Yunjuan Yunshu Chocolate Cake

Overview

It is very satisfying to make a cup of coffee and try a piece of chocolate cake. Looking at the lines on the cake made with a spoon, they look a bit like light clouds, which is really beautiful. Suddenly I remembered the poem "Looking at the flowers blooming and falling in front of the court, and following the clouds rolling in the sky."

Tags

• baking
• butter
• cocoa powder
• egg yolk
• low gluten flour
• salad oil
• whipping cream
• boiling water
• milk
• powdered sugar
• protein

Ingredients

Steps

1. 1 Prepare the raw materials, separate the egg whites and proteins, and put them into clean, water-free and oil-free egg beating basins.

   

2. 2 Add cocoa powder to boiling water, stir to form a paste, and set aside.

   

3. 3 Add milk and salad oil to the eggbeating bowl and beat evenly with a manual eggbeater.

   

4. 4 Beat like this.

   

5. 5 Sift in the low-gluten flour and stir until there is no dry powder.

   

6. 6 Add the egg yolks all at once.

   

7. 7 Use a hand whisk to make a "Z" pattern and stir until it becomes a fine and smooth batter.

   

8. 8 Add powdered sugar to the egg whites in 3 batches and beat until wet peaks form. (First, use a whisk to beat the egg whites at low speed until bubbles form, and add 1/3 of the powdered sugar. Then, continue to beat with an electric whisk at high speed until the egg whites double in volume, and then add 1/3 of the powdered sugar. Then, continue to beat with an electric whisk at medium speed until lines appear slightly, and add the remaining 1/3 of the powdered sugar. Finally, whisk at low speed until a hook mouth appears when you lift the whisk.)

   

9. 9 Preheat oven to 180°C. Add 1/3 of the meringue to the egg yolk batter, and use a rubber spatula to stir evenly.

   

10. 10 Pour back the meringue and continue to mix with a rubber spatula until no trace of egg white can be seen and the batter is fine and smooth.

    

11. 11 Add two tablespoons of cake batter to the cocoa batter and mix evenly.

    

12. 12 Then pour into the cake batter and continue to mix with a rubber spatula.

    

13. 13 Pour the batter into the baking pan, smooth it out and shake it twice.

    

14. 14 Place in the preheated oven, set the upper and lower heat to 175°C, and bake for 18 minutes.

    

15. 15 After the cake comes out of the oven, drop it from a high place to release the heat. When unmoulding, place a piece of parchment paper on the baking grid and place the cake body upside down directly on the parchment paper. Remember to cover it with parchment paper to prevent it from drying out.

    

16. 16 While the cake rolls are cooling we will make the buttercream frosting. After the butter has softened to room temperature, add the powdered sugar and stir evenly with a hand mixer.

    

17. 17 Add the light cream that has returned to room temperature in several batches and beat evenly.

    

18. 18 Beat like this.

    

19. 19 After cooling, divide the cake roll into 4 long strips.

    

20. 20 Take out a piece of cake, spread an even layer of buttercream, and stack the cake piece on top. Do it layer by layer in this way.

    

21. 21 Smooth the top layer of buttercream and use a spoon to create a natural texture, like clouds.

    

22. 22 After making the cake strips, place them in the refrigerator for half an hour before cutting into pieces.

    

23. 23 Beautiful afternoon tea time.