Chocolate Butter Cake
1.
First make cocoa chiffon. 100 grams of milk + 20 grams of sugar, heat over water, pour in the cocoa powder, and stir until the sugar and cocoa powder are melted.
2.
Add corn oil and stir until emulsified, a cocoa butter paste like a thin rice soup.
3.
Add the sieved low powder and stir slightly until the dry powder is barely visible.
4.
Add the egg yolk and stir well.
5.
This way the cocoa yolk paste is ready.
6.
Add a few drops of white vinegar to the egg whites and beat until thick foam, then add 70 grams of fine sugar in three times and beat until dry and foamy.
7.
Take one-third of the beaten egg whites, add them to the egg yolk paste of step 5, and stir with a rubber spatula until it is almost uniform, then pour it back into the egg white bowl and mix thoroughly.
8.
Pour the finished cake batter into the mold and shake it on the table a few times to remove large bubbles.
9.
Before beaten egg whites, preheat the oven 140 degrees in advance for 60 minutes. Put the mold on the bottom of the oven. 10. When the time is up, take out the baked cake and shake it on the table a few times. 11. Put the mold up with suitable utensils, and let it cool down.
10.
The cool cocoa chiffon is demoulded, assisted by a slicer, and divided into three even slices with a knife.
11.
Start making chocolate cream. After 80 grams of milk is heated in water, add 100 grams of chopped dark chocolate, stir until the skill is melted, the solution is smooth, let cool and set aside.
12.
Whip the whipped cream over ice. Add 20 grams of caster sugar and a few drops of vanilla extract, beat until it is distributed.
13.
Then pour the thick chocolate milk solution that has been aired to room temperature.
14.
Stir evenly at low speed to form chocolate cream.
15.
Put a slice of cocoa cake on the cake base and brush with a layer of liquor and sugar.
16.
Spread a layer of chocolate cream evenly with a spatula.
17.
Spread a second slice of cake and repeat the process of brushing with liquor and sugar liquid and applying cream.
18.
Put the last piece of cake on and smooth the surface of the whole cake base with chocolate cream.
19.
Use a toothed scraper on the side and surface of the cake to scrape the desired lines.
20.
Glue a circle of chocolate chips on the bottom of the cake,
21.
Squeeze a few small flowers on the surface with a piping nozzle and finish.
22.
The finished cake should be sealed and refrigerated for more than two hours before cutting. The cut surface will be neater.
Tips:
The chocolate cake must be sealed and stored in the refrigerator, otherwise it will absorb other regrettable flavors.