Chocolate velvet cake, step-by-step velvet cake recipes with photos

Prepared by: Zoya Shunina

02/04/2021 Cooking time: 3 hours 0 minutes

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Chocolate lovers will definitely love this cake. Delicate, soft, with a rich chocolate taste. At the same time, inexpensive and easy to prepare, it will decorate the holiday table.

Biscuit recipe

Let's make our own chocolate velvet cake.

List of components:

premium flour – 250 g;
cocoa powder – 55 g;
baking soda - half a teaspoon;
table vinegar - sufficient volume to extinguish soda;
granulated sugar – 1 glass;
large eggs – 4 pcs.;
butter – 60 g;
vegetable – 60 ml;
milk – 250 ml (optional).

At home, we proceed step by step as follows.

1. Sift flour, cocoa powder and mix with a whisk.

2. Beat eggs with sugar.

3. Add vegetable oil and melted cow's butter to the egg foam.

4. Combine with dry ingredients and mix well.

5. We extinguish the soda with vinegar and pour the foaming solution into the general composition. Stir with a wooden spatula.

6. Pour the dough into a round mold, previously greased.

7. In a preheated oven (150 degrees) bake the biscuit for almost an hour. Check readiness with a wooden stick.

8. Turn off the oven. We leave the biscuit in the oven for half an hour so that it does not settle.

9. Remove from the oven, warm from the pan and leave to cool on a wire rack to room temperature.

10. Cut the tall sponge cake into three layers of equal thickness. We don’t throw away the trimmings. In a separate bowl, make crumbs from the scraps. They will eventually appear as velvety fibers on the surface of the confectionery product.

11. We get beautiful crumbs by passing slices of baked goods through a colander, large mesh sieve, or metal grater. It depends on what devices you have in your household.

Evgenia Polevskaya adds milk to the dough. Other confectioners do without it.

Very helpful, read how to make the perfect Black Forest Cake recipe: now my family is begging me to make it more often! In the article https://shokolad.today/retsepty-chitateley/tort-chernyj-les-klassicheskij-retsept-s-foto

Chocolate "Red Velvet"

Based on the chocolate dessert recipe, you can prepare another delicacy - Red Velvet Cake. To do this, red food coloring is additionally added to the biscuit dough, which will give the baked goods an unusual color. The more intense you want to get the shade of the cakes, the more dye you will need. In all other respects, the baking technology does not differ from the method described above.

Both cakes, red and chocolate, look attractive and unusual. Housewives like to post photos of them on social networks to show off their culinary skills to their friends.

Let's prepare the cream

Products:

heavy cream (35%) – 350 ml;
dark, bitter chocolate – 1.5 standard bars;
cognac – 25 ml.

Let's do this step by step.

1. Heat a third of the cream in the microwave.

2. Pour over the broken chocolate. We wait for complete dissolution, speed it up by stirring.

3. Pour cognac into the mixture and repeat stirring.

4. Cover the composition with food grade polyethylene, cool it and put it in the refrigerator.

5. Cool the remaining cream.

6. In a deep, dry bowl, beat the cream at medium speed.

7. Raising the speed to maximum, beat the air foam so that the volume of the product doubles, without peaks.

8. Take the chocolate mixture out of the cold and combine it with the airy creamy foam. Using a mixer at low speed, knead everything and bring until smooth.

9. From the total mass of the airy cream, separate 5-6 tablespoons for reserve. This will be useful for leveling the sides of the cake. In a separate bowl, covered with a lid, hide this part of the cream in a cool place.

Covering most of the cream with film, we also hide it in the refrigerator for the time being.

Additional Information

I baked a cake for my husband’s birthday, it turned out very tasty and beautiful, not at all cloying. To make chocolate decorations, I take a small ziplock bag, put a square of chocolate in it, melt it in the microwave, cut off a small corner and draw shapes. The bag can be used several times. It took me two squares of chocolate to decorate this cake (the letters “Happy Birthday” and the numbers 31). For some reason I can’t add a photo of the whole cake. I added a photo, scary, really, because I took the photo in the dark, sorry moo

Biscuit impregnation

The recipe with cognac will be useful for adult chocolate lovers. We will soak the children's cake in syrup with fruit and berry juice.

Compound:

hot boiling water – 2 cups;
granulated sugar – 5 tbsp. l.;
cognac – 20 ml;
raspberry syrup (for children).

We prepare the impregnation quickly.

Dissolve granulated sugar in hot boiling water.
Pour cognac into the cooled syrup and mix.

Glaze

The glossy finish is obtained from the following products:

dark chocolate bar – 1 pc.;
cream (33%) - half a glass;
butter – 25 g (optional).

We carry out simple manipulations in our own kitchen.

Heat the cow's cream in the microwave or over low heat in a saucepan.
Fill the chocolate bar fragments with cream so that they are completely covered and melt quickly.
Add butter cubes to the solution and mix everything to obtain a glossy, dark brown structure.

Whiskey cocktails

What a cocktail based on scotch will be like depends largely on the quality of the drink itself and the correct ratio of components.

“Irish coffee” - this drink appeared in one of the Irish airports in 1952. The passenger liked it so much that he asked for the recipe. And when he returned to San Francisco, he gave it to a bar. For it you will need ground natural coffee (30 g), sugar syrup (10 ml) and whiskey (50 mg). Mix all ingredients with a spoon and top with whipped cream.
Whiskey and cola is one of the most famous and, perhaps, classic combinations. These two components are mixed in equal proportions - 1 to 1 (most often - 50 mg each) and poured into a glass with ice. True connoisseurs of an elite drink are not particularly fond of this combination, but, nevertheless, this cocktail has many fans.
The Dry Manhattan is a classic among whiskey cocktails. Mix an equal amount (20 ml) of orange and apricot juice and whiskey. And they decorate it with a cherry.
Cream whiskey – you will need a large number of ingredients for this. You will need whiskey (50 ml), vanilla ice cream (150 g), dark chocolate (10 g), 3% cream (15 ml) and ice (150 g). Mix all ingredients, add ice. Decorate the cocktail with chocolate chips.

Cocktails are suitable for those who do not like too strong alcohol in its pure form. The components contained in these drinks are selected so that people can appreciate the whiskey.

Assembling and decorating the cake

1. Cut off the convex top of the biscuit and crumble it.

2. We cut the rest of the high layer into 3 layers.

3. Place the bottom layer on a beautiful tray or rotating cake rack. Water and grease the cake with impregnation syrup.

4. Grease the top of the cake with cream.

5. Cover with the second cake layer, soak in syrup, and grease with cream.

6. Cover with a third layer of sponge cake and repeat the manipulation with syrup. We put it in the refrigerator.

7. Pour the glaze onto the top layer of the cake, rotating the stand so that the glaze spreads evenly. Poke air bubbles with a toothpick.

8. We hide the cake in the refrigerator overnight (at least 4-5 hours). The dessert should be well soaked.

Is it useful to know what you can eat during Lent? Read the article https://shokolad.today/retsepty-chitateley/mozhno-li-shokolad-v-post-retsepty-postnyh-shokoladnyh-tortov

9. Coat the sides of the well-chilled cake with the cream set aside in advance. This is convenient to do with a flat spatula.

10. We use the crumbs obtained in advance from scraps to decorate the sides. It must be stuck to the sides and along the circular perimeter of the top floor. This must be done quickly, before the cream dries. But you shouldn’t press too hard either. You should get a fluffy pile, like velvet.

11. Of course, maybe not right away, but if you want, you can create an imitation of pile. A spatula and a small spoon will help.

12. You can decorate the mega-chocolate dessert with nuts and brown dragees. Flowers made of chocolate buttercream, leaves of frozen black chocolate. Nut kernels are suitable: whole and chopped. Candied citrus fruits, rosemary sprigs, prunes, blueberries.

There is no need to restrain your imagination here.

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Pies with young cabbage.
Not only with the young one, there was a little sauerkraut left, that too for the filling. Chanakhi. Once upon a time I posted a recipe. https://www.liveinternet.ru/users/ge.

Horseradish seasoning with tomatoes Ingredients: - 3 kg tomatoes - 250 g horseradish - Garlic 200 g - Salt.

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Cooking the same thing in a slow cooker

The basis for this extraordinary dish can be conveniently prepared in a slow cooker. During operation of the device we spend a cheerful conversation with unexpected friends.

In the kitchen of a thrifty housewife you will find the following products:

large eggs – 6 pcs.;
granulated sugar – 250 g;
premium flour - 1 cup;
cocoa powder - 3 tbsp. l. with a slide;
vanillin – 1 g (optional).

Cooking steps with photos.

1. Mix flour, cocoa, vanillin.

2. In a separate tall bowl, beat the eggs with sugar until white, high foam, gradually accelerating the speed of rotation of the whisk.

3. Partially add the dry mixture into the egg foam, carefully working with a spatula. Rotate it from the edges of the dish to the center.

4. Grease the multicooker bowl with a cube of butter and sprinkle with dry cocoa. Pour all the dough into it.

5. Turn on the “Baking” program for 75 minutes. If the multicooker has a program for only 50, program 50. Turn it off without removing the baked goods from the bowl, turn it on for another 25 minutes.

6. After turning off the device, do not open the lid for another 25-30 minutes so that the biscuit does not settle.

7. A steamer net helps remove the finished base from the multicooker bowl. She is lowered into the bowl. The bowl is removed and turned over. Leave the cake on a wire rack until it cools completely.

Next, prepare the velvet chocolate cake in the same way as described above.

Black Velvet whiskey taste features and production technology

Black Velvet whiskey is produced by mixing malt and grain whiskey. The finished drink has a distinct taste of honey, roasted malt and baked goods, and also has an amazing and long-lasting aftertaste. The name of the drink reflects one of the facets of its taste – light “velvety”.

Today, Black Velvet whiskey is most often consumed neat and is rarely used as cocktails. This is explained by the fact that the drink itself has a wonderful soft and original taste, which would be wrong to interrupt with other ingredients. In many cases, Black Velvet whiskey is served as an aperitif or digestif during formal and festive lunches or dinners. In modern production of this type of whiskey, rye is no longer used, but only frost-resistant varieties of corn are used.

The production technology of elite Black Velvet whiskey itself includes 6 main stages:

The barley is thoroughly dried and then soaked for 10 days, during which it germinates. After this, it is dried again, and in Ireland, hot smoke from burning peat, coal or beech wood is used for this. The result is high-quality barley malt.
Crushed dried barley is soaked in hot water for 12 hours.
Yeast is added to the finished wort and left for fermentation for a period of 2 days, after which an alcoholic drink is obtained, the strength of which is 5%.
The resulting drink is double distilled to produce a drink with an alcohol content of up to 70%, which is then diluted to between 50 and 63%.
The drink is aged.
After the aging process is completed, the whiskey is filtered and bottled.

Cakes

Using an already known cake recipe, we will bake a thin, wide sponge cake.

When it has cooled, cut small shortcakes into round, square shapes. By soaking them and greasing them with airy cream, we get a lot of cakes. The decoration and decoration procedures are the same. Imagine making several small cakes.

Instead of biscuit crumbs, we sometimes use finely grated dark chocolate. This way the appearance of the velvety dessert is preserved.

How to choose the right Black Velvet and distinguish it from a fake

Since Black Velvet is the noblest drink, there are a great many people who want to make money from counterfeits of this alcohol. In order to better protect the original from fraudsters, manufacturers have developed a unique label and bottle design, so that if the consumer is familiar with its features, he can easily distinguish real products from counterfeit goods.

I propose to find out what you need to pay attention to in order to enjoy the divine taste of the original “Black Corduroy”

Appearance

By carefully and scrupulously examining the bottle, you will reduce the chance of purchasing a fake to almost zero. I offer a list of the main features that will help you identify real Black Velvet.

First of all, check the correct spelling of the name of the alcohol. Fraudsters often fake a brand name by changing, adding or removing just one letter, and an inattentive buyer does not notice the difference. For example, instead of the real name Black Velvet, you can read Black Vilvet (the letter “e” is replaced by “i”, but when read the name sounds like the original) or Black Velvet, where another letter “l” is added, and the difference is almost indistinguishable .

A bottle of real Canadian whiskey is made of transparent, smooth glass and has a hexagonal shape. Its bottom is covered with a relief pattern, and technical information about production is also embossed on it.

The Black Corduroy label is always of very high quality. It is glued symmetrically, neatly and evenly, without any glue smudges. The inscriptions on it are bright, clear, and spelling errors are completely excluded.

On the front top of the bottle there is a round label with a drawn brand logo. In addition, it is pressed into the relief cavity of the bottle. Below is a rectangular label indicating the name of the alcohol, its strength and the volume of the bottle. A large rectangular counter-label is affixed to the back of the bottle and contains technical information indicating the manufacturer’s data, as well as the name, strength and volume of the contents. Now let's examine the cork of the original alcohol - it is practically no different from a regular vodka screw cap. The main thing you should pay attention to is that the neck and cork must be covered with a protective film with the brand name

It is very important to check the integrity of this film, since the creators of counterfeits are guilty of using old used Black Corduroy bottles and resealing them.

Finally, you need to make sure that there is an excise tax stamp, which must be on any foreign alcohol. However, remember that excise tax is not assigned to goods from Duty Free store chains.

Microwave for diabetics

This recipe will be useful for diabetics and those who are always in a hurry.

Required products for the test:

rice flour – 65 g;
corn flour – 35 g;
large egg - 1 pc.;
skim milk – 175 ml;
olive oil – 2 tbsp. l.;
cocoa powder – 25 g;
baking powder – 1 tsp;
sweetener – non-allergenic.

For cream:

low-fat cottage cheese – 250 g;
sour cream 10% fat – 100 g;
fructose – a little;
dry cocoa - a pinch, for color.

Cooking method.

1. Let's start with the biscuit. Combine all components and shake with a fork. Pour into wide saucers. In the bowl, the dough should be up to a third of the height. Bake separately for 4-5 minutes, at medium power.

2. Cool the finished biscuits. We cut off the convex parts from them.

3. Cut the biscuit into flat layers with a knife or thread.

4. We will make the cream from cottage cheese, sour cream and sweetener. At the end of churning, add cocoa to tint. A pinch of dark brown cream will turn the cream into a delicate color, like coffee with milk.

5. We assemble the cake in stages. Alternating cake layers with cream. Leave a little cream in reserve. Place the cake in the refrigerator.

6. After a few hours, we take the cake and cream out of the cold. Cover the entire surface of the product with cream.

7. Crumble the biscuit scraps and stick the crumbs on the sides, along the perimeter of the top layer.

8. You can decorate the cake with dark chocolate leaves. Cream flowers. Whole and crushed nuts.

Ingredients:

Chicken egg - 4 pieces (3 pieces - in the dough, 1 piece - in the cream)
Sugar - 350 grams (200 grams - in dough, 150 grams - in cream)
Cocoa powder - 90 grams (50 grams - in dough, 40 grams - in cream)
Vegetable oil - 120 Milliliters
Wheat flour - 250 grams
Baking powder - 1 teaspoon
Soda - 1 teaspoon
Boiling water - 200 Milliliters
Milk - 500 Milliliters (for cream)
Corn starch - 50 grams (for cream)
Butter - 200 grams (for cream)
Water - 70 Milliliters (for impregnation)
Sugar - 20 grams (for soaking)
Chocolate - 60 grams (for glaze)
Milk - 30 Milliliters (for glaze)
Butter - 30 grams (for glaze)

Number of servings: 10-12

Tips and common mistakes

Before you beat the eggs, you need to cool them and add a pinch of salt. Then they foam better.
The container for beating eggs must be absolutely dry and clean. Drops of water and residual fat interfere with the process.
When assembling the cake, we follow a simple rule. When placing the next cake layer on the cream layer, it should be pressed lightly. This results in tighter contact and the biscuit is better soaked.
If air bubbles form in the glaze when we coat the cake, carefully poke them with a toothpick.
The assembled cake is soaked in a cold place for 4-5 hours. It is more convenient to prepare it in the evening and leave it to soak overnight.
Biscuits prepared in a slow cooker are quite moist and do not require additional soaking.

Useful article: how and how to remove chocolate stains? Read: –

It is convenient to assemble the cake in a springform pan, with parchment on the bottom and sides. To make the parchment easier to remove from the mold, the metal underneath is lightly greased with vegetable oil.
Biscuit scraps can be dried in the oven and then crumbled.
We sift all the dry ingredients first to get rid of specks and lumps.
Check the readiness of the biscuit with a wooden skewer.
We do not open the oven for the first 25 minutes so that the sponge cake remains tall and fluffy.
The cake can be dipped in cream, then in a saucer with crumbs. Don't forget to wear gloves.
Beat the soft butter for the dough for at least 2 minutes.

For decoration, we sometimes replace walnuts with chopped peanuts, cashews, almond petals, and whole pine nuts.
It is permissible to bake a biscuit on a Teflon, reusable mat.
When melting chocolate, do not overheat it, otherwise it will curdle.
If you are cutting completely cooled pie crusts using a glass, use a round glass with a thin glass.
Store the pastries and cake covered in the refrigerator for no more than 3 days. Maximum – 5.
When blast frozen, the shelf life is 2 weeks.
We prepare hard leaves from melted chocolate. We release thin streams from the syringe, draw leaves, stars, flowers on oiled parchment. We freeze paper with drawings. Then we remove the hardened design and decorate the cake with it.

The best brands of vermouth

The most famous are Italian and French vermouths:

The mega-popular drink has been produced at a factory in Turin since the end of the 19th century. It received its name in honor of the plant.
The company produces different types of vermouth: red, white, rose, dry and sweet, light and aged.
The “king” of the collection is considered to be “Martini Bianco” - a soft drink of a soft straw color with recognizable notes of vanilla and floral tones, first introduced in 1910. It is added to cocktails and tasted pure with gourmet snacks.
The standard in the line is the Martini Rosso vermouth, created by one of the founders Luigi Rossi in 1863. Its recipe includes local herbs and natural caramel.
Cinzano and Campari
The main competitor of the Martini brand, Cinzano vermouth, has been produced since 1757 in three varieties: white, red and dry.
Since 1999, the brand has been owned by, whose headquarters are in Milan.
An equally famous product of the company is red spicy bitter based on aromatic herbs and fruits, created in the 19th century by Gaspar Campari.
Carpano
Another native of Turin, whose recipe was developed at the end of the 18th century.
Today the brand is owned by Milan and is sold all over the world.
Particularly popular is the red vermouth “Carpano Classico”, which professional bartenders value for its harmonious spicy-citrus character, making it an ideal ingredient in cocktails.
Carpano Bianco, on the contrary, is usually consumed neat, with ice or a slice of grapefruit.
Gancia
Founded in 1850, the Italian company became famous as the creator of the first white vermouth. In the 19th century, the manufacturer from Piedmont was appointed the official supplier of the Italian Kingdom, and in the 20th century - of the Vatican and the Swedish Court.
Today the company produces red, pink, white, dry vermouths with a strength of 15-19% and supplies them to more than 60 countries.
Contratto
The Italian producer has been producing wines and vermouths in Piedmont since 1867.
At the end of the 20th century, the company was the official Supplier of many royal courts in Europe.
To create red and white vermouths, the company uses secret recipes from the 19th century, which include from 30 to 50 ingredients.
Dollin
The first vermouth based on wine from the Ugni Blanc variety was produced by the French at the beginning of the 19th century.
The recipe included about 2 dozen herbs and spices. Today, the collection of the independent company from the city of Chambery includes dry, white and red versions of the drink with an alcohol content of 16–18%, as well as the original La Chamberyzette vermouth with strawberry liqueur.
Noilly Prat
World-famous vermouths have been produced in the French region of Languedoc-Rousillon for more than two centuries.
The collection includes 4 types of drinks: Extra Dry, Original Dry, Rouge and Amber (strength: 16–18%). The recipe, created at the beginning of the 19th century by wine merchant Joseph Noilly, is kept secret to this day.
It is only known that vermouths contain a mixture of 20 herbs and spices, including: chamomile and gentian from France, bitter orange peel from Tunisia, nutmeg from Indonesia, cardamom from India, cinnamon from Sri Lanka, rose petals from Morocco.
The wine for making drinks is aged in Canadian oak barrels.