Chocolate Hokkaido Chiffon

Overview

Hokkaido chiffon cake is the softest chiffon cake I have ever tasted. This chocolate-flavored chiffon cake is paired with a smooth chocolate cream filling. Every bite is enjoyable and deeply loved. Cake quantity: 10 small paper cups

Tags

• baking
• afternoon tea
• students
• add fine sugar to egg whites
• add fine sugar to egg yolks
• animal whipping cream
• cake flour
• cocoa powder
• corn oil
• corn starch
• egg
• egg yolk
• whole milk
• dark chocolate
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the Hokkaido chiffon ingredients and molds, and put the large paper coasters into the large 6-cup muffin cake mold.

   

2. 2 Make the chiffon cake first. Add 35 grams of caster sugar to 3 egg whites in 3 batches, beat until stiff peaks form, set aside.

   

3. 3 egg yolks, add 20g caster sugar, 24g corn oil, 24g milk, beat until the sugar melts.

   

4. 4 Sift in the cake flour and cocoa powder and mix until smooth and smooth.

   

5. 5 Mix the egg white batter and cocoa batter until evenly mixed.

   

6. 6 Put the mixed batter into a piping bag (it doesn't matter if you don't put it in, you can pour it directly into the paper cup if you are good at it).

   

7. 7 Pour the batter into the paper tray, it is recommended to fill it up to 60-70%.

   

8. 8 I poured it too full, and the cake would rise very high after baking, and it would turn into a mushroom shape when it cooled down, which would affect the appearance. In fact, this amount of batter can make 10 paper tray cakes.

   

9. 9 Place the cake into the middle layer of the preheated oven at 180 degrees and bake for 15 to 20 minutes. After cooling, it is normal for the cake to shrink.

   

10. 10 While the cake is cooling, make the chocolate buttercream filling. Beat 2 egg yolks, add 15 grams of whole milk, and mix evenly.

    

11. 11 Then sift in the cornstarch and cocoa powder.

    

12. 12 Mix until smooth and no dry powder.

    

13. 13 Add 35 grams of caster sugar to 135 grams of whole milk, bring to a boil over medium heat, and stir while cooking.

    

14. 14 Pour the freshly boiled milk into the cocoa powder and egg yolk batter, stir while pouring, then sift the mixture and pour it back into the milk pot.

    

15. 15 Heat over low heat, stirring constantly, until the mixture thickens and becomes chocolate custard. Remove from heat.

    

16. 16 Heat the dark chocolate chips into the hot custard sauce, stir until melted, then stir in ice water to cool down.

    

17. 17 Whip the light cream until it reaches 6 portions (the same as when making mousse cake).

    

18. 18 Mix the chocolate sauce and whipping cream, and the chocolate cream filling is ready.

    

19. 19 Put the prepared chocolate cream filling into a piping bag with a piping nozzle, insert the piping nozzle into the cup cake, squeeze out the filling, and the cake will become full again.

    

20. 20 Store the cake in the refrigerator for 2 to 3 days. Before eating, sprinkle a little powdered sugar on the surface for decoration. It's pretty.