【Beijing】Chocolate Cream Strawberry Cake
Overview
The chocolate glaze cake is beautiful and the craftsmanship is simple. This time, instead of using chocolate ganache, we use a glaze batter made of cocoa powder and milk. The initial mirror effect is great and it is worth recommending!
Tags
Ingredients
Steps
-
Whipped cream
-
Cut the cake base into three equal slices
-
Wash the strawberries, remove the stems and cut into cubes
-
Spread a layer of cream on the cake slice and cover with diced strawberries
-
Spread a layer of cream on the diced strawberries
-
Cover with cake slices and repeat the above steps to make three slices of cake
-
Spread buttercream all over the surface of the cake and put it in the refrigerator
-
Pour milk, fine sugar, and cocoa powder into the pot, bring to a boil over high heat, and slowly stir until the cocoa powder is completely dissolved.
-
At this time, soak the gelatine in cold water to soften
-
Turn off the heat when the cocoa powder becomes slightly thicker. When the temperature drops to a point where it is not scalding, add the softened gelatine sheets and use the residual heat to stir until the gelatine melts.
-
As the temperature of the cocoa paste decreases, its viscosity will become higher and higher. Use a mesh sieve to filter the cocoa paste
-
Move the cake to a baking mesh with a baking sheet underneath to help recycle the cocoa paste. Pour the cocoa paste that has been cooled to about 30 degrees evenly over the cream cake body
-
Pour the cake all over, use a spatula to transfer the cake to a plate, and continue to refrigerate for half an hour.
-
Just simply decorate the surface of the cake
