8-inch Dirty Cake

Name: 8-inch Dirty Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 69g White sugar; 50g Corn oil; 50g milk; 70g Low powder; 15g chocolate powder; 2 pieces chocolate; 400g Light cream; 23g Sugar

by Demon~🍒

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Some time ago, dirty buns were really popular, and friends in the baking circle were making them, and those who were as lazy as the editor chose to eat ready-made ones. Dirty cakes are becoming popular again. I used Chiffon embryos to make them, and improved the method to make it easier and more convenient. Friends who don’t know how to spread the noodles or squeeze the butter don’t have to worry at all. Baking is actually very simple. , As long as the materials are accurate, even children who know how to do it can do it independently. This is the case with this dirty cake. "

Ingredients

5 Egg

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69g White Sugar

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50g Corn Oil
50g Milk

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70g Low Powder
15g Chocolate Powder
2 pieces Chocolate
400g Light Cream
23g Sugar

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8-inch Dirty Cake

1. There are only 4 eggs left in the refrigerator, so I used the amount of 4 eggs. Please follow the recipe for normal ones. Separate the egg white and egg whites in two clean, oil-free containers.

2. Add sugar to the egg yolk and stir until the sugar melts.

3. Add corn oil and stir until emulsified.

4. Add milk and stir well.

5. Sift in low flour and cocoa powder.

6. Beat into a smooth and even batter.

7. Add white sugar to the egg white three times and beat until stiff foaming.

8. Mix the chocolate batter with the meringue three times.

9. Pour into the 8-inch Chiffon movable bottom mold, preheat the oven, 160 degrees for 45 minutes. After baking, take it out immediately, shake the moisture, and let it cool for later use.

10. Add cocoa powder, sugar, whipped cream to whipped cream. Refrigerate the cream in advance.

11. Beat to 8 and distribute, a thick paste that can flow slightly.

12. As mentioned earlier, my material is insufficient, so the cake is not very big. It is divided into two layers. Normally it can be divided into three layers. Spread the chocolate cream frosting on the cut cake. It doesn't have to be smooth, but the mess is slightly smooth.

13. Cover another piece of cake, and smear the remaining chocolate cream on the surface. It does not need to be smoothed either. It is probably the best to be smooth and messy.

14. Sift a layer of chocolate powder on the surface.

15. Put the chocolate into a piping bag and melt it with heat-insulating water, and squeeze it on the surface of the cake while it is warm. The editor can eat the whole thing by yourself! A mouthful of chocolate is so happy.