The cocoa flavor of the cake is rich, and chocolate sauce is added to the light cream to make the cake more mellow. Sprinkle some dried nuts and cranberry crumbles on the surface, which not only improves the appearance of the cake, but also makes the taste more complex.
This cake I made for my cousin. Simple and tasty.
Cake Ingredients: 105 g of low gluten flour, 25 g of cocoa powder, 6 eggs, 50 g of milk, 50 g of corn oil, 80 g of sugar
Garnish: 350 g of light cream, 40 g of chocolate sauce, 5 g of cocoa powder, 30 g of sugar, appropriate amount of cashew nuts, appropriate amount of peanut kernels, appropriate amount of dried cranberries
Bake: Heat at 130 degrees, 100 minutes
Production process:
1. Prepare the cake materials;
2. Separate the egg whites and yolks, and put the egg whites into an oilless and waterless beaten egg bowl;
3. Beat the egg yolks with a manual whisk and pour in the corn oil;
4. Mix well, then pour in the milk and continue to stir well;
5. Sift 25g of cocoa powder into the egg yolk solution;
6. Stir well and sift in the flour;
7. Mix the batter evenly in an irregular direction, and there is no dry powder;
8. After the egg whites are coarsely soaked with an electric whisk, add 20g of sugar;
9. When using medium speed to beat the white delicate state, add 30 grams of white sugar;
10. When continuing to hit significantly at medium speed, add the remaining 30 grams of sugar;
11. When you feel that there is obvious resistance under your hands, lift the beaten egg head and send the egg white at a large right angle;
12. Take one-third of the protein paste into the cocoa batter and mix well;
13. Pour the mixed batter back into the protein bowl;
14. Continue to mix it into a delicate and shiny cake paste by means of longing;
15. Pour the cake paste into an 8-inch square cake mold, smear it into a surface, and then pick up the mold and shake it down from a height of 20 centimeters to shake out the large bubbles in the cake paste;
16. Put the cake batter mold into the middle layer of the preheated oven, 130 degrees, heat up and down, 100 minutes;
17. After baking, shake down from 20 cm a few times, shake out the excess hot air inside the cake, and then buckle upside down on the drying rack, and release the mold after cooling;
18. Cut the demoulding into two equal parts;
19. Refrigerate light cream, chocolate sauce and sugar for more than 10 hours;
20. Put the appropriate amount of light cream into the basin, and then add the appropriate amount of chocolate sauce according to the taste;
21. When beating the cream to a viscous state with an electric whisk, add 5 grams of cocoa powder and continue to beat until it is 80% viscous but cannot flow easily;
22. Take a slice of cake and use a spatula to spread an appropriate amount of cocoa cream on top of the cake slices;
23. Cover another slice of cake on top, adjust the position, and use a knife to tidy up the surrounding area;
24. Place the cocoa cream into the framing bag and squeeze the mesh out of the cake surface;
25. Garnish the middle of the grid with crushed cashew nuts, crushed peanuts, and dried cranberries!
Tips:
1. Because the cake mold is not sticky, the baking temperature should not be too high, so that it is conducive to the cake paste to climb up slowly, and the baked cake does not shrink waist, does not collapse;
2. Eggs weigh about 55 grams with shells, so 6 are used. If you change to an 8-inch round mold, you can use 5 eggs;
3. The amount of light cream and dried nuts can be adjusted according to the taste;
4. The time and temperature of cake baking are subject to change in the oven.