27.04.2017 This is a special request from my little cutie pie a chocolate cake with white cream* he means whipped cream lol* and so i come out this idea of making him a big 6 layers chocolate cake with whipped cream filling inside out.
Im using my regular chocolate cake double the recipe. This chocolate cake so far is the best not too sweet for me. Before i decided to use this recipe again, i have been searching for some chocolate cake recipes however still end up using the same one that never fail me. :) The best part of this cake is Not Overly Sweet! Love it!
6 LAYERS CHOCOLATE CAKE RECIPE
( 2 x 6" round cake pan )
8 egg yolks large
50g caster sugar
100ml vegetable oil
140ml water
2tsp vanilla extract
170g cake flour
50g dark cocoa powder
3tsp baking powder
dash of baking soda
8 egg whites large
110g caster sugar
1/4 tsp x 2 Cream of Tartar
WHIPPED CREAM
1 1/2 cup non dairy topping, whipping cream ( whip til stiff set aside )
CHOCOLATE GANACHE
50g dark chocolate, coarsely chopped
METHOD:-
- Line base of a 6" round pan with parchment paper. Do not line or grease the sides.
- Sieve cake flour, cocoa powder, baking powder and dash of baking soda. Set aside.
- Beat egg whites till foamy add in cream of tartar, until stiff peak set in the fridge for later use.
- Pour batter slowly into the prepared round pan to get rid of air bubbles or just in case you are to fast pouring in the batter, you may tap the pan lightly after pouring batter to the pan.
- Bake in pre-heated oven at 170c for 45 mins, center oven.
- After cooked, insert a toothpick to the cake, when come out clean, its done.
- Invert the pan immediately and let cool completely before unmould.
- To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.
- Slice horizontally into 6 layers. Frost cake whipped cream, top with chocolate ganache.
- Decorate as desired. Keep chilled in fridge.
Im using my regular chocolate cake double the recipe. This chocolate cake so far is the best not too sweet for me. Before i decided to use this recipe again, i have been searching for some chocolate cake recipes however still end up using the same one that never fail me. :) The best part of this cake is Not Overly Sweet! Love it!
( 2 x 6" round cake pan )
8 egg yolks large
50g caster sugar
100ml vegetable oil
140ml water
2tsp vanilla extract
170g cake flour
50g dark cocoa powder
3tsp baking powder
dash of baking soda
8 egg whites large
110g caster sugar
1/4 tsp x 2 Cream of Tartar
WHIPPED CREAM
1 1/2 cup non dairy topping, whipping cream ( whip til stiff set aside )
CHOCOLATE GANACHE
50g dark chocolate, coarsely chopped
50g whipping cream
* melt and let it set in room temperature before use
* melt and let it set in room temperature before use
METHOD:-
- Line base of a 6" round pan with parchment paper. Do not line or grease the sides.
- Sieve cake flour, cocoa powder, baking powder and dash of baking soda. Set aside.
- Beat egg whites till foamy add in cream of tartar, until stiff peak set in the fridge for later use.
- Pre-heated oven at 170c
- Beat egg yolks until double and thicken. Add oil, water and vanilla gradually just combined. Add in flour with hand whisk till well combined. Do not over mix. Set aside.
- Mix meringue into batter.- Pour batter slowly into the prepared round pan to get rid of air bubbles or just in case you are to fast pouring in the batter, you may tap the pan lightly after pouring batter to the pan.
- Bake in pre-heated oven at 170c for 45 mins, center oven.
- After cooked, insert a toothpick to the cake, when come out clean, its done.
- Invert the pan immediately and let cool completely before unmould.
- To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.
- Slice horizontally into 6 layers. Frost cake whipped cream, top with chocolate ganache.
- Decorate as desired. Keep chilled in fridge.
No comments:
Post a Comment