Cocoa Sponge Cake

Overview

I was originally going to make a cocoa cake with separated eggs, but because the egg whites were beaten into the egg yolks, I had to make it into a sponge cake, using a medium stainless steel plate as a mold.

Tags

• baking
• children
• cake
• afternoon tea
• cream cake
• bittersweet dark chocolate
• butter
• cake flour
• cocoa powder
• egg
• whipping cream
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Add sugar to the eggs, make a hot water basin under the egg bowl, and beat the egg liquid until it is thick and has clear patterns that are not easy to disappear;

   

2. 2 Sift in the mixed flour and cocoa powder, stir evenly;

   

3. 3 Put the butter and milk into a bowl and microwave until the butter melts. After it cools, pour it into the cake batter in two batches. Stir evenly and pour it into a baking tray lined with baking paper. Smooth the surface and shake it slightly;

   

4. 4 Place in a preheated 175-degree oven on the middle rack for about 35 minutes;

   

5. 5 After 20 minutes, cover with tin foil. At 35 minutes, insert a toothpick and if no batter comes out, turn off the heat and take out the cake; prepare a wet cotton cloth (sterilized), soak it in water and wring it out vigorously, then spread it on the countertop. After the cake is out of the oven, place it upside down on the wet cotton cloth;

   

6. 6 Stop for 2 minutes, pick up the baking pan, lift off all sides of the baking paper, but do not tear off all the baking paper, put the baking pan on the cake, stay for 2 minutes, pick up the baking pan, tear off the baking paper, turn the cake over, place it on the grill, continue to cover the surface of the cake with wet cotton cloth, until the cake is cool;

   

7. 7 grams of light cream, 100 grams of bittersweet dark chocolate, put into a bowl, microwave until the chocolate melts, stir evenly, and let cool; 100 grams of light cream, add 10 grams of powdered sugar, beat until 8 points, put into a piping bag and set aside;

   

8. 8 Cut the cake into slices, spread chocolate ganache in the middle, cover with one piece, then spread chocolate ganache,

   

9. 9 Squeeze on the cream florets, place in the refrigerator, chill slightly, and serve.