Cocoa Frosting Cake

Cocoa Frosting Cake

1. A group photo of the cake ingredients; the butter is softened at room temperature and put into the same basin with 15 grams of water, and an egg with shell is about 65 grams; the inner wall of the mold is buttered in advance, and then put in the refrigerator in the refrigerator, and then take it out when the cake batter is poured

2. Flour and cocoa powder are weighed and mixed and sifted twice

3. Put the eggs and sugar into the egg beater

4. Place the egg-beating bowl in a water pot, heat it on a medium-low heat, and use a manual whisk to melt the sugar. If you have a thermometer, you can measure the temperature and keep the egg liquid temperature at about 37 degrees. If not, you can use your fingers to measure One click, it’s about body temperature; after the egg-beating basin is out of water, put the butter basin in the water, and melt the water.

5. Leave the egg beater out of the water, and use an electric whisk to beat the egg liquid at a low speed until the egg liquid is fully expanded and the color becomes lighter. After lifting the egg whisk, the egg liquid falls down like ribbons; at this time, the oven starts to preheat 150 degrees.

6. Sift the flour into the egg batter twice

7. After mixing for the first time, sift in the remaining powder. In the second time, it will defoam more obviously, but continue to mix it evenly to form a uniform batter.

8. Pour the cold but liquid butter melt into the batter along the wall of the basin

9. Stir evenly with a spatula to form a smooth and shiny cake batter

10. Spoon the cake batter into the mold, 7 or 8 minutes full

11. Shake a few times to send the mold into the middle of the preheated oven

12. Fire up and down, 150 degrees, 35 minutes

13. After the cake is baked, it is out of the oven, there is a clear gap between the cake and the mold, which can be easily demoulded

14. The cake is upside down on the drying rack, and it can be eaten directly after it is naturally cooled. It can also be decorated on the surface

15. After mixing 5 grams of protein powder with about 25 grams of water, add icing sugar to make a paste, this is icing sugar

16. Put the icing in a piping bag with a spatula, and cut a small opening at the front when using it

17. Decorate the bottom of the cake pattern according to your own preference.

18. I like it so much

19. How can there be no bells for Christmas

Tips:

This formula can make a six-inch sponge;
Spread butter on the inner wall of the mold and put it in the refrigerator before use, which is more conducive to demolding;
An egg with a shell is about 65 grams, if it is a native egg, please increase the amount of egg as appropriate;
The baking time and temperature are adjusted according to the actual situation of the oven and the size of the mold.