Coffee Butter Chocolate Cake
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Separate the egg whites and egg yolks, add 20 grams of fine sugar to the egg yolks and beat until the sugar melts.
2. Add salad oil in portions and beat evenly.
3. Add water and stir well.
4. Sift in low-gluten flour and cocoa powder, and mix into cocoa batter.
5. Put the egg whites in a clean basin, add the remaining 50 grams of sugar in three times and beat until small sharp corners appear when you lift the whisk.
6. First take half of the egg whites into the cocoa batter, stir evenly, then pour the batter into the egg white bowl and stir evenly.
7. Pour the batter into a paper cup, about eighth full. Preheat the oven, 180 degrees, upper and lower fire, middle level, bake for about 15 minutes. Take out to cool.
8. Brew the ground coffee with boiling water for later use.
9. Whip the whipped cream and powdered sugar over ice water until obvious lines appear, and the whisk will have small sharp corners.
10. Pour the coffee liquid into the whipped cream and stir well.
11. Just decorate the cake to your liking.
