The cake, which was left overnight in the refrigerator because it wasn’t finished, becomes moist and sweeter, and is also delicious.
Ingredients
- Whole egg 130g (3 egg yolks + egg white)
- Cane sugar 78g
- Cake flour 40g
- Cocoa powder 10g
- Rice oil 10g
- Milk 10g
Chocolate fresh cream
- Chocolate black 55g
- Milk 55g
- Fresh cream Milk fat content 42% 200ml
- Cane sugar 8g
Instructions
- Add the whole egg and sugar, mix with a hand mixer on high speed for 1 minute, then on medium speed until smooth, and finally mix on low speed for about 2 minutes.
- Place the baking sheet on the lower shelf and preheat the oven to 180℃.
- Add a little more than 1/4 of step 1to the bowl of rice oil and milk, mix smoothly with a rubber spatula
- Add the sifted flour and cocoa powder evenly and mix.
- Pour into the mold, drop once or twice, lower the oven temperature to 170℃, and bake for about 32 minutes.
- When the cake is baked, give it a shock, spread the paper on the stand, turn it upside down, remove the cake from the mold, turn it over, cool it on a wire rack, and put it in a bag overnight.
- For the chcoclate fresh cream : Break the black chocolate into small pieces in a bowl, add heated milk (55g) and dissolve it smoothly. Place in a hot water bath and keep warm at 50-55℃.
- Add fresh cream and sugar and let stand for 6 minutes, then add in two parts and mix to make a glossy cream.
- Cut the sponge cake into 3 pieces, apply step 2 on them, transfer the remaining to a piping bag and leave in the refrigerator for about an hour.
- Finely chop the remaining sponge cake using a food processor.
- Pipe the cream onto the cake and top with step 4 to complete.
