Chocolate Glazed Cake

Overview

I have always been obsessed with glaze cakes and have never had a chance to try them. Today is the birthday of my good friend’s mother. My friend asked me to make a cake, so I just decided to make this glaze cake. I originally wanted to use a cone for decoration, but I couldn't buy one. I bought cookies, chocolate and rainbow candies for decoration, and the effect was good. The first time I drizzled the noodles, the dripping feeling was pretty good. I started drizzling it from the edge, but it was too much. It might be better to drizzle it from the middle next time.

Tags

• baking
• birthday
• canned yellow peach
• corn starch
• egg
• low gluten flour
• oil
• whipping cream
• white sugar
• dark chocolate
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate egg whites and egg yolks. The bowl containing the egg whites must be free of oil and water.

   

2. 2 Process the yolk part first. Add cooking oil and stir evenly with a hand mixer.

   

3. 3 Add milk and mix well.

   

4. 4 Sift in the low-gluten flour and add. Use a hand mixer to stir until there is no flour. Try not to stir in circles to avoid gluten in the low-gluten flour

   

5. 5 Processed egg yolk paste, set aside. Preheat the oven to 170 degrees with upper and lower heat (baking Qifeng at 160 degrees is enough, because the heat will dissipate when you open the oven door, so the temperature can be set higher during preheating)

   

6. 6 Continue making the meringue. Add a few drops of lemon juice to the egg whites. Turn on the electric egg beater at the lowest setting

   

7. 7 Beat until fish eye shape and add the first white sugar. Drive at high speed

   

8. 8 Beat until the foam is fine and add the second sugar. Continue to send at high speed

   

9. 9 Beat until texture appears but does not disappear, add remaining white sugar and cornstarch. Use a whisk to stir slightly and then turn on high speed to prevent cornstarch from splashing.

   

10. 10 Beat until stiff peaks form and small sharp hooks appear when lifting the egg beater.

    

11. 11 Add one-third of the meringue to the egg yolk paste, and mix evenly using the stirring technique.

    

12. 12 Pour the remaining meringue into the evenly mixed cake batter and continue to mix evenly.

    

13. 13 Pour the cake batter into the mold 7 minutes full, shake it lightly and put it into the oven. Adjust the oven temperature to 160 degrees and set the time for 50 minutes. Do not open the oven door during this time! Don't open the oven door! Don't open the oven door! Say important things three times!

    

14. 14 After taking it out of the oven, turn it upside down and let it cool, then remove it from the mold after at least two hours. I forgot to take a photo, I baked it at night and left it upside down overnight. Remove the mold with your bare hands the next morning.

    

15. 15 Use a slicer to help divide the cake into three pieces (forgot to take a photo, find a previous picture to replace it😜)

    

16. 16 Add 300 grams of whipping cream and 30 grams of sugar and beat over ice until slightly harder than smooth dough. Make a sandwich. It was hot in the summer, so I took a ride on the ice with the air conditioner on.

    

17. 17 Arrange a piece of cake, spread the cream, and arrange the fruit.

    

18. 18 Apply another layer of cream to seal the fruit, cover with cake slices, repeat this step, and cover with the last cake slice. The sandwich is ready.

    

19. 19 Use the remaining whipped cream to simply spread the dough. The main purpose is to seal the cake crumbs and prevent them from escaping when you formally spread the dough. Unmolding the cake with your bare hands will result in less crumbs.

    

20. 20 Pour in 200 grams of whipping cream and add 20 grams of sugar and beat until smooth. Use it to spread the cake. It doesn't matter if it's not smooth. Anyway, the glaze can cover it up. The whipping cream should be in a smooth state so that it can be hung on the whisk head without dripping down. Novices can beat the dough more tenderly, because the repeated contact between the spatula and the whipped cream during the process of spreading the dough is also whipping the whipped cream. If it is tender, it can be remedied, but if it is beaten, there is no way to remedy it.

    

21. 21 Place the frosted cake in the refrigerator for at least 30 minutes. Make the ganache. Heat 30 grams of chocolate over water.

    

22. 22 After the chocolate is completely melted, add 30 grams of whipping cream. You can add it little by little and observe the state of the ganache. Insulate the water and stir evenly throughout the process

    

23. 23 Lift the spatula, and when the ganache flows into thin lines, it's ready for pouring.

    

24. 24 Let the ganache cool to room temperature, take out the refrigerated cake and pour it directly from the edge of the pan. Pay attention to pouring it evenly. I poured too much on the edges. I feel that the effect will be better if I pour it from the middle. Put the frosted cake into the refrigerator and chill for at least half an hour.

    

25. 25 Make the final decoration. Put your favorite cookies, chocolates, candies, fruits, etc. Pay attention to color matching.

    

26. 26 A beautiful chocolate glaze cake is ready, I like it very much🤗🤗🤗

    

27. 27 I hope my friend’s mother will like it. Happy birthday~