Chocolate Cream Cake

Overview

Commemorating fifteen years. To this day, we have been together for fifteen years. If I don't tell you, maybe you won't remember. Just like you don't remember my birthday, my wedding anniversary, or all the dates that need to be remembered, and you ask again every year when Valentine's Day is - actually, I don't really care about all this. And I often think of the beginning of our story, like the beginning of a beautiful literary movie. In the autumn when the wind blows through the sycamore trees, you smile so brightly every time you walk towards me; I will always pretend to be patient and listen to you finish every wordy story. But two imperfect people have experienced so much happiness and sorrow in fifteen years, and how much tolerance and patience do they need? Of course, there is nothing special about this. They are the most ordinary couple in this world, with the most ordinary helplessness. When I lose my temper, you tell me that you must have owed me something in your previous life, so you will marry me in this life! I retorted, I must have owed you something in my previous life, and I will marry you to pay off my debt in this life! You see, I wash and cook for you and serve you like an old lady. . . . . . You interrupted me here. Who could have such a sad and angry old woman who dares to lose such a temper! You sighed and continued: Alas, neither of us are here to repay debts. We must have settled debts together in our previous lives, but we couldn't figure out who owed whom, so we have to continue to settle together in this life... I remember the first time I made this chocolate cake, I cut a piece for you. You liked it very much and said it was the best cake you had ever eaten. After you got off work, you hurriedly opened the refrigerator door. I said, stop looking for it. The remaining cakes were packaged for your friend’s children! You feel aggrieved, saying that you like it so much, but I won’t even leave a piece for you! I held back my laughter and said seriously, "Did you make it?" Dogs can't eat too much chocolate... So, I almost got bitten to death by you... Actually, I'm afraid that eating too many sweets will be detrimental to your middle-aged body. You deserve all my hard work... Forget it, let's make an exception today. Give you your favorite cake as a commemoration of our fifteen years together. The whole cake is yours. I'll watch you eat it slowly, okay? Actually, I don’t believe in the past life, nor the afterlife. Thank you for being by my side in this life. Many past experiences are cherished in my heart to commemorate fifteen years. The chocolate cake with this recipe is particularly rich and mellow, with a light but not greasy texture. It melts in your mouth, and when the pure chocolate taste spreads on your tongue, it feels wonderful. This cake is a combination of cocoa chiffon cake and chocolate buttercream. To ensure the taste, high-quality raw materials are a prerequisite, including the purest cocoa powder and real dark chocolate (the cocoa butter content depends on personal preference, but cocoa butter substitute chocolate is definitely not required!)

Tags

• cake
• animal whipping cream
• brandy
• corn oil
• high quality cocoa powder
• hot water
• large egg
• low gluten flour
• vanilla extract
• white vinegar
• dark chocolate
• fine sugar
• milk

Ingredients

Steps

1. 1 Make the cocoa chiffon first. Heat 100 grams of milk + 20 grams of sugar over water, then pour in the cocoa powder and stir until the sugar and cocoa powder melt.

   

2. 2 Add the corn oil and stir until it emulsifies and forms a cocoa butter paste like a thin rice soup.

   

3. 3 Add sifted flour and stir until almost no dry powder can be seen.

   

4. 4 Add egg yolk and mix well.

   

5. 5 In this way, the cocoa egg yolk paste is ready.

   

6. 6 Add a few drops of white vinegar to the egg whites and beat until coarse foam, then add 70 grams of fine sugar in three batches and beat until dry peaks form.

   

7. 7 Take one-third of the beaten egg whites and add it to the egg yolk paste in step 5. Use a rubber spatula to stir until it is almost uniform, then pour it back into the egg white bowl and stir thoroughly.

   

8. 8 Pour the prepared cake batter into the mold and shake it a few times on the table to remove large air bubbles.

   

9. 9 Before beating the egg whites, preheat the oven to 140 degrees for 60 minutes. Place the mold on the bottom floor of the oven. 10. When the time is up, take out the baked cake and shake it lightly on the table. 11. Put the mold up in a suitable container, turn it upside down and let it cool.

   

10. 10 Unmold the cool cocoa chiffon, and with the help of a slicer, divide it into three even pieces with a knife.

    

11. 11 Start making the chocolate buttercream. After heating 80 grams of milk over water, add 100 grams of chopped dark chocolate, stir until the chocolate melts and the solution is smooth, let cool and set aside.

    

12. 12 Whip whipped cream over ice. Add 20 grams of caster sugar and a few drops of vanilla essence, beat until light and smooth.

    

13. 13 Then pour in the thicker chocolate milk solution that has cooled to room temperature.

    

14. 14 Mix evenly on low speed to form chocolate cream.

    

15. 15 Place a piece of cocoa cake on the cake base and brush with a layer of wine sugar liquid.

    

16. 16 Use a spatula to spread an even layer of chocolate buttercream.

    

17. 17 Place the second cake slice on top and repeat the process of brushing with sugar syrup and spreading butter.

    

18. 18 Place the last piece of cake on top and smooth the entire surface of the cake base with chocolate buttercream.

    

19. 19 Use a toothed scraper to scrape the sides and surface of the cake to create the desired texture.

    

20. 20 Stick a circle of chocolate shavings on the bottom of the cake,

    

21. 21 Use a piping tip to pipe a few small flowers on the surface and it's done.

    

22. 22 After making the cake, seal it and refrigerate it for more than two hours before cutting. The cut surface will be neater.