Coffee Chocolate Cream Cake

Overview

I have made whole egg sponge cake many times, but I still feel that the texture is too solid. So, based on the original recipe, combined with the practices of some netizens, after experiments, the cake made with the improved recipe, I think the texture and structure are in line with my wishes. It is neither too tough nor too soft, so it is very suitable for decorating cakes. This will be the recipe for making whole-egg sponge cake from now on. However, if you want to add some jam that contains moisture, remember to reduce the liquid content. This time it was a birthday cake for my son. This is my first time decorating flowers, and I feel pretty good about myself.

Tags

• baking
• little fresh
• cocoa powder
• egg
• homemade vanilla extract
• instant black coffee powder
• low gluten flour
• sunflower oil
• boiling water
• fine sugar

Ingredients

Steps

1. 1 Brew instant black coffee powder with boiling water, mix evenly with sunflower oil and let cool.

   

2. 2 Beat the eggs and add all the caster sugar.

   

3. 3 Add vanilla extract and continue beating from low speed to high speed.

   

4. 4 Keep beating until the egg batter line does not disappear easily.

   

5. 5 Sift the mixed flour and cocoa powder into the egg mixture and stir until there are no large lumps of dry flour.

   

6. 6 Then pour the coffee liquid in step 1 into the batter in two batches, and mix carefully evenly.

   

7. 7 Mixed batter.

   

8. 8 Pour the batter into the mold and tap it a few times to pop out any big air bubbles in the batter.

   

9. 9 Preheat the oven to 170 degrees, upper and lower heat, middle layer. Bake for about 30 minutes. I won’t write down the steps for decorating flowers. After all, it’s my first time, so just take a look at it yourself.