very much for the recipe and good tips!

Julia

08.11.2023

4.8

Irisha, gorgeous cake! You are just smart, a real pastry chef!

mid621

08.11.2023

4.9

Irina, how did the whole cake turn out white, was there a distance between the cake layers and the pan? Thank you)