Two-color chocolate cake
Overview
How to cook Two-color chocolate cake at home
Tags
Ingredients
Steps
-
Original cake slices: 50g low-gluten flour, 30g caster sugar, one egg, 50g butter, baking powder, 1.5ml, a little vanilla extract! Heat up and down at 170 degrees for 8 minutes! Production process: First stir the eggs, caster sugar and vanilla extract with a whisk, just stir evenly without beating! Add flour and baking powder to the egg mixture, melt the butter, and then add the batter after it cools! Mix well and put into baking pan!
-
Chocolate cake: 50g low-gluten flour, 8g cocoa powder, 1 egg, 30g caster sugar, 50g butter, 1.5ml baking powder, a little vanilla extract! Heat up and down for 8 minutes! The process is the same as the original one
-
How to make rum syrup: Heat 60g of fine sugar and 75g of water to completely dissolve the fine sugar and water! Once cool, add rum!
-
Chocolate cream: 30g butter, 8g condensed milk, a little vanilla essence, 3g rum, 10ml milk, honey, 5g, lemon juice, 5g. Dark chocolate, 25g. 15g powdered sugar. Production process: add powdered sugar after the butter is softened, beat with an electric egg beater until fluffy, add honey, condensed milk, vanilla extract, rum, lemon juice, continue to beat, and then melt the dark chocolate with milk and hot water! After it cools to room temperature, add it to the cream and beat until smooth!
-
Chocolate sauce: 25g dark chocolate, 15g milk, 8g butter. Production process: Put all the ingredients together and melt in hot water!
-
Cut the 2 pieces of cake into 2 pieces respectively!
-
Take a piece of chocolate cake, brush the surface with rum syrup, then use a spatula to spread chocolate cream frosting, cover it with an original cake, brush syrup, spread cream, cover another chocolate cake, brush syrup, spread cream, cover the last piece of original cake, and pour hot chocolate sauce!
-
After the chocolate glaze has dried, trim the irregular sides of the cake to reveal neatly cut surfaces!
