Chocolate Golden Chiffon Birthday Cake

Overview

This cake is based on Ear MM's chocolate golden chiffon, using butter instead of vegetable oil, with a high egg ratio, and cocoa powder, making it taste extremely fragrant and mellow. Topped with seven chocolate roses (my daughter’s seventh birthday), the temptation and sweetness of chocolate is revealed from the inside out.

Tags

• baking
• birthday
• students
• barley grass powder
• butter
• cake flour
• chocolate roses
• cocoa powder
• cream
• egg yolk
• raisins
• fine sugar
• milk
• protein
• water

Ingredients

Steps

1. 1 Bring butter, milk and water to a boil in a small pot, then turn off the heat, sift in the cocoa powder and mix quickly to form a cocoa milk paste.

   

2. 2 Add egg yolks gradually and mix well.

   

3. 3 Mixed batter.

   

4. 4 Sift in the flour.

   

5. 5 Mix carefully (this step is best done with warm water at 40 degrees Celsius.)

   

6. 6 Put the egg whites into a water-free and oil-free container and beat until they are wet and stiff.

   

7. 7 First add 1/3 of the egg whites to the cocoa batter.

   

8. 8 Mix well and then add the remaining egg whites and mix well.

   

9. 9 Pour into 8-inch mold.

   

10. 10 Preheat the oven to 160 degrees for about 50 minutes, remove from the oven and let cool before unmoulding.

    

11. 11 Slice the chocolate golden chiffon cake into three slices.

    

12. 12 Add a little water to the barley sprout powder and mix well. (This step was originally to add some color, but it seems not ideal and can be omitted)

    

13. 13 When the cream is fluffy and thick, add the barley grass powder, then continue to beat the cream.

    

14. 14 Spread butter between the two layers and sprinkle with raisins.

    

15. 15 Smooth the surface and sides evenly.

    

16. 16 Mount flowers and place chocolate roses on top.

    

17. 17 Finished product pictures

    

18. 18 Finished product pictures