A Cocoa Cake with A Creamy Milk Cover that You Will Fall in Love with in One Bite
1.
Cocoa powder and low-gluten flour mix well.
2.
Corn oil and milk are stirred with a manual whisk until emulsified.
3.
Sift in the cocoa and low-flour mixture and stir until there is no dry powder.
4.
Knock in the egg yolks, put the egg whites into an oil-free and water-free egg-beating bowl, and freeze them in the refrigerator for later use.
5.
Manual whisk "Z" shape to stir until smooth egg yolk paste.
6.
Install a single-end wire whisk on the whisk, add a few drops of lemon juice to the egg whites, beat at low speed until coarsely soaked, and then add the first fine sugar.
7.
Whip until the egg white becomes fine, add it a second time, add the third time of fine sugar when it reaches the big hook, and finally whip until dry foaming.
8.
Mix the whipped egg white and egg yolk paste three times.
9.
Pour the mixed cake batter into a 6-inch raised chiffon cake mold, shake it lightly to remove bubbles.
10.
Preheat the oven to 170 degrees, the upper and lower fire middle and lower, 42-45 minutes.
11.
After being out of the oven, shake it upside down and let it cool, and use a stripping knife to demold.
12.
Prepare a round cup with a diameter of 4-5 cm and dig a hole in the middle.
13.
The dug out chiffon cake is frozen in the refrigerator and then put into a wall breaker to make powder.
14.
Prepare a mousse circle 12 cm high and wrap around the cocoa cake tightly.
15.
Add whipped cream with caster sugar and cocoa powder.
16.
Beat the whisk at medium speed until it shakes the egg bowl, and the whipped cream is in a good state of fluidity.
17.
Pour the whipped milk lid onto the cocoa cake base.
18.
Sprinkle with floured chiffon cake crumbs for decoration.
