Chocolate Stump Birthday Cake

Overview

Birthday cake originated in the West, and now it has become a must-have ritual food for birthdays. Birthdays must have cakes. Since the day it was born, birthday cakes have been given a meaning beyond food: conveying blessings and love. Make a cake for your family's birthday. In addition to enjoying the blessings and eating, the making process is also full of joy. Today's birthday cakes have been turned into art by skilled bakers. There is nothing impossible, only the unexpected. The various styles of cakes in the cake room are amazing. We make cakes at home, and we do what we can. It’s not about how beautiful it looks, but the process of making it with our own hands that is full of love. Make cakes with your own hands to celebrate children’s birthdays and record the beautiful moments of life. Today Sister Crab is sharing this cake. The recipe is simple and the operation method is also very simple. As long as you have some baking basics, you can follow it.

Tags

• baking
• afternoon tea
• christmas
• cocoa powder
• corn oil
• egg
• low gluten flour
• whipping cream
• white sugar
• dark chocolate
• milk
• powdered sugar

Ingredients

Steps

1. 1 First prepare all kinds of materials and tools, and weigh them according to the formula. The amount of cocoa powder can be adjusted and the color and flavor of the cake will change slightly. Sister Crab used 5 grams of cocoa powder in the cake embryo. The color is lighter.

   

2. 2 Use medium-sized eggs, with shells removed and weighing about 55 grams. Place the yolks and egg whites separately in two basins. The egg white basin should be oil-free. It is better to use a deeper special egg beating basin.

   

3. 3 Start the electric egg beater and beat the egg whites into rough foam. Then add the sugar into the egg whites in three batches and beat the egg whites until ready.

   

4. 4 The beaten egg whites are in this state. Turn off the egg beater and lift the whisk head to pull out the tips.

   

5. 5 Using a mixer on low speed, beat the milk and corn oil until emulsified.

   

6. 6 Add egg yolk and mix well. It can be operated directly with a whisk.

   

7. 7 Mix cocoa powder and flour evenly, sift into the egg yolk batter.

   

8. 8 Mix thoroughly and the batter will look like this.

   

9. 9 Take a small portion of the beaten egg whites, put it into the egg yolk batter, and mix evenly using the cutting and mixing method,

   

10. 10 Then pour back into the egg white batter.

    

11. 11 Use the cutting and stirring method to mix the cake batter evenly.

    

12. 12 Preheat the oven for 5 minutes in advance to 165 degrees. Prepare a 28*28 non-stick baking pan. Apply a thin layer of oil on the pan and pour the mixed cake batter into the pan. Bump it on the table a few times to remove any big air bubbles in the cake batter.

    

13. 13 After the oven is preheated, place the baking sheet in the oven and set the timer for 18 minutes. The cake may bulge during the baking process. Don't worry. Just open the oven when there are a few minutes left on the timer and poke the bulging area with a skewer.

    

14. 14 The cake will return to how it should be.

    

15. 15 When baking the cake, let's melt the chocolate. Sister Crab uses a New Site milk pot. No matter what pot is used, make sure there is no oil or water in the pot, and weigh the dark chocolate.

    

16. 16 Put the small pot into a large pot with water temperature of about 45 degrees, and stir while melting.

    

17. 17 Finally melt all the chocolate.

    

18. 18 Pour it on a piece of oil paper, draw a bark-like curve with a dinner fork, and let it cool naturally.

    

19. 19 After the cake is baked, take it out and let it sit for a while before removing the film. Place oiled paper on the baking net, turn the baking tray upside down, and pat it to remove the film. If you can't remove the film smoothly, you can use a peeling knife to help. Divide the cake base into three equal portions and set aside to cool.

    

20. 20 Add 300 grams of whipping cream, 25 grams of powdered sugar and 10 grams of cocoa powder, and beat with a whisk at low speed.

    

21. 21 Start working after the cake embryo has cooled. Spread the whipped cream on top of the cake slices and roll them up. Roll up the three cake slices in turn. You can trim the joints with a knife. The thickness of the cream does not need to be too thick. Just spread it evenly.

    

22. 22 The rolled cake will stand up. If the surface is uneven, you can cut off some of it. Apply some more cream to make the shape you want.

    

23. 23 The previously prepared chocolate chips are shaped and divided into small pieces.

    

24. 24 Glue around the cake to create a tree stump effect. Finally, add a little garnish and sift in powdered sugar and it's done. The finished cake can be placed in the refrigerator for better shaping.