chocolate decoration cake

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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

  1. 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.
  2. Place the baking sheet on the lower shelf and preheat the oven to 180โ„ƒ.
  3. Add a little more than 1/4 of step 1to the bowl of rice oil and milk, mix smoothly with a rubber spatula
  4. Add the sifted flour and cocoa powder evenly and mix.
  5. Pour into the mold, drop once or twice, lower the oven temperature to 170โ„ƒ, and bake for about 32 minutes.
  6. 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.
  7. 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 50-55โ„ƒ.
  8. Add fresh cream and sugar and let stand for 6 minutes, then add in two parts and mix to make a glossy cream.
  9. 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.
  10. Finely chop the remaining sponge cake using a food processor.
  11. Pipe the cream onto the cake and top with step 4 to complete.


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