Glazed cocoa cake

Overview

A small cocoa cake with whipped cream, dark chocolate sauce and an Oreo cookie. It doesn't taste too sweet and is a good choice for a casual afternoon tea. The following quantities can make 5 small cakes.

Tags

• baking
• cake mix
• cocoa powder
• corn oil
• egg
• hot water
• oreo cookies
• whipping cream
• dark chocolate
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Beat the egg yolks and egg whites in two water-free and oil-free basins respectively. Put the egg whites in the refrigerator for later use. Add cocoa powder to hot water and stir evenly.

   

2. 2 After cooling, add corn oil, and use a manual whisk to emulsify the cocoa liquid and corn oil until there are no oil stars.

   

3. 3 Sift the cake mix into the cocoa liquid.

   

4. 4 Stir in a Z-shape until no dry powder is visible.

   

5. 5 Add the egg yolks in three additions. After each addition, mix well before adding the next time.

   

6. 6 Mixed egg yolk and cocoa paste.

   

7. 7 Add lemon juice to the egg whites, beat at medium speed until coarsely foamy, add one-third of the fine sugar, beat until texture appears, add sugar once, use low speed for the last time to add sugar to prevent overbeating.

   

8. 8 Beat until dry peaks form. Since you are not making a cake roll, beat until wet peaks form.

   

9. 9 Add one-third of the beaten egg whites to the egg yolk cocoa batter and mix evenly with a spatula.

   

10. 10 Then pour into the remaining meringue and mix evenly using the same technique.

    

11. 11 Pour the mixed cake batter into a square baking pan lined with greaseproof paper, place it in the lower shelf of a Dongling K30A oven preheated to 180 degrees, and bake for 18 minutes.

    

12. 12 Take out the baked cake, let it dry for three minutes, then invert it on a drying rack, and tear off the parchment paper at the bottom. After cooling, use a round mold to cut out 15 round cake slices.

    

13. 13 Add 300 grams of whipping cream to 25 grams of sugar and beat with ice water. Then use a piping tip to pipe cream on the round cake slices, forming a group of three slices.

    

14. 14 Then pipe the buttercream around the cake and smooth it out with a Fabaker spatula. It doesn't matter if it's uneven. Add 60 grams of whipping cream to the milk pot, heat over low heat until it bubbles, immediately remove from the heat, then add 40 grams of small pieces of dark chocolate, stir until melted, let cool and then pour it onto the cake to allow it to flow naturally.