Today I will make a very moist chocolate cake.
This cake is a chocolate cake that is heavy and smooth.
Even if the ingredients are the same, even if you change the order of the process, the texture is very different.
I really think this cake is like that.
I really enjoyed it because I wanted to have a rich and moist chocolate cake after a long time.
My husband's favorite Swiss meringue made with chocolate cream.
It was a combination that went well together.
When I iced it overall, it felt more moist.
The textural fun came alive when I set the chocolate crumbs aside.
How to make ~~!
Checkpoint ~~!
Now then ...
Let's get started ~~
● Ingredients.
237ml = 1 cup
● Moist chocolate cake
(Mould size: 16 cm * 7 cm)
50 g (1/4 cup) unsalted butter.
55 g (55 oz) dark chocolate (1/3 cup chopped)
35 g (35 oz) heavy cream (2 tablespoons + 1 teaspoon)
1 egg
3 egg yolks
5 ml (1 teaspoon) vanilla extract
15 g cocoa powder (2 tbsp. + 1 tsp.)
45 g cake flour (1/4 cup + 2 tablespoons)
15 g powdered almonds (2 tablespoons replaceable with soft flour)
Pinch of salt
15 g milk (1 tablespoon)
3 egg whites
65 g (1/3 cup) sugar
● Chocolate buttercream frosting
220 g (1 cup) unsalted butter
3 egg whites (105 g)
142 g (1/2 cup + 3 tablespoons) sugar
Pinch of salt
5 ml (1 cup) vanilla extract
110 g (2/3 cup) bitter chocolate
12 g (2 tablespoons) cocoa powder
57 g water (4 tablespoons)
60 g sugar (4 tablespoons + 2 teaspoons)
90 g starch syrup (1/2 cup + 1 tsp.)
(or glucose)
50 g condensed milk (3 tablespoons + 1 teaspoon)
7 g (1 tablespoon) of powdered gelatin
+ 35g of water)
95 g (1/2 cup + 1 tablespoon) bitter chocolate
● syrup
50 g (3 tablespoons + 1 teaspoon) water
35 g (3 tablespoons) sugar
5 ml (1 teaspoon) of kahlua or rum
How to make ㅡ ㅡ ㅡ ㅡ ㅡ ㅡ ㅡ ㅡ ㅡ
1. Weigh the water and sugar
2. Melt the sugar in the microwave and ...
3. Add the rum and mix and let cool to room temperature.
