Chocolate Cake Sandwich
| ----- ---------- | Cake embryo |
| Eggs 5 | Low gluten flour 60 grams |
| Corn oil 45g | Milk 50ml |
| Fine sugar 50 grams | Cocoa powder 20 grams |
| Hot water 35 grams | Lemon juice 5 grams |
| Cornstarch 5 grams | ----- ---------- |
| Chocolate Chantilly Cream | Light cream 25 grams |
| Chocolate25 grams | sugar 15 grams |
| Light cream 150g | Oreo chocolate chip cookies 30g |
| ----- ---------- |
Step 1
First we make the cake embryo. Separate the egg whites and yolks and put them into clean containers without oil and water. Keep the egg whites in the refrigerator and the yolks at room temperature for later use. Preheat the oven to 155 degrees for 40 minutes.
Step 2
Add hot water to the cocoa powder and mix well. Set aside.
Step 3
Add milk and corn oil to the bowl and stir for 2-3 minutes.
Step 4
Fully emulsified, the state of qualified emulsification is that no oil splash can be seen on the surface, and the corn oil and milk are completely blended together.
Step 5
Add sifted cake flour.
Step 6
Stir evenly in a zigzag shape. Avoid vigorous circular stirring, which may cause tendons to form.
Step 7
Add the cocoa batter and egg yolks that you mixed previously.
Step 8
Mix thoroughly and set aside.
Step 9
Remove the egg whites from the refrigerator and add all the sugar cornstarch and lemon juice.
Step 10
Whip the egg whites at high speed for about 2 minutes to reach this state. There are large bubbles on the surface and the egg whites have expanded more than 3 times compared to before.
Step 11
Turn to medium speed and beat for two minutes. By this time, the meringue has been whipped. Finally, beat at low speed for one minute to sort out the meringue and drive out the big bubbles.
Step 12
The final meringue should be in this large curved wet foaming state.
Step 13
Add one-third of the meringue to the egg yolk paste and mix evenly, paying attention to your technique and not defoaming.
Step 14
Stir until the meringue is no longer visible.
Step 15
Pour into the remaining meringue and mix evenly, being careful not to defoam.
Step 16
Mix thoroughly.
Step 17
Pour into a baking pan lined with oilcloth, measuring 28×28. Place in the middle and lower racks of the oven and bake for 40-45 minutes. The time can be adjusted flexibly according to your oven conditions.
Step 18
Now let’s make the chocolate chantilly cream. The first step is to make a chocolate ganache. Heat 25 grams of whipping cream until it bubbles on the surface. Add 25 grams of chocolate and stir evenly. Cover with plastic wrap and refrigerate for half an hour.
Step 19
Add 150 grams of whipping cream and 15 grams of caster sugar to the bowl, beat with a whisk on high speed for about 3 minutes at level 5, then add the previously refrigerated chocolate ganache at level 3 and beat again for a minute or two.
Step 20
After beating it, it will be in this state. Try to beat it as hard as possible.
Step 21
Add biscuit crumbs and stir evenly.
Step 22
Place in a piping bag and refrigerate until ready.
Step 23
Take out the baked cake base, uncover the oilcloth and let cool.
Step 24
Cover the surface with a piece of baking paper.
Step 25
Turn it over and uncover the oilcloth, the towel side is perfect.
Step 26
Cover with another piece of baking paper, turn over, skin side of the cake facing up, and cut into two pieces.
Step 27
Pour on the cream.
Step 28
Smooth it out with a spatula and cover it with another piece of cake.Come up.
Step 29
Refrigerate for at least an hour before cutting into quarters.
Step 30
Cut diagonally to create a sandwich shape.
Step 31
It's time to eat.
Step 32
The cake is fluffy and the buttercream is light.
Step 33
The biscuits are crunchy and the chocolate flavor is rich. Chocolate Cake Sandwich Cooking Tips
