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.
