Choco Pie Cake: A Step-by-Step DIY Recipe

Step 1 – Prepare the moist chocolate sponge cake.

In a mixing bowl, beat 4 eggs (yolks and whites). Add 300 grams of sugar and a pinch of salt.

Mix with a mixer on low speed. You can also use a hand whisk.

Add 240 ml of milk at room temperature.

Add 120 grams of refined vegetable oil (odorless).

Mix the ingredients thoroughly with a mixer or hand whisk. It's important that the sugar dissolves completely.

Mix the dry ingredients (300 grams of flour + 80 grams of cocoa) and mix well until the mixture becomes more or less homogeneous.

Sift the dry ingredients into the bowl with the previously mixed dough base. You can strain any lumps through a sieve.

We also sift 6 grams of regular baking soda into the dough.

Mix the mixture with a mixer. The result should be a smooth, uniform, richly colored chocolate dough (as shown in the photo).

Add 1 tablespoon of vinegar to the dough and mix until smooth.

Pour 200 ml of boiling water into the dough and knead again until smooth.

Pour the dough into the molds.

This sponge cake needs to be baked in the oven for approximately 35-40 minutes at temperature 150℃ (the parameter is indicated for an oven without convection in the “top + bottom” heating mode).

Remove the finished biscuits from the pan and cut them in half while still warm.

As a result, we should have 4 layers, from which we will further assemble our structure, like any classic multi-layer cake.

Step 2 – prepare the soufflé for our cake, which will turn out like a layer of ChocoPai.

Let's start by separating the yolks and whites of 6 eggs into separate bowls. To make the soufflé, we'll only need the whites (approximately 180 grams).

Mix 15 grams of gelatin and 7 tablespoons of cold boiled water and let the mixture swell.

Place 300 grams of sugar in a saucepan and add 75 milliliters of water. Heat slowly on the stove, creating a sugar syrup.

Place 6 egg whites and 16 grams of vanilla sugar in a mixing bowl and wait until the sugar syrup is ready.

When the syrup boils, let it boil for about 1 minute (it should reach a temperature 115℃), add 1/4 teaspoon of citric acid. Bring the syrup to 118℃ and remove from heat.

Meanwhile, begin whipping the egg whites. When the whites form a thick, white mass, slowly pour the hot sugar syrup into the whites in a thin stream down the side of the bowl.

Continue whisking for about 4 more minutes. You should get a thick, airy mixture that holds its shape well.

While continuing to beat the mixture, add the dissolved gelatin into it (to liquefy it, you can heat it in the microwave in short pulses).

After adding the gelatin, beat for another 1-1.5 minutes and begin spreading. The mixture will harden very quickly if its temperature drops below 40℃, so at this stage it is necessary to act quickly.

Step 3 – Assembling the cake.

Transfer the mixture into a pastry bag and pipe it in a spiral onto the first cake layer.

Repeat the process for the second and third layers. This will create three thick layers of soufflé. Cover the final layer with the fourth sponge cake, as shown in the photo.

Wrap the cake with a pastry ring and place in the refrigerator for 2 hours.

Step 3 – prepare the glaze.

The glaze will be standard, like any candy or cake. In a small saucepan, place 150 grams of chocolate (you can choose milk or dark chocolate, depending on your taste) and 150 grams of softened butter (it's best to take it out of the refrigerator beforehand).

Gradually heat the saucepan and stir the ingredients until smooth.

We take the cake out of the refrigerator and remove the molding structure.

We pour glaze over our homemade Choco Pie cake to create a smooth surface, as shown in the photo.