Giveaway Recipe Chocolate Antique Cake Soft Cake Dark Chocolate Buttercream Intense Delicious

Giveaway Recipe Chocolate Antique Cake Soft Cake Dark Chocolate Buttercream Intense Delicious

= = Chocolate cake mixture at 1 = =

40 grams of fresh condensed milk

1 teaspoon lemon juice

3 egg yolks (No. 2)

40 grams of sugar

80 grams of oil

60 grams of water

90g cake flour

10 grams of milk powder

25 grams of cocoa powder

1 / 4 teaspoon baking soda

1 / 4 teaspoon salt

1 teaspoon vanilla powder

= = 2nd Chocolate Cake Ingredient = =

3 egg whites (No. 2)

50 grams of sugar

1 / 4 teaspoon lemon juice

= = Dark Chocolate Butter Cream Ingredient = =

Van Houten Professional Dark Chocolate 53% 100 grams

50 grams of fresh condensed milk

40 grams of sugar

15 grams of milk powder

10 grams of cocoa powder

1 / 8 teaspoon salt

1 teaspoon vanilla powder

150 grams of unsalted butter

= = How to make chocolate cake = =

1. Make buttermilk, condensed milk, add lemon juice, do not need to stir, leave for about 5 minutes

2. Use hand muzzle to mix egg yolk, brown until melted

3. Put water, oil, buttermilk, mix until well together.

4.Add flour, baking soda, cocoa powder, vanilla powder, salt, stir until well together until no flour pellets. Set aside first.

5. Beat the egg white, lemon juice, with the middle speed machine, divide the sugar about 3 times. When you start to add the speed, hit the egg white with a soft top.

6. Mix the first mixture with egg whites, gently, and divide it about 2-3 times until homogeneous.

7. Pour in a 1 / 2 lb print, bake 170 degrees, fire on the bottom, about 30-35 minutes (light and time depend on the stove of friends again)

8. Check cooked by dipping the wood in the middle. If there is no water on the wood, then it is cooked.

9. Stay in the grill until cold. Slide cake is 2 layers.

= = How to make dark chocolate buttercream = =

1. Heat the condensed milk with 53% Van Houten Professional Dark Chocolate. Mix it well and dissolve the sugar. (Dissolve sugar and condensed milk first)

2. Add milk powder, cocoa powder, salt, vanilla powder, mix well. Rest this part completely cold.

3. Hit the fresh butter to fluff. Timer for about 15 minutes. Put the chocolate completely cold and then down. Timer for another five minutes. Bring the cake decoration cream, add the strawberry sauce in the middle, and decorate with strawberry sauce jelly and strawberry sauce on top.

📍 delicious trick.

- This recipe makes 3 1 / 2 lb cakes in total.

- Buttercream does not tolerate hot. If you want to tolerate hot, adjust the proportion of unsalted butter to more white butter.

- Friends can choose% chocolate as you like.

-Ploy would like to recommend Van Houten Professional. New recipe. New package (1 kg bag.). Tastes very good. The quality is similar to Couverture, but the price is better. Who is looking for good chocolate, good quality. Go to upgrade the menu at the store, but save the cost. Ploy recommends Van Houten Professional.

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