A simple chocolate sponge cake is a perfect base for birthday cakes – fluffy, soft and it does not fall down more fluffy biscuit.
My form is 16 cm in diameter, so relatively little, so if you decide to bake a sponge cake in a 22 or 26 cm diameter mold, the given ingredients must be multiplied by two. If you are making a larger chocolate cake, this entry may be helpful for you.
For the sponge cake:
6 tablespoons of wheat flour (about 65 g if you have weight)
3 tablespoons cocoa (flat)
3 tablespoons of potato flour
9 tablespoons of sugar
For the cream:
2 cubes of butter
1.5 cups of milk
2-3 tablespoons of powdered sugar
2-3 tablespoons of cocoa
coffee for punch, fresh fruit to decorate and translate the cake, a bar of dark chocolate for the glaze, coconut oil (optional)
How to make a chocolate sponge cake?
Step 1: Mix the wheat and potato flour with cocoa and sieve. Take the eggs out of the refrigerator – it should be at room temperature, then it is easier to beat them.
Step 2: Line the baking tin with paper. The oven is set to 160 degrees.
Step 3: Beat the stiff eggs with sugar, the better you beat the eggs, the nicer and fluffier the sponge cake will be, so it’s good to reserve at least 10 minutes for it. If you are making a sponge cake from more eggs, you can first whip the proteins with sugar, then add the yolk one at a time and continue mixing – it does not matter much for the final effect, but this way the foam will beat a little faster.
The finished foam should be white and dense. We add the sifted cocoa flour to it in two turns. Stir gently with a wire whisk or a silicone spatula – the less mixing, the better – the sponge cake will be more fluffy.
Step 4: Ready sponge cake, depending on the size of the plate, bake for about 45 minutes
Step 5: After removing from the oven, take the sponge cake out of the mold and leave it to cool on a wire rack. When the sponge cake has cooled down, remove the baking paper and put it on a fresh piece of paper – thanks to this, it will be easy to carry while making the cake and it will not stick to the top.
How to Decorate a chocolate forest fruit cake?
After cutting, I had 4 bottoms. It is worth arranging them on separate pieces of baking paper, they are easier to transport then and crumble less. To prepare the cream, you will need soft butter (so take it out of the fridge beforehand) and pudding. Prepare the pudding according to the instructions on the package, with a slightly smaller amount of milk, and no sugar.
After preparation, leave it to cool, when it is not very hot, you can cover it with cling film to prevent the skin from forming on it – the foil must touch the surface of the pudding directly.
Put the first bottom on the plate, put a few wide strips of baking paper under the cake, so when you finish decorating, you can easily remove them, and the plate will be clean. Soak the bottom with a coffee punch (you don’t have to sweeten it anymore, the biscuits themselves are very sweet).
Mix the butter for the cream until it fluffy, adding the powdered sugar little by little. Add cold pudding to the whipped butter, then add a little cocoa at the end. Before we give it all, you can check whether the cream tastes the way we like it. The cream can be applied to the cake directly using a knife or spatula, but you can also use a string bag to make it even easier. Put the bag into a large glass, turn the edges as shown in the picture and put the cream inside.
Apply a thin layer of cream on the bottom, squeeze the rancik from the bag around the edge, which will prevent the fruit or juice from escaping from the cake. we put our favorite fruit inside. For me, the first layer is raspberries, the second – strawberries, and the last one is blueberries.
We repeat the arrangement of the cake with the rest of the bottoms. Strawberries should be cut into smaller pieces / slices.
Cover the finished cake with cream and even the edges with a spatula or knife.
If we have enough space in the refrigerator, it is good to cool the cake.
It is important that it is covered so that it does not absorb other smells.
Melt dark chocolate in a water bath. Finally, add a teaspoon of coconut oil – thanks to this, the glaze has a nice texture and freezes better.
From the rest of the cream, squeeze decorative roses onto the cake.
Put fresh fruit in the middle. The name chocolate cake, forest fruit obliges
Enjoy your meal!