Biscuit “Chocolate in boiling water. Preparing chocolate sponge cake in boiling water for desserts Chocolate in boiling water Maria white

The history of sponge cake in boiling water

Many people mistakenly believe that this dessert comes from the distant Soviet Union. But the secret behind the popularity of the boiled water sponge cake recipe is hidden much deeper! The peak of its popularity occurred in the 80-90s of the last century - a time when foreign soap series and book novels were just becoming fashionable. The public absorbed them en masse and implemented the advice from them directly into life.

One of these romance novels was Laura Esquivel’s bestseller “Chocolate with Boiling Water,” which was filmed in 1992 and saw the world on the silver screen. It was there that a recipe for chocolate sponge cake made with boiling water was published and many Soviet housewives copied it into their culinary notebooks. However, the film has long been forgotten, but the chocolate sponge cake in boiling water still delights us with its taste and aroma, so let's once again enjoy its appetizing appearance.

To do this you will need the following ingredients

1.5 tbsp. flour;
1.5 tbsp. granulated sugar;
1 tbsp. water or milk;
100 ml vegetable oil;
2 chicken eggs;
5 tbsp. spoons of cocoa powder;
a pinch of salt;
1 tsp soda slaked with vinegar;
1 tbsp. boiling water

Biscuit in boiling water

The recipe for sponge cake in boiling water is extremely simple and easy, especially if you have already prepared all the necessary ingredients. As soon as we start preparing it, we’ll immediately put a kettle of water on to heat up. We will need a glass of boiling water at the very end of mixing the dough, so it will be better if the kettle is already hot.
Break chicken eggs into a bowl and pour in vegetable oil. Add all the granulated sugar there. You can get a little creative and replace vegetable oil with olive oil or raw sunflower oil - it will also turn out delicious.
Then pour in water or milk - your choice. But it is best to slightly warm it to room temperature so that the sugar in the liquid can dissolve, but the eggs do not curdle. Using a whisk, mix everything into a homogeneous dough.
Cocoa powder, due to its fat content and the presence of vegetable oil, is very difficult to mix into the dough, so it is best to add it first, using a whisk for convenience.
Then comes the turn of the wheat flour - you need to pour in the whole mass at once, passing it through a sieve to add airiness, and mix with a fork, as the dough will become very thick and similar to chocolate cream.
It will even layer attractively if you lift the whisk higher. You can look at such culinary beauty without stopping - it looks so alluring.
But, alas, nothing lasts forever and we will slightly adjust the dough by pouring a glass of boiling water into it and stirring it immediately. Yes, now it’s time to use water from a boiled kettle. The dough will become much thinner this way.
But don’t forget about such a small and so necessary product for splendor as soda. Take a full teaspoon of baking soda and quench it with vinegar. Both regular 9% vinegar and apple cider vinegar are perfect for this. Let's try to mix in the soda bubbles as deeply as possible so that they are evenly distributed throughout the dough.
Pour the chocolate dough into the mold and place in the oven, heated to 160-180C for 40 minutes. Due to the fact that the sponge cake contains vegetable oil, it takes much longer to bake than its regular counterpart, but is checked for readiness in the same way as a sponge cake made with chicken eggs - with a toothpick.
If it turns out to be dry when deepening it into the biscuit, then you can safely remove it from the oven. This biscuit is not afraid of cold air and does not fall off, so take it out without fear.
Be sure to let the dessert cool before decorating. If you decide to sprinkle powdered sugar on a hot sponge cake, you risk getting a wet sugar crust on top. Even the cream must be applied to a chilled dish. By the way, the chocolate sponge cake itself in boiling water is very similar to a cupcake and their recipes are very similar. If you are baking it as a base for a cake, cut the sponge cake in half flat - it will cool faster this way. However, remember that it is very soft and airy, so it can easily become deformed.

In this way you can prepare vanilla sponge cake in boiling water. Its preparation is much easier, because you do not need to mix cocoa powder into the dough. The recipe for vanilla sponge cake in boiling water replaces cocoa with vanilla or vanilla sugar, hence the name of this dessert.

The benefits of sponge cake

The benefits of a biscuit sweet dish are obvious even in the fact that it is obtained in any case and with any sequence of mixing products. If it doesn’t rise, it means you forgot to add some ingredient to the dough! The only drawback of the delicious chocolate cake is its high calorie content, so it is best to enjoy it in the first half of the day, preferably for breakfast with a cup of freshly brewed tea or coffee!

The recipe for this chocolate sponge cake is universal. From this set of ingredients you can prepare a sponge cake for a cake, the components of a cake, a cupcake, a pie, cupcakes, cake pops, or simply eat a sponge cake with tea, because such a chocolate sponge cake is completely self-sufficient and versatile. The biscuit does not need to be soaked in syrup or filled with cream. Chocolate sponge cake cooked in boiling water turns out moist, smooth, heavy and very chocolatey.

For me, the color of this biscuit also has a huge aesthetic advantage. The color of the biscuit turns out to be a rich dark brown, almost black, and all this is due to the process of brewing cocoa with boiling water. Well, cakes with colored or white cream make very beautiful cuts.

For a 16-18 cm pan - 0.5 portions of dough (3 cakes of 1 cm each or 2 cakes of 1.5 cm each).

For a 20-23 cm pan - 1 portion of dough (3 cakes of 1 cm each or 2 cakes of 1.5 cm each).

Ingredients for 1 portion of dough:

Flour - 320 g
Sugar - 220 g
Egg - 2 pcs.
Soda - 1 tsp.
Baking powder - 1 tsp.
Cocoa - 5 tbsp. (25 g)
Milk - 200 ml
Vegetable oil - 80 g
Boiling water - 200 g

Benefits of the “Chocolate in boiling water” biscuit

Self-sufficiency. The sponge cake turns out moist and does not need soaking, but if you want to add a special taste, you can soak it in berry juice or syrup.
Dense heavy structure. Will not fall apart or deform.
Versatility. The dough of this biscuit can be used to prepare many desserts.
Taste and color. The sponge cake turns out very chocolatey and tasty, with a rich brown, even almost black, color.

Making chocolate sponge cake at home

The sponge cake recipe is very simple: mix the dry ingredients separately and the liquid ones separately, and then mix them all together.

Combine flour with cocoa, soda and baking powder.

Beat the eggs with a mixer, adding sugar at the same time.

Beat eggs with sugar for at least 5-7 minutes, depending on the power of the mixer. The sugar should almost dissolve, and the mixture itself should noticeably become fluffier and thicker.

Add vegetable oil and milk to the eggs. Stir until smooth.

Combine dry and liquid ingredients.

You will get this chocolate mixture.

The dough will be very liquid, so cover the entire surface of the mold well with paper. There is no need to lubricate the paper with anything.

Pour boiling water into the dough and mix everything again.

What is the secret to adding boiling water?

When boiling water is combined with flour, the flour is brewed. Gluten, which is contained in flour, is activated and forms strong thread-like fibers. By adding boiling water to the dough, we activated the gluten before cooking began, and now it will not draw moisture from the egg-butter mass during baking. With this recipe, the sponge cake will never turn out dry.

Pour the dough into the mold and place in the oven for 50 minutes.

Due to its composition, a sponge cake rises quite a bit in boiling water.

Bake the sponge cake until the toothpick is dry.

The sponge cake develops a mound/uneven surface during baking.

The biscuit bakes unevenly due to the high temperature in the oven. If you can't reduce the temperature, try covering the pan with a piece of foil.

Can this biscuit be cooked in a slow cooker?

The biscuit turned out beautiful, but over time it settled inside, forming folds on the sides, what was wrong?

The biscuit is not baked.

Is it possible to remove cocoa from this sponge cake, replacing it with flour and make a vanilla sponge cake?

No, the vanilla sponge cake recipe contains different proportions of ingredients.

Do I need to quench baking soda with vinegar for this recipe?

If you have any questions, ask them in the comments.

Boiling water in this sponge cake works real miracles: the cake turns out fluffy, porous, moist, and the taste is rich chocolate! For a long time I hesitated to make this sponge cake because of the name (for some reason I was put off by the fact that the sponge cake was not made with butter or even kefir, but with boiling water!). But after reading the ingredients, I realized that I was deeply mistaken. There is so much delicious stuff here, besides the boiling water: vegetable oil adds moisture to the cakes, and cocoa adds a unique chocolate taste. In general, the recipe did not let me down, I am happy to share my find with you. Let this biscuit become an occasion to create the most delicious cakes and the most cozy tea parties in the world!
Ingredients:

Flour - 2.5 cups (a regular faceted glass with a volume of 250 g is used. Attention! 130 g of flour is placed in one glass! That is, on average you will need 360 grams of flour in this recipe)
Sugar - 1.5-2 cups (adjust sweetness to your taste)
Soda - 1 tsp. (there is no need to extinguish the soda in the recipe)
Cocoa powder - 2 tbsp. l. with a slide +150 ml of hot water for brewing
Baking powder - 1 sachet (10 g)
Eggs - 2 pcs.
Milk – 150 ml
Unscented vegetable oil - 1/3 cup
Boiling water – 150 ml
Salt -1/3 teaspoon

How to make sponge cake “Chocolate in boiling water”

The biscuit dough is kneaded very quickly, so immediately turn on the oven to preheat to 170 C.
Sift cocoa powder (2 heaped tablespoons) through a fine sieve to get rid of lumps. There is no need to throw anything away: just rub large lumps over a sieve with a spoon, they will easily sift through. Now pour the cocoa with hot water so that it is convenient to stir it into a homogeneous paste. I need about 150 ml of hot water for this. Stir cocoa with water and set aside to cool to room temperature.

This method of brewing cocoa allows you to activate it, the taste of the biscuit becomes richer and more chocolatey. Since I learned about this trick, I've been using it in all recipes that contain cocoa in the ingredients. And I, my family, really like the result. In addition, the cocoa consumption in the recipe is halved. For example, in this recipe you can use 4 tbsp. spoons of cocoa, sifting it along with flour or do as I did, brewing only 2 tbsp. spoons of cocoa with hot water. The result will be similar, the amount of powder during brewing will be less and the taste will be more intense.

What cocoa powder should I use? Ideally, which is sold in online baking stores. This product is much tastier than usual; it has a rich chocolate taste and a darker, sometimes even reddish color. It also mixes much easier with liquids because the alkalization process reduces its acidity.

If alkalized cocoa is not on hand, use any high-quality powder that is available to you).
The next step in preparing the sponge cake is sifting the flour (2.5 cups with a volume of 250 g). This is necessary to saturate it with air and to break up the lumps.

Add baking soda (1 tsp), salt (1/3 tsp), baking powder (1 sachet 10 grams) to the flour.

We take a hand whisk in our hands and mix all the dry ingredients so that the baking powder and soda are mixed evenly in the flour. If you follow this rule, the biscuit will rise smoothly, without slides or mounds on the surface.

Break 2 eggs into a separate bowl (I use C1, these are medium-sized eggs). Pour granulated sugar (1.5 cups of 250 g) and begin to beat with a mixer until a thick, light and fluffy mass is obtained.

Attention! If your mixer is weak (or you are using a blender with a whisk), it is better to add sugar not immediately with the eggs, but after the eggs are whipped into a fluffy foam. And in this case, you need to add it in small portions so that the sugar has time to interfere with the egg mass.

Beat for about 8-10 minutes until the dough is light in color.

The whisks should leave a noticeable mark on the surface of the egg-sugar mass, this is a sign of readiness for the next steps.

Add the cooled cocoa to the egg-sugar mixture. Mix.

Now all that remains is to add vegetable oil (1/3 cup). I use refined sunflower oil, which is odorless and has no noticeable taste; corn oil is also great (it has absolutely no taste/aroma at all).

Mix at low mixer speed and then pour in milk (150 ml)

Attention! All ingredients, including milk, should be at room temperature. If the milk is from the refrigerator, heat it up, but not until it’s hot, but until it’s pleasant (maybe a little hotter than room temperature).

Again, at low mixer speed, combine the ingredients until smooth (do not beat anything for a long time; as soon as the milk is added, stop working with the mixer).

Now add the dry ingredients and stir again with a mixer at the lowest speed (you can stir with a spatula or spoon).

The result is a homogeneous dough without lumps, rich chocolate color and pleasant aroma.

The entire kneading process took place under artificial light, so the color of the dough is a little yellowish, but I will definitely show you the final color of the finished biscuits and their structure in daylight.

Boiling water (150 ml) is added to the dough last. To be more precise, the temperature of the water that I added was not 100 °C, but a little lower (75-80 °C). Before starting kneading, I boiled the kettle, and by the time it was added to the dough, the temperature of the water in it, of course, was no longer 100 °C, but a little lower.

After adding boiling water, stir the dough and pour into molds.

Attention! The dough may seem too liquid to you. Or rather, this is what it is - more liquid than in the usual, or.

Don't rush to add flour or somehow correct the structure of the dough. Remember that cocoa plays the role of flour in the dough and despite the fact that we brewed it with boiling water, in the oven it will begin to “ally” with the flour and together they will make our sponge cake as it should be. But if you can’t resist and add flour, the cakes will become too dense.

I baked the biscuits in two tins, both with a diameter of 18 cm, each biscuit was 4.5 cm high.

At the bottom of the springform pan I placed a sheet of parchment cut into a circle shape. I did not lubricate the sides of the mold with anything.

The dough flows very quickly (because it is liquid), so be careful when dividing into two forms so as not to overfill.

Tap each pan on the counter to release any excess air bubbles from the dough.

Place the molds in a preheated (up to 170 C) oven for 25-35 minutes (baking time depends on the power of your oven). Do not open the oven for the first 20 minutes! Biscuit dough contains a lot of air, so it can sag due to sudden temperature changes.

Starting from 20 minutes, you can open the door slightly to check the readiness. The surface of the biscuit should spring back: when pressed with your fingertips, it should return to its original position. Another test for readiness is that a wooden stick inserted into the middle of the sponge cake should come out dry, without sticking dough.

Remove the finished biscuits from the oven and let them stand in the pan for 5-7 minutes. By this time, the cake usually moves away a little from the walls of the mold on its own. If this does not happen, you can use a sharp knife to walk around the circumference of the mold so that the sponge cake moves away from the walls faster and comes out of the mold with ease.

Carefully remove the baking paper from the bottom of the sponge cake and cool the cakes on a wire rack to room temperature. On the wire rack, the biscuit is well ventilated with air and cools evenly (there will be no soggy bottom).

Cooled biscuits can be used immediately to make a cake or served with tea, but to make them even tastier, it is better to wrap each biscuit in cling film and put it in the refrigerator overnight. Here and below, all photos were taken in daylight =)

Chilled and rested biscuits cut perfectly, do not break, and keep their shape well. For cutting, you can use a special pastry thread or a bread saw.

The sponge cake is porous and airy, like a sponge, rich in flavor and color, with a slight hint of redness. In its structure it is very similar to, but unlike it, it holds its shape much better and crumbles less.

Not very liquid creams are perfect for “Chocolate in boiling water”. I made a cake based on these biscuits + +orange compote. It turned out very tasty!

Bon appetit!

Be sure to share your feedback on the recipe and photos of the finished biscuits, I’m very pleased to receive feedback! When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

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No holiday is complete without a delicious dessert. If you prepare it yourself, the effect will be much better than from store-bought sweets. Making a homemade dessert is very simple, but at the same time it is a culinary art, a creation. When you don’t have too much time to bake cakes for “Napoleon”, “Medovik”, then the easiest way is to prepare a dessert from a chocolate sponge cake in boiling water. You can believe that no matter what you do with it, you will get an amazing and incredibly tasty, aromatic dessert at home.

Biscuit cooking technology

Are you having a holiday soon or are guests just coming? Then you can't do without a good dessert. The best way out of this situation is a chocolate sponge cake in boiling water, the cooking process of which is incredibly simple. If you use a detailed recipe with step-by-step photos, then preparing chocolate sponge cake in boiling water will not cause any difficulties or unnecessary questions.

A chocolate sponge cake prepared using a special method will be a gorgeous and the best base for dessert. By making a chocolate sponge cake in boiling water, you can assemble pastries, muffins, cakes, desserts with berries and fresh fruits.

The recipe and photos for baking a sponge cake in boiling water will help you do everything right. If you want to make a cake, then this will be the wisest decision. Initially, the sponge cake is intended for making a cake, and only then for all kinds of pastries and other sweet desserts.

To prepare a sponge cake or cake, you will need the appropriate equipment: a knife, an oven, baking paper and glasses, a mixer, a wire rack and a spatula, a board and deep bowls, a mold, aluminum foil, and a saucepan.

Ingredients for the dough:

sugar – 2 tbsp;
chicken eggs – 2 pcs.;
bitter cocoa powder – 6 tbsp. spoon;
whole milk (pasteurized) – 1 tbsp.;
flour – 2 tbsp;
baking soda – 1.5 tsp;
vegetable oil – ½ cup;
food baking powder - 1.5 tsp;
clean water - 200 milliliters.

Step-by-step cooking algorithm:

Preheat the oven to 170 degrees. At the same time, you should prepare a baking dish, preferably removable and non-stick. Remove the bottom from it, then attach it to baking paper. Prepare all the necessary ingredients specified in the recipe.

Then you should arm yourself with a sharp knife, with its help you need to cut out a circle so that it matches the size of the molds.

Cut a piece of aluminum foil, turn the container upside down so as to tighten it with foil, removing all existing cracks. This is necessary to ensure that the batter does not spill out of the mold in the oven. After these manipulations, place a circle of paper inside the non-stick pan and grease it with butter. Do not forget that even the side edges are lubricated with oil, as this is very important.

The next step is preparing a delicious dough. Take a small saucepan and pour 1 glass of water into it. Place it on the stove, heat should be at maximum, bring to a boil. Arm yourself with a fine sieve and sift cocoa powder, baking soda, flour and baking powder into a deep bowl. After this, you can add sugar to mix the dry ingredients of the dessert with a whisk.

Prepare another deep and clean bowl, beat the eggs into it. They need to be beaten with a mixer for four minutes, the speed should be minimal, but then it should be gradually increased to the maximum level. Carefully add vegetable oil and milk. Beat with a mixer for 2 minutes using medium speed. Then you can prepare the dough.

The liquid mixture must be added to the dry ingredients specified in the recipe. Using a whisk, beat until smooth. You need to boil water in a saucepan, then add boiling water to the dough. Mix thoroughly with a tablespoon and pour into a baking dish. Thanks to this manipulation with boiling water, a million bubbles are formed in the chocolate dough, which will make the future sponge cake unusually airy, fluffy and porous, like a sponge.

Make sure the oven is at the correct temperature. The baking time for the biscuit, according to the proposed recipe with photo, is one hour. Readiness is checked with a skewer or toothpick. It is important that the skewer is dry; if it is wet, then keep the pan in the oven for another ten to twelve minutes. When the cake is ready, it must be removed from the oven and placed on a board. Since the pan is unusually hot, use an oven mitt to hold it in place.

Leave the cake for a while so it can cool. The tip of a knife should be drawn between the edges to release it from the mold. After this, you can remove the rim from the mold, use a spatula to lift out the dessert, transfer it to a wire rack and cool. At this time, you should figure out what you want to cook, as there are a lot of options.

Wait until the cake has cooled, then you can prepare any dessert. It can be generously filled with sugar syrup, which is prepared from fruit juice, and then decorated with fresh berries and fruits.

Great recipe for brownies. To do this, the cake is cut into small cubes, soaked in rum, and then generously rolled in coconut flakes.

You can pour icing over the sponge cake, sprinkle with nuts and grated chocolate, you will get a very tasty and juicy cake for the whole family. Children and adults will be absolutely delighted with such an amazing homemade delicacy.

To make the baked goods high-quality and tasty, you need to follow the recipe. In addition, you should listen to some advice from culinary experts:

To make the dessert acquire a pleasant and more refined aroma, you can add a teaspoon of vanilla extract or a bag of vanillin to the dough.
You can add finely chopped nuts, berries and dried fruits to the dough.
If you want to give a richer and brighter taste to the finished treat, then feel free to replace regular water with coffee.

To summarize, it should be said that from such a sponge cake, cooked in boiling water, you can prepare a dessert of any complexity and for every taste. The main thing is not to be lazy, but to show imagination and creativity. Bon appetit everyone!