Passionate cocoa cake

Overview

How to cook Passionate cocoa cake at home

Tags

• baking
• cake flour
• cocoa powder
• corn oil
• egg
• honey
• strawberry
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Line a baking pan with oil paper, using Changdi's own 30L baking pan. Mix milk, corn oil and 40 grams of sugar and mix well

   

2. 2 Sift the cocoa powder and cake flour into 1. It is best to sift the powder twice. Beat evenly in a zigzag pattern.

   

3. 3 Separate the egg yolk and protein, put the egg white into an oil-free and water-free basin, beat the egg yolk into the cocoa paste, and continue to beat evenly.

   

4. 4 Beaten cocoa batter.

   

5. 5 Add 80 grams of caster sugar to the egg whites in three batches and beat until stiff peaks

   

6. 6 Add to the egg yolk batter in three batches, mixing evenly each time.

   

7. 7 Fold in the mixed batter.

   

8. 8 Pour vertically into the baking pan, smooth out the gas, preheat the oven to 160 degrees for 25 minutes, and heat the middle layer up and down.

   

9. 9 Bake, turn off the heat, turn upside down, tear off the oil paper, and cool.

   

10. 10 Beat the light cream with fine sugar, then sift in the cocoa powder and continue beating until the color is uniform, then put it into a piping bag.

    

11. 11 Cut it in half, trim the corners, spread a layer of cream on one layer of cake, cover it with another layer of cake, decorate it with flowers, and top the whole cake.

    

12. 12 Wash the strawberries in advance, cut them in half, absorb the water, apply honey to make them shiny, and place them on the piping cream in the middle, leaving a circle around them.