Tuesday, 25 October 2016

Chocolate Sponge Cake with Ganache Recipe | Cooked Dough Method | 像棉花般柔软的蛋糕---巧克力棉花蛋糕 | 燙麵法




A wonderfully rich and moist chocolate cake recipe which is easy to make and guaranteed to work out perfectly. It is my husband's all time favourite cake, and I believe it will quickly become your favourite too, by far the tastiest homemade chocolate cake ever. Great for a birthday or celebration cake.

Ingredients

Cooked Dough:
(A)
• 22g corn oil
• 10g cocoa powder, sieved
• 1/2 tsp instant coffee, sieved
• 66g milk
• 25g sugar

Egg Yolks:
• 46g, 2 egg yolks
• 58g cake flour
• a pinch of salt

Egg Whites:
(B)
• 70g, 2 egg whites
• 1/4 tsp cream of tartar
• 45g sugar

Chocolate Ganache:
(C)
• 150ml | 135g double cream
• 100g dark chocolate chips

Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
1) In a saucepan, heat (A) corn oil over medium low heat to gradually bring to temperature. Add sieved cocoa powder, instant coffee, stirring constantly, until fragrant and melted completely, then combine with milk and sugar. Turn the heat off. Possibly while they are hot, but not too hot, less than 65c, add the eggs one at a time and and beat for 5 seconds, Sprinkle a pinch of sea salt and sift in the cake flour and whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

3) Folding the egg whites into a smooth batter, and mix until incorporated.

4) Pour the mixture into the 6-inch prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.

5) Use a large baking pan for a hot water bath. Preheat a fan oven to 130°C, adjust upper heat and lower heat. Bake for 45 minutes. Leave to cool in the oven with the door open, for at least 10 minutes.

6) In a small saucepan, cook the double cream over middle low heat, add dark chocolate chips, and whisk until smooth. Leave to thicken for 15 minutes before pouring over a cake.

7) Once the cake is cool, remove the lining, then pour the warm chocolate ganache on to the centre of the cake and letting it run down the sides and refrigerate for at least 15 minutes.Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn. 
2) I used cold eggs in most of my cake recipes.
3) Place egg whites in a clean, dry bowl, completely free from any grease, oil or water. Beating egg whites is a very important process, It will help your cakes rise with perfectly. Do not under or over beat the egg whites. As soon as the white have reached to stiff peak stage and fold them into your batter and bake immediately.
4) Fold the egg whites into the batter. cut a path down and don't stir and never use an electric mixer for this. 
5) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could deflated, shrinks or crack on top.
6) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.

Recipe Source: JosephineRecipes.Co.Uk


1 comment:

Anonymous said...

Hi ... can you plz convert this to tbsp measurement like the vanilla recipe