The layers are all for you-----chocolate layer cake

Overview

Be strong when you are young, be calm when you are middle-aged, and be heavy when you are old. Although this is an advertising slogan, it expresses the true meaning of each stage of life. I have been with my husband for ten years, and in a blink of an eye, it feels like we are still newly married. That feeling still exists. Because of his personality and work, my husband always has an excessive sense of maturity. I like his maturity and depth. He doesn’t have so many vain and beautiful words, but small and unconscious warmth is everywhere in life. I am a free-spirited and emotional woman, so his small warmth will always move me. Since our identification ten years ago, we have become the backbone of each other's lives, sharing each other's possessions, enjoying each other's joy, enjoying each other's happiness, and chasing each other's pursuits! Today is a good day, January 4, 2013. I love you forever. I spent an afternoon making this chocolate layer cake to commemorate our ten years of marriage. Love needs to be managed carefully, and couples should also know how to be grateful to each other and wish all lovers in the world happiness.

Tags

• pastries
• baking
• skills
• maternity
• children
• afternoon tea
• birthday
• butter
• cake flour
• cocoa powder
• egg
• fresh cream
• white chocolate
• white sugar
• milk
• water

Ingredients

Steps

1. 1 Put cake flour, cocoa powder, and sugar into a large bowl

   

2. 2 Mix well

   

3. 3 Crack the eggs in a bowl

   

4. 4 Beat with a hand mixer

   

5. 5 Pour the beaten egg liquid into the mixed flour

   

6. 6 Stir thoroughly

   

7. 7 Pour in the melted butter and mix well

   

8. 8 Add milk little by little to the egg batter

   

9. 9 Mix well and dissolve into it

   

10. 10 When the batter becomes smooth, strain it through a sieve. Serve crepe batter

    

11. 11 Place the mold in the pan

    

12. 12 Pour in 30ml of batter, work quickly, and spread evenly

    

13. 13 After the batter solidifies, take out the mold

    

14. 14 Turn over and bake

    

15. 15 After baking is completed, place it on a drying rack to cool. To avoid drying, cover it with a cloth and set aside

    

16. 16 Continue with the same process to spread out all the egg cakes, a total of 18 pieces.

    

17. 17 Add water and sugar to the milk pot

    

18. 18 Heat over high heat; stirring constantly, until the liquid takes on a caramel color

    

19. 19 After turning off the heat, pour in the boiled fresh cream and mix, then cool and set aside

    

20. 20 Pour the whipped cream into a bowl

    

21. 21 Send to 6 for distribution

    

22. 22 Add a small amount into the caramel liquid and stir to combine evenly

    

23. 23 Pour into the whipped cream

    

24. 24 Continue to beat until about 8 points, place in the refrigerator to cool and set aside.

    

25. 25 Put fresh cream in a moist pan and heat over high heat

    

26. 26 chopped chocolate

    

27. 27 Heat to boiling

    

28. 28 Add chopped chocolate

    

29. 29 After the chocolate is warmed up, start stirring until it is completely melted, then let it cool and set aside

    

30. 30 Place the cooled chocolate cream in a basin of ice water, cool it over water, and whip until it reaches 8 minutes. It is easy to coat into a dough, and set aside

    

31. 31 Place 1 piece of crepe dough on the rack

    

32. 32 Spread caramel whipped cream

    

33. 33 Then place the crepes on top of each other and coat with white chocolate whipped cream.

    

34. 34 Repeat steps like this

    

35. 35 Keep using up all the crepes

    

36. 36 Wrap in plastic wrap, fix the shape, and place in the refrigerator for 1 hour;

    

37. 37 After setting the shape, take off the plastic wrap and use the remaining caramel chocolate sauce to spread the top and sides of the cake

    

38. 38 Use a sieve to sift cocoa powder over the cake

    

39. 39 Arrange strawberries for decoration and finish.