Chocolate cake with delicate cream and pieces of jelly

Простий chocolate cake with delicate cream and pieces of jelly. Such a dish is prepared very simply and quickly, and the result is an incredible taste.

This type of baking needs at least 10 hours of exposure, and the longer the finished product is kept in the refrigerator, the tastier it will be.

Read more recipes for good pies and other pastries on the website PLACOK.INFO pies, cakes and pastries.

An interesting video from our channel: Chocolate watering

Chocolate cake with pieces of jelly – ingredients

  • For chocolate cake
  • Eggs – 5 pieces.
  • Sugar – ¾ cup.
  • Flour – 2/3 cup.
  • Cocoa – 1/3 cup.
  • Baking powder – 1 tsp.
  • Vanilla sugar – 1 tsp.
  • Salt – a pinch.
  • For the cream:
  • **Mascarpone – 350 g.
  • Cream (30%) – 500 ml.
  • Sugar – 3 tbsp.
  • Additionally:
  • * Jelly – 2 packages of different colors.
  • Chocolate – 50 g.

Chocolate cake with pieces of jelly – preparation

Dissolve the jelly in hot water according to the instructions on the package.

*Note. Instead of jelly, you can use fruits and berries in the cake.


Separate the whites from the yolks and beat with a pinch of salt to stiff peaks. Add sugar and vanilla sugar one spoon at a time, without stopping to beat. The mass should be homogeneous and shiny. Add yolks one by one, beating at the lowest speed of the mixer.

In a separate bowl, mix flour, cocoa and baking powder. In several stages, add the dry ingredients to the egg mixture, carefully mix with a spatula.

We line the form (23×23) with parchment, transfer the dough, level it and send it to the oven heated to 180 degrees. Bake for 25-30 minutes, until a “dry match”. Take the hot biscuit out of the oven and drop it from a height of 40 cm onto a flat surface (table or floor) so that the biscuit does not fall. Cool and cut into 2 equal cakes.


Beat mascarpone together with cream and sugar.

**Note. You can use kefir or sour milk pre-frozen and strained on cheesecloth.

We collect the braid

Spread a little less than half of the cream on the cake.

Cut the jelly into cubes and spread on the cream. Cover the top of the jelly again with cream (leave a few spoonfuls on top of the cake), cover with the second cake

Grease the top of the cake with cream and decorate with grated chocolate.

We send the finished cake to the refrigerator for 10-12 hours.

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