#aca Fourth Session Baking Contest# Mocha Coffee Cake
1.
Separate the egg whites and yolks in a basin without water and oil.
2.
Mix corn oil and egg yolks and mix well.
3.
Add the cocoa powder to the egg yolk in portions and mix well.
4.
Mix the coffee powder and low-gluten flour evenly.
5.
Sift the mixed coffee powder and low-gluten flour into the egg yolk paste and gently stir until uniform.
6.
Stir it well.
7.
Add white sugar to the egg white three times and beat until it is wet and dry.
8.
First take one-third of the egg whites into the egg yolk paste, and stir evenly from bottom to top with a spatula.
9.
Pour the egg yolk paste back into the remaining egg whites and stir evenly with a spatula.
10.
Pour it into a cake mold and drop it twice to shake off large bubbles.
11.
Put it into the preheated oven and bake at 165 degrees for 40 minutes.
12.
After the baked cake is out of the oven, the heat will be blasted out immediately, and the cake will cool down. Remove the completely cooled cake from the mold and cut into three average slices.
13.
Add cocoa powder, sugar and rum to the refrigerated whipped cream.
14.
Mix well with egg cream and beat directly with an electric whisk until the cream appears lines but still has a certain degree of fluidity to stop.
15.
Spread the whipped cream on each layer of cake until it is roughly smooth.
16.
Use a knife to scrape out the chocolate chips vertically on the dark chocolate and sprinkle them on the surface of the cake? carry out!
17.
Finished picture.
18.
Finished picture. Take a bite, and the strong coffee smell lingers in your mouth. Also add this light chocolate scent. Even if you eat too many bites, you won’t feel tired~
Tips:
1. When baking chiffon cakes, each different brand oven loses its temper. Adjust the temperature according to yourself.
2. It can be freshly brewed coffee or instant coffee powder.
3. After putting this cake in the refrigerator overnight, it tastes more fragrant!
4. Such a delicious cake, paired with a cup of black tea or coffee, is a good choice for afternoon tea.
