Moist chocolate cake with filling. Culinary recipes and photo recipes. Tips and tricks to help you make the perfect baked goods

After having a hearty dinner, each of us leaves room for something sweet. Please your household with a delicious dessert. Below are step-by-step instructions on how to make a delicious moist chocolate cake.

Ingredients

eggs – 5 pcs.;
sugar – 1½ cups;
flour – 1 glass;
kefir – 150 ml;
water – 150 ml;
baking powder – ½ tsp;
melted butter - 3 tbsp. l.;
vanilla extract – 1 tsp;
cocoa – 3 tbsp. l.;
alcohol – 60 ml.

Preparation

Baking a pie

Preheat the oven to 175 degrees.
Line a baking pan with parchment and grease with butter.
Transfer the dough into the mold.
You need to bake for 25–35 minutes, taking into account the features of your oven. Then remove the cake and cool.

You can use a slow cooker. Select the “Baking” mode and cook for about an hour.

Soaking and assembling the cake

When the cake has cooled, divide it into two parts.
In order for the dessert to be truly moist, soaking is necessary. Any sweet syrup or tea can serve as impregnation, but you can add a piquant taste to the delicacy with the help of alcohol.

Important! The temperature of the syrup when pouring cognac must be at least 30 degrees, otherwise the alcohol will not dissolve!

Soak both cake layers with the resulting syrup. You can apply frosting between the cakes.

To prepare it you will need a chocolate bar, 50 g of butter and 20 ml. water:

After frosting the first cake layer, cover it with the second cake layer. Grease the top crust as well.

You can add filling to the pie. It can be any berries or fruits. Apple goes well with chocolate flavor.

If you add notes of cherry to the pie recipe, you will get a dessert similar to “Black Forest”.

Cherry impregnation option

Who doesn't love chocolate-flavored baked goods? There are probably no such people in the world. But culinary products with cocoa powder often turn out a little dry. In this article you will find a selection of moist chocolate cake recipes. And such recipes are very easy to prepare. It’s not for nothing that the original names of the dishes are: “Cake for one, two, three” and “Crazy Pie”. The last one - Crazy Cake - is also very economical, since eggs are not used in the recipe. “Crazy Pie” appeared in the United States in the 30s of the last century, during the Great Depression. When all the products were very expensive, American housewives figured out how to make a delicious dessert from literally nothing. And modern vegans have added variations to the classic recipe. The name of the cake “One, two, three” speaks of the extreme simplicity of its preparation. It uses eggs, but this bake won't break the bank. Let's now look at all the recipes one by one.

American Crazy Cake

Following the classic recipe, you can make either a moist chocolate cake, smearing the cakes with some kind of cream, or homemade muffins. Sift two cups of flour into a deep bowl. This should be done in order to break up lumps and saturate the product with oxygen. Mix flour with a glass of sugar and half the amount of cocoa powder. Place the contents of both vanillin packets and baking powder into a bowl. Mix the dry mass thoroughly. Pour half a glass of vegetable oil into it. It is better to take refined sunflower oil - otherwise the baked goods will not have a very “dessert” smell. Stir with a spatula and begin adding water at room temperature. It may take about two glasses. It is important that the dough is similar to sour cream, but not too thick.

Bakery

From this base you can make muffins - small moist chocolate cakes, the top of which, when the products have cooled, should be decorated with icing, coconut or berries. In this case, pour the dough into silicone cupcake molds and place in a preheated oven at 180 degrees for twenty minutes. Cake crust takes longer to bake. It should be kept in the oven at the same temperature for about forty minutes. As always, we check readiness with a match or a toothpick. The wooden rolling pin should not carry any dough on it. Cool the resulting cake and cut it into two layers with a thick thread or a sharp knife. We coat these layers with cream. We also decorate the top, for example, with chocolate glaze. Custard, butter, or whipped cream are suitable as creams. If you add less sugar to the dough than indicated in the recipe, you can make a coating based on condensed milk or honey.

Vegan Crazy Cake

To avoid having to grease the baking sheet with margarine and cooking oil, you can use a silicone baking dish. You can also follow this with a moist chocolate cake. Mix all the dry ingredients in a bowl: one and a half cups of wheat flour, about one hundred grams of sugar, four soup spoons of cocoa powder. Unlike the previous recipe, we will add a pinch of salt. Next, pour a bag of vanilla sugar and a teaspoon of soda into the bowl. Mix all dry ingredients thoroughly. Now let’s add a teaspoon of vinegar and refined sunflower or olive oil. You will need about a quarter cup. You can replace this ingredient with coconut oil - it will turn out very tasty. Lightly beat the dough with a mixer. This is done so that the soda and vinegar can fluff the flour. Then the cake will turn out tall and fluffy. Gradually add a glass of water.

Making a vegan cake

Pour the dough into the mold and place it in an oven preheated to 180-190 degrees. The moist chocolate cake layer is baked, depending on the diameter, for about half an hour. If nothing sticks to the splinter removed from the dough, turn off the oven. The cake can simply be sprinkled with powdered sugar and served with tea. It will come out with a deliciously crispy exterior but moist on the inside. You can also make a full-fledged holiday treat from a tall cake. The vegan recipe for the cream is as follows. One ripe banana will require half a teaspoon of cocoa. Mash the peeled fruit into a puree and mix with chocolate powder. We soak the cakes with the resulting cream and decorate the top of the product. Sprinkle with coconut flakes. You can decorate the cake with crushed nuts instead. This product needs to be given time to brew.

Super Moist Chocolate Cake Recipe

Let's include instant coffee in the ingredients. Just half a teaspoon of this powder and you will see how the taste of the cakes will be enriched. In one bowl, mix one and a half cups of wheat flour, four large spoons of cocoa powder, a bag of vanillin, a pinch of salt and about the same amount of baking soda. Pour refined sunflower oil into another bowl. It will take about a quarter cup. Pour two hundred grams of sugar, instant coffee, and a spoonful of lemon juice into it. Add a glass of hot water. Beat the butter mixture until the sugar crystals are completely dissolved. Pour liquid into dry ingredients. Beat again with a whisk or mixer into a fluffy mass. If we decide to make a festive version of a moist cake, then instead of cocoa we should use natural chocolate. But in this case, the tiles need to be melted in a water bath and added to the already prepared dough. Grease the mold with margarine and sprinkle with semolina. Pour the dough and bake for about 45 minutes in an oven preheated to 180 degrees.

Kefir based cake recipe

Many chefs are surprised: how can the cake rise if neither eggs nor fermented milk products are added to the dough? It turns out that it is possible. But if you are used to baking using butter and dairy products, then here is a recipe for a moist chocolate cake without eggs, but with kefir. The latter can be of any fat content. Mix 300 milliliters of kefir with a quarter glass of refined sunflower oil and 150 grams of granulated sugar. Beat until the crystals are completely dissolved. In a second bowl, mix the bulk ingredients: 150 grams of flour, a teaspoon of cookie powder, a pinch of salt and four heaped soup spoons of cocoa powder. Stir until smooth. We connect both parts of the dough. The base should have a semi-liquid consistency. Pour the dough into a mold greased with margarine and bake at 180 Celsius for forty minutes.

Recipe with eggs (“Cake for one, two, three”)

First, mix the dry ingredients: 250 grams of flour, one and a half teaspoons of soda, two pinches of salt, 55 g of cocoa powder, 300 g of granulated sugar, a bag of vanillin. And then add two eggs, 60 g of softened (but not melted) butter, the same amount of vegetable fat (olive is best), 280 milliliters of milk to this bowl. At the end, pour in a tablespoon of weak, no more than 6 percent, vinegar. Beat with a mixer for about ten minutes until the dough is smooth and shiny. Moist chocolate cake can be prepared either in a conventional oven or in a slow cooker. Pour the dough into a greased and lightly floured pan and bake for about 45 minutes at 180 degrees. The resulting cake needs to be cooled, cut into layers and coated with vanilla custard with the addition of cocoa.

Chocolate in a slow cooker

The principle of baking in a unit is not much different from cooking in an oven. But it is better to place parchment paper in the thicket of the multicooker so that its ends stick out. This will make it easier to remove the finished product. Turn on the “Baking” mode. For “Cake for one, two, three,” set the timer for an hour. About the same time is required for Crazy Cake.

It’s not easy for people with a sweet tooth and chocolate lovers during Lent: they have to give up their favorite treats for a long time. But it turns out that everything is not so bad, because you can treat yourself to a wonderful, incredibly delicious eggless chocolate cake!

When to make pies without eggs

Baking without using eggs has been known since ancient times. Traditionally, it was in demand on days of fasting, when animal products were not eaten. Everyone wants sweets, especially children, and housewives found a way out of the situation. It turns out that you can get a great result without adding eggs, butter or even milk to the dough!

Time does not stand still, and now we are faced with such a phenomenon as food fashion. A healthy lifestyle is gaining great popularity, and vegetarian nutrition is one of its doctrines. Vegetarians and especially vegans fundamentally do not eat food of animal origin, so egg-free pies are a real godsend for them, especially if there are no dairy products.

Don't forget that eggs are on the list of allergenic foods. It's no secret that allergies have become a very common disease these days. So people with this problem will be very happy with eggless pie recipes. The main thing is to make sure that there are no other allergenic products in the baked goods.

Basics of making eggless chocolate cake

Any housewife knows that the appearance and taste of baked goods depends on her experience, imagination and her own culinary secrets. The same goes for eggless chocolate cake, which is also called a moist cake because of its juiciness, softness and airiness. But any dish has a basic recipe and basic cooking rules.

For eggless chocolate cake, the following products are used:

water;
flour;
cocoa powder;
vegetable oil;
sugar;
salt;
instant coffee;

You can also add cinnamon, vanilla, citric acid or lemon juice.

Note! Instead of cocoa powder, you can use dark chocolate. The tiles need to be broken into small pieces and melted in a water bath or in the microwave.

Let's move on to the cooking rules.

Sometimes you can afford to bend some rules. For example, some housewives mix all the products at once in one bowl, without separating the bulk and liquid parts.

Moist Chocolate Pie Recipes

We offer you several recipes - simple and slightly complicated, with additional ingredients.

Super wet

The peculiarity of this dessert is that it uses not instant coffee for the dough, but natural coffee, brewed in a Turk or coffee maker.

You will need the following products.

Dry Bulk Ingredients:

200 g flour;
3 tbsp. cocoa powder;
¼ tsp. salt;
15 g baking powder;
165 g brown sugar;
10 g vanilla sugar;
1 tsp cinnamon;
20 g grated chocolate or chocolate chips.

Liquid Ingredients:

250 ml natural coffee;
60 ml refined vegetable oil;
2 tbsp. lemon juice.

The amount of brown sugar can be increased proportionally if you do not plan to use grated chocolate.

Line the pan with parchment paper. Turn on the oven - it should warm up to 180°C by the time you place the pan with the dough in it.
Pour brown sugar and vanilla into a bowl, pour in refined oil, add lemon juice. Stir and then add coffee.
In another bowl, mix cocoa powder, wheat flour, cinnamon, salt and baking powder. Sift the mixture through a strainer twice.
Gradually add the dry mixture to the liquid mixture, stirring constantly until a uniform consistency is obtained.
Add grated chocolate and knead again.
Pour the dough inside the mold and place in the oven for about 40 minutes.

When the cake is ready, remove it from the oven and set it aside for 15 minutes to cool slightly. Even without cream it will be tasty, juicy and airy.

Moist chocolate cake with kefir

Dairy products are not always prohibited during fasting, so you can make a kefir pie. For it you will need the following products:

1 cup flour;
1 glass of kefir;
1 cup of sugar;
½ tsp. soda;
2 tbsp. cocoa.

Let's start cooking.

Pour kefir into a deep bowl and add sugar. Beat thoroughly using a mixer or whisk.
Add soda (no need to quench it, the reaction will occur due to the acid of kefir), sift flour and cocoa powder through a strainer. Mix the products thoroughly and evenly, avoiding the formation of lumps.
The dough should turn out runny. Pour it into a baking dish or suitable dish, pre-greased with oil (preferably butter, but refined vegetable oil will also work).
Place the pan with the dough in the oven, preheated to 200 ⁰C and bake for 30 minutes. You can check the readiness of the cake by piercing it with a dry match. If there are no pieces of dough left on it, the pie is ready.
Remove the finished crust from the oven and let it cool. If it turns out to be tall, you can cut it into 2-3 parts.

Now you can grease the resulting cakes with any cream, jam, preserves or glaze.

Video recipe: eggless chocolate pie with sour cream and butter

Pie in German

In Germany they love baking using different dairy products and additional ingredients. We invite you to use this recipe for eggless pie “Chocolate Kitchen”, for which you will need:

200 g wheat flour;
200 ml yogurt without fillers;
50 ml vegetable oil;
2 tbsp. chocolate paste;
50 g chopped almonds or walnuts;
170 g powdered sugar;
100 g chocolate cookies;
2 tbsp. cocoa powder;
2 tbsp. cream;
15 g baking powder.

For a festive version of the pie you need cream. Take these products:

The pie turns out delicious even without cream, but sometimes you want to treat yourself, right?

Grind the cookies in a blender.
Place all dry ingredients into a deep bowl. Gradually adding liquid products, stir the mixture with a whisk. You can use a mixer; in this case, the mixture will be thicker.
Place special baking paper in the mold or grease the bottom and sides with oil, and pour the dough into it. For a thin cake, use a wide pan; for a tall cake, use a smaller pan. Place in an oven preheated to 180°C for 30 minutes.
While the cake is baking, make the cream. In one bowl, mix butter (can be replaced with good margarine), cream and chocolate, place in the microwave for 5 minutes until completely dissolved. You can also prepare this cream in a water bath.
When the cake is completely ready, remove it from the oven and pierce it in several places with a toothpick. The more punctures there are, the better. Pour milk over the entire surface of the cake.
Pour the warm cream onto the crust and smooth it out using a spatula. If you want the cream to be liquid and soak through the cake, use 250 g of milk instead of cream.
Wait for the cake to cool completely.

If desired, you can decorate the chocolate cake with buttercream or pudding patterns.

Chocolate cake without eggs and milk, cooked in a slow cooker

It doesn’t matter if you don’t have any dairy products at home. You can bake a moist chocolate cake without them. And the multicooker will help you with this.

You will need:

1.5 cups flour (300 g);
200 ml water;
50 ml refined vegetable oil;
3 tbsp. cocoa powder;
1 glass of sugar (200 g);
1 pinch of salt;
0.45 tsp baking powder;
0.5 tsp soda;
1 tbsp. vinegar 9%;
1 g vanillin;
1 tsp instant coffee.

For decoration, you can take icing, marshmallows and grated chocolate.

Take a large bowl and mix cocoa, flour, baking soda, salt and baking powder in it.
Pour liquids into the second bowl - water, vinegar and vegetable oil. Add sugar and instant coffee. Stir thoroughly until the granulated sugar melts completely.
Combine the liquid and bulk mixtures in one bowl, stir with a whisk until completely homogeneous.
Grease the multicooker bowl with a small amount of vegetable oil. Pour the dough into it.
Set the appliance to “Baking” mode and time for 45–50 minutes. Depending on the power of your multicooker, it may take a little longer, so check the readiness with a match by piercing the surface of the pie. If it remains dry, the cake is ready.
Let the cake cool and remove it from the bowl. If you wish, you can cover it with glaze, decorate it with marshmallows and grated chocolate - it’s tasty and beautiful at the same time!

Video recipe: chocolate cake without eggs and dairy products

Surely, eggless chocolate pie will become one of your family’s favorite desserts, and not only on fasting days. Perhaps you already have experience preparing it? then share your culinary secrets with our readers in the comments. Bon appetit!

A dessert with chocolate and coffee flavor, with a delicate layer and a lush top of sour cream, decorated with chocolate chips and bright pomegranate seeds. A dream for a sweet tooth and culinary aesthete! A delicious chocolate cake recipe with a photo of which is presented today, in addition to its external attractiveness and rich internal content, is easy and simple to prepare at home. The recipe does not have such difficulties as separating eggs into whites and yolks, beating each component separately for a long time until cloudy, and so on. Everything is extremely simple. The only point: it is advisable to bake the cake crust the night before so that it cools completely, and in the morning cut the cooled pastry, coat it, decorate it and serve it to the tea table.
We wish you good luck baking with our recipe!

Chocolate cake recipe with photos for one - two - three

Cooking time:
— preparation (beating and kneading dough + cream) – 30 min.
- baking in the oven - 20-25 minutes.
- cooling at room temperature from 1 hour to 12 hours
- cake assembly - 10 min.

To prepare you will need: a springform baking dish, a mixer, a spatula, bowls for dough and cream, baking paper.

step by step recipe for chocolate cake with sour cream

Proportions are given for a 1 kg cake (20 cm tin)

butter – 125 g,
granulated white fine-crystalline sugar – 125 g,
chicken egg – 2 pcs. large/3 small,
plain flour – 130-150 g + baking powder – 1 tsp,
“insoluble” cocoa – 2 tsp.,
instant coffee – 2 tsp.

For cream and decoration:

sour cream fat content 25-30% - 500 g,
powdered sugar – 200 g,
thickener for cream – 1 sachet = 10-12 g,
dark chocolate without additives – ½ bar.

Preheat the oven. Temperature – 180C.
Place butter, softened at room temperature, and white granulated sugar into a mixer bowl. Beat on high speed until smooth (about 5-8 minutes).

Without stopping the mixer, add chicken eggs one at a time. Blend until smooth. The mass will increase slightly in volume.

Mix flour sifted twice through a sieve with baking powder and cocoa powder.

Pour the dry mixture into a mixer cup. Next, knead by hand with a silicone spatula. Movements in one direction, from bottom to top. Stir briefly for 1-2 minutes until the lumps disappear and the consistency of thick, thick sour cream is achieved.
Important: the texture of the dough may differ due to the volume of eggs, the amount of flour and the quality of butter. In any case, as long as the proportions are respected, the cake will be wonderful.

Dilute instant coffee with 2-3 tablespoons of hot water and stir.

Pour into the dough in portions, constantly stirring with a spatula, still in one direction. That's it, the chocolate-coffee crust dough is ready!

Prepare a baking dish. Place parchment paper on the bottom of a clean, dry pan. Grease the side inner surface of the mold with a piece of butter. Do not grease the paper.

Place the dough in the mold and distribute evenly.

Place the springform pan with the dough into the preheated oven. Bake the chocolate cake base for about 20-25 minutes at a constant temperature of 180C. Do not open the oven for the first 15 minutes. In principle, there is no need to go further. But if in doubt, after 20 minutes open the oven (in the kitchen the windows are closed and there are no drafts!), pierce the middle of the cake with a long wooden skewer. If it is dry, the baking is ready.
While the cake base is baking, prepare the chocolate chips. Place the chocolate bar edgewise in a deep plate and cut into shavings with a sharp knife. Just do this quickly so that the chocolate does not have time to melt in warm hands.

Leave the finished cake in the oven for 5 minutes with the door slightly open. Then remove from the oven and let the cake get used to the new conditions for another 5 minutes. Use a wide knife to move around the circle and separate (if it has not come off!) the cake from the side surface of the mold. Unzip the pan, remove the paper from the cake and transfer to a wire rack or wooden surface to cool.

Important: the chocolate cake with cocoa and coffee must cool thoroughly so that it can be cut correctly and layered with sour cream. Otherwise, the thick cream will turn into liquid.

Prepare sour cream: mix sour cream and powdered sugar in a mixer or with a hand whisk. To thicken the cream and make the overall appearance of the cake more presentable, you can add a cream thickener containing starch to the cream.

Cut the cooled cake into 2-3 parts, as far as the height of the base of the cake allows.

Place the first layer immediately on a flat cake stand or paper. It’s up to you to decide whether or not to put cream under the first cake layer. If the cake turns out to be too dry, coat an empty plate with cream, and then place the first part of the cake.

Then a couple of generous spoons of cream.

Spread the sour cream over the entire surface of the cake.

Place the second part of the cake base beautifully and carefully on top. Place sour cream and powder in a high layer. Thanks to the thickness of sour cream and the cream thickener, the cream does not flow, but beautifully decorates the dessert.

Sprinkle chocolate chips evenly.

You can stop there! But if you have pomegranate seeds and a few fresh mint leaves on hand, you can decorate your culinary masterpiece like this:

Place this delicious homemade coffee and chocolate cake with sour cream in the refrigerator for at least half an hour. Cut the dessert into portions, garnish with mint and serve for tasting. Enjoy your tea!