Cocoa Layer Cake
(pie crust) butter 15g | (cake crust) cocoa powder 8g |
(cake crust) cake flour 90g | (cake crust) fine sugar 30g |
(cake crust) salt A handful | (cake crust) egg 90g |
(cake crust) milk 270g | (stuffing) whipped cream 300g |
(Stuffing) Caramel Cream Sauce 80g | (surface decoration) cocoa powder Appropriate amount |
Step 1
Weigh cake flour, cocoa powder, salt and sugar into containersStep 2
Beat in the eggs and mix in a small amount of flour starting from the middle and mix wellStep 3
Then slowly mix all the surrounding powder in circular motions;Step 4
Thick batterStep 5
Melt butter in pan and cool until lukewarmStep 6
Add warm butter to 4 and mix wellStep 7
Finally, divide the milk several times, adding a small amount each time, and stir thoroughly after each addition;Step 8
Sift the finished batter into a measuring cup for easy pouring into the panStep 9
Wipe out the water in the pan and heat it over low heat until you can hear a squeaking sound when the batter is poured in. Pour in about 30ml of batter and pour it in from high to bottom. Turn the pan while pouring to spread the batter evenly. The whole bottom of the potStep 10
Lower the heat until the dough bubbles, gently lift it from the edge, turn it over, continue heating for 4-5 seconds, and place on the grill to cool. Repeat this to complete all the dough and let cool.Step 11
Whip the light cream and caramel cream sauce until stiffStep 12
One layer of dough, one layer of cream, repeat until all the dough is folded. Place in the refrigerator to chill for more than 1 hour.Step 13
Finally, spread a little cream on the edge and sprinkle with almond flakes, and sift cocoa powder on the surface for decoration.Step 14
Cake cutting. Cocoa Layer Cake Cooking Tips