Chocolate sponge cake in boiling water

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make a Chocolate cake in boiling water? Prepare ingredients for making sponge cake. You can take any vegetable oil, but it is refined and without a characteristic odor. Milk - any fat content. Wash the eggs and dry with napkins.

2. STEP 2

   

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

3. STEP 3

   

   Before kneading the dough, prepare the cake pan. My mold is 18 cm in diameter, but you can bake the sponge cake in a mold with a diameter of 20-22 cm. Cover the mold with parchment or grease with butter and dust with flour.

4. STEP 4

   

   Let's continue preparing the dough. To do this, beat raw eggs into a separate bowl and add sugar.

5. STEP 5

   

   Beat the eggs and sugar for 5 minutes with a mixer.

6. STEP 6

   

   Pour milk and vegetable oil into a bowl with eggs.

7. STEP 7

   

   Mix all ingredients with a whisk until smooth.

8. STEP 8

   

   Next, start adding the flour and cocoa dry ingredient mixture in small portions.

9. STEP 9

   

   Mix the dough with a whisk until smooth.

10. STEP 10

    

    Pour a glass of boiling water into the dough and stir it very quickly until smooth.

11. STEP 11

    

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

12. STEP 12

    

    Immediately pour the prepared chocolate dough into the mold and bake it in a hot oven. By the way, if you bake a sponge cake in a springform pan, then in order not to stain the bottom of the oven, I advise you to place the pan on a baking sheet during baking and not on a wire rack, since the dough may leak slightly through the cracks.

13. STEP 13

    

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

14. STEP 14

    

    Let the finished biscuit stand in the pan for 10 minutes, then remove it and transfer it to a wire rack to cool.

15. STEP 15

    

    While the cake is cooling, prepare the cherry filling. I have canned cherries, but you can use fresh or frozen. Add sugar to taste, you can cook without it at all or use a substitute.

16. STEP 16

    

    Place the pitted cherries in a saucepan and add sugar to it. When adding sugar, be guided by the taste of the cherries so as not to oversweet them.

17. STEP 17

    

    Place the saucepan on the fire and bring its contents to a boil.

18. STEP 18

    

    Dissolve potato starch in cold cherry juice.

19. STEP 19

    

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

20. STEP 20

    

    Cook until thickened, stirring continuously. Remove the thickened cherry filling from the heat and leave it to cool completely.

21. STEP 21

    

    Prepare the ingredients for the cream. Take cream with a fat content of at least 33%. You can replace dark dark chocolate with milk chocolate, but then reduce the amount of powdered sugar. You can skip the chocolate altogether and make vanilla buttercream instead.

22. STEP 22

    

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

23. STEP 23

    

    While the chocolate is cooling, beat the heavy cream, powdered sugar and vanilla sugar with a mixer until fluffy.

24. STEP 24

    

    With the mixer running, pour the melted chocolate into the whipped cream and beat until the chocolate cream is smooth.

25. STEP 25

    

    Once the cake has cooled completely, start assembling the cake. First, cut off the uneven top.

26. STEP 26

    

    And divide the biscuit itself into three equal layers. As you can see in the photo, I have each cake layer on a separate base. I did this because the sponge cake turns out to be very tender and moist, and in order to transfer each cake without damage, it is most convenient to pry the cake with a special backing or an ordinary flat plate.

27. STEP 27

    

    Now assemble the cake. Place the cream in a pastry bag fitted with a wide round tip. Apply cream in the form of rings to the first cake layer, leaving a small distance between them.

28. STEP 28

    

    Using two teaspoons, spoon the cooled cherry filling into the gap between the cream.

29. STEP 29

    

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

30. STEP 30

    

    Place the last, third cake layer on top and press it down lightly, thereby compacting the cake.

31. STEP 31

    

    Use the remaining cream to spread the top and sides of the cake. Level the surface of the cream with a pastry spatula. Place the cake in the refrigerator for 1 hour to cool.

32. STEP 32

    

    After an hour you can prepare the glaze. Add powdered sugar as desired. Since the cake is already sweet, it’s better not to use it at all - choose for yourself.

33. STEP 33

    

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

34. STEP 34

    

    Melt everything until smooth, steam or microwave. The glaze is ready.

35. STEP 35

    

    Remove the cake from the refrigerator and pour the prepared frosting onto the center. Using a spatula or spatula, gently push the frosting towards the edge until it starts to drip down the sides. The cake is ready. Place it in the refrigerator for a couple of hours. The glaze should harden and the cake itself should sit.

36. STEP 36

    

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

37. STEP 37

    

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

38. STEP 38

    

    Bon appetit!

Comments on the recipe

olgay198108

21.11.2023

4.9

Irisha)) Simply super! This is incomparable)) The cake is so bright and colorful)) You are such a good girl)) I also want to learn how to do this)) It’s time to take master classes)))

♀Ruzena

21.11.2023

4.9

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

Ira

21.11.2023

4.7

Irisha! And again a masterpiece! What beauty and deliciousness this is!!! Irisha, is it necessary to add both baking soda and baking powder? It seems that their action is the same. Good advice about the baking sheet, apparently the dough is too liquid, it will get everywhere and crawl away! And the biscuits are so tender, juicy, a good thing for them is a base, this is the first time I’ve seen something like this in a recipe! I saw these in the grocery store, but I couldn’t figure out what these round bowls were for. And there it is! Thank you very much for the recipe and tips!!!

Ksyu

21.11.2023

4.6

Irisha, an unrealistically beautiful bright cake. I want to make one like this for my husband’s birthday, but only with buttercream. Can you give me a recipe for a cream that will suit this particular cake? I’m afraid that because of the cream, the cake without a refrigerator will not last long on the table in the warmth. Tell me, please, can I use some proven, good oil so that this doesn’t happen?

Ksyu

21.11.2023

4.8

thank you very much, can I have a recipe for vanilla cream for this cake?

Ksyu

21.11.2023

4.5

so white it would be

Sophia

21.11.2023

4.8

Good shit! Can this biscuit be baked in a slow cooker?