Classic Chocolate Christmas Cake
Overview
This is a Christmas and wedding anniversary gift for a friend. This cake adds a lot of dark chocolate and cocoa powder, so the taste is a bit bitter, but unexpectedly, my son also likes it very much. Because my friend and daughter are chocolate lovers, they also liked the dark chocolate cake roll they made last time, so they made a chocolate flavor this time, but the taste is richer, and there is a strong aroma of chocolate as soon as you open the package. The original recipe is 18CM in size, (the recipe for the cake body is thanks to Cream Cherry for sharing) I used 2/3 of the amount and made a 6-inch one. The cake was decorated with two small heart-shaped cakes to mark the wedding anniversary, and Santa Claus was used as a decoration for the occasion. Santa Claus was originally intended to be placed on the cake, but the existing cake box at home was not high enough, so Santa Claus had to stand aside. I hope he doesn't mind.
Tags
Ingredients
Steps
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All kinds of raw materials are ready for use.
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Put 80 grams of butter and 70 grams of whipping cream into a small milk pot, heat until slightly boiling and turn off the heat.
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Add 90 grams of black chocolate and let it sit for 2-3 minutes.
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Stir gently to combine, don't over mix.
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Mix egg yolks and 64 grams of fine sugar into a container, stir with an egg beater until the sugar melts, then put 50-60 degree hot water into the container until the egg yolk temperature reaches 37 degrees, then remove.
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Pour the chocolate solution into the egg yolk liquid in 2-3 batches.
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Mix well until smooth and glossy.
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Sift together cocoa powder and cake flour.
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Put the egg whites into a container that is oil-free and water-free, and beat at high speed until the whole thing is white and mousse-like.
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Add 70 grams of sugar at one time and continue beating at high speed until wet peaks appear with larger hooks when you lift the whisk.
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Add half of the cocoa powder and cake flour mixture to the chocolate egg mixture and mix well.
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Add half of the egg whites and mix well.
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Pour in the other half of the cocoa powder and cake flour and mix well.
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Add the other half of the egg whites and mix well.
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Pour into a mold lined with oil paper (I forgot to pad it) and tap lightly 50-100 times (I didn't tap so many times) to remove large air bubbles.
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Put it into the middle rack of the preheated oven and bake for 40 minutes. Take it out and drop it twice from 5-10cm to let it cool. (I didn’t put grease paper on it, so I turned it upside down until cool)
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After cooling, use a demoulding knife to remove from the mold.
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Cut into squares, then cut crosswise into three slices.
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Using the cut-out scraps, use a mold to press out two heart shapes, and use melted white chocolate to draw your favorite pattern.
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Beat 100 grams of whipping cream and 8 grams of sugar until stiff.
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Put the whipped cream into two piping bags, put more in one and cut a slightly larger slit, and put less in the other and cut a small slit. Take a piece of cake and pipe a layer of cream into the piping bag with a large opening.
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Cover with a piece of cake, then pipe a layer of cream, and so on.
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Next up is Santa Claus. Take a strawberry and cut about 1/3 of the head.
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Use a large-mouth piping bag to pipe over the body and cover with 1/3 of the cut strawberries.
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Use a piping bag with a small opening to pipe on the beard and buttons.
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Glue two black sesame seeds on as eyes.
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Finally, place the heart-shaped cake slices and other decorations on the cake.
