Mocha coffee cake
Overview
There is no deliberate decoration, no exaggerated show-off, three layers of chiffon cake embryos, sandwiched with three layers of mellow and silky coffee cream, and a thin layer of chocolate shavings sprinkled on the cake surface for decoration, giving people a simple and generous feeling. It makes people want to take a bite just by looking at it.
Tags
Ingredients
Steps
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Separate the egg whites and egg yolks in a water-free and oil-free basin.
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Mix corn oil and egg yolks together.
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Add the cocoa powder to the egg yolk liquid in portions and mix well.
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Mix coffee powder and cake flour evenly.
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Sift the mixed coffee powder and low-gluten flour into the egg yolk batter, and stir gently until even.
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Mix well.
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Add the sugar to the egg whites in three batches and beat until wet.
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First, add one-third of the egg whites into the egg yolk paste, and use a spatula to stir evenly from bottom to top.
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Pour the egg yolk paste back into the remaining egg whites and mix evenly with a spatula.
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Pour into the cake mold and tap twice to remove any large air bubbles.
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Place in the preheated oven and bake at 165 degrees for 40 minutes.
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Immediately after the baked cake comes out of the oven, turn it upside down to cool. Unmold the completely cooled cake and cut into three equal slices.
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Add cocoa powder, sugar and rum to the chilled whipped cream and mix evenly.
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Mix well with egg beaters and then beat with an electric egg beater until the cream appears with lines but still has a certain fluidity.
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Spread the whipped cream on each layer of cake until it is roughly even.
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Use the edge of a knife to scrape chocolate shavings vertically into the dark chocolate and sprinkle them over the surface of the cake? Done!
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Finished product picture.
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Finished product picture. Take a bite and the strong coffee flavor lingers in your mouth. It also adds this light chocolate flavor. Even if you eat a lot, you won’t feel tired~
