The art of desserts: the best cake recipes

100 g cocoa powder

1 tsp baking powder

1 tsp vanilla extract

For cream:

300 g dark chocolate

200 g cream

100 g butter

2 tbsp. fresh mint

1 tsp vanilla extract

100 g sugar

For decoration:

fresh mint

chocolate chips

Preparation:

Let’s start by preparing the biscuit. Preheat the oven to 180 degrees. Beat eggs with sugar until bright foam forms. Gradually add flour, cocoa powder, baking powder and vanilla extract. Mix thoroughly.

Pour the batter into the baking pan and bake in the preheated oven for about 30—35 minutes. Check the readiness of the biscuit by inserting a toothpick into it. If it comes out dry, the biscuit is ready. Let it cool completely.

Now let’s start preparing the cream. Melt the chocolate along with the butter in a water bath. Add fresh mint and vanilla extract and mix thoroughly.

In a separate container, beat the cream and sugar until stiff. Gradually add whipped cream to chocolate mixture and mix gently.

Now let’s assemble the cake. Cut the biscuit horizontally into two parts. Spread half the cream onto one half of the sponge, then cover with the other half of the sponge and spread the remaining cream evenly. Make sure the cream is thoroughly distributed throughout the cake.

Decorate the cake with fresh mint and chocolate chips. Place the cake in the refrigerator for several hours to allow the cream to harden.

Truffle cake

Ingredients:

200 g dark chocolate

200 g butter

200 g sugar

4 eggs

200 g flour

1 tsp baking powder

200 g chocolate for coating

200 g cream

2 tbsp. cocoa powder

2 tbsp. butter

100 g cocoa powder for dusting

Chocolate truffles for decoration

Instructions:

Melt the dark chocolate and butter over low heat, stirring constantly. Let cool.

In a separate bowl, beat eggs with sugar until fluffy.

Gradually add the beaten eggs to the dark chocolate, stirring constantly.

Sift flour, baking powder and cocoa powder into a sieve.

Stir

Mix the flour with the dark chocolate and eggs, stirring gradually and gently until a homogeneous dough is obtained.

Pour the batter into the baking tin and bake in the oven at 180° C for about 40—45 minutes, or until the cake is springy to the touch.

Cool the cake, then cut it in half horizontally.

To prepare the glaze, melt the chocolate and cream over low heat, stirring constantly, until smooth.

Add butter and cocoa powder, stir and let cool.

Frost one half of the cake, then cover with the other half of the cake.

Heat the remaining chocolate for coating and coat the top and all sides of the cake.

Dust the cake with cocoa powder and decorate with chocolate truffles.

Chill the cake in the refrigerator until the chocolate is completely set.

Brownie cake