Chocolate Cake

Overview

When you are in a bad mood, come and eat chocolate cake! Pure chocolate will definitely make you happy!

Tags

• baking
• bittersweet chocolate
• cocoa powder
• cornstarch
• egg
• low gluten flour
• salad oil
• sugar
• sweet chocolate
• whipping cream
• lemon juice
• water

Ingredients

Steps

1. 1 Seal the cake frame with baking paper and preheat the oven to 180 degrees Celsius.

   

2. 2 Separate the egg whites and yolks, mix the egg yolks with five grams of sugar, and beat with an electric whisk (it will turn white and increase in volume). Mix the water and salad oil into the egg yolk, mix well, then sift the cocoa powder, flour, and cornstarch into the egg yolk liquid and mix well (when mixing the flour, you can turn off the egg beater first, and then turn on the egg beater to mix until smooth, do not take too long)

   

3. 3 Add 30g of sugar to the egg whites and beat with a whisk until white, drop in two drops of lemon juice, and continue beating until dry (the egg whites can form an upright sharp corner when lifted).

   

4. 4 Mix a quarter of the beaten egg whites and egg yolk paste by stirring evenly, then add the remaining egg whites and mix in the same way (just mix well, do not mix all the time).

   

5. 5 Pour the batter into the mold seven-quarters full, tap the baking pan twice, and bake in the oven for about 35 minutes.

   

6. 6 Turn the baked cake upside down, let it cool, and cut into three slices (there is still half a cake because there is too much batter).

   

7. 7 Beat 80g of whipped cream until half-full (the volume of the cream will obviously increase, but it can still flow).

   

8. 8 Heat 30g of sweet chocolate and 5g of sugar over water to melt (there should be no water in the container). Add a quarter of the light cream to the melted chocolate and mix well. Then add the remaining cream and mix well. If it is a little thin, use a whisk to beat it.

   

9. 9 Sandwich three slices of cake with chocolate buttercream.

   

10. 10 Spread buttercream around and on top of the cake and place in the refrigerator for an hour.

    

11. 11 Bring 100g of whipping cream to a boil, add 100g of bittersweet chocolate and stir evenly. Stir again after five minutes.

    

12. 12 Take the cake out of the refrigerator, place it on a wire rack, and pour 11 chocolate glaze over it.

    

13. 13 Melt some chocolate and draw patterns on the cake