Coffee Chocolate Cream Cake

Name: Coffee Chocolate Cream Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 80g Caster sugar; 85g Low-gluten flour; 15g cocoa powder; 5g Instant black coffee powder; 30g Sunflower seed oil; 2.5ml Homemade vanilla extract; 30g boiling water

by Yueyue Yushi

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I have made the whole egg sponge cake many times, but I still feel that the texture is too solid. Therefore, on the basis of the original recipe, combined with the methods of some netizens, after experiments, the improved recipe made the cake. I think the taste and organization are in line with my wishes, and it is neither too tough nor too soft. , It is very suitable for making cakes for decorating flowers. It will be the recipe for making whole egg sponge cake in the future. But if you want to add some jam or the like that contains moisture, remember to reduce the liquid content. This time it’s a birthday cake for my son. It's the first time to decorate flowers, and I feel pretty good about myself. "

Ingredients

Coffee Chocolate Cream Cake

1. Brew instant black coffee powder with boiling water, mix it with sunflower oil and let it cool for later use.

2. Beat the eggs, add all the fine sugar and beat.

3. Add vanilla extract, gradually continue to beat from low speed to high speed.

4. Keep beating until the egg batter will not easily disappear.

5. Sift the mixed low flour and cocoa powder into the egg batter and stir until there are no large lumps of dry flour.

6. Then pour the coffee liquid in step 1 into the batter twice, and mix carefully.

7. Stir the batter.

8. Pour the batter into the mold and drop it a few times to shake out the big bubbles in the batter.

9. Preheat the oven, 170 degrees, upper and lower fire, middle level. Bake for about 30 minutes. I won’t write about the steps of decorating flowers. After all, it’s the first time. Just look at it for yourself.