Chocolate and cocoa lovers will definitely like this recipe.
For those who love chocolate desserts, there is never enough chocolate. So, a cocoa biscuit is a great choice for the holidays, or for tea. It is easy to prepare and the result is very tasty.
The recipe was published by a food blogger under the nickname aziza gotovit. And although cooking does not take so much time, the biscuit still needs to be given time to brew in the refrigerator.
Chocolate sponge cake with cream
For the biscuit:
flour – 80 gr; cocoa powder – 30 gr; baking powder – 1 tsp; egg – 3 pcs; sugar – 180 gr; milk – 50 ml; vegetable oil – 50 ml.
For glaze:
cocoa – 40 gr; sugar – 50 gr; milk – 200 ml; butter – 20 gr;
For cream:
sour cream – 300 ml; curd cheese – 100 gr; powdered sugar – 4 tbsp. l.; Cocoa – 1 tbsp. l.
Mix flour, baking powder and cocoa powder in a bowl. In a separate bowl with a mixer, mix three eggs with a pinch of salt. Beat until the mass becomes homogeneous, then add sugar in portions, continuing to beat. Then pour in milk and vegetable oil and beat again with a mixer. Add the flour mixture in two additions, mixing with a whisk each time so that there are no lumps.
Grease the form with butter, sprinkle with flour and pour the dough into it. Preheat the oven to 170 degrees, bake the biscuit for about 30 minutes. Then take out and cool in the form.
Prepare the glaze: mix cocoa and sugar, pour in milk and mix with a whisk. Put on fire and heat until all ingredients are dissolved. Once it boils, heat for another 20 seconds and remove from heat. And let it cool down.
For cream, mix sour cream, curd cheese and powdered sugar, mix with a mixer and add cocoa powder.
Put the cream on the biscuit and smooth it, pour the icing on top and send it to the refrigerator to soak and harden for at least half an hour.
You can also make a classic red velvet cake.
