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.
16.
Finished product
17.
Finished product
18.
Finished product
