Chocolate sponge cake recipes are delicious. Chocolate biscuit - a dessert with a delicate cocoa flavor

A simple chocolate biscuit is always fluffy, moist and very porous. It prepares easily and quickly. Soda is poured into sour kefir. Liquid components are mixed with loose ones, hissed kefir is added and everything is baked at 200 degrees for 40 minutes. And you don’t have to worry if the eggs are well beaten or not, as in the classic version. come out tall and airy.

The whole secret is in the correct sequence of actions and knowledge of the nuances. We will tell you about everything and in detail today in the comments and with a photo.

The subtleties of the recipe for a simple chocolate biscuit

Only the highest grade flour must be sifted. This procedure eliminates possible debris and saturates the mass with air.
Soda is used, which is poured into kefir or sour cream, yogurt or bifitat. The product to start the carbon dioxide formation reaction in the liquid base must be sour and old. Cooking with it a very tasty and simple chocolate biscuit will be a successful preparation for assembly or cakes. Yes, and there will be where to dispose of expired kefir / sour cream / yogurt.

Attention

It is not necessary to replace soda with baking powder, so as not to lose the splendor of the cake.
It is impossible to extinguish soda with vinegar. In the process of these grandmother's manipulations, all carbon dioxide evaporates before it gets into the dough.

All components must be at room temperature.
Store-bought eggs are less fatty. They do not need to be beaten with a mixer, dividing into proteins and yolks. They are introduced by whisking together with sugar with a whisk or mixer. Can be doubled in size. But this is not essential.
Cocoa must be sifted so that there are no lumps in a simple chocolate biscuit for the cake.
If desired, instead of cocoa, you can add chocolate melted in a water bath (100 g per serving). It will turn out a richer taste - ideal for chocoholics.
The amount of sugar can be adjusted to your taste, but for the first time it is better to do it strictly according to the recipe.

Preparing a mold for a fluffy and simple chocolate sponge cake

Optimally - detachable form with a special coating. Diameter - up to 25 cm. The larger the diameter, the thinner the cake will come out. To get a tall biscuit in a wide form, you need to at least double the amount of ingredients.

Grease a baking dish with vegetable oil. If you want to use butter, then you need to dust the bottom and sides with flour. This method of preparing the form is called a French shirt.

Delicious and easy chocolate biscuit recipe with step by step photos

Our cake on kefir with cocoa. Alternatively, sour cream, yogurt or bifitat are suitable. The main condition is that fermented milk products should not be the first freshness, as sour as possible. The biscuit then comes out megaporous and tall. And it always turns out for everyone, even in the absence of experience.

Recipes for making cakes at home with photos

chocolate biscuit cake

50 minutes

280 kcal

5 /5 (2 )

Chocolate biscuit cake with a delicate layer of airy butter cream is always a welcome treat for those who have gathered at the festive table. I remember that as a child I just dreamed of a piece of this, but my grandmother baked it only for the New Year, since the ingredients used were then considered scarce. Today, in every refrigerator you can find everything you need.

Despite this, few of the newbies in cooking take on the manufacture of such a cake, because it is considered that it is quite complicated. But in vain! Today I will present you an easy family recipe for chocolate biscuit cake: you will learn in detail how to make the perfect dough for a delicious cake, as well as a mouth-watering cream that holds its shape perfectly.

Kitchen tools

In order to speed up the preparation of the cake and get an excellent result, it is very important to prepare ahead of time the kitchen appliances and utensils that you will need in the process:

a round cake pan (preferably with a non-stick coating) with a diameter of 23 cm or more;
three to four bowls with a capacity of 300 ml or more;
a small saucepan;
sieve medium;

a few teaspoons and tablespoons;
cotton towels;
metal whisk;
long knife;
cutting board.

In addition, you will definitely need a mixer or a food processor with a special attachment to quickly mix the dough and cream ingredients.

Ingredients

Biscuit

Cream

Impregnation

How to choose the right ingredients

Beginners may find the following information helpful in choosing the right ingredients for chocolate biscuit cake.

Be sure to buy cream with a fat content of at least 35%, otherwise the cream may not thicken and leak during the proofing of the cake.
It is allowed to use boiled condensed milk, but it is better to cook it yourself by boiling a jar in boiling water for about an hour.
Chocolate can be both bitter and milk - it all depends on your personal preferences. At the same time, do not take chocolate with extraneous fillers: nuts, raisins or dried apricots.
Instead of rum, you can choose another alcohol: liquor or cognac. However, in no case do not use vodka or beer: these products will give the cakes an unpleasant taste.

Cooking sequence

Biscuit

Impregnation

Cream

Cake assembly

How to decorate a biscuit cake

This treat is wonderful, first of all, because you can decorate it after proofing, before serving. For those who do not want to particularly "bother" with decorations, I offer my recipe for excellent glaze.

Ingredients

250 g of chocolate;
250 ml cream.

Cooking

Chocolate Sponge Cake: Recipe Video

The video below shows the complete process of making a delicious and beautiful cake with butter cream.

Easy Chocolate Sponge Cake - Grandma Emma's Recipe

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How to make Easy Chocolate Sponge Cake - Grandma Emma's recipe and tips. Biscuits are very tender and delicious. Biscuit cake is always a welcome dessert. We offer you the recipe for a Simple Chocolate Biscuit Cake. Grandma Emma shares a Video Recipe for a Simple Chocolate Biscuit Cake - see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/retsept-prostoj-biskvitnyj-tort/
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Ingredients:
Biscuit:
Flour - 180 grams
Cocoa powder - 40 grams
Butter - 70 grams
Eggs - 4 pieces
Yolks - 4 pieces
Sugar - 220 grams
Salt - a pinch
Vanilla sugar - 2 teaspoons

Chocolate cream:
Cream, fat content not less than 35% - 500 milliliters
Condensed milk - 200 grams
Cocoa powder - 30 grams

Chocolate glaze:
Chocolate - 250 grams
Cream - 250 milliliters

Soak syrup:
Sugar - 100 grams
Water - 100 milliliters
Rum - 20 milliliters
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In many of our video recipes, we use the music of the composer Daniil Burshtein
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2015-08-03T09:52:15.000Z

How can you diversify the standard recipe

If you wish, you can add some additional components to the dough and cream to improve the taste and aroma of the finished cake.

Lemon essence or juice can be added to the biscuit - this will appeal to those who do not tolerate vanillin and its aftertaste.
The dough can be varied with ground nuts, such as walnuts or almonds. However, try to roast them in a pan before chopping.
It is not necessary to dwell on this particular type of filler, you can always use any other.
What else can you soak a biscuit cake to make it juicy? In addition to sugar impregnation, you can use sweet syrups (cherry, raspberry), as well as regular coffee without sugar.

Gently fold the flour into the dough with a spatula. In no case do not use a mixer for this purpose: the dough will settle heavily and the cake will turn out to be less magnificent.
For those who cannot devote enough time to making treats, a quick and easy recipe is offered.
Cream for cream should be very cold, take it out of the refrigerator only when you are going to use it.
Many people ask themselves: how to bake cake layers for a biscuit cake so that they do not burn in a particular oven? The readiness of the cake can be easily checked with a wooden skewer or a toothpick: pierce the baking dough with it and immediately pull it out. If the stick remains dry, then the dough is baked and the biscuit can be removed from the oven.
Experiment in the kitchen more often - this is the only way you can gain the culinary experience necessary for making complex cakes. For example, take on an inimitably delicious, the recipe is suitable even for beginners. In addition, bake the most beautiful, which is ideal for a children's holiday.

Chocolate biscuit cake is an excellent treat that both adults and children adore. Maybe one of the readers knows how to improve the proposed recipe for treats, or does he constantly use other components to prepare it? Share your findings in the comments, let's discuss biscuit cake inside and out! Bon appetit and always successful experiments in the culinary field!

If you love chocolate cakes, you are in the right place at the right time. Now we will tell you how to prepare the base for your favorite dessert. You will find many recipes for chocolate biscuits. You can choose the one you like to make the cake of your dreams.

The recipes are very similar, but still they are different in complexity and final result. Some are more moist, some are more fluffy, and others are more chocolatey. To understand which of the recipes is your favorite, you have to try each one.

General principles of preparation

Eggs have always been and will always be the key ingredient in biscuits. It is on them that the splendor depends. Therefore, it is important that they are fresh. From fresh eggs, it is important to beat a dense foam. If you beat egg whites and yolks poorly, you will get a pie, but not a cake. You can add a little salt or lemon juice to whip it up easily.

The second important item in our recipes is chocolate. In our case, this is ground cocoa. If you want a more chocolaty, rich, deep taste, choose chocolate over cocoa.

Classic chocolate biscuit

Time for preparing

calories per 100 grams

Classics are always in fashion, everyone knows that. Today it is a chocolate biscuit that really wants to be on your table and be complemented by some delicious cream to your taste.

How to cook:

Tip: If the whites are not whipping well, you can add a pinch of salt to them.

Egg-based chocolate biscuit

Eggs are always very important in cake biscuit. If they were not, you would have to use baking powder or soda to raise the dough. But we still decided to knead the dough for a chocolate biscuit with eggs, so as not to spoil the taste.

How much time is 1 hour and 10 minutes.

What is the calorie content - 310 calories.

How to cook:

Eggs, as usual, separate into different bowls.
Place the container with proteins in the refrigerator, so they will beat better.
Pour half the sugar into the yolks, turn on the mixer and start beating the mass.
Beat until creamy in color and texture. It should be very fluffy, light and tender.
The oven at this stage can already be turned on at two hundred degrees Celsius.
Get a bowl of squirrels, whip them into a lush, stagnant foam.
When the proteins are almost whipped, pour the second half of the sugar, beat until all the crystals are dissolved.
Stir the whites to the yolks in several stages.
Knead each time until smooth, gently prying the mass with a spatula.
Next, stir in the flour, passing it in parts through a sieve.
After that, add cocoa in the same way.
Grease a cake mold with oil, pour out the dough and bake it for about forty minutes at a temperature of 170 degrees until a toothpick is dry.

Tip: If you're not sure about your shape, cover it with parchment paper.

Recipe for baking in a slow cooker

If you have a slow cooker in your kitchen, consider yourself a winner. You just need to knead the dough for a chocolate biscuit, and the assistant will do the rest. Isn't it wonderful?

How much time is 1 hour and 25 minutes.

What is the calorie content - 291 calories.

How to cook:

Break fresh eggs into a deep bowl.
Pour sugar and start beating the mass until a dense, but at the same time light foam.
In a bowl, mix cocoa, vanilla and flour.
Visually divide the dry mixture into several parts, introduce it to the eggs.
It is advisable to use a sieve.
Each time the mass must be brought to a homogeneous consistency with a spatula.
Lubricate the multicooker bowl with oil, pour the dough into it.
Distribute it and turn on the baking mode for one hour and five minutes.

Tip: You can beat the eggs separately if you like. Many believe that this is how the biscuit can become even more magnificent.

Baking with coffee

Very unusual biscuit with chocolate and coffee. Its aroma will drive you crazy even in its raw form, what can we say about the finished cake? Neighbors will gather under your door uninvited, rest assured!

How much time - 1 hour and 50 minutes.

What is the calorie content - 288 calories.

How to cook:

Pour water into a saucepan, place it on the stove, turn on the fire.
Bring to a boil and then remove from heat to cool slightly. In this case, the water must remain hot.
Dissolve cocoa and coffee in it, mix and let cool.
Mix sugar (180 grams) with salt, baking powder and soda.
Place the yolks in a bowl, beat them until creamy and increase in volume.
Add butter and cooled chocolate-coffee base, mix until smooth.
Add prepared dry ingredients to the resulting mass.
Mix everything thoroughly with a spatula or whisk.
Pour the whites into a deep bowl, pour the rest of the sugar.
Beat them with a mixer or a whisk in a light, airy foam.
Visually divide the proteins into four parts.
Stir them into the chocolate mixture one at a time, whisking each time until smooth.
Pour the finished dough into the mold, spread it with a spatula.
Bake for 55-60 minutes at 160 degrees Celsius.

Tip: Vegetable oil can be substituted for butter in this recipe.

Baking with dark chocolate

Everyone who makes a cake dreams of the most magnificent and light biscuit. So, this biscuit will also be as chocolatey as possible, because we added dark chocolate!

How much time - 1 hour and 40 minutes.

What is the calorie content - 248 calories.

How to cook:

Pour flour, starch, and baking powder into a bowl.
Break the chocolate into cubes and melt. It will be better, of course, if you have chocolate drops, not a bar.
To melt, you can prepare a water bath, or you can place a bowl of chocolate for two minutes in the microwave.
Divide the eggs into two bowls into whites and yolks.
Pour water into a saucepan, put on the stove and turn on the fire.
As soon as it boils, remove from heat and mix with regular and vanilla sugar.
Introduce already slightly cooled sweet water to the yolks.
Beat them into a fluffy foam with a mixer or whisk.
Pour in the chocolate and stir until smooth, stirring gently with a spatula.
Cool the whites a little, putting them together with the container in the refrigerator for fifteen minutes.
Then take out and beat into a fluffy, airy foam.
Add a third of the mass to the chocolate, connect with a spatula.
Next, add the bulk ingredients prepared at the beginning (flour, baking powder and starch).
You need to add parts and preferably with a sieve.
After each time, it is important to mix the components thoroughly.
When all the flour has been added, fold in the rest of the egg whites.
Mix well and the dough can be poured into a mold.
Distribute and put in the oven, heated to 200 degrees for 35-40 minutes.

Tip: You can use milk instead of water. This will make it even tastier.

Easy sponge cake recipe

The easiest, classic chocolate biscuit recipe. Suitable for both cake and pie. It can be served in all its glory to guests or cut into relatives for tea.

How much time is 1 hour and 20 minutes.

What is the calorie content - 346 calories.

How to cook:

First you need to mix cocoa with flour and pass the mass through a sieve.
Break the eggs into a bowl, add the yolks to them.
Add sugar and mix thoroughly.
Turn on the mixer or electric whisk, beat the eggs with sugar into a fluffy, yet light and airy foam.
In three stages, stir in the flour and cocoa, kneading the dough with a spatula each time.
Place the butter in a saucepan, remove to the stove and turn on a low heat.
Bring to complete dissolution, cool slightly.
Take some biscuit dough, mix it with butter and return to the base.
Pour the finished dough into a mold and bake at 190 degrees for 30-35 minutes.

Tip: Vanillin can be used instead of vanilla sugar.

Stuffing - preparing the best cream for biscuit cake

Chocolate cream drives everyone who tries it for the first time crazy. If you haven't tried it yet, get started. If you have tried, most likely, you already have a bowl with half the ingredients in your hands.

How much time - 20 minutes + cooling.

What is the calorie content - 548 calories.

How to cook:

Place egg yolks in a saucepan, pour cold water.
Slightly (!) Beat the components with a whisk.
Pour in the condensed milk and put it on the stove, turn on the fire.
While stirring, boil the mass until it becomes thick.
At this stage, pour in cocoa, mix thoroughly.
Stir in the butter until the cream is smooth.
Cool and use as directed.

Tip: to make the butter disperse faster, you can cut it into cubes.

When the biscuit is already in the oven, do not open it for the next 30-35 minutes. If you open it, there is a high probability that it will fall due to a sharp temperature drop. Unfortunately, if the dough has fallen off, it can no longer be lifted.

The finished product must be removed from the oven and cooled at room temperature. After that, you can extract it from the form. Then let it cool completely (!) and only then cut it to fill it with cream or stuffing.

The chocolate biscuit recipe is something that every housewife should keep. In a notebook, blog, notebook - it doesn't matter. Having such a recipe, you will always win. It is very tasty, incredibly fragrant and moderately sweet!

Hello my dear friends and comrades!

You often ask me about a chocolate biscuit and ask me to advise which one is best suited for a particular cake.

I did a little marketing research on the expanses of our Internet and found out that there are not so many worthwhile chocolate biscuit recipes.

With this thought, I decided to collect for you in this article three of their most successful chocolate biscuits, which differ not only in taste and color, but also in texture, and, of course, in the method of preparation.

I can't even tell which of these biscuits I like more. They are so different that you should try ALL of them, #sorry:)

Biscuit No. 1. With chocolate.

Many of you are already familiar with this recipe. This biscuit is the oldest and most well-worn chocolate biscuit. I often recommend it to you. She baked it again just 2 days ago. It is so rich in itself that it does not require, unlike vanilla, a lot of "additional materials". Here, for the last cake, I simply soaked it in syrup and layered it with mascarpone cream. It turned out simply brilliant.

Now his recipe will be here.

We will need:

dark chocolate, 55-60% - 140 gr.
butter - 75 gr.
eggs - 6 pcs.
sugar - 180 gr.
flour - 100 gr.
starch - 50 gr.
baking powder - 16 gr.

Cooking:

Biscuit number 2. On boiling water

Thanks to the addition of coffee, this type of chocolate biscuit is very rich in taste and color, but at the same time incredibly tender.

Ingredients:

cocoa powder - 85 gr.
flour - 200 gr.
sugar - 225 gr.
soft brown sugar - 200 gr.
baking powder - 1 ½ tsp
soda - 1 ½ tsp
salt - ¾ tsp
eggs, large - 2 pcs.
kefir - 235 ml
sunflower oil - 120 ml
vanilla extract - 2 tsp
boiling water - 235 ml
instant coffee - 1 tsp

Cooking:

We heat the oven to 180ºС. We grease the form with a diameter of 23-24 cm with oil, cover the bottom with parchment and grease again with oil.
Put all dry ingredients (except coffee) into the mixer bowl: cocoa, flour, sugar, baking powder, soda and salt. Mix at low speed mixer for 2 minutes.
Pour instant coffee with boiling water and stir until dissolved.
Then we introduce all the remaining liquid ingredients (along with hot coffee), and mix for another 3 minutes until a homogeneous mass is formed.
Pour the batter into the mold and bake for 60 minutes or until dry on the skewer.
We cool the finished biscuit for 5 minutes in the form, after which we turn it over onto a wire rack, remove the paper and leave it to cool completely.
After the biscuit has cooled, cut off the dried top from it.

Classic biscuit with cocoa

This is similar to mine. When you asked me how to make chocolate from this vanilla sponge, I usually advised you to simply replace part of the flour with cocoa. But in fact, from the same course, I have a recipe for a chocolate biscuit, which is prepared a little differently.

I'm telling.

For this chocolate biscuit we need:

butter - 25 gr.
eggs - 225 gr.
sugar - 135 gr.
salt - 1 gr.
vanillin - on the tip of a knife
flour - 50 gr.
starch - 50 gr.
cocoa - 25 gr.

Cooking:

Melt the butter and leave it aside to cool.
Preheat the oven to 150º. Line the bottom of a 24 cm springform pan with parchment paper.
In a separate bowl, mix flour, cornstarch and cocoa.
Put eggs, salt, vanilla in the mixer bowl and beat until foam appears.
Then gradually add sugar and continue to beat until a fluffy light, but not very thick mass is formed, 5-10 minutes.
I beat on my 500Wattnik at the highest speed for about 10 minutes.
Sift flour with cocoa into beaten eggs and gently mix with a metal slotted spoon or silicone spatula with folding movements from bottom to top and from the edges to the center.
We separate a couple of tablespoons of chocolate dough into a bowl where we had flour, and mix it with the cooled butter.
We return this mixture to the main dough and gently mix again until smooth.
Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes.
We check the finished biscuit by pressing a finger in the center of the cake: if the shape of the biscuit is restored after pressing, then the biscuit is ready.
Remove the cake and leave it on a wire rack to cool completely. Then we separate the biscuit from the walls of the mold with a knife and take it out.

If you plan to cut your chocolate biscuits into cakes, then it is better to let them dry for several hours before wrapping them in cling film.

And since many have already begun to ask which cream is better to choose for these biscuits, here is my article to help you. My favorite is with mascarpone.

And in conclusion, you can watch my latest video on making chocolate biscuit dough:

Good luck, love and patience.

Lovers of chocolate and chocolate pastries will be pleased with this collection, because it contains all sorts of ways to bake a chocolate biscuit: a classic recipe, boiled water, sour cream, kefir and others. Each biscuit can become a simple dessert for tea or a birthday cake for a celebration.

Classic chocolate biscuit

A classic chocolate biscuit is prepared using the same technology and from the same set of products as a regular one, only part of the flour is replaced by cocoa powder.

For a cake of small diameter (20-21 cm) you will need:

4 chicken eggs;
150 g of granulated sugar;
100 g wheat flour;
60 g cocoa powder.

Chocolate biscuit step by step:

Beat the yolks and whites separately with sugar, dividing it in half. The former should turn white and become larger in volume, while the latter should turn into hard peaks.
Combine flour with cocoa powder and sift twice through a fine sieve. For a fluffy biscuit, you need to saturate the dough with oxygen as much as possible, so the bulk components are sifted several times, and the proteins and yolks are whipped into foam.
Stir 1/3 of the beaten egg whites into the yolks with a spatula, followed by the flour and cocoa mixture. The remaining whites are also gently mixed with a spatula in two steps.
Transfer to a detachable form, smooth the surface with a spatula and bake at 180 degrees for 40 minutes. The cake is absolutely even, without a tubercle in the center.

Easy and delicious cocoa recipe

The simplicity of the recipe lies in the absence of the need to separate the eggs into proteins and yolks, beat them for a long time and mix with a trembling hand (so that the air bubbles remain intact). No mixer is needed at any of the stages of kneading the dough, a hand whisk will suffice.

Chocolate Biscuit Ingredients:

4 eggs;
200 g of sugar;
200 ml sour cream;
100 g butter;
125 g cocoa powder;
7 g of soda;
3 g salt;
225 g flour.

How to cook:

Melt the butter on the stove. Fire should be medium. Then remove and while the butter is hot, add cocoa and sugar to it, mix until all the crystals disperse. By this time, the mixture will cool down a bit and it will be possible to introduce sour cream into it. Mix everything again.
Whisk the eggs and salt until foamy, then fold them into the chocolate mixture. After that, it remains only to add the sifted flour and soda, and when the mixture reaches a homogeneous state, the dough is considered ready.
You need to bake a biscuit for the first twenty minutes at 180 degrees, and then another 10-15 at 160. The finished cake does not require impregnation or decor in the form of powder or glaze and can be an independent dessert.

In a multicooker with chocolate

When you want something mega chocolate (“the blacker, the better”), then it’s better to put not cocoa powder in the dough, but dark chocolate with a cocoa content of at least 74%. Simplify the process of baking a modern assistant to housewives - a slow cooker.

Proportions of ingredients:

6 eggs;
135 g of sugar;
135 g soft butter;
135 g dark chocolate;
45 g of powdered sugar;
5 g vanilla sugar;
2-3 drops of lemon juice;
3 g salt;
110 g flour.

Sequencing:

Melt the chocolate in the microwave or over a water bath. Set liquid chocolate aside to cool slightly.
Beat the butter with a mixer until white and then add six egg yolks one at a time. After them, mix in salt, vanilla sugar and melted chocolate with a mixer.
Beat egg whites with a few drops of lemon juice into stiff peaks, gradually adding granulated sugar.
In several stages, fold the egg whites into the chocolate mixture. Then it remains only to stir in the sifted flour, and the dough will be ready.
Transfer the dough to a greased multi-pan and bake using the “Baking” option. The duration of the program, depending on the power of the gadget, will be 60-80 minutes.

Chocolate sponge cake

Almost any chocolate biscuit can be turned into a cake, for this it is enough to cool it, cut it lengthwise into several cakes, depending on the height of the original cake. But for a tall cake, it is better to use the following recipe, which allows you to bake two tall cakes with a diameter of 20 cm.

List and quantity of necessary products:

8 eggs;
250 g of granulated sugar;
150 g flour;
55 g of starch (corn starch is better for baking desserts);
65 g cocoa powder;
4 g of table salt;
5 ml vanilla extract;
60 g melted butter.

How to make chocolate biscuits:

You need to prepare baking dishes, grease them with oil and sprinkle with flour or just line them with parchment. Preparation of products will consist in the preparation of a loose mixture of flour, starch, cocoa and salt. You should also melt the butter and mix it with liquid vanilla extract.
Combine eggs and sugar in a saucepan or bowl and place on a steam bath. Lightly whisking the mixture with a hand whisk so that the eggs do not curl, bring the sugar to complete dissolution and a temperature of 35-40 degrees.
Remove the eggs from the steam bath and beat for another five minutes with a mixer at minimum speed. After that, add dry ingredients and melted butter with vanilla, continuing to mix with a mixer at minimum speed.
From the resulting volume of dough, bake two cakes with a diameter of 20-21 cm. Cut each finished biscuit into two cakes after cooling.

on boiling water

In order for the biscuit to become fluffy using baking powder in the dough, it is necessary that sodium bicarbonate is neutralized. This requires two factors - an acidic environment (citric acid in the baking powder) and heating. For maximum splendor of the cake, heating in the oven is not enough, so boiling water is added to the dough.

A chocolate biscuit in boiling water is baked from products in the following proportions:

300 g flour;
250 g of granulated sugar;
200 ml of milk;
200 ml of boiling water;
2 eggs;
100 ml of vegetable oil;
100 g cocoa powder;
10 g baking powder;
7 g of soda.

Work algorithm:

In a bowl of a suitable size, mix all the dry ingredients with the sifted flour.
Without the use of heavy artillery in the form of a mixer, lightly beat the eggs with a hand whisk.
Pour in and mix well with the eggs the two remaining liquid ingredients - milk and vegetable oil.
Pour the resulting liquid into the container for the flour mixture and stir. You can do the opposite, but you don’t have to stir the lumps for a long time.
The final chord is steep boiling water poured into the dough and quickly stirred. Next, the mass is poured into a mold and sent to the oven.
Bake a biscuit for the first five minutes at 220 degrees and another 50 minutes at 180. Cooling of the cake should take place on a wire rack.

On kefir

A simple kefir biscuit recipe can be called an economical baking option, because adding it increases the yield of the finished product and reduces its cost. The taste of the fermented milk product does not affect the taste of the biscuit in any way, but if you want to emphasize the chocolate flavor, you can add a little orange zest or cinnamon.

Chocolate biscuit dough on kefir is prepared from:

4 chicken eggs;
300 g of crystalline sugar;
250 ml of kefir of any fat content;
7 g of soda;
250 g flour.

How to bake:

Combine warm (room temperature can be) kefir and baking soda. Leave alone until the neutralization reaction begins and carbon dioxide bubbles appear.
Without separating the whites from the yolks, beat the eggs with a mixer together with sugar. Pour kefir with soda and mix thoroughly.
After that, it remains only to add flour, after passing it through a fine sieve, and cocoa powder.

To bake a chiffon biscuit, you need to take:

200 g flour;
225 g sugar (including 45 g in proteins);
14 g baking powder;
4 g of soda;
4 g salt;
5 eggs;
50 g cocoa powder;
18 g of instant coffee;
170 ml of water;
120 ml vegetable oil, odorless.

The process of kneading dough and baking:

Dissolve coffee and cocoa powder in hot water. Allow mixture to cool to room temperature.
Mix all dry ingredients: baking soda, salt, flour, baking powder and sugar. Be sure to sift the flour.
Whip the yolks into a fluffy mass, pour in the cocoa and coffee mixture, then add the vegetable oil in a thin stream.
After all the liquid components are combined, a mixture of bulk components is sent to them. Set the dough aside for a while.
Beat the egg whites with the remaining sugar until stiff peaks form. Divide the resulting mass into equal parts and mix in four steps with a spatula into the chocolate dough.
Bake a biscuit in a preheated oven until a toothpick is dry at 160 degrees. Cool in the mold, then carefully remove.