Cocoa Scallop Cake

Overview

It has a rich chocolate aroma, is soft and delicious, but there is no need to use dark chocolate. If you like it, try it now. Baking is so arbitrary... and there is white chocolate on top, so it doesn't taste so dry

Tags

• baking
• cake
• butter
• cocoa powder
• egg
• honey
• low gluten flour
• white sugar
• white chocolate

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Sift together low-gluten flour, cocoa powder, and baking powder and set aside

   

3. 3 Beat the eggs, add sugar and stir evenly (no need to beat the eggs)

   

4. 4 Add honey and mix well

   

5. 5 Then add the sifted flour and mix well

   

6. 6 Melt butter over water, add to batter and stir evenly

   

7. 7 Place the mixed batter into the refrigerator for an hour

   

8. 8 After refrigeration, take out the batter. The batter is solidified at this time. Leave it at room temperature for about 10 minutes. Once the batter can flow, put it into a piping bag and squeeze the batter into the mold (80% full. The mold should be sprinkled with low-gluten flour in advance to prevent sticking)

   

9. 9 Bake in the preheated oven (second level from the bottom, as shown in the picture), with the upper heat at 180 degrees and the lower heat at 160 degrees, for 25 minutes

   

10. 10 The fragrant cocoa scallop cake is right out of the oven, then top it with melted white chocolate