The most delicate and lightest sponge cake for a cake is chocolate in boiling water in a slow cooker. What is attractive about it is the simplicity of the recipe and the small list of necessary products. Many housewives prefer sponge cakes. A wide variety of creams are suitable for them. The cakes can be decorated with mastic or topped with ganache, and also served as an independent dessert. The biscuit is prepared in boiling water and in a slow cooker. Its beauty is that the dough does not burn, turns out juicy and does not require additional impregnation.
Biscuit recipe "Chocolate in boiling water"
The chocolate sponge cake is baked in boiling water in a slow cooker for 2 hours. At this time, the active cooking process begins. Mixing all components does not take more than 20 minutes. Particular attention should be paid to baking. You also need to cool the cakes properly so that they are baked and not overdried. Chocolate desserts are always very popular. They are not only very tasty, but also aromatic.
Ingredients
Ingredients for the sponge cake “Chocolate in boiling water”
Chocolate cake in boiling water in a slow cooker will require a minimum list of products that can be found in your refrigerator or on the shelf. Thanks to this feature, the biscuit is prepared both on a weekday and for a celebration. For the test you will need:
- flour – 2 cups;
- sugar – 2 cups;
- eggs – 2 pieces;
- one and a half small spoons of soda;
- one and a half small spoons of baking powder;
- 6 spoons of cocoa;
- milk – 1 glass;
- a packet of vanillin;
- sunflower oil – half a glass;
- a glass of boiling water;
- half a teaspoon of salt.
Biscuit dough cakes turn out juicy, especially if prepared in a slow cooker. Natural moisture is retained in the pores, so the dessert can be served immediately without cream or decorations.
Preparing the dough
Chocolate cake cooked in boiling water in a slow cooker is famous for its tall sponge cake. For this you need to prepare the dough correctly. It is best to beat the ingredients with a mixer, but do not remove the whisk and spatula too far.
The sponge cake turns out tall and fluffy, so when loading the dough, you need to leave room for rising.
Making chocolate sponge cake
Chocolate cake over boiling water in a slow cooker must be prepared according to the recipe. The dough turns out somewhat liquid, but do not make it thicker, otherwise the cakes will be too dry. The slow cooker is prepared in advance. It needs to be well lubricated with vegetable or butter.
- Eggs must be thoroughly beaten with sugar. A mixer is suitable for these purposes. A light foam should appear on the mixture, and the crystals should completely dissolve.
- Add butter and milk to the egg mixture. Be sure to mix everything until smooth. Small oil drops on the surface should not be alarming; they will disappear.
- Sift flour and cocoa into a separate container, mix with soda and baking powder. The mass turns out slightly brown.
- Dry ingredients are introduced into the egg mixture gradually in portions. In this case, it is necessary to constantly stir the mass. A pinch of salt is added during the process. To avoid lumps remaining, you need to mix the ingredients with a whisk.
- At the end, boiling water is poured in and quickly mixed into the dough. It turns out liquid, but this is precisely the result needed for successful baking in a slow cooker.
- The dough should not stand. It is immediately poured into a pre-lubricated bowl.
- Baking time in a multicooker is 60 minutes. Another 20 - the dough should be heated. Only after this can you open the lid and cool the cake.
The dessert turns out delicious. It can be served cold or warm, with or without cream. If you don't have extra time, you can decorate the cake with whipped cream. Light, delicious creams are also suitable for chocolate sponge cakes cooked in boiling water in a slow cooker. They will turn the cakes into a delicious cake. If you make this biscuit correctly, your household will also appreciate it.
Ingredients:
If desired, you can add dried fruits or other additives to the dough.
Step 1
Separate the whites from the yolks and grind the yolks with sugar.
Step 2
Beat the whites in a separate bowl until foam forms.
Step 3
We combine the white and yolk, then pour soda and vinegar into them.
Step 4
Sift the flour, vanillin and cocoa into one container, then add the bulk mixture to the eggs and mix the dough thoroughly. As a result, it should become viscous.
Step 5
Grease the multicooker bowl and pour the dough into it. Set the “Baking” program for 1 hour.
As soon as the top layer is slightly baked, pierce it with a toothpick so that it does not burst. That's all - the chocolate sponge cake in the Redmond multicooker is ready.
Step 1: prepare the dry mixture.
Despite the rather extensive list of ingredients, the dough prepares very quickly. To begin, grease the bottom, as well as the inner sides of the walls of the Teflon bowl from the multicooker, with a thin layer of butter. Then, using a fine mesh sieve, sift the required amount of wheat flour into a dry deep bowl. Due to this process, this ingredient dries, becomes looser and gets rid of any kind of debris, for example, such as pebbles or lint. Then add bitter cocoa powder, baking powder and baking soda to the flour. Mix everything with a whisk until smooth and move on.
Step 2: prepare the dough.
Place a kettle half filled with purified water on medium heat and let it boil. Meanwhile, beat the eggs with the back of a kitchen knife and place the whites and yolks into a deep bowl. Add two types of sugar there: regular sand and vanilla. Place everything under the mixer blades and beat at the highest speed until foam forms and the grains are completely dissolved, about 4-6 minutes. Then pour refined vegetable oil, whole pasteurized milk, preferably at room temperature, into the egg mass, and mix everything again, using the same mixer, but at low speed, or slowly using a whisk. After this, we begin to add the dry mixture of flour, baking powder, baking soda and cocoa into the same bowl. We act gradually, adding it in small portions, at the same time using a silicone or wooden kitchen spatula, kneading a semi-thick viscous dough, like for pancakes. When it takes on the desired structure, pour a glass of boiling water from a kettle into it, shake everything until smooth and proceed to the next, almost final step.
Step 3: prepare the chocolate biscuit in a slow cooker.
We transfer the resulting semi-finished flour product into the prepared Teflon bowl, attach it to the recess of the multicooker, plug in the kitchen appliance, cover with a tight-fitting lid and select the “Baking” mode on the illuminated display for 75 minutes
.
If the duration of the process in your machine is designed for only 50–60 minutes, then after turning it off, be sure to set the same program and finish baking the sponge cake for 20–25 minutes without opening, otherwise it will be very wet! After the required time, that is, as soon as the dessert is ready, carefully lift the lid and
release hot steam 2–3 minutes After this, carefully remove the baked goods, this is done very simply, place a steam basket on the chocolate miracle, use oven mitts to remove the bowl, turn it upside down and lift it, the sponge cake will remain on the plastic platform. Transfer it to a large flat dish, tray or oven rack and cool to room temperature.
Step 4: Serve the chocolate cake in the slow cooker.
After cooking, the chocolate sponge cake in the multicooker is cooled and then acted on based on your own preferences, for example, you can simply sprinkle it with powdered sugar, soak it in honey, your favorite jam, pour over hot chocolate or condensed milk, sprinkle with ground nuts and serve immediately.
Or let it stand for about 7-8 hours at room temperature, using a serrated knife or pastry string, divide it crosswise into several layers, treat each with your favorite cream, layer with finely chopped fruits or berries and assemble a very appetizing cake. In any case, it is pleasant to savor this delicacy in good company along with fresh cold or hot, freshly brewed drinks. Cook with love and enjoy homemade baked goods! Bon appetit! If you don’t like the smell of soda, then completely replace it with baking powder, putting 3 teaspoons of this ingredient in the dough instead of 1.5 teaspoons;
Some housewives give the biscuit a richer taste with instant black coffee; it is diluted in a glass of boiling water, which is then immediately poured into the dough;
Very often, some chopped nuts of any kind, as well as dried fruits or berries are placed in this type of dough;
An alternative to vanilla sugar is a liquid extract of this spice, and an alternative to butter for lubricating the bowl is vegetable oil or margarine for baking.
For details, visit www.Baltic-bread.Ru to order confectionery products wholesale
Chocolate cream recipe
Ingredients for chocolate cream
A delicious recipe for chocolate cake with boiling water in a slow cooker can include a simple cream that will become a binding link and impregnate the cakes. For preparation you need:
- can of condensed milk;
- 200 g butter;
- 50 g cocoa;
- vanillin;
- a teaspoon of sugar.
If you are preparing custard, you can add a glass of flour, but for the simple version it is not needed. First, cocoa powder is ground with a small spoon of sugar. This avoids lumps.
A can of condensed milk is poured into a deep cup and combined with softened, but not liquid, butter. Everything needs to be mixed well with a whisk or spoon, and then cocoa and sugar are added. The result will be a thick, viscous cream. With its help, chocolate cake layers cooked in boiling water in a slow cooker will become even juicier. You can add melted chocolate to the cream and use a mixer at low speed to mix.
Ingredients:
- 2 cups wheat flour
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder. If there is no baking powder, you can take 3 tsp of either soda or 3 tsp of baking powder - it doesn’t matter.
- 6 tablespoons cocoa powder (good brand “Red October”)
- 2 cups granulated sugar
- one packet of vanilla sugar or vanillin
- 2 chicken eggs
- 200 ml or one glass of milk
- half or a third of a glass per 200 ml of sunflower oil, add to the dough for porosity
- one glass of boiling water
Recipe for sour cream with cherries
A fragrant chocolate cake cooked in boiling water in a slow cooker goes well with delicate sour cream and cherry filling. Sweet pastries in this composition acquire a special piquancy and sophistication. The chocolate base requires a little berry sourness.
Cream components:
- 450 ml fat sour cream;
- 140 g powdered sugar;
- 60 g of chocolate, you can use 2 tablespoons of cocoa;
- 250 g cherries.
With sour cream the cakes become juicier and cook quite quickly. You must first peel or defrost the cherries. Making cream for a cake using boiling water in a slow cooker begins with choosing sour cream, which must be of high quality; it is best to use homemade one.
- Sour cream must be thoroughly beaten with powdered sugar. Both a whisk and a mixer are suitable for these purposes. Powdered sugar is used to give the cream airiness and lightness, it does not leave any crystals.
- Cocoa can be mixed with the total mass at the final stage of preparation. You need to sift it first to avoid lumps.
- You need to add cherries to the cream, or you can just lay them out in layers. The berry is also great for decorating desserts.
Chocolate cake cooked in boiling water in a slow cooker with cherry cream takes on a special lightness and originality. The cakes are well soaked and will never remain dry.
Chiffon sponge cake for a multicooker cake
But this sponge cake tastes like a masterpiece. It is soft, just a little damp, but this moisture is enough so that when assembling the cake from it, it does not soak the cake layers. They will be the most tender even without additional impregnation. A prerequisite for any chiffon sponge cake is vegetable oil. And yes, you will have to work more. If in previous recipes the whites were not separated from the yolks, then here we will divide into white and yellow))).
Grocery list:
- eggs – 3 pcs;
- water – 70ml;
- sugar – 120g;
- flour – 170g;
- sunflower oil – 125ml;
- baking powder – 10g;
- salt - on the tip of the knife.
How to cook chiffon sponge cake in a slow cooker
- Separate the yolks from the whites.
- Lightly beat the yolks with oil and water. There is no time for fanaticism, so they would mix.
- Pour sugar - 2 tbsp. and beat until bubbles form.
- Sift flour with salt and baking powder.
- Add it to the yolks, stir lightly. Set aside 1 tbsp. sugar, we will need it for proteins. Pour the rest of the sugar into the egg-flour mixture. Mix.
- Beat the whites into a fluffy foam. Add sugar, the spoon that was left and continue to beat until stable peaks form.
- Add the well-beaten protein mass, 1 spoonful at a time, into the egg-flour mixture and knead with a spatula from bottom to top, as if folding dough.
- Lubricate the bowl of the device with oil. Fill it with dough. Baking program. Time - 1 hour. After 50 minutes, open it, pierce it with a skewer and make a decision - continue to bake or remove.
- Cool the cake in the bowl, then use a plastic liner to turn the cake over and leave to cool on a wire rack. It will be great if you can keep the sponge cake for 8 hours before assembling the cake. When cold, you can wrap it in a clean towel and let it rest. After the “rest” it will be easier to cut it into 2-3 cakes and give free rein to your imagination.
Video recipe for a cake made with this sponge cake:
Sponge cake (in a slow cooker)
with Yin-Yang sour cream
Semolina cream recipe
Semolina cream
The familiar semolina can be an excellent cream for a delicious chocolate sponge cake cooked in boiling water in a slow cooker. The recipe is very simple, and the result is exceptional. Semolina cream can be prepared in 10 minutes, it will require:
- 500 ml milk;
- 100 g semolina;
- sugar in the amount of 100g;
- 200 g butter;
- vanillin.
Before cooking, you need to remove the oil and let it warm up.
- Milk is poured into a thick-walled saucepan, semolina is added and cooked for 5 minutes after boiling. The mixture must be stirred constantly.
- Beat the butter and sugar with a mixer until smooth and fluffy, yellowish in color.
- The semolina base needs to be cooled well; it should not be hot. The oil mixture and vanilla are laid out in it. Everything is thoroughly mixed using a mixer.
If the housewife is baking a sponge cake and there is time left, then you can prepare a simple cream that will immediately turn a simple dessert into a real cake.
Cooking secrets
Grease the multicooker bowl with oil
Biscuit, chocolate in boiling water in a slow cooker, can be served cold or hot, with or without cream, with berries or soaked in expensive alcohol. There are several simple rules that will help you prepare a lush and fragrant cake without much difficulty. The sponge cake in a slow cooker with chocolate is cooked in boiling water, which makes it juicy, and the cream gives it a special “zest”. How to make the process of creating a culinary masterpiece easier for yourself?
- To ensure that the biscuit rises well, beat it with a mixer.
- Don't forget about baking soda and baking powder.
- The dough must be liquid for the baked goods to be juicy.
- It must be baked immediately after mixing until the mixture thickens.
- The multicooker mold needs to be generously greased so that the cakes can be removed well.
- After completing the baking process, you need to give the dough another 20 minutes. While “heating” the cakes are ready. They also need to be cooled properly on a wire rack.
- Suitable for baking: any cream, whipped cream, ganache, decorations made from berries, pieces of fruit and various kinds of sprinkles.
You can serve the biscuit - chocolate in boiling water in a slow cooker while hot. The cakes turn out so fluffy that they are easy to separate along the side. Even the simplest cream can turn a dessert into a luxurious cake for a special occasion or a home tea party with loved ones.
How to make a good chocolate sponge cake
There is nothing complicated in this cooking recipe, the main thing is to beat the eggs with sugar well until a dense thick foam, which will remember the shape of the waves or peaks, spreading slowly.
But I recommend starting the preparation of any sponge cake by preparing a baking dish (it needs to be greased with butter) and sifting the flour (in this recipe with cocoa and vanilla). Baking powder and baking soda are not used in this recipe.
Break the cooled eggs into a dry, tall bowl, never aluminum, and begin beating with a mixer. Then gradually, without ceasing to beat, add the entire amount of sugar to the egg mass. When I'm in a hurry, I just combine the eggs and sugar and whisk.
When the egg mixture for the sponge cake is whipped to stiff peaks, remove the mixer to the side. We take a dry spoon or spatula; I really like to mix the biscuit dough with a spatula from a multicooker. Add sifted flour and cocoa in small portions
and mix the biscuit dough with rotational movements from top to bottom.
There should be no lumps of flour left; the photo shows what consistency I got for the chocolate sponge cake:
We put the poured dough for the cake into the form of a multicooker or for baking in the oven; in the multicooker we bake the chocolate sponge cake on the “Baking” mode for 65 minutes. And in an oven preheated to 180 degrees, bake the sponge cake with cocoa for about 40 minutes (plus or minus 5 minutes, a lot depends on the oven).
I bake chocolate sponge cake in a Panasonic multicooker. After the signal, it is better not to open the multicooker lid immediately, but to let it sit on the heat for 10-15 minutes, then turn it off. A sponge cake made from seven eggs in a Panasonic multicooker with a 4.5 liter bowl rose very well. With the lid open, cool the biscuit with cocoa slightly in the multicooker itself, as soon as it moves away from the walls of the bowl,
Insert a steam baking tray into the multicooker and tip the chocolate cake onto it. Next, cool the biscuit completely on a wooden board.
Depending on why you baked the chocolate vanilla sponge cake according to this recipe, soak it in syrup (often piercing the top surface with a knitting needle or pencil), simply sprinkle with powdered sugar or cut into cake layers.
Enjoy your creativity with the Recipe Notebook.
Today we suggest preparing a chocolate biscuit in a slow cooker. This pastry is not only delicious with tea or milk, but also great for assembling a cake. The slow cooker generally makes excellent baked goods. If it doesn't work out for you, then you're doing something wrong.
The essence of the preparation is the same as preparing a white sponge cake in a slow cooker or in the oven. We will replace only a small part of the flour with cocoa powder. For those who have never prepared a biscuit, it will be useful to know all the intricacies.
The cake itself turns out to be quite high - about 5 centimeters (consider the width of the bowl, yours may be a little smaller). After complete cooling, the cake can be cut into 4 parts.
We will cook in a Philips 3036 multicooker, it has the ability to set the temperature. If your multicooker does not have such a function, bake the crust on the standard baking program.
Easy
Ingredients
- Eggs – 3 pieces;
- Flour – 160 g;
- Cocoa – 3 tablespoons;
- Vanilla sugar – 10 g;
- Sugar – 160 g.
